الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 192 |  |  |
| | | from | 192 | | |
Abstract
Bacteriological analysis showed the presence of aerobic mesophiles in all (100%) every of back- and abdominal flesh samples of both raw and ready-to-eat fishes by mean levels ranged from 5.3×l03 to 6×l04 organisms/g of and 6.4×l03 to 5.7×l04 and 6.3×l03 to 5.7×l03 organisms/g of back and abdominal flesh samples of examined raw fishes, whilst from 9.3×l02 to 4.7×l06 and 2×l03 to 4.6×l06 organisms/g of examined back- and abdominal flesh samples of examined ready-to-eat fishes, respectively. Psychrotrophic bacterial contamination were recognized in 8 (80%) − 10 (100%) back- and abdominal flesh samples of raw fishes by mean levels ranged from 4.7×l02 to 3×l04 and 3.5×l03 to 5.3×l04 organisms/g, whereas such bacteria can not be detected in all flesh samples of grilled freshwater fishes or fried gutted ones, , meanwhile the presence of the same bacterial contaminants in salted and smoked fishes were represented by 6 (60%) − 10 (100%) back- and abdominal flesh samples with mean populations ranged from 8.4×l02 to 3×l06 and 2.6×l03 to 5.2×l06 organisms/g, successively. Similarly, Enterobacteriaceae contamination were detected in 6 (60%)−10 (100%) back- and abdominal flesh samples of raw freshwater and marine fishes by mean levels ranged from 8.3×l0 to 7.1×l02 and 1.8×l02 to 1.4×l03 organisms/g, , alongside in 5 (50%) − 7 (70%) back- and 7 (70%) abdominal samples each of salted and smoked fishes by mean populations ranged from 6.1×l0 to 1.8×l03 and 1.1×l02 to 2.2×l03 organisms/g consecutively, whereas such bacteria can not be detected in all flesh samples of grilled freshwater fishes or fried gutted ones. Contamination with Staphylococcus aureus organisms can be determined in 4 (40%) − 6 (60%) back- and 3 (30%) − 6 (60%) abdominal flesh samples of analyzed salted and smoked fishes by mean levels ranged from 6.5×l0 to 2.5×l02 and 4×l0 to 3.8×l02 organisms/g, respectively, whereas the remaining identical samples of all raw, grilled and fried fishes did not exhibit any staphylococcal contamination. Bacteriological analyses could also detect the contamination with Aeromonas organisms solely in 6 (60%) − 10 (100%) back- and abdominal flesh samples of raw fishes besides 5 (50%) − 10 (100%) correspondent samples of salted and smoked fishes by mean levels ranged from 1.2×102 to 9.1×103 and 2×102 to 5.4×103 organisms/g, successively, whilst the same analyses failed to detect such contaminants in heat-treated fishes (grilled & fried). Salmonellae were exclusively found in one (10%) every of back- and abdominal flesh samples taken from raw iced both Tilapia nilotica and Mugil cephalus alongside only one back sample (10%) from freshly killed Clarias lazera, identified as 4 Salmonella Kottbus strains and one strain of Salmonella paratyphi type A. Salmonella contaminants can not be recovered from other remaining tested samples. Vibrios organisms were exclusively found in one (10%) each of back- and abdominal samples of frozen Mackerel plus 2 (20%) back samples of frozen Sardine as well as in 3 (30%) every of relevant samples of salted Sardine and 2 (20%) back samples of smoked Herring, whereas none of grilled or fried marine fishes showed this type of bacterial contamination, identified into 3 V. cholerae plus 9 V. parahaemolyticus strains. Halophilic bacteria can exclusively be determined in 3 (30%) − 4 (40%) back- and 4 (40%) − 5 (50%) abdominal samples of salted and smoked fishes by mean levels ranged from 7×10 to 3.8×104 and 1.5×102 to 8.1×104 organisms/g, respectively. Microbiological risk assessment of all surveyed raw and ready-to-eat fishes, through comparing different bacterial populations contained in their tissues with the relevant limits a total of 228 strains of general bacteria in addition to 100 Enterobacteriaceae strains were identified.