Research Article

Chemical and bacteriological evaluation of some crustaceans

Fatma H.M. Ali, Abdel-Rahim H.A. Hassan, Gehan M. Oaf, Ahmed A. Elmasry*
a Department of Food Hygiene, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef 62511, Egypt. b Department of Food Hygiene, Animal Health Research Institute, Dokki, Giza, Egypt. c Department of Food Hygiene, Animal Health Research Institute, Beni-Suef, Egypt.

Abstract

Forty samples of crustaceans, 20 shrimp (local, imported, peeled and non- peeled) and 20 local chilled samples were collected from Beni-Suef markets. Samples were evaluated by physiochemical deteriorative criteria (pH, TVB-N) and bacteriological quality including APC at 35°C (mesophils), APC at 7°C    (psycrotrophs), coliforms (MPN), fecal coliform (MPN), E. coli (MPN), S. aureus count and isolation and identification of specific pathogens (E. coli, and S. aurerus). All fresh and frozen seafood samples were judged as safe food from the microbiological point of view. The total mesophillic, psychrotrophic and S. aureus of all examined seafood samples lied within the standard permissible limits.

Keywords

Shrimp, crab, APC, S. aureus, E. coli, TVB-N