Total Aerobic Bacterial Counts Research Articles

Dietary chitosan nanoparticles enhance the growth, production performance, and immunity in Oreochromis niloticus

The use of safe supplements for the enhancement of fish production and health are vital for future advancement in aquaculture. A trial was carried out to explore the influence of chitosan nanoparticle (ChNP) supplementation on the growth, whole body composition, intestinal bacterial count and histomorphology, digestive enzymes, hematology, immune response, and liver status of Nile tilapia (Oreochromis niloticus). A total of 120 tilapia fish (average preliminary weight; 5.66 ± 0.02 g) were divided into 4 different groups and fed on diets fortified with 0 (control), 1, 3, or 5 g ChNP per kg diet. It was observed that the addition of ChNP at different levels significantly improved the growth performance, total feed intake, and feed utilization compared to the control group (p < 0.05), while the hepatosomatic index and survival rate did not vary significantly among the experimental groups. Furthermore, a significant increase in the crude lipid levels of the whole body was observed in fish fed on 3 or 5 g ChNP per kg diet. A substantial increase in the counts of erythrogram elements and total white blood cells was evident with dietary ChNP supplementation. The serum total protein and globulin content, nitric oxide, ALT, and AST were also significantly improved by increasing the ChNP level in supplemented diets (P < 0.05). Further, the activities of enzymes amylase and lipase were notably enhanced in fish that were fed on the diets fortified with 5 g/kg ChNP. A concentration-dependent decline in the total anaerobic and aerobic intestinal bacterial count was observed after ChNP supplementation. No alterations in the anterior intestine histology were detected among the experimental groups. Ultimately, the addition of dietary ChNP had favorable growth promoting and feed utilization effects by enhancing the activities of digestive enzymes, inhibition of the growth of intestinal microbial populations, and improving certain indicators of innate immunity.

시중 유통 중인 향신료가공품의 미생물학적 안전성 평가

The study investigated the level of contamination by total aerobic bacteria, coliform bacteria and food poisoning bacteria in commercial spices for the evaluation of microbiological safety. A total of 119 commercial spices was used for this study. The total aerobic bacterial count was 6.2 log CFU/g in HACCP certificated spices and 5.4 log CFU/g in HACCP non-certificated spices. Coliform bacteria were detected in 13 (35.1%) out of 37 HACCP certificated spices and 27 (32.9%) out of 82 HACCP non-certificated spices. Bacillus cereus was detected in 7 (18.9%) out of 37 HACCP certificated spices and 10 (11.8%) out of 82 non-certificated spices. All the B. cereus detected in this study possessed at least one toxin gene, and hemolysin BL enterotoxin was detected in 9 (52.9%) out of 17 B. cereus isolates. Overall, these results indicated that contamination with total aerobic bacteria was higher in HACCP certified spices, with more coliform bacteria and B. cereus detected, than in non-certificated spices. Hence, it is necessary to refine the HACCP system and introduce good agricultural practices for the improvement of microbiological safety of spices.

Isolation, Characterization, and Quantification of Bacteria from African Sausages Sold in Nairobi County, Kenya.

African sausages are local popular delicacies in Kenya. Demand for these sausages has resulted in this delicacy's vendors being on the increase. However, health risk posed to unsuspecting consumers of African sausages sold in informal, unhygienic make shift road-side kiosks in major cities of Kenya is largely unknown. A descriptive study was designed to isolate, characterize and quantify bacteria from African sausages sold in Nairobi County. A total of hundred (100) African sausages (62 roasted and 38 nonroasted) were conveniently collected from three meat eatery points of Westlands, Kangemi slum, and Pangani estates. Five genera of bacteria, namely, Staphylococcus spp. at 50.4%, Bacillus spp. at 19.5%, Streptococcus spp. 9.8%, Proteus spp. 2.4%, and E. coli spp. at 1.6%, were isolated from 80 African sausage samples. The total aerobic bacterial count range was between 1.0-9.9x101 and 1.0-9.9x107 log cfu/g with 37 samples having total aerobic bacterial count of between 1.0-9.9 x104 and 1.0-9.9 x107 log cfu/g. There was no significant difference (p>0.05) in distribution of isolates and total aerobic bacterial count across geographical sites studied among the roasted and nonroasted African sausages. This study has demonstrated presence of bacteria in African sausages which are potentially zoonotic to humans. Comprehensive study is needed to sample more eatery meat points in Nairobi and other areas in order to demonstrate pathogenic attributes of these isolates and establish the respective total aerobic bacterial count. There is also need to establish the sources of bacteria due to high total aerobic bacterial count determined in the current study.

