Detection of Bacterial Contamination of Some Traditional Frozen Fish in Some Local Markets in Tikrit City

Abstract This study was aimed to investigate bacterial contamination in frozen fish form samples collected from some local markets in several neighborhoods of Tikrit city. Thirty samples of frozen fish were collected for two types of fish common carp and fish fillet, laboratory bacterial isolation and diagnosis showed Staph. aurues samples constitute highest proportion of isolations which followed by Aeromonaus hydrophyla, E.coli, Psudomonas. Spp and Salmonella ( 7,6, 5 and 3) isolations. Bacterial number of isolations has been calculated where it showed a variant in number of bacterial colonies, Staph. aurues which recorded the highest rate in colonies number. Chemical analyses to estimate the amount of protein and fat showed 9.43, 7.31% of protein and 3.9, 8.66 % fat, so as to moisture was high in both carp and elephant fish 80.5, 75.72% and ash 2.31, 7% in carp and fish fillet, respectively. The results of current study shows there are an inverse relationship between both used fish in study and the moisture in the fish.

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Bacteriological Safety of Blood Collected for Transfusion at University of Gondar Hospital Blood Bank, Northwest Ethiopia

ISRN Hematology ◽

10.1155/2013/308204 ◽

2013 ◽

Vol 2013 ◽

pp. 1-7 ◽

Cited By ~ 3

Author(s):

Hailegebriel Wondimu ◽

Zelalem Addis ◽

Feleke Moges ◽

Yitayal Shiferaw

Keyword(s):

Risk Factors ◽

Bacterial Contamination ◽

Standard Procedure ◽

Cross Sectional Study ◽

Northwest Ethiopia ◽

Blood Bank ◽

Bacterial Isolation ◽

Chi Square ◽

Cross Sectional ◽

Chi Square Test

Background. Transfusion associated bacterial infection has remained more frequent with a sever risk of morbidity and mortality. This study assessed the bacteriological safety of blood collected for transfusion. Method. A cross-sectional study was conducted at University of Gondar hospital blood bank from December 2011 to June 2012. Bacterial isolation, identification, and antimicrobial susceptibility tests were done as per the standard procedure. Chi-square test and P value were used to assess associations between risk factors and the bacterial isolation rate. Results. Twenty-one (15.33%) blood units were found contaminated with bacteria, and 95.24% contamination was due to external sources. The commonly isolated bacteria were Staphylococcus aureus, Coagulase negative Staphylococci, Escherichia coli, Klebsiella species, Streptococci species, Enterobacter species, and Citrobacter species. All of the bacteria isolated were 100% sensitive to Gentamicin, Chloramphenicol, Amoxicillin, and Doxycycline. Multiple antimicrobial resistances were observed in 66.7% of the isolates. Not using glove by phlebotomist, touching disinfected phlebotomy site and double puncture at the same hand or both hands of a donor were found to be risk factors for bacterial contamination. Conclusion. Bacterial contamination of blood to be transfused is a common problem in the hospital. So attention should be given to activities performed at the blood bank for safe transfusion practices.

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Development of PCR-Based Technique for Checking Authenticity of Fish Fillets Supplied in Tabriz (Iran)

South Asian Journal of Experimental Biology ◽

10.38150/sajeb.7(2).p64-68 ◽

2018 ◽

Vol 7 (2) ◽

pp. 64-68

Author(s):

N. Ebrahimisadr ◽

A. Motalebi ◽

N. Rokni

Keyword(s):

Consumer Demand ◽

Fish Fillet ◽

Fish Fillets ◽

Scomberomorus Commerson ◽

Frozen Fish ◽

Fishing Practices ◽

Destructive Fishing

Increasing consumer demand for seafood, combined with concern over the health of our oceans, has led to many initiatives aimed at tackling destructive fishing practices and promoting the sustainability of fisheries. So, our aim was to develop a PCR-based technique for checking authenticity of fish fillets supplied in Tabriz (Iran). In present study, about 80 samples of frozen fish fillet with general trademarks including south fillet, excellent fillet and 40 samples of Javelin grunter fillet and Scomberomorus commerson fillets were collected from different chain markets all over the Tabriz. Lot Tolerance Per-cent Defective (LTPD) method was used in collecting the samples which is the low errors. Our research showed a higher rate of misbrandingand misla-beling found in markets with general names (85%) and specified names of Javelin grunter and Scomberomorus commerson (40%). Based on present study, the capacity of shark is high in mislabeling and fraud because of their situation in making steaks and fillet, low price in compared with other spe-cies and religious limitations.

