Mycological evaluation of imported frozen fish

A total number of 100 samples of four types of frozen fish [Barbone, Sardine, Baca and Mackerel] were collected from different Alexandria markets. The samples were subjected to mycological tests to evaluate the fungal load of these frozen fish. The result showed that the predominant genera of the isolated mould from the 4 types of fish were Asperigellus spp. and Penicillium spp. In addition to other mould isolates these were Cladosporium spp., Fusarium spp., Alternaria spp., Nigrosporium spp., Paecilomyces spp., Mucor spp. and Rhizopus spp. It showed also that the predominant genus of isolated yeast, from the 4 types of fish, was Candida spp. and the other isolated yeast were Torulopsis spp., Rhodotorulla spp. and Geotrichium spp. This study showed how these types of frozen fish were being contaminated from different sources by yeast and mould. Also, the hazardous and public health importance of such contaminants were fully discussed and suggested recommendations to improve its quality and safety were explained to be implemented

Enterobacteriaceae in some marine fish fillet

A total of 100 random samples of marine fish fillet represented by Epinephelus alexandrinus fillet, Dicentrachus labrax fillet, Stingray fish fillet and Scomberomorus commerson fillet [25 of each] were collected from different fish markets in Alexandria city. The sample weight was 100 grams. Each sample was kept in a separate sterile plastic bag and transferred in an ice box to the laboratory under complete aseptic conditions without undue delay. All collected samples were subjected to bacteriological examination for isolation and identification of Enterobacteriaceae. The results revealed that the total Enterobacteriaceae count in the examined samples of marine fish fillet were varied from 1.6 x 10[2] to 6.3 x 10[4] with an average of 2.1 x 10[4] + 3.1 x 10[3] cfu/g for Epinephelus alexandrinus fillet, 2.1 x 10[2] to 4.3 x 10[4] with an average of 9.1 x 10[3] + 1.1 x 10[3] cfu/g for Dicentrachus labrax fillet, 3.1 x 10[2] to 6.7 x 10[4] with an average of 1.3 x 10[4] + 7.3 x 10[3] cfu/g for Stingray fish fillet and 2.3 x 10[2] to 1.1 x 10[5] with an average of 6.3 x 10[4] + 5.2 x 10[3] cfu/g for Scomberomorus commerson fillet, respectively. Accurately, all examined samples [100%] out of Epinephelus alexandrinus fillet, Dicentrachus labrax fillet, Stingray fish fillet and Scomberomorus commerson fillet were contaminated with Enterobacteriaceae. Also, the total coliform count in the examined samples of marine fish fillet were ranged from 1.3 x 10 to 2.1 x 10[3] with a mean value of 9 x 10[2] + 7.5 x 10 cfu/g for Epinephelus alexandrinus fillet, 3.1 x 10 to 3.2 x 10[3] with a mean value of 1.1 x 10[3] + 2.3 x 10[2] cfu/g for Dicentrachus labrax fillet, 1.9 x 10 to 7 x 10[3] with a mean value of 2.6 x 10[3] + 1.6 x 10[2] cfu/g for Stingray fish fillet and 6 x 10 to 1.3 x 10[4] with a mean value of 6.4 x 10[3] + 7.1 x 10[2] cfu/g for Scomberomorus commerson fillet. The enteric bacteria isolated were Enterobacter aerogenes [44%] was the most frequent bacterial species isolated from Epinephelus alexandrinus fillet samples, followed by Proteus vulgaris [28%], Citrobacter diversus and Shigella species [20% of each] then Klebsiella ozanae and Provedencia spp [16% of each]. In regard to Dicentrachus labrax fillet samples, the most frequent bacterial species isolated was Enterobacter aerogens [40%], followed by Klebsiella peumoniae [32%], Citrobacter diversus[28%], Proteus vulgaris and Provedencia species [20% of each], Citrobacter freundii [16%] then Enterobacter cloacae, Klebsiella ozanae and Shigella species [12% of each]. Concerning Stingray fish fillet samples, Serratia liquifaciens [44%] represented the highest rate of isolation followed by Enterobacter aerogens and Enterobacter cloacae [36% of each], Citrobacter freundii [28%], Citrobacter diversus and Enterobacter cloacae [24% of each], Shigella species [20%] and Proteus vulgaris [16%]. On the other hand, Citrobacter freundii [28%], Enterobacter aerogens [24%], Proteus vulgaris [20%] then Klebsiella ozanae, Proteus rettgeri and Shigella species [12% of each] were isolated from the examined samples of Scomberomorus commerson fillet The Enteropathogenic Escherichia coli was isolated from 8%, 16%, 20% and 28% of the examined samples of Epinephelus alexandrinus fillet, Dicentrachus labrax fillet, Stingray fish fillet and Scomberomorus commerson fillet, respectively. Also, Salmonella species were recovered from 8%, 12% and 8% of the examined samples of Dicentrachus labrax fillet, Stingray fish fillet and Scomberomorus commerson fillet, respectively. The serotypes of Salmonella organisms isolated from Dicentrachus labrax fillet, Stingray fish fillet and Scomberomorus commerson fillet were S. enteritidis [4% for each] and S. Haifa [4% for each]. However, only one strain [4%] isolated from Stingray fish fillet were serologically identified as S. typhimurium. Enterobacteriaceae count, Coliform count, the isolated enteric bacteria, the isolated enteropathogenic E.coli and the isolated Salmonella organisms as well as the public health significance were discussed and the prophylactic measures to reduce the counts and the isolates in marine fish fillet were recommended

