Abstract
Shellfish including shrimp and clams are consumed allover the world for their nutritional value, however, handling in seafood markets may challenge their safety and quality. Shellfish products in the fish markets in Suez Governorate were evaluated throughchemical analysis of total volatile basic nitrogen value, thiobarbituric acid, histamine content, and some heavy metals residues. As well as, microbiological estimation of the total aerobic counts, Enterobacteriaceae counts, Escherichia coli counts, and Staphylococcus aureus counts, in addition of Salmonella detection. Results declared that more than half of the examined samples of shrimp and clams (gandofly) were fit for human consumption based on the permissible limits of the Egyptian standard. Otherwise, some gandofly samples contain high levels of total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBA), and may cause scombroid food poisoning with elevated histamine level. The levels of cadmium, lead, and zinc in shellfish samples under study was different with the sequence: Zn>Pb>Cd. Bacteria including E. coli and Staphylococcus aureus were identified. The analysed samples in this study were judged as medium/good quality market samples as more than half of the examined samples were within the Egyptian standard and may indicate that trading of shellfish at Suez markets went under abuse storage temperature.
Highlights
Shellfish is consumed all over the world for its nutritional value
Similar results of total volatile basic nitrogen (TVB-N) in fish samples were obtained by Ocaño-Higuera et al (2011).35 (87.5%) of shrimp samples and 29 (72.5%) of clams samples are within the permissible limits for TVB-N which is not more than 65
TVB-N levels are affected by the method of catch, postmortem treatment, and storage temperature as well as it differs according to fish species (Nazemroaya et al, 2011)
Summary
Shellfish is consumed all over the world for its nutritional value. Shrimp is highly important in the human diet due to being rich in proteins, fat-soluble vitamins, omega-3, polyunsaturated fatty acids (JavaheriBaboli and Velayatzadeh, 2013). In developing countries, the importance of shellfish as a human food source may be under-estimated and its safety and quality are questioned. Shellfish infection takes place due to the fact they are filter feeders that selectively filter out and concentrate contaminant materials, and microorganism of faecal origin and pathogens adapted to the marine surroundings, and chemical substances (Li et al, 2017). There are a variety of indicators to express the freshness and safety of fish can be estimated by chemicals indicators such as trimethylamine (TMA), total volatile basic nitrogen (TVB-N), Thiobarbituric acid, and histamine production (Li et al, 2017)
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