Microbiological evaluation of some frozen and salted fish products in Egyptian markets

Document Type : Original Article


1 Public Health Dep., King Faisel Univ.

2 Food Hygiene Dep., Fac. Vet. Med., Benha Univ.

3 Animal Health Research Institute, Dokky, Egypt


Sixty random samples of fish and fish products (frozen fish: Tilapia nilotica and imported basa fillet
– salted fish: Mugil cephalus and sardine) (15 of each) were collected from different supermarkets
in Egypt. All collected samples were microbiologically examined for determination of Aerobic
Plate Count (APC), coliforms, Escherichia coli, Mould & yeast and Staphylococcal aureus
counts (log10 cfu/g). Isolation and identification of salmonella, liesteria monocytogenes and Vibrio
parahaemoliticus. The bacteriological examination revealed that the mean values of APC in the
examined fish samples were 4.80± 0.16, 4.63±0.18, 2.35±0.18 and 2.70±0.13 (log10 cfu/g) for
frozen Tilapia nilotica, Basa salted Mugil cephalus and Sardine respectively, 1.48± 0.22, 2.19±0.19,
2.10±0.16 and 2.52±0.11 average coliform counts in examined samples respectively, and E.coli
count with an average of 2.52±0.14, 2.01±0.17, 1.31±0.11and 1.64±0.14. Mould & yeast average
counts were 0.93±0.18, 1.22±0.16, 1.67±0.021 and 1.69±0.18 in examined fish samples,
respectively, and the Staphylococcal counts were 1.30±0.17, 1.58±0.26, 2.12±0.14, 1.46±0.23 and
2.17±0.17 in examined fish samples, respectively. The incidence of food poisoning organisms
(Salmonella & Listeria monocytogenes and Vibrio parahaemolyticus also was investigated and one
of both Listeria monocytogenes and Vibrio parahaemolyticus were isolated in frozen Basa fillet
samples with a percentage of 33% and 33% from the examined samples.