Eggshell microbiology and quality of hatching eggs subjected to different sanitizing procedures

Abstract: The objective of this work was to evaluate the effect of different disinfection procedures as alternatives to formaldehyde fumigation on eggshell microbial load and quality of eggs from a 42-week-old Cobb commercial breeder flock. A total of 10,080 clean eggs collected from the nests were randomly distributed in a randomized complete block design, among the following treatment groups: 13.33 g m-3 formaldehyde fumigation, 5-10 ppm ozone fumigation, 6.36 mW cm-2 UV-C light irradiation, spraying with 1.56% hydrogen peroxide, spraying with 0.13% peracetic acid, spraying with water (wet control), and no disinfection procedure (dry control). Per treatment, eight samples of four eggs each were collected before and after the disinfection procedure, in order to count the number of Enterobacteriaceae and total aerobic mesophilic bacteria on the eggshell. Only eggs subjected to the formaldehyde and UV treatments showed a significant reduction in total aerobic mesophilic bacterial count on the eggshell, when compared with those of the dry control group. Treatments did not affect eggshell thickness and resistance force. UV light exposure is effective in reducing microbial load on 42-week-old breeder flock eggshells, without affecting their quality, and can be considered an alternative to formaldehyde disinfection.

Novel foods: a risk profile for the house cricket (Achetadomesticus).

Novel foods could represent a sustainable alternative to traditional farming and conventional foodstuffs. Starting in 2018, Regulation (EU) 2283/2015 entered into force, laying down provisions for the approval of novel foods in Europe, including insects. This Approved Regulation establishes the requirements that enable Food Business Operators to bring new foods into the EU market, while ensuring high levels of food safety for European consumers. The present risk profile tackles the hazards for one of the most promising novel food insects, the house cricket (Acheta domesticus). The risk profile envisages a closed A. domesticus crickets rearing system, under Hazard Analysis and Critical Control Points (HACCP) and good farming practices (GFP), in contrast with open cricket farms. The methodology used involves screening the literature and identifying possible hazards, followed by adding relevant inclusion criteria for the evidence obtained. These criteria include animal health and food safety aspects, for the entire lifespan of crickets, based on the farm to fork One Health principle. When data were scarce, comparative evidence from close relatives of the Orthoptera genus was used (e.g. grasshoppers, locusts and other cricket species). Nevertheless, significant data gaps in animal health and food safety are present. Even if HACCP‐type systems are implemented, the risk profile identifies the following considerable concerns: (1) high total aerobic bacterial counts; (2) survival of spore‐forming bacteria following thermal processing; (3) allergenicity of insects and insect‐derived products; and (4) the bioaccumulation of heavy metals (e.g. cadmium). Other hazards like parasites, fungi, viruses, prions, antimicrobial resistance and toxins are ranked as low risk. For some hazards, a need for additional evidence is highlighted.

Biogas Production from Cow Dung for Sustainable Energy Generation

Microbial degradation of organic material under aerobic and anaerobic conditions is a key process within the natural metabolism of ecosystem. This term is often used in relation to energy, waste management and is now commonly associated with the anaerobic generation of methane. Microbial degradation and Biogas production from cow dung was investigated. Fresh cow dung was collected from Abattoir, Katsina State, Nigeria. The sample was collected in a large clean plastic container. Batch type anaerobic digesters were designed using Karki’s Biogas model. The produced biogas was collected by water displacement method. The production started on the sixth day of fermentation and followed an increasing trend. It reached its peak on the seventeenth day before a gradual fall in production rate. The Physico-chemical and microbiological analysis of the animal wastes were carried out before, during and after the digestion process. The pH range was 6.51 - 7.89. The temperature remained at mesophilic range (25-45oC) throughout the study. Data on % total solids, and ash content were also determined. The total aerobic and anaerobic bacterial counts ranged from 8.5 × 106 - 2.3 × 107 and 1.5 × 106- 1.2 × 107 cfu/ml, respectively. The bacteria isolated were Klebsiella sp, Escherichia coli, Bacillus sp, Pseudomonas aeruginosa, Staphylococcus aureus and Clostridium sp. Biogas production from cow dung is a good and cheap alternative source of energy. The use of biogas will not only serve as a source of fuel but will also help in the management of waste. Large scale production of biogas from wastes should be undertaken as the wastes around you can be converted to wealth.

