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El-Dengawy, R., El-Shehawy, S., Kassem, A., El-Kadi, S., Farag, Z. (2012). CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME FISH PRODUCTS SAMPLES. Journal of Agricultural Chemistry and Biotechnology, 3(8), 247-259. doi: 10.21608/jacb.2012.54981
R. A. El-Dengawy; S. M. El-Shehawy; A. E. M. Kassem; S. M. El-Kadi; Zeinab S. Farag. "CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME FISH PRODUCTS SAMPLES". Journal of Agricultural Chemistry and Biotechnology, 3, 8, 2012, 247-259. doi: 10.21608/jacb.2012.54981
El-Dengawy, R., El-Shehawy, S., Kassem, A., El-Kadi, S., Farag, Z. (2012). 'CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME FISH PRODUCTS SAMPLES', Journal of Agricultural Chemistry and Biotechnology, 3(8), pp. 247-259. doi: 10.21608/jacb.2012.54981
El-Dengawy, R., El-Shehawy, S., Kassem, A., El-Kadi, S., Farag, Z. CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME FISH PRODUCTS SAMPLES. Journal of Agricultural Chemistry and Biotechnology, 2012; 3(8): 247-259. doi: 10.21608/jacb.2012.54981

CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME FISH PRODUCTS SAMPLES

Article 3, Volume 3, Issue 8, August 2012, Page 247-259  XML PDF (482.77 K)
Document Type: Original Article
DOI: 10.21608/jacb.2012.54981
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Authors
R. A. El-Dengawy1; S. M. El-Shehawy2; A. E. M. Kassem2; S. M. El-Kadi3; Zeinab S. Farag1
1Food Industries Dept., Fac. of Agric., Damietta University, Damietta, Egypt
2Food Industries Dept., Fac. of Agric., Mansoura University, Mansoura, Egypt
3Microbiology Dept., Fac. of Agric., Damietta University, Damietta, Egypt
Abstract
Different kinds of fish products namely canned, salted, smoked, and frozen fish were collected from local markets in Damietta Governorate. The aim of this study was to report if these fish products were in compatible with Egyptian standard specifications or not. Subsequently, be ensure that these fish products highly consumed in Damietta Governorate were safe foods for human or not. Total viable bacterial count, aerobic spore forming bacteria, Staphylococcus aureus, coliform group, Clostridium spp. and anaerobic spore formers producing H2S were studied. Finally, from the obtained results it could be reported that all studied fish products were compatible with their standard specifications from chemical and microbiological view except salted fish products (salted sardine and salted mullet named Feseikh) did not agree with their standard specification from microbiological aspects and may be harmful for consumers.
Keywords
Microbiological examinations; canned fish; salted fish; frozen fish; packaged and unpackaged smoked herring
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