Microbiological Evaluation of Fish
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43910351" target="_blank" >RIV/62156489:43210/16:43910351 - isvavai.cz</a>
Result on the web
<a href="http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/617" target="_blank" >http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/617</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/617" target="_blank" >10.5219/617</a>
Alternative languages
Result language
angličtina
Original language name
Microbiological Evaluation of Fish
Original language description
Fish meat has a specific composition that positively influences human health. Thanks to this composition, it is an excellent nutritional medium for growth and reproduction of undesirable microorganisms, which may cause spoilage and they can also lead to alimentary illnesses. Microbiota of fish is dominated by Gram negative and psychrophilic bacteria. Microbial contamination causes fish deterioration and leads to the end of its shelf-life when reaches levels between 107 and 109 CFU.g-1. The most appropriate temperature for storage of fish is between -1 oC and 4 oC and the ideal relative air humidity is 80 to 85%. The objective of the work was to evaluate microbiological quality of fresh fish (Rainbow Trout, Atlantic Salmon, Atlantic Cod) bought in various types of stores in the Czech Republic and to evaluate if different storage temperatures have influence on the quantity of microorganisms. The following microorganisms were monitored: the total aerobic count (TAC), coliform bacteria, E. coli, Salmonella spp. and Vibrio parahaemolyticus. Based on the obtained results it is possible to state that difference between individual stores (p >0.05) in the total aerobic count and the quantity of E. coli (except for cod) was not proven. After 2 days of storage there was increase (p <0.05) of the total aerobic count in case of all monitored fish species from all stores. In case of coliform bacteria and E. coli there was increase (p <0.05) of their quantity in a majority of the analysed samples. Different storage temperature (4 oC and 8 oC) did not have influence (p <0.05) on the TAC, the quantity of coliform bacteria (except for cod) and the quantity of E. coli (except for trout).
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EE - Microbiology, virology
OECD FORD branch
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Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Potravinárstvo (Food Science)
ISSN
1337-0960
e-ISSN
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Volume of the periodical
10
Issue of the periodical within the volume
1
Country of publishing house
SK - SLOVAKIA
Number of pages
6
Pages from-to
407-412
UT code for WoS article
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EID of the result in the Scopus database
2-s2.0-85016288012