Elazzazy et al., A. (2023). Assessment of Bacterial Population and Enterotoxins Profile of Smoked Fish. Egyptian Journal of Aquatic Biology and Fisheries, 27(6), 565-577. doi: 10.21608/ejabf.2023.329324
Ahmed M. Elazzazy et al.. "Assessment of Bacterial Population and Enterotoxins Profile of Smoked Fish". Egyptian Journal of Aquatic Biology and Fisheries, 27, 6, 2023, 565-577. doi: 10.21608/ejabf.2023.329324
Elazzazy et al., A. (2023). 'Assessment of Bacterial Population and Enterotoxins Profile of Smoked Fish', Egyptian Journal of Aquatic Biology and Fisheries, 27(6), pp. 565-577. doi: 10.21608/ejabf.2023.329324
Elazzazy et al., A. Assessment of Bacterial Population and Enterotoxins Profile of Smoked Fish. Egyptian Journal of Aquatic Biology and Fisheries, 2023; 27(6): 565-577. doi: 10.21608/ejabf.2023.329324
Assessment of Bacterial Population and Enterotoxins Profile of Smoked Fish
Smoked fish is a popular product that is widely consumed. Since fish spoil quickly after catching, various methods of processing and preservation have been developed to prevent spoilage. For the safety of fish consumers, this study was conducted to assess the microbial quality of smoked fish. One hundred samples of smoked fish were analyzed for different microbiological parameters, including the aerobic colony count and Enterobacteriaceae counts using the 3M™ Petri film™ technique. The total proteolytic count was determined using skim milk agar medium, while the total lipolytic count was assessed utilizing tributyrin nutrient agar media. Staphylococcus aureus was detected using mannitol salt agar, and its presence was confirmed by Gram staining and biochemical tests. Additionally, the presence of Staphylococcus aureus enterotoxins was detected. The results showed that the mean values of the total bacterial count were 1.4×104 and 3.0×103cfu/g for hot-smoked and cold-smoked fish, respectively, and the mean total Enterobacteriaceae counts were 1.2×103 and 3.5×102 CFU/g for both types of samples, respectively. The mean values of total proteolytic counts were 8.4×105 and 1.8×104, and the mean values of lipolytic counts were 3.9×104 and 6.6×104cfu/g for hot and cold smoked fish, respectively. The prevalence of Staphylococcus aureus in hot and cold smoked fish was 14/50 (14%) and 12/50 (12%), respectively. Furthermore, out of 26 smoked fish samples tested for the presence of staphylococcal enterotoxins, 10/14 (71%) and 11/12 (92%) were positive in hot and cold smoked fish, respectively. The study revealed that hot and cold smoked fish are often contaminated with zoonotic bacterial agents and enterotoxins. These findings suggest that consuming contaminated smoked fish or food cross-contaminated with zoonotic bacteria may pose a threat to consumer health.
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