Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level

González-Rodríguez, María-Nieves; Sanz, José-Javier; Santos, Jesús A.; Otero, Andrés; Garcı́a-López, Marı́a-Luisa

doi:10.1016/s0168-1605(02)00048-x

Cited by 117 publications

(80 citation statements)

References 16 publications

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“…The TVC value of group A increased more slowly than group C. This was probably due to the preservation effect of ascorbic acid on TVC. The TVC values were reported as 5.62 − 8.39 log cob/g after a two-week storage at +2 +1℃ by González-Rodrίguez et al (2002). Hyytiä et al (1997) found to be similar to our results.…”

Section: Resultssupporting

confidence: 90%

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Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage

Kılıç¹,

Öztan

2013

FSTR

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The objective of the study is to investigate the effects of ascorbic acid on the quality of cold-smoked trout (Oncorhynchus mykiss), with or without sodium nitrite (NaNO 2 ). For this purpose, fish samples (~250 g) were treated with six forms of brine prepared with 10% salt which is the control, treated with 10% salt and 0.4%NaNO 2 , 10% salt and 0.2%NaNO 2 , only 2.5% ascorbic acid (Dry Salt Basis) and their combinations, and stored at +4℃. The groups were analyzed after 4 days interval for microbiologic quality, biochemical quality and sensory quality. According to the results, the samples treated with only ascorbic acid increased the shelf-life of smoked fish about > 8 days. TVB-N value of the control group was average 41.72 mg/100 g after 16 day; the group containing ascorbic acid was on average 30.53 mg/100 at this time. Ascorbic acid reduced the residual nitrite in all groups. The residual nitrite disappeared in the ascorbic acid including groups after 20 day.

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Section: Resultssupporting

confidence: 90%

“…WPS was homogeny in experimental groups. González-Rodrίguez et al (2002) have reported that this value is between 4.1 − 4.7 while these values were given as 3.5 in FDA (2001).…”

Section: Standard Methods Of Aoac (1995)mentioning

confidence: 99%

Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage

Kılıç¹,

Öztan

2013

FSTR

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“…Elmossalami et al [33] found Enterobacteriacea ( 3.5 X 10 5 CFU/g) in crayfish from the Nile River. Gonzalez-Rodriguez et al [34] and Tsai et al [30] also found that bacteria belonging to Enterobacteriaceae family were the predominant isolates in the fish samples. This is expected since enterobacteria are not only found in the gut but also quite a few species are also found in the environment.…”

Section: Occurrence Of Pathogensmentioning

confidence: 92%

Incidence of indicator organisms, opportunistic and pathogenic bacteria in fish

Mhango¹,

Mpuchane²,

Mpuchane³

2010

African Journal of Food, Agriculture, Nutrition and Development

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Fish is an excellent source of high quality protein; however, it is susceptible to microbial spoilage. Fish carries high microbial load on the surface of the skin, in the intestine and in the gills. In Botswana, fishermen catch fish and sell their products in the open market. The microbiological quality and safety of these street vended fish have always been contentious. Therefore, a study on fish sold in Gaborone, Botswana was conducted from July 2006 to January 2007. Tilapia from the supermarkets and tilapia and catfish from street vendors were analyzed for the microbial load, presence of indicator microorganisms, opportunistic and pathogenic bacteria using conventional microbiological methods. Though coliforms were found in 84% of fish from the street vendors, only 16% of the fish had coliforms above the acceptable limits (3 log 10 CFU/g). No Escherichia coli were isolated. Bacteria which are associated with plants, animals and soils but are normally classified as coliforms because of their biochemical reactions to sugars such as Citrobacter species, Klebsiella species including the enteropathogen Salmonella species were isolated. Fresh water or tap water is not available where vendors degut the fish. Hence, they carry water in containers to the point of sale sites and use it repeatedly. The unsanitary water (8.7 log 10 CFU/ml of bacteria) used during the gutting of tilapia on the streets influenced the microbial levels in the fish, which were 6.0 log 10 CFU/g compared to the 3.90 log 10 CFU/g of ungutted whole tilapia from the same sale points. Frozen tilapia from supermarkets also had high bacterial counts (4.8 log 10 CFU /g). Staphylococcus species were isolated frequently in all fish analyzed. Salmonella arizonae, Salmonella paratyphi (22-40%) was only isolated in street vended fish. Other bacterial isolates from fish included Citrobacter brackii, Citrobacter freundii, Enterobacter sakazakii, Enterobacter cloacae, Vibrio cholorae, Proteus mirabilis, Proteus vulgaris, Klebsiella pneumoniae and Aeromonas hydrophila. The presence of diverse enteric bacteria indicated the degree of cross contamination from the handlers. Their presence represents a potential hazard to humans, especially the immunocompromised consumers such as cases of HIV/AIDS. Stringent regulations on registration of fishermen, traders, education and mandatory observance of sanitation at trading points and use of ice have to be enforced to ensure safety of fish consumption.

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“…The ideal value of a w for S. aureus is 0.86 and the optimum pH for its growth and toxin production is between 6.0 and 7.0; and the enterotoxin production is detectable at 4.00 UFC.g -1 (GONZÁLEZ-RODRIGUES et al, 2002). The a w and pH values in all experiments varied form 0.98 to 0.99 (Table 2) and 6.1 to 6.9, respectively.…”

Section: Microbiological Analysismentioning

confidence: 92%

“…The differences observed may have resulted from manipulation, since the raw materials used in the processing step were obtained from fish caught in weirs, far away from any sewage (GONZÁLEZ-RODRIGUES et al, 2002). In a study performed by Peixoto, Sousa and Mota (2002), lower amounts of coliforms were found in fish sausages.…”

Section: Microbiological Analysismentioning

confidence: 99%

Evaluation of process parameters in the industrial scale production of fish nuggets

Silva¹,

Zitkoski²,

Mazutti³

et al. 2011

Ciênc. Tecnol. Aliment.

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Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level

Cited by 117 publications

References 16 publications

Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage

Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage

Incidence of indicator organisms, opportunistic and pathogenic bacteria in fish

Evaluation of process parameters in the industrial scale production of fish nuggets

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