Microbiology of 'Fasseikh' Manufactured by Using Different Fish Species in El-Dueim Locality

摘要

In the present study, fermented fish products (Fasseikh) were prepared under laboratory level using six fish species namely: Kass, Koara, Dabis Bolti, Aejel and Shilba. Various microbiological parameters were utilized to evaluate the microbiological quality of raw fish and Fasseikh products using the official methods. The results show that the highest total viable count (TVC) of bacteria (5.3 x 10~(6) cfu/g) and yeasts and moulds (7.5 x 10~(3)) were observed in Kass fish, while the lowest TVC (2.8 x 10~(5) cfu/g) and yeast and mould conunts (7.0 x 10~(1) cfu/g). were found in Ijel fish As for indicator organisms, the total coliform bacteria was detected in all raw fish samples, however, Eschrichia coli did not show positive reaction in any of the tested samples. Various pathogenic bacterial groups were detected in the raw fish species in various levels, with the lowest values in Ijel fish. All microbiological parameters deceased when the various fish species were processed into Fasseikh product. In that: TVC ranged between 2.8 x 10~(4) and 2.5 x 10~(6) c.f.u/g, and the coliform bacteria were not detected in all tested Fasseikh samples except that prepared from Kass fish (44 c.f.u/g). Moreover, E.coli , showed positive result. S.aureus bacteria were found in all Fasseikh samples, while salmonella was detected in 33% of the samples. The presence of these pathogen will constitute a major health risk for the consumers. Therefore, utilizing the hygienic practices, good manufacturing practices and handling processes are necessary to improve microbiological quality and safety of Fasseikh product.