Microbiological evaluation of some heat treated fish products in Egyptian markets

Edris, Abo Bakr; Hassanien, Faten; Shaltout, Fahim; Elbaba, Azza H.; Adel, Nairoz M.

doi:10.21608/bvmj.2017.30491

Cited by 3 publications

(4 citation statements)

References 9 publications

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“…APC measures the number of bacteria growing aerobically (in the presence of oxygen) and at moderate temperatures (mesophilically) rather than the total number of bacteria present (ICMSF, 1996). The same results were seen by Hassanien et al (2017), as the APC of smoked herring was 4.17 ± 0.12 log cfu/g and 2022), who found that APC in smoked fish was 3.78 (log cfu/g). The bacterial load was found to be higher in the samples of smoked fish, which may have been caused by secondary contamination during handling and storage of the fish in ice made from contaminated water, as well as by inadequate processing conditions for hygiene and sanitation (Hatha et al 1998).…”

Section: Discussionsupporting

confidence: 72%

“…Increased consumption of fish can reduce problems related to malnutrition (anemia in women and obesity), and nutritional deficiencies like iron, zinc, iodine, and vitamin A can be treated (FAO, 2020). Fish, however, is a reservoir for a variety of microorganisms, and unhygienic handling and storage of the product can cause unpleasant odors and contamination with unfavorable microorganisms (Hassanien et al 2017). Fish rotting, which is characterized by the softening of the muscular tissue and the generation of slime and disagreeable odors, has been found to be greatly influenced by microbial action (Eyo, 2001).…”

Section: Discussionmentioning

confidence: 99%

“…The microbiological analysis is used to assess the potential presence of microorganisms that are significant for public health and to provide an idea of the fish's hygienic quality. This includes handling and processing hygiene violations and temperature misuse (Hassanien et al, 2017). Estimating Aerobic plate count (APC) is regarded as more useful for estimating spoilage and the remaining storage period of fish and fisheries products (Viji et al, 2015;Abebe et al, 2020) and is utilized as an indicator in standards, guidelines, and specifications.…”

Section: Introductionmentioning

confidence: 99%

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Quality assessment of smoked herring fish in Egyptian markets

elkzaz,

Hassan,

Shawky

et al. 2023

Benha Veterinary Medical Journal

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In Egypt, smoked herring is frequently used as a traditional fish product. Therefore, the purpose of the current study was to evaluate the chemical and microbiological quality of smoked fish. A collection of 100 samples of smoked herring fish products packaged and unpackaged (50 of each) was gathered from various supermarkets at El-Menofiea, and yeast significantly differed (p < 0.05) between packaged and unpackaged samples. The chemical investigation of the examined packaged samples showed that the average concentrations of total volatile basic nitrogen (mg/100g), thiobarbituric acid (mg/Kg), free fatty acids (mg %), and Histamine (mg/kg) were 9.4 ± 0.5, 0.37 ± 0.12, 2.5 ± 0.4 and 20 ± 2, respectively while, they were 12.9 ± 1.2, 0.79 ± 0.2, 3.1 ± 0.18 and 43 ± 4 for unpackaged samples, respectively. Therefore, packaged smoked fish was more acceptable and considered low risk than unpackaged fish. So, the packaging is important in producing good quality smoked fish. Smoked herring Coliform Mold Histamine Quality

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Section: Discussionsupporting

confidence: 72%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Quality assessment of smoked herring fish in Egyptian markets

elkzaz,

Hassan,

Shawky

et al. 2023

Benha Veterinary Medical Journal

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“…The present study recovered a higher percentage of E. coli isolation from smoked herring, which was contrary to the finding of Gupta et al (47), who reported lower incidence (12.96%) from RTE fish products. In Egypt, Hassanien et al (48) isolated E. coli with different percentages of 27% in smoked herring and 33% in breaded shrimp. However, another study revealed lower incidence (10%) of E. coli from oyster, while the peeled shrimp was free from E. coli infection (49).…”

Section: Incidence Of Escherichia Coli In Fast Foodmentioning

confidence: 99%

INCIDENCE AND CHARACTERIZATION OF ANTIMICROBIAL RESISTANCE OF Escherichia coli IN FAST FOOD WITH SPECIAL REFERENCE TO THE ANTIBACTERIAL EFFECTS OF CINNAMON AND OREGANO ESSENTIAL OILS AGAINST E. coli O157:H7 IN MINCED MEAT

