Abstract
The present study aims at the microbiological analysis of export oriented frozen fishes, namely, Jew fish, Tongue Sole fish, Cuttle fish, Ribbon fish, Queen fish, and fish processing water and ice from a view of public health safety and international trade. Microbiological analysis includes the determination of total viable aerobic count by standard plate count method and enumeration of total coliforms and fecal coliforms by most probable number method. The presence of specific fish pathogens such as Salmonella spp. and Vibrio cholerae were also investigated. The TVAC of all the samples was estimated below 5 × 105 cfu/g whereas the total coliforms and fecal coliforms count were found below 100 MPN/g and 10 MPN/g, respectively, which meet the acceptable limit specified by International Commission of Microbiological Specification for Food. The microbiological analysis of water and ice also complies with the specifications having TVAC < 20 cfu/mL, and total coliforms and fecal coliforms count were below the limit detection of the MPN method. Specific fish pathogens such as Salmonella sp. and V. cholerae were found absent in all the samples under the investigation. From this study, it can be concluded that the investigated frozen fishes were eligible for export purpose and also safe for human consumption.
Highlights
Fish and fishery products are nutritionally important and important in global trade as foreign exchange earner for a number of countries in the world [1]
All the samples of each type of the fish meet the acceptable limit specified by ICMSF which points out the good quality of the frozen fishes
Our study revealed that all the tested samples complied with the recommended limit specified by ICMSF, that is, TVAC having
Summary
Fish and fishery products are nutritionally important and important in global trade as foreign exchange earner for a number of countries in the world [1]. Though there are 129 fish processing industries in Bangladesh, only 62 plants have EU approval. It is very important to maintain the quality of the frozen fish for its acceptance in international trade as well as avoiding the health problems of consumers. Fish may be contaminated at various stages of transport, handling, and processing. This contamination may be related to the raw materials, personnel, and processing tools such as forklifts through leakage, insect, and pest harborage. Consumption of these contaminated fish may cause infection or intoxication to the consumers
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