MICROBIOLOGICAL QUALITY OF FROZEN SEAFOODS CONSUMED IN TURKEY

被引:0
|
作者
Telli, A. Ezgi [1 ]
Bicer, Yusuf [1 ]
Turkal, Gamze [1 ]
Yilmaz, Tahir [1 ]
Dogruer, Yusuf [1 ]
机构
[1] Selcuk Univ, Fac Vet Med, Dept Food Hyg & Technol, Konya, Turkey
来源
FRESENIUS ENVIRONMENTAL BULLETIN | 2021年 / 30卷 / 04期
关键词
Frozen seafood; microbiological quality; Pseudomonas spp; total aerobic mesophilic bacteria (TMAB); Enterobacteriaceae; ANTIMICROBIAL RESISTANCE; PSEUDOMONAS-AERUGINOSA; SALMONELLA SPP; FRESH; CONTAMINATION; PRESERVATION; PREVALENCE; FOODS; FISH; FILM;
D O I
暂无
中图分类号
X [环境科学、安全科学];
学科分类号
08 ; 0830 ;
摘要
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.
引用
收藏
页码:3683 / 3688
页数:6
相关论文
共 50 条
  • [1] FACTORS AFFECTING MICROBIOLOGICAL QUALITY OF SEAFOODS
    WARD, DR
    BAJ, NJ
    FOOD TECHNOLOGY, 1988, 42 (03) : 85 - 89
  • [2] A SIMPLIFIED METHOD FOR QUANTITATIVE MICROBIOLOGICAL EXAMINATION OF DEEP FROZEN SEAFOODS
    MITCHELL, NJ
    JOURNAL OF APPLIED BACTERIOLOGY, 1970, 33 (03): : 523 - &
  • [3] Differential Microbiological Quality on Marketed Frozen Turkey Breast and Thigh Meat
    Elkholy, Rania A.
    Abou EL-Roos, Nahla A.
    Hussein, Mona N.
    Shaltout, Fahim A. E.
    EGYPTIAN JOURNAL OF VETERINARY SCIENCE, 2025, 56 (01): : 1 - 10
  • [4] Microbiological quality of hawawshy consumed in Ismailia, Egypt
    Ismail, Soad Ahmed
    JOURNAL OF FOOD SAFETY, 2006, 26 (04) : 251 - 263
  • [5] FROZEN SEAFOODS - THE ECONOMIC-FEASIBILITY OF QUALITY ASSURANCE TO THE CONSUMER
    GORGA, C
    TINKER, BL
    DYER, D
    MENDELSOHN, JM
    MARINE FISHERIES REVIEW, 1982, 44 (11): : 1 - 10
  • [6] Microbiological quality of wheat flour consumed in Morocco
    Ennadir, Jihane
    Hassikou, Rachida
    Ohmani, Farida
    Hammamouchi, Jamila
    Bouazza, Fatima
    Qasmaoui, Aicha
    Mennane, Zakaria
    Touhami, Amina Ouazzani
    Charof, Reda
    Khedid, Khadija
    CANADIAN JOURNAL OF MICROBIOLOGY, 2012, 58 (02) : 145 - 150
  • [7] GROWING WORLD OF FROZEN SEAFOODS
    ERKINS, RA
    QUICK FROZEN FOODS, 1978, 40 (09): : 15 - &
  • [8] THE EFFECT OF HOME STORAGE AND BAKING VARIATIONS ON THE MICROBIOLOGICAL QUALITY OF COMMERCIALLY FROZEN TURKEY AND HAM PIES
    STRONG, DH
    BOECK, ML
    JOURNAL OF HOME ECONOMICS, 1961, 53 (03): : 193 - 200
  • [9] Microbiological quality of commonly consumed street foods in Bangladesh
    Noor, Rashed
    NUTRITION & FOOD SCIENCE, 2016, 46 (01): : 130 - 141
  • [10] Quality of selected spices and herbs consumed in Turkey
    Kahraman, Tolga
    Ozmen, Gursel
    ARCHIV FUR LEBENSMITTELHYGIENE, 2009, 60 (06): : 185 - 191