Open AccessMicrobial Assessment of Fresh and Frozen (For Four Days) Marine Najil Fish (Plectropomus pessuliferus)
Author(s) -
Khansaa Bdr Aldien Osman Ahmed,
Samia Hamid Ahmed Hamid,
Abdalla Nassir Elawad
Publication year - 2020
Publication title -
asian journal of research in zoology
Language(s) - English
Resource type - Journals
ISSN - 2582-466X
DOI - 10.9734/ajriz/2020/v3i430095
Subject(s) - fish <actinopterygii> , biology , salmonella , contamination , vibrio parahaemolyticus , smoked fish , total viable count , fishery , veterinary medicine , food science , bacteria , ecology , medicine , genetics
The present study was conducted at Directorate General of Preventing Medicine and PHC, Epidemiology Dept, Ports and Quarantine Health Unit, Port Sudan, endeavors for Microbial evaluation (bacteriological load) of marine Najil fish (Plectropomus pessuliferus). And to determine the occurrence of some contaminated bacteria. 20 samples of Najil fish (P. Pessuliferus) were collected from Port Sudan fish market (in sterile plastic bags) and pre chilled with ice in thermostatic container. All the samples were tested immediately, and instantly froze for four days. Then the studied samples were tested microbiologically and results showed:For fresh fish total bacterial count (TBC) was (5.68×105) CFU/gm, and for frozen samples was (4.38×105) CFU/gm, respectively.The study concluded that, Najil fish (P. Pessuliferus) showed the highest level of contamination between fresh fish. While in frozen fish freeze seem have the higher effect (less number). And the results showed highly significant differences between fresh and frozen fish.The samples were also tested for contaminant bacteria and the result indicated the presence of Staphylococcus and E. coli, while the salmonella and vibrio were absent at each of it.