Morshdy,

Hussein,

Merwad

et al. 2021

SVR

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This study aimed to investigate the incidence and phenotypic and genotypic resistance of Escherichia coli isolates recovered from fast food in Sharkia Governorate, Egypt, as well as to evaluate the cinnamon and oregano essential oils treatments for inoculated minced meat with E. coli serotype O157:H7. The highest incidence of E. coli was found to be 44% in smoked herring, followed by kofta (40%), shawarma (36%), sausage (32%) and fried shrimp (24%). E. coli isolates were serotyped into O157:H7 (12.5%) and O128:H2 (12.5%) from kofta samples, O125:H21(25%) from both of sausage and fried shrimp, O119:H6 (12.5%) and O86a:H3 (12.5%) from shawarma; and O158:H7 (25%) from smoked herring. Six isolates belonging to E. coli serotypes O157, O158, O119, O128, O125 and O86a showed maximum resistance (100%) to erythromycin, gentamicin, cefepime, streptomycin, ampicillin, chloramphenicol and tetracycline. Moreover, 4 E. coli strains belonging to O157, O128, O125 and O86a serotypes showed moderate resistance (66.7%) to ciprofloxacin, sulfamethoxazole trimethoprim. The resistance genes including blaTEM, aadA1 and mphA were detected with a percentage of 100% in the six investigated isolates phenotypically resistant to ampicillin, gentamicin and erythromycin, respectively. The average count of E. coli serotype O157:H7 after 0.5-hour of dipping in essential oils (EOs) from oregano 2% (3.52 ±0.16) showed a significant decrease in comparison with that of the control. The average counts of E. coli serotype O157:H7 and reduction percentages after one hour of dipping in EOs from oregano 2% (3.41± 0.99, 48.4%); and in EOs from cinnamon 2% (3.74 ±0.13, 43.4%) showed a significant decrease when compared with that of the control. Our study clarified that the average counts of E. coli O157:H7 after one hour of dipping in EOs from oregano 2% and cinnamon 2% were significantly reduced when compared with those counts after dipping in EOs from oregano 1% and cinnamon 1%, respectively. The present study confirmed that cinnamon 2% and oregano 2% had powerful antibacterial activities against E. coli O175: H7 recovered from ready-to-eat (RTE) meat products and prevent food poisoning.

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Irradiation as a Promising Technology to Improve Bacteriological and Physicochemical Quality of Fish

Mohamed

Hafez

Seadawy³

et al. 2023

Microorganisms

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Fish is an excellent source of protein and other essential minerals and vitamins; nevertheless, several food-borne disease outbreaks have been linked to the consumption of different types of fish. Therefore, we aimed to overcome these health threats by evaluating gamma radiation as a good fish preservation method. The aerobic plate count (APC), identification of most common pathogenic bacteria, organoleptic properties, proximate composition, and other chemical evaluations were detected in both untreated and gamma-treated fish. The overall grades of organoleptic evaluations ranged from good to very good. Fortunately, the overall chemical analysis of all examined fish samples was accepted. For the untreated fish samples, the APC was within and above the permissible limit (5 × 107 CFU/g). Pathogenic bacteria were detected with a high prevalence rate, especially S. aureus, which was found in high percentages among examined untreated fish samples. Regarding the treated fish samples, APC and pathogenic bacterial counts were reduced in a dose-dependent manner, and the irradiation at dose 5 KGy resulted in complete eradication of the aerobic plate count (not detectable) with a mean reduction percentage equal to 100%. However, gamma irradiation has no significant effect on proximate composition; particularly, carbohydrates, proteins, and lipids were not significantly affected by low and medium doses of radiation. Therefore, gamma irradiation is a highly effective fish preservation method without any effect on fish quality. Additionally, gamma irradiation as a cold process is an attractive technology for solving the problem arising from fish-borne pathogens, and it has been purposed in this study as a cheap and safe method for reducing microbial contamination of fish.

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Microbiological evaluation of some heat treated fish products in Egyptian markets

Cited by 3 publications

References 9 publications

Quality assessment of smoked herring fish in Egyptian markets

Quality assessment of smoked herring fish in Egyptian markets

INCIDENCE AND CHARACTERIZATION OF ANTIMICROBIAL RESISTANCE OF Escherichia coli IN FAST FOOD WITH SPECIAL REFERENCE TO THE ANTIBACTERIAL EFFECTS OF CINNAMON AND OREGANO ESSENTIAL OILS AGAINST E. coli O157:H7 IN MINCED MEAT

Irradiation as a Promising Technology to Improve Bacteriological and Physicochemical Quality of Fish

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