BACTERIOLOGICAL QUALITY EVALUATION OF SALTED FISHES THAT ARE PRODUCED TRADITIONALLY IN THE NORTH OF IRAN

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TAVAKOLI HAMID REZA; HOSSEINI HEDAYAT; KHAKSAR R.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2009 | Volume:6 | Issue:2 Page(s): 105-111

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Information Journal Paper

Title

BACTERIOLOGICAL QUALITY EVALUATION OF SALTED FISHES THAT ARE PRODUCED TRADITIONALLY IN THE NORTH OF IRAN

Author(s)

TAVAKOLI HAMID REZA | HOSSEINI HEDAYAT | KHAKSAR R. | Issue Writer Certificate

Keywords

TRADITIONAL SALTED FISHQ3

MICROBIAL EVALUATIONQ3

IRANQ3

Abstract

The consumption of different kinds of fish has been increasing in IRAN, during the recent decade. Therefore, high microbial content and contamination of such food with pathogen bacteria can cause infection or food poisoning. The objective of this study is investigation of salted fish bacteriologic quality that is produced traditionally in one of the North states of IRAN (Guilan).72 fish samples from two species of Rutilus frisi kutum and Mugil auratus were collected, immediately after traditionally salting and their total count of aerobic and coli form bacteria and contamination to E.coli and vibrio parahaemoliticus were investigated due to standard APHA method.The total number of aerobic bacteria differs from 5×105 to 1×103 cfu/g and the mean numbers were 3.2×103 cfu/g for Mugil auratus and 5.4×105 cfu/g for Rutilus frisi kutum . 11.1 percent of the samples were contaminated with coliform bacteria with mean number of 2×102 cfu/g but no contamination with E.coli was confirmed. Moreover, in 57 samples (79.16%) contamination with vibrio parahaemoliticus was observed that were comprised 26 samples (45.6%) of Mugil auratus fish and 31 samples (54.3%) of Rutilus frisi kutum In conclusion, the results of this study and the similar ones in other countries demonstrated that there is the possibility of seafood products poisoning with pathogen bacteria. Therefore, health training, improvement of processing, avoiding raw consumption and finally, regular controlling of health care managers can be effective in prevention of infectious diseases and food poisoning following consumption of these products.

Cites

STUDY ON THE OVERVIEW ON FOOD BORNE BACTERIA IN FOOD WITH ANIMAL ORIGIN IN IRAN; PART THREE: SEAFOOD

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APA: Copy

TAVAKOLI, HAMID REZA, HOSSEINI, HEDAYAT, & KHAKSAR, R.. (2009). BACTERIOLOGICAL QUALITY EVALUATION OF SALTED FISHES THAT ARE PRODUCED TRADITIONALLY IN THE NORTH OF IRAN. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 6(2), 105-111. SID. https://sid.ir/paper/72474/en

Vancouver: Copy

TAVAKOLI HAMID REZA, HOSSEINI HEDAYAT, KHAKSAR R.. BACTERIOLOGICAL QUALITY EVALUATION OF SALTED FISHES THAT ARE PRODUCED TRADITIONALLY IN THE NORTH OF IRAN. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2009;6(2):105-111. Available from: https://sid.ir/paper/72474/en

IEEE: Copy

HAMID REZA TAVAKOLI, HEDAYAT HOSSEINI, and R. KHAKSAR, “BACTERIOLOGICAL QUALITY EVALUATION OF SALTED FISHES THAT ARE PRODUCED TRADITIONALLY IN THE NORTH OF IRAN,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 6, no. 2, pp. 105–111, 2009, [Online]. Available: https://sid.ir/paper/72474/en

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