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Existence of Listeria species in freshwater fish and its control using sanitized ice [electronic resource].

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Ammar, M. A. M

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Language: English Summary language: Arabic Description: p.125-135Other title:

تواجد ميكروبات الليستيريا فى أسماك الماء العذب والسيطرة عليها بإستخدام الثلج المطهر [Added title page title]

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Assiut veterinary medical journal, 2014 v. 60 (141) [electronic resource].

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In: Assiut Veterinary Medical Journal 2014.v.60(141)Summary: The present study was designed to investigate the occurrence of Listeria spp. in two of economically important freshwater fish species namely Oreochromis niloticus (tilapia) and Clarias gariepinus which were collected from commercial fish markets in Assiut, also to explore the efficiency of five ice formulations : tab water ice (control), three ices sanitized using trisodium phosphate (TSP) 2.5%,5% and 10% in addition to an ice sanitized using sodium acetate (SA) 2.5% against Listeria monocytogenses (LM) artificially loaded on Tilapia fish at level of (5.5log10 CFU/g) and the effect of formulated ices on ice stability, sensory quality and pH of fish during storage at room temperature (25 °C). The microbiological analysis of sampled fish revealed that sampled fish represents health hazard to consumer and contact surfaces. 0. niloticus were more contaminated with Listeria spp. compared with C.gariepinus samples (16% and 4%, respectively).

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The present study was designed to investigate the occurrence of Listeria spp. in two of economically important freshwater fish species namely Oreochromis niloticus (tilapia) and Clarias gariepinus which were collected from commercial fish markets in Assiut, also to explore the efficiency of five ice formulations : tab water ice (control), three ices sanitized using trisodium phosphate (TSP) 2.5%,5% and 10% in addition to an ice sanitized using sodium acetate (SA) 2.5% against Listeria monocytogenses (LM) artificially loaded on Tilapia fish at level of (5.5log10 CFU/g) and the effect of formulated ices on ice stability, sensory quality and pH of fish during storage at room temperature (25 °C). The microbiological analysis of sampled fish revealed that sampled fish represents health hazard to consumer and contact surfaces. 0. niloticus were more contaminated with Listeria spp. compared with C.gariepinus samples (16% and 4%, respectively).

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