Preservative efficacy of selected antimicrobials of natural origin in a cosmetic emulsion.

To investigate the efficacy of 13 antimicrobial substances (11 substances of natural origin and two conventional preservatives as controls) at two concentrations in an o/w cosmetic emulsion. Cosmetic formulations were analysed for total aerobic bacterial count and total combined yeast count according to the European Pharmacopoeia 8.0. Challenge tests were performed according to the ISO 11930 standard. The total aerobic bacterial count, the total combined yeast count and the total aerobic mesophilic microorganisms were below the acceptable limit for all cosmetic formulations. Challenge test criterion A was fulfilled by all antimicrobials of natural origin, except levulinic acid in the challenge test with Candida albicans, Lactobacillus ferment in the challenge test with C. albicans and Pseudomonas aeruginosa, and grapefruit seed extract in the challenge test with C. albicans. Phenoxyethanol and the combination of methylparaben and propylparaben were inefficient at the minimum studied concentrations. The results offer important comparative data on the level of preservative efficacy within the group of antimicrobials of natural origin and in reference to some typical, widely used conventional preservatives. Further research must be encouraged regarding cosmetic over-preservation. This article is protected by copyright. All rights reserved.

Evaluation of the antioxidant, anti-inflammatory and antimicrobial effects of catuaba, galangal, roseroot, maca root, guarana and polyfloral honey in sausages during storage

The antioxidative, anti-inflammatory and antimicrobial effects of catuaba, galangal, roseroot, maca root, guarana and honey in sausages were investigated during storage at 2 °C for 20 days. Three independent replications of sausages were manufactured to compare groups: the control group (C) and groups where various levels of bioactive components were added (E1, E2, and E3). Each group was examined for chemical composition, total phenolic content (TPC), total antioxidant activity (TAA), anti-inflammatory activity (AA), thiobarbituric acid reactive substances (TBARS), fatty acid profile and total aerobic bacterial plate count (TAPC). Increased levels of TBARS and TAPC values were noticed in all the samples during storage. In the groups where bioactive components were used, improved antioxidant, anti-inflammatory and antimicrobial effects were observed. The best results at the end of storage were obtained for the sausages where the highest dose of the components was used (17.34 g/kg of catuaba bark, 0.22 g/kg of ground great galangal root, 4.58 g/kg of ground roseroot, 6.14 g/kg of maca root extract, 6.00 g/kg of ground guarana and 11.46 g/kg of polyfloral honey). In the examined sausages, strong correlations between TPC and TAA (r2 = 0.82; P < 0.05), TPC and AA (r2 = 0.88; P < 0.05), and TPC and TBARS values (r2 = −0.67; P < 0.05) were obtained.

Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage

This study investigated the inhibitory effects of spice (cinnamon, clove, and anise) extracts on the accumulation of biogenic amines (BAs) in Harbin dry sausage. Meanwhile, the physicochemical properties, microorganisms, and sensory quality of dry sausage were evaluated. The results revealed that the accumulation of BAs (cadaverine, putrescine, tyrosamine, 2-phenylethylamine, histamine, and tryptamine) in sausage was significantly inhibited by spice extracts, and cinnamon extract had the best effect. The pH value, water activity, and total volatile basic nitrogen were decreased (P < 0.05) and the lipid oxidation was inhibited by spice extracts (especially anise) in dry sausage. The samples with spice extracts had significantly lower total aerobic bacterial counts (P < 0.05). Additionally, the spice extracts inhibited the growth of enterobacteriaceae and improved the sensory quality of dry sausage. The results of principal component analysis proved that enterobacteriaceae were responsible for the accumulation of BAs. There was a close positive correlation between the total aerobic bacteria/enterobacteriaceae and BA concentrations. The results revealed that the addition of spice extracts (especially cinnamon) is an advisable method in inhibiting the BA formation, and it can also improve the quality of dry sausage.

Physicochemical Analysis and Microbial Quality of Cow Butter Obtained from Menz District of Amhara Region, Ethiopia

Menz has long been known for its quality butter production but traditional milk products are reported to be of substandard quality. Therefore, this investigation was conducted to access physiochemical and microbial quality of butter from Menz District along the market value chain. The microbiological count data were transformed to log10 values before statistical analysis. Overall values of 15.05:82.62:2.09%, 14.26:83.44:2.77%, 14.25:83.30:1.03%, 14.58:83.82: 3.58% and 12.52: 83.96: 2.82% moisture, fat and free fatty acid contents were observed in samples from farmers, traders, made by investigators, Tarmaber and Addis Ababa, respectively. Overall mean score of total Aerobic Mesophilic Bacterial count ranging from 3.26 x109 (sample made by invigilator) to 4.20 x 109 (sample from Addis Ababa) were recorded. Similarly, the total coliform count ranges from 1.61 x 106 to 3.03 x106 and the yeast and mold counts vary from 1.31 x106 to 1.83 x106 from samples collected at different butter market value chains. There is unhygienic production and processing of butter in the study area which calls for improvement.

