Microbiological Quality of Three Freshwater Fish Species from Two Local Markets in Region 6, (Corentyne, East Berbice) Guyana

Giddings, Calvin Devin; Ansari, Abdullah Adil; Silva, Phillip Da

doi:10.18488/journal.33/2015.2.4/33.4.35.43

Cited by 2 publications

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“…Even though it is often believed that freshly caught fish are devoid of bacteria, studies have shown that a variety of fish species contain a variety of bacteria that, in some circumstances, have the potential to be pathogenic, including staphylococcus and pseudomonas angulluseptica (Giddings et al, 2015).…”

Section: Microbiological Properties Of Fish Filletsmentioning

confidence: 99%

Impact of Xanthan Gum Incorporated with Black Tea Extract as Edible Coating for Shelf Life Extension and Quality Maintenance of Zander Fish Fillets (Sander lucioperca)

al.¹

2022

Egypt. J. of Aquatic Biolo. and Fish.

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Sander lucioperca (L.) fish species is perhaps the most well-known kind of fish preferred among consumers owing to its flavor and flesh quality (Varju et al., 2018). A healthy diet for humans is advised to include fish because of its high-quality protein, fatty acid profile, and micronutrient content along with minimal levels of cholesterol, saturated fatty acids, and carbs (Michaela et al., 2021). Among fish products, fish fillets have a higher nutritional content and are more important to both customers and related food sectors. They contribute roughly 16% of animal protein to human diet while also being a vital source of vitamins, trace and macro minerals, and critical fatty acids (FAO, 2016). The fish lipid fraction contains a considerable amount of n-3 polyunsaturated fatty acids, which have been shown to benefit human health by lowering the risk of cardiac and

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Section: Microbiological Properties Of Fish Filletsmentioning

confidence: 99%

Impact of Xanthan Gum Incorporated with Black Tea Extract as Edible Coating for Shelf Life Extension and Quality Maintenance of Zander Fish Fillets (Sander lucioperca)

al.¹

2022

Egypt. J. of Aquatic Biolo. and Fish.

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Microbiological Safety of Fresh Tilapia (Oreochromis niloticus) from Kenyan Fresh Water Fish Value Chains

Onjong

Ngayo

Mwaniki

et al. 2018

Journal of Food Protection

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This study evaluated the microbiological safety of fresh Nile tilapia (Oreochromis niloticus) from Kenyan fresh water fish value chains. One hundred seventy-six fish samples were analyzed. The microbial counts of hygiene indicators, total viable aerobic count (TVC), total coliforms, and fecal coliforms isolated by using culture techniques were enumerated, and microbial pathogens present in the fish samples were identified and characterized by using molecular methods. The diversity of bacterial isolates was determined by using the Shannon-Weaver diversity index. The mean of TVC in the samples was 4.44 log CFU/g. A comparison with the European Commission and International Commission on Microbiological Specifications for Foods standards showed two fish samples had counts above the 5.00 log CFU/g limit for TVC, and all the fish samples had total coliform and fecal coliform counts above 2.00 and 1.00 log CFU/g, respectively. Pathogenic strains, including Shiga toxin–producing and enteropathogenic Escherichia coli, Listeria monocytogenes, Yersinia enterocolitica, Klebsiella pneumoniae, and Salmonella enterica, were identified in the fish samples. The diversity of 1,608 bacterial isolates was higher in semiregulated chains than unregulated chains. The diversity was also high at the retail stage of the fish value chain. In conclusion, fresh Nile tilapia samples were above some of the set food safety standards and may be a source of foodborne pathogens. Further microbial risk assessment for detected pathogens is recommended to further support public health protection, taking into account growth, inactivation through cooking, processing, survival, and consumption.

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Microbiological Quality of Three Freshwater Fish Species from Two Local Markets in Region 6, (Corentyne, East Berbice) Guyana

Cited by 2 publications

References 0 publications

Impact of Xanthan Gum Incorporated with Black Tea Extract as Edible Coating for Shelf Life Extension and Quality Maintenance of Zander Fish Fillets (Sander lucioperca)

Impact of Xanthan Gum Incorporated with Black Tea Extract as Edible Coating for Shelf Life Extension and Quality Maintenance of Zander Fish Fillets (Sander lucioperca)

Microbiological Safety of Fresh Tilapia (Oreochromis niloticus) from Kenyan Fresh Water Fish Value Chains

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