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Comparison of analysis and the nutritional value of fresh common carp, frozen and southern canned tuna

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1143 ◽

2019 ◽

Vol 13 (1) ◽

pp. 593-597 ◽

Cited By ~ 1

Author(s):

Ali Aberoumand ◽

Afsaneh Fazeli

Keyword(s):

Nutritional Value ◽

Energy Content ◽

Nutrient Composition ◽

Fish Fillet ◽

Tuna Fish ◽

Fresh Fish ◽

Canned Tuna ◽

Canned Fish ◽

Fresh Frozen ◽

Frozen Fish

Freezing and canning are suitable methods to delay the spoilage of marine products and improve their physico-chemical and organoleptic properties. The fish were transported to the ice in proportion to 1 to 3 (w/w) inside the boxes, and then moved wastes. The purpose of this project is to analyse and to compare the nutritional value of fresh, frozen the fish and canned tuna fish. Nutrient composition and pH of the fresh fish fillet and moisture and ash contents and other nutrient composition were measured by the standard AOAC method. The results showed that the percentage of frozen fish protein was 17.41 and the highest moisture percentage for frozen fish with 72.23. The level of energy (kcal) of canned fish with 393.36 kcal was the highest level. The pH of the canned fish with 7.28 was the highest pH. The percentage of drip and WHC in frozen fillet found 6.7% and 6% respectively. From the obtained results, it can be concluded that despite the low amounts of protein and ash in canned fish, the fat and energy content was the highest. The protein content of the fish is frozen, and its pH indicates that it was better than fresh fish from point of quality.

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Isolation of Pathogenic Bacteria from some Male Barbershops in the City of Nasiriyah

International Journal of Pharmaceutical Quality Assurance ◽

10.25258/ijpqa.10.2.4 ◽

2019 ◽

Vol 10 (02) ◽

Author(s):

Fadil G. Alswedi ◽

Amany S H Jaber

Keyword(s):

Staphylococcus Epidermidis ◽

Pathogenic Bacteria ◽

Bacterial Contamination ◽

Bacterial Species ◽

Bacterial Isolates ◽

Bacterial Isolation ◽

Potential Pathogen ◽

Colonial Morphology ◽

Spread Of Infection ◽

The City

A study was conducted to evaluate bacterial contamination in hairdressing and beauty salons in Thi-Qar at Alnasiriyah city. Samples were collected from ten different salons. The samples were collected from scissors,comb, razor, dryer, sink, and table tools. The isolates obtained were examined and identified using microscopic examination, colonial morphology and biochemical characteristics. Six bacterial species were isolated and identified. The bacterial isolates include Staphylococcus aureus, Staphylococcus epidermidis, Streptococcus spp, Micrococcus Spp,Enterococusspp and Enterobacter. Isolated from some men's salons and shaving tools and the highest frequency of bacteria was in the salon of Nawras by 15%, Salon Ahmed by 12.5% , more bacterial isolation of shaving tools,sink,razor and the presence of this potential pathogen is an indication that hairdressing salons could be contributing to the spread of infection.

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Biodegradable Chitosan Coating Incorporated with Black Pepper Essential Oil for Shelf Life Extension of Common Carp (Cyprinus carpio) during Refrigerated Storage

Journal of Food Protection ◽

10.4315/0362-028x.jfp-15-246 ◽

2016 ◽

Vol 79 (6) ◽

pp. 986-993 ◽

Cited By ~ 14

Author(s):

MARZIEH MOOSAVI-NASAB ◽

EHSAN SHAD ◽

ESMAEIL ZIAEE ◽

SEYYED HOSSEIN ASADI YOUSEFABAD ◽

MOHAMMAD TAGHI GOLMAKANI ◽

...

Keyword(s):

Shelf Life ◽

Common Carp ◽

Black Pepper ◽

Plate Count ◽

Refrigerated Storage ◽

Psychrophilic Bacteria ◽

Fish Fillet ◽

Common Carp Cyprinus Carpio ◽

Basic Nitrogen ◽

Aerobic Plate Count

ABSTRACT Chitosan (Ch) coating incorporated with black pepper essential oil (Ch+BPEO) was studied to extend the shelf life of common carp (Cyprinus carpio) during refrigerated storage at 4 ± 1°C. The chemical composition of BPEO was characterized using gas chromatography–mass spectrometry (GC-MS). Antibacterial properties of BPEO were determined by disk diffusion agar, MIC, and MBC. Ch (2% [wt/vol]) and Ch+BPEO (2% [wt/vol] Ch with 1.5% [vol/vol] BPEO) were used for common carp fillet coating. The samples were analyzed periodically for chemical (pH, total volatile basic nitrogen) and microbiological (aerobic plate count, psychrophilic bacteria count, lactic acid bacteria, and Enterobacteriaceae bacterial counts) characteristics during 16 days. The GC-MS results indicated that main components in BPEO were carene, caryophyllene, limonene, β-pinene, and α-pinene. The samples coated with Ch and Ch+BPEO resulted in lower pH and total volatile basic nitrogen values in comparison with the control. The microbiological analysis of fish fillets during refrigerated storage clearly indicated that Ch+BPEO coating significantly reduced the fish fillet microbial load. The aerobic plate count, psychrophilic bacteria count, lactic acid bacteria count, and Enterobacteriaceae bacterial count of samples coated with Ch+BPEO were reduced approximately 4.1, 3.9, 2.3, and 2.8 log CFU/g, respectively, at the end of the storage period. Finally, Ch and Ch+BPEO effectively improved the quality of fish fillet during refrigerated storage and extended the shelf life of fish fillets from 8 to 16 days.

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