Effects of a dry-ice process on surface and carcase decontamination in the poultry industry

ABSTRACT1. The objective of this study was to evaluate the effects of dry-ice decontamination on equipment and carcase surfaces in a poultry slaughterhouse and to present an effective alternative method to the conventional decontamination processes.2. Appreciable reductions occurred in total aerobic mesophilic bacterial counts of surface swab samples treated with dry ice (maximum difference 3.92 log cfu/100 cm2).3. After dry-ice treatment, Listeria spp. were detected on surfaces of pluckers and chiller cylinders, whereas Salmonella spp. were totally inhibited.4. A dry-ice spraying application was more effective than a dry-ice immersing application on total aerobic mesophilic bacteria and yeast and mould counts on poultry carcases.5. Dry-ice treatment has advantages over conventional processes. Unlike other decontamination techniques, there are no residues, so no need to wash off chemical residues from surfaces as it removes contaminants effortlessly and is environmentally friendly.6. Dry-ice blasting of production equipment can reduce the microbial load and has potential for use in the poultry industry.

The Combined Efficiency of Dietary Isomaltooligosaccharides and Bacillus spp. on the Growth, Hemato-Serological, and Intestinal Microbiota Indices of Caspian Brown Trout (Salmo trutta caspius Kessler, 1877).

The combined effects of a commercial probiotic, BetaPlus®, and a prebiotic, isomaltooligosaccharides (IMOS) on the growth, survival rate, intestinal microbiota, and hemato-immunological parameters were evaluated in Caspian brown trout (Salmo trutta caspius Kessler, 1877). Caspian brown trout fingerlings (~ 9g) were fed a control diet (basal diet) or a synbiotic diet (the basal diet + 2g kg-1 IMOS + 1g kg-1 BetaPlus®) for 7weeks. At the end of this trial, fish fed the synbiotic diet showed significant improvements in body weight increase, feed conversion ratio, and survival rate compared with fish fed the control diet (P < 0.05). In addition, fish fed the synbiotic diet had the highest levels of white blood cells, monocytes, and neutrophils (P < 0.05), while the red blood cells, hemoglobin, hematrocrit, mean corpuscular volume, and lymphocytes were significantly higher in the control group (P < 0.05). The serum triglycerides, cholesterol, total protein, albumin, albumin/globulin ratio, and immunoglobulin M levels, as well as alanine aminotransferase and lactate dehydrogenase activities were higher in the synbiotic group than in the control group (P < 0.05). In addition, fish fed the synbiotic diet showed significantly higher gut total viable aerobic bacterial counts and lactic acid bacteria (P < 0.05). The results demonstrated that BetaPlus® in combination with IMOS enhanced the growth, survival rate, intestinal microbiota, and some haemato-immunological parameters in Caspian brown trout fingerlings.

Microbiological burden of public transport vehicles

The goal of this study was to determine the role of public transport in the transmission of microorganisms. A total of 60 swab samples were collected in the morning and evening from handles in public transport trams, metrobuses, and buses. Swab samples were examined using microbiological methods, and the number and types of microorganisms were determined. Total aerobic bacterial and fungal counts in samples collected in the evening were higher than those in samples collected in the morning from trams and metrobuses. However, the total bacterial and fungal counts were very high in samples collected in the morning and evening from buses. Staphylococcus aureus, coagulase-negative staphylococcus, and Enterococcus spp. were isolated from these samples. The results of our study show that public transportation can be a significant reservoir for spreading pathogenic microorganisms. For this reason, it is very important to regularly follow cleaning and hygiene rules and to inspect these vehicles.

Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey.

