scholarly journals SANITARY AND ECOLOGICAL IMPORTANCE OF BACTERIA OF THE GENUS ACINETOBACTER ISOLATED FROM WATER AND FISH IN VOLGA DELTA

2021 ◽  
Vol 2021 (2) ◽  
pp. 29-40
Author(s):  
Olga Valentinovna Obukhova ◽  
Lyubov Vladimirovna Lartseva
Keyword(s):  
Water Samples ◽  
Aquatic Biota ◽  
Fish Products ◽  
Volga Delta ◽  
Pathogenicity Factors ◽  
Salted Fish ◽  
Ecological Features ◽  
Muscle Tissues ◽  
Sturgeon Species ◽  
Ecological Importance

The article highlights the study of the sanitary and ecological features of acinetobac-teria,which were isolated from the water and fish in the Volga Delta in the period from 1987 up to 2010. Today, these bacteria are among the most dangerous pathogens for people, especially in hospitals. They can exist in hydroecosystems and interact with aquatic biota. There were analyzed 96 beluga species; 295 sturgeon species; 217 stellate sturgeon species; 50 sterlet species; 173 carp species; 447 zander species; 638 water samples in the fishing areas. There were examined the fish, parenchymal organs, intestines, gills, blood, gonads (in sturgeon), and muscle tissues. Pathogenicity factors were taken into account: growth at 37°C, fermentation of hemolysin, protease, lecithinase, catalase; viability in 3.0; 7.0; 10.0% broth with NaCl. It is shown that the occurrence of Acinetobacter in water ranged from 3.0 to 16.7%; in fish-from 4.6 to 10.5% of samples of the entire isolated microflora. Inferior to the dominant enterobacteria and aeromonads, acinetobacteria isolated from water and fish had all the analyzed pathogenicity factors, especially catalase activity. In combination with halophilicity, these bacteria can be preserved in fish when stored frozen and as salted fish products.

scholarly journals TOXICOLOGICAL AND MICROBIOLOGICAL ESTIMATION LEVEL OF POLLUTION ECOSYSTEMS IN THE INDUSTRIAL REGION OF UKRAINE – KRIVOY ROG CITY

2020 ◽  
Vol 73 (9) ◽  
pp. 1962-1967
Author(s):  
Luibov V. Hryhorenko ◽  
Svitlana Yu. Yehorova
Keyword(s):  
Heavy Metals ◽  
Water Samples ◽  
Iron Ore ◽  
Wild Plants ◽  
Aquatic Biota ◽  
Toxic Heavy Metals ◽  
Drinking Purposes ◽  
Ore Processing ◽  
Permissible Levels ◽  
Scientific Substantiation

The aim: Scientific substantiation necessary of PMWW application for the ecologically safe formation of the secondary ecosystems in the mining and iron ore processing areas. Materials and methods: Sanitary-chemical investigation of water samples (n=132); biological objects – plants and aquatic biota was conducted on the content of Pb, Cd, Zn, Mn, Cu, Cr, Ni, Fe (n=112); wild plants samples (n=135); sanitary-microbiological and parasitological indicators 1 – 3 years old waste water sludge (WWS) (n = 68). Results: Overnormal concentrations of salt had been found in water samples, taken from the river Inhulets (2.1 MPL), sulfates and carbonates (2.7 MPL), iron (2.1 MPL), chloride (1.7 MPL), magnesium (3.1 MPL). In wells from nearest villages water is not suitable for drinking purposes and contains total sum of salts – 4.97 MPL, sulfates and carbonates – 5.16 MPL, cadmium – 3.7 MPL, lead – 1.53 MPL. Thus, the toxic heavy metals concentrations (Pb, Cd, Zn, Mn, Cu, Cr, Ni, Fe) in the fish and amphibians did not exceed the permissible levels. Conclusions: Total pollution of the soil within six months after application of sludge correspond to the “permissible” level (Zc=1.61). Use of clearing facilities sludge aged from 1.5 years old and of longer in the amount 15 kg/m2 did not lead to increased concentration of heavy metals in the top layer of dumps.