Enterobacteriaceae in beef products from retail outlets in Alexandria

This study aimed to determine the presence of Enterobacteriaceae in beef products as luncheon, pasterma, frankfurter and minced meat as these microbes are considered as major cause of foodborne illness.A total of 100 samples [25 of each beef product] were collected from different retail outlets. Each sample was kept in a separate sterile plastic bag and transferred in an ice box to the laboratory under complete aseptic conditions with a minimum of delay. All collected samples were bacteriologically examined for isolation and identification of Enterobacteriaceae. We found that the most important bacteria that isolated from minced meat were E. coli [44%], Enterobacter spp. Especially Enterobacter aerogenes [12%], Enterobacter intermedium [4] and Enterobacter gergoviae [4%], Citrobacter spp. that includes Citrobacter amalonaticus [4%], Citrobacter diversus [4%] and Citrobacter freundii [4%], serratia spp especially Serratia marcescens 8%], Serratia ficaria [8%], Serratia fonticola [12%], Serratia liquefaciens [4%] and Serratia rubidaea [8%], Edwardsiella spp. Especially Edwardsiella ictalori [8%] and Edwardsiella hoshinae [12%], Povidencia spp. [8%] especially Providencia alcalifciens [4%], Klebsiella pneumoniae especially Subsp. Ozanae [4%] and Proteus spp. especially Proteus mirabilis [16%]. The most important bacteria that isolated from luncheon were E. coli [32%], Enterobacter spp. Especially Enterobacter aerogenes [8%], Enterobacter intermedium [4%] and Enterobacter gergoviae [8%], Citrobacter spp. that includes Citrobacter amalonaticus [12%], Citrobacter diversus [4%] and Citrobacter freundii [16%], Serratia spp. Especially Serratia marcescens [8%], Serratia ficaria [12%], Serratia fonticola [4%], Srratia liquefaciens [4%] and Serratia rubidaea [8%], Edwardsiella spp. especially Edwardsiella ictalori [8%] and Edwardsiella hoshinae [16%], Providencia spp. especially Providencia alcalifciens [4%], Klebsiella pneumoniae especially Subsp. Ozanae [12%] and Proteus spp. especially Proteus mirabilis [8%]. Also, the most important bacteria that isolated from pasterma were E. coli [40%], Enterobacter spp. Especially Enterobacter aerogenes [8%], Enterobacter intermedium [4%] and Enterobacter gergoviae [12%], Citrobacter spp. that includes Citrobacter amalonaticus [4%], Citrobacter diversus [12%] and Citrobacter freundii [4%], Serratia spp. Especially Srratia marcescens [4%], Serratia ficaria [8%], Serratia fonticola [4%], Serratia liquefaciens [4%] and Serratia rubidaea [8%], Edwardsiella spp. especially Edwardsiella ictalori [12%] and Edwardsiella hoshinae [8%], providencia spp. especially providencia alcalifciens [8%], Klebsiella pneumoniae especially subsp. Ozanae [8%] and Proteus spp. especially Poteus mirabilis [12%]. Eventually, the most important bacteria that isolated from frankfurter were E. coli [36%], Enterobacter spp. Especially enterobacter aerogenes [4%], enterobacter intermedium [4%] and enterobacter gergoviae [8%], Citrobacter spp. that includes Citrobacter amalonaticus [8%], Citrobacter diversus [4%] and Citrobacter freundii [4%], Serratia spp. Especially Serratia marcescens [4%], Serratia ficaria [12%], Serratia fonticola [4%], Serratia liquefaciens [4%] and Serratia rubidaea [4%], Edwardsiella spp. especially edwardsiella ictalori [8%] and Edwardsiella hoshinae [12%], providencia spp. especially Providencia alcalifciens [4%], Klebsiella pneumoniae especially subsp. Ozanae [8%] and Proteus spp. especially Proteus mirabilis [8%]

zoonotic importance of some food poisoning microorganisms isolated from meat and meat-products marketed in Alexandria province

100 random fresh market samples of meat [50 from each of beef and mutton fresh meat] were collected from different butchers' shops. Moreover, 100 random market samples of locally manufactured meat products [20 samples from each of fresh sausage, minced meat, basterma, luncheon and hamburger] were also collected from different shops and supermarkets with variant sanitation levels located in different areas in Alexandria Province. Bacteriological examination of 200 samples of meat and its products revealed the presence of different kinds of food poisoning microorganisms. The most predominant bacteria isolated from meat [beef and mutton] and meat products [sausage, minced meat, basterma, luchneon and hamburger] were respectively: E. coli [80.0%, 66.0%, 80.0%, 75.0%, 85.0% and 70.0%], Shigella flexneri type 6 [46.0%, 0.0%, 60.0%, 60.0%, 60.0%, 50.0% and 50.0%], Pseudomonas aeruginosa [40.0%, 30.0%, 0.0%, 0.0%, 0.0%, 0.0% and 20.0%], Klebsiella pneumoniae [40.0%, 30.0%, 0.0%, 0.0%, 0.0%], Proteus species [0.0%, 45.3%, 12.5%, 12.5%, 35.5%, 17.5% and 12.5%], Salmonella [40.0%, 80.0%, 0.0% and 0.0%] and Strept. species [20.0%, 0.0%, 22.5%, 15.0%, 0.0%, 0.0% and 0.0%], respectively. The pathogenic strains of E. coli were differentiated serologically into the following O-serogroups: 02 [11.3%], 04 [9.3%], 06 [13.2%], 011 [6.6%]. 015 [6.6%], 026 [7.3%], 0101 [5.3%] and non-pathogenic E. coli [40.4%]. The zoonotic importance and public health implication of the abovementioned organisms as well as the suggestive methods for minimizing and preventing bacterial contamination especially those causing food poisoning were discussed