Sanitary condition of ready to eat fishes

ABSTRACT

A total of 40 samples of ready to eat fishes including grilled and fried fishes [20 from each] collected from different shops and restaurants of different sanitation levels in Cairo and Zagazig were examined bacteriologically to find out their bacteriological quality. The mean values of aerobic plate count, enterobacteriaceae count, staphylococci count, MPN of coliforms and MPN of E. coli for grilled fish samples were 2 x 10 6, 6 x 10 2, 6 x 10 3, 2 x 10 4 and 2 x 10 2 organisms/g, respectively, while in fried fish, samples were 9 x 10 4, 2 x 10 2, 4 x 10 2, 6 x 10 2 and 48 organisms/g, respectively. Salmonella and Shigella organisms failed detection in examined fish samples. Most of samples were contaminated by bacteria of fecal origin indicating unsanitary h and ling and preparation. Suggestive hygienic measures for h and ling, preparation and storage of ready to eat fishes were discussed