This study investigated the effect of injecting pineapple concentrate and honey into low marbled beef in order to enhance its sensory qualities, particularly tenderness and flavor, without compromising its fresh appearance. Beef loin was injected with a solution of 6.0% pineapple concentrate, 2.5% honey, 0.5% monosodium L-glutamate, 0.5% phosphate, and 0.3% salt (w/w) to 120% (w/w) of initial meat weight and stored for 14 d. Non-injected beef loin served as a control. Total aerobic bacterial counts, surface meat color, shear force, reducing sugar content, and sensory evaluation of the beef were analyzed at 0.5, 7, and 14 d of storage. Injection did not affect the total aerobic bacterial counts or color of the beef. However, injection increased the stability of meat color, compared with that of the control, during storage. The shear force value was significantly lower in the injected beef than that in the control. The injected beef had a significantly higher reducing sugar content compared with that of the control. In sensory evaluation, tenderness, juiciness, flavor, and overall acceptance of the injected beef were significantly higher than those of the control at 0.5 d. In conclusion, injection of pineapple concentrate and honey can improve the sensory qualities of low marbled beef, during short storage periods, without changing the fresh appearance of the beef.

Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods

ObjectiveDifferent dry-aging methods [traditional dry-aging (TD), simplified dry-aging (SD), and SD in an aging bag (SDB)] were compared to investigate the possible use of SD and/or SDB in practical situations.MethodsSirloins from 48 Hanwoo cows were frozen (Control, 2 days postmortem) or dry-aged for 28 days using the different aging methods and analyzed for chemical composition, total aerobic bacterial count, shear force, inosine 5′-monophosphate (IMP) and free amino acid content, and sensory properties.ResultsThe difference in chemical composition, total aerobic bacterial count, shear force, IMP, and total free amino acid content were negligible among the 3 dry-aged groups. The SD and SDB showed statistically similar tenderness, flavor, and overall acceptability relative to TD. However, SDB had a relatively higher saleable yield.ConclusionBoth SD and SDB can successfully substitute for TD. However, SDB would be the best option for simplified dry-aging of low-marbled beef with a relatively high saleable yield.

Reduction of Escherichia coli, Salmonella Enteritidis and Campylobacter jejuni in poultry manure by rearing of Musca domestica fly larvae

A major barrier for using animal waste as substrate for production of insects for feed or food is the concern for safety of the end products. In this study we investigated how rearing of fly larvae of Musca domestica in poultry manure influenced the counts of three pathogenic test strains (Escherichia coli, Salmonella Enteritidis and Campylobacter jejuni) and investigated whether these were transferred from manure to larvae, pupae or adults flies. We monitored quantitative microbiological changes over a study period of seven days. We showed that the decay in the numbers of E. coli, S. Enteritidis, and C. jejuni was faster in manure with rearing of fly larvae than in manure without larvae; an 8 log10 reduction of all three test bacteria was observed within four days in manure with larvae; compared to manure without larvae where a 1 to 2 log10 was observed. We found no sign of propagation of the pathogens in the larvae gut. All test strains were detectable in low numbers at day 4 in the larvae gut but only C. jejuni survived until day 7. In the pupae, only S. Enteritidis was detectable at day 3, and no test strains were found later than day 3. None of the test strain was isolated from adult flies. The total aerobic bacterial count remained at a high level throughout the study both in manure, in larvae and in pupae. In conclusion, our results showed that elimination of the pathogens from the manure was accelerated by larvae rearing, but were still detectable at low number in the larvae gut until end of the larvae stage. This study provides data for evaluation of feed safety of fly larvae reared on animal waste. Furthermore suggests a potential use for reduction of these pathogens in manure.

Presence of Human Pathogens in Produce from Retail Markets in Northern Germany.

Two hundred fresh produce samples (cucumber, carrots, herbs, leaf lettuce, and ready-to-eat mixed salad leaves) were obtained from retail in northern Germany in 2015. These were investigated for microbial contamination and the presence of foodborne pathogens, including Listeria monocytogenes, Salmonella serovars, presumptive Bacillus (B.) cereus, and Shiga toxin-producing Escherichia coli using culture-dependent (enrichment, plating on selective media) and -independent (real-time polymerase chain reaction [PCR]) techniques. Overall, our results showed that the fresh produce samples generally showed high mean aerobic mesophilic bacterial counts of between 7 and 8 log10 cfu/g. However, there was also a considerable variation in total aerobic bacterial counts between different product samples. Although real-time PCR signals for pathogenic E. coli were detected in 14.0% of total samples analyzed, only one (0.5%) Shiga toxin-producing E. coli isolate of serotype O26:H11 was recovered from mixed salad leaves and contained stx1, stx2, and eae genes. Two L. monocytogenes isolates (1% of total samples) were recovered from packaged mixed salad leaves and belonged to PCR serogroups IIb and IVb, respectively. One Salmonella isolate (0.5%) was recovered after selective enrichment also from mixed salad leaves and it was identified as Salmonella Szentes serotype 16:k:1,2. Overall the incidence of foodborne pathogens on the northern German retail market in 2015 was very low.

