MICROBIOLOGICAL QUALITY OF FROZEN SEAFOODS CONSUMED IN TURKEY

The aim of the present study was to determine the microbiological quality of the frozen seafood consumed in Turkey. For this purpose, a total of 100 frozen seafood samples including finfish (n=33), crustaceans (n=19), shellfish (n=20), molluscs-cephalopods (n=17), processed seafood (n=11) were purchased from the supermarkets at independent time arrivals. Microbiological analyses were included the enumeration of total aerobic mesophilic bacteria (TMAB), Enterobacteriaceae, Pseudomonas spp. and determination of Pseudomonas aeruginosa, Escherichla coil and Salmonella spp. The mean counts of overall samples were 2.90 +/- 0.07, 1.12 +/- 0.12 and 0.37 +/- 0.06 for TMAB. Enterobacteriaceae and Pseudomonas spp., respectively. Salmonella spp. and E. coil were not detected in any of the samples. Two of the samples (2 %) were contaminated with P aeruginosa. Comparison of the sample groups showed the highest contamination rate for all bacterial groups were the crustaceans and the lowest was the seafood products (p < 0.05). An overall evaluation showed the frozen seafoods had an acceptable microbiological quality that consistent to Turkish Food Codex Regulation on Microbiological Criteria and International Commission on Microbiological Specifications for Foods (ICMSF). Nevertheless, the detection of P aeruginosa could he evaluated as a concern to he monitored.