Evaluation of the Quality of Fish Storage, Isolation and Identification of the Bacteria Escherichia coli and Aeromonas hydrophila

Essa, Manar; Kadori, Abdulkader; Suleiman, Jassim M.; Jumma, Qusai; Aziz, Ali

doi:10.21608/ejabf.2025.419776.6506

Evaluation of the Quality of Fish Storage, Isolation and Identification of the Bacteria Escherichia coli and Aeromonas hydrophila

Document Type : Original Article

Authors

¹ Department of Medicine, Surgery and Obstetric, Faculty of Veterinary Medicine, Tikrit University,Iraq

² veterinary medicine ( internal and preventive medicine) University of Tikrit

³ Dep. Path., Poult. Dise. Coll. Vet. Med. Tikrit University

⁴ Coll. Vet. Med. Tikrit University

10.21608/ejabf.2025.419776.6506

Abstract

The study aimed to evaluate the quality of fish storage and isolation,
identification of bacteria Escherichia coli and Aeromonas hydrophila, because
these bacteria are significantly contributor to foodborne disease and infection
disease in humans. The totals of fish used in this study were 90 samples
collection randomly from differently markets in Al-Shirqat during the period
of study from first March to end May 2025. The results were increased
significant of the pH value association with increase of storage period fish
meat at 4 oC, the pH value of fish meat increase during at 72 hours storage in 4
oC (6.7±0.03), and lowest pH value in first periods 0 hours of storage
(5.6±0.04). The Thiobarbituric acid value increase gradually with increased of
storage period, the higher Thiobarbituric acid value record in 72 hours
(1.18±0.004) during storage and the lowest Thiobarbituric acid value in first
periods 0 hours (0.82±0.002) of storage. Cooking loss percentage significant
differently (P≤0.05) between periods of storage. In 72 hours of storage, the
highest cooking loss (16.7±0.03) percentage recorded and the lowest cooking
loss (12.5±0.02) percentage recorded 0 hours. The results of water holding
capacity was (29.5±0.02) decreased significant (P≤0.05) during storage fish
meat to 72 hours at 4 oC comparative with (36.3±0.05) in first periods 0 hours
of storage. In conclusion the bacterial risks are closely related to food safety.
The Vitek II used in this study because is one of the best devices to identify all
types of pathogenic bacteria very accurately and within a short period, learn
about their classification. The present study concluded that Aeromonas
hydrophila and Escherichia coli were the most frequent bacterial species that
have isolated from examined fish frozen samples. These bacterial could cause
foodborne illness among the consumers. Also the pH and Thiobarbituric acid
were increased significantly associated with increases of storage period of
storage fish meat samples stored at 4 oC. The cooking loss and water-holding
capacity were lowest with advance of storage period

Keywords