Seasonal Outbreak of Bacillus Bacteremia Associated With Contaminated Linen in Hong Kong.

A high seasonal incidence of Bacillus bacteremia was associated with the use of contaminated hospital linens. An outbreak investigation was conducted to study the incidence and source of Bacillus bacteremia during the baseline, outbreak, and postoutbreak period from 1 January 2012 through 31 July 2016 at a university-affiliated teaching hospital in Hong Kong. Replicate organism detection and counting plates were used for microbial screening of linen samples. The Bacillus species isolated from patient and linen samples were identified by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and were phylogenetically analyzed. During the study period, a total of 113 207 blood cultures were collected from 43 271 patients, of which 978 (0.86%) specimens from 744 (1.72%) patients were identified as Bacillus species. The incidence of Bacillus bacteremia per 10 000 patient admissions and per 10 000 patient-days was significantly higher during the summer outbreak as compared with baseline and 1 year postoutbreak after cessation of the linen supply from the designated laundry and change of laundry protocol (39.97 vs 18.21 vs 2.27; 13.36 vs 5.61 vs 0.73; P < .001). The mean total aerobic bacterial count per 100 cm2 was significantly higher among the 99 linen samples screened during the outbreak period compared to the 100 screened in the postoutbreak period (916.0 ± 641.6 vs 0.6 ± 1.6; P < .001). Blood culture isolates of Bacillus cereus group in 14 of 87 (16.1%) patients were phylogenetically associated with 9 linen sample isolates. Suboptimal conditions of hospital laundry contributed to the seasonal outbreak of Bacillus bacteremia.

UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS.

Surimi is purified protein which prepared by washing minced fish flesh after removing thorn which produced to improve the nutritional value of some food products (noodles, couscous and macaroni) which are widely appeared in the Egyptian markets, so as to raise the protein and minerals (ash) content of these products. The effect of different additives concentrations cryoprotectant (sucrose, sorbitol and tri polyphosphate) on the characteristics of produced surimi was evaluated. The dried surimi were prepared from common carp fish (Cyprinus carpio) and catfish (Claries anguillaris) and used as supplements at 2%, 4%, and 6% levels in bakery products. Chemical composition, microbiological aspects, amino acids, fatty acids, quality aspects as well as the sensory evaluation of the supplemented products were carried out. The obtained results indicated that the moisture, protein, fat, ash, carbohydrates content (%) of dried common carp surimi were 9.40 %, 79.77 %, 4.24%, 3.53%, 12.46% while it were %8.50,%67.97,%16.25,%4.07,%11.71 for fish catfish surimi (on dry weight basis), respectively. The total aerobic bacterial count (T.A.B.C.) was the only detected microorganisms in dried surimi from common carp fish. On the other hand, Staphylococcus spp., Coliform group, Salmonella and Shigella, anaerobic bacteria and mold & yeasts did not detected. Dried surimi prepared from catfish and carp fish could be added to the products (couscous and macaroni) up to 6% with high organoleptic acceptability.

Evaluation of replacing fish meal with corn protein concentrate in Nile tilapiaOreochromis niloticusfingerlings commercial diet

Four isocaloric-isonitrogenous diets containing 0, 50, 100 and 190 g/kg corn protein concentrate (CPC) as replacement for dietary fish meal were fed to Nile tilapia Oreochromis niloticus fingerlings for 8 weeks. Tilapia growth parameters were not significantly (p > .05) different in fish fed diets with 0, 50 and 100 g/kg CPC and found to be superior compared to those fed on 190 g/kg CPC. Fish dressing ratios and body composition were similar among all treatments. The electron microscope indicated that the stomach size of control fish was slightly smaller and the wall was thinner while the stomach of the fish fed all other levels of CPC undergone a remarkable size increase and their walls were thicker after feeding diets with CPC. Total aerobic bacterial and coliform counts were significantly decreased in fish intestine when fed diets with 100 and 190 g/kg CPC compared with fish fed diets with 0 g/kg or 50 g/kg CPC. This study indicates that it is possible to replace up to 534 g/kg of dietary fish meal in tilapia fingerlings using 100 g/kg of CPC without any negative effect on fish growth and proximate body composition.