Prevalence and Numbers of Listeria monocytogenes in Various Ready-to-Eat Foods over a 5-Year Period in Estonia

2019 ◽  
Vol 82 (4) ◽  
pp. 597-604 ◽  
Author(s):  
JULIA KOSKAR ◽  
TOOMAS KRAMARENKO ◽  
KADRIN MEREMÄE ◽  
MAIU KUNINGAS ◽  
JELENA SÕGEL ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Risk Groups ◽  
Food Samples ◽  
Safety Criterion ◽  
Fish Products ◽  
Product Categories ◽  
Salted Fish ◽  
Smoked Fish ◽  
High Prevalence ◽  
Fish Product

ABSTRACT The prevalence and numbers of Listeria monocytogenes in various categories of ready-to-eat (RTE) food products taken from retail outlets and food industries over a 5-year period are presented. A total of 30,016 RTE food samples were analyzed for L. monocytogenes prevalence, and 3.6% were found to be positive. The highest prevalence was found for RTE fish and fish products (11.6%), especially for lightly salted and cold-smoked fish products. The overall prevalence of L. monocytogenes in other food categories was low, within the range of 0 to 3.9%. In addition, 14,342 RTE food samples were analyzed to determine the numbers of L. monocytogenes. A food safety criterion of 100 CFU/g was exceeded for 0.3% of RTE food samples. Samples most often exceeding the legal safety limit were from the RTE salted and cold-smoked fish product categories. High prevalence, 28.6 and 26.5%, respectively, and high numbers of L. monocytogenes among salted fish and cold-smoked fish products indicate a risk of listeriosis, especially for susceptible risk groups. The results of the current study can be used at both the national and the international levels to update the perception of the L. monocytogenes risk deriving from RTE foods. HIGHLIGHTS

Optimization of Nitrite Reductase Production Conditions in Lactobacillus plantarum from Salted Fish

2013 ◽  
Vol 781-784 ◽  
pp. 1595-1598 ◽  
Author(s):  
Ya Nan Wang ◽  
Yan Yan Wu ◽  
Xian Qing Yang ◽  
Lai Hao Li ◽  
Bo Qi
Keyword(s):  
Enzyme Activity ◽  
Lactobacillus Plantarum ◽  
Nitrite Reductase ◽  
Ph Value ◽  
Evaluation Index ◽  
Optimum Conditions ◽  
Culture Temperature ◽  
Fish Products ◽  
Salted Fish ◽  
Production Conditions

The conditions for nitrite reductase (NiRs) produced by Lactobacillus plantarum from salted fish were optimized. Enzyme activity of nitrite reductase was used as evaluation index. The results showed that the pH value had greatest influence on enzyme activity. The optimum conditions of producing nitrite reductase were inoculate quantity 4 %, pH 6.3, culture temperature 35 °C, incubation time 48 h. The enzyme activity of nitrite reductase reached to 89.672 U/mL, which increased by 71 % after optimization. This work provided the foundation for the research of enzymatic properties of nitrite reductase. This may be useful to the production of salted fish products.

scholarly journals Digital marketing to increase sales of salted fish products in Muara Badak Ilir village, Kutai Kartanegara

2021 ◽  
Vol 6 (12) ◽  
pp. 2253-2256
Author(s):  
Andi Nurhasanah ◽  
Muchamad Zainul Rohman
Keyword(s):  
Information Technology ◽  
Focus Group ◽  
Community Service ◽  
Group Discussion ◽  
Digital Marketing ◽  
Small Scale ◽  
Fish Products ◽  
Salted Fish ◽  
Product Sales ◽  
Program Show

The development of information technology has grown rapidly and has an impact on society in supporting various large and small-scale business activities. Digital Marketing is one of the means to sell that can help increase product sales compared to conventional sales. This community service aims to provide training and assistance to members of the Rukun Nelayan Toko Lima, Muara Badak Ilir Village, Kutai Kartanegara Regency in marketing tembang and anchovy salted fFish products as regional superior products. This program was carried out through a Focus Group Discussion (FGD) to explore problems in product marketing as well as training and assistance in website management, design and marketing of tembang and anchovy salted fish products. The results of the program show that members of the Rukun Nelayan Toko Lima can skillfully manage marketing through digital marketing and website.

scholarly journals Pengelolaan sumberdaya perikanan rawa gambut untuk meningkatkan perekonomian masyarakat Desa Tanjung Taruna Kabupaten Pulang Pisau

2020 ◽  
Vol 2 ◽  
pp. 372-378
Author(s):  
Shinta P. Yuptriani ◽  
Muhammad Rizal ◽  
Agung Prasetyo ◽  
Riza Fahlifi ◽  
Josua Situmorang ◽  
...  
Keyword(s):  
Natural Resources ◽  
Household Income ◽  
Local Community ◽  
Training Evaluation ◽  
Fish Products ◽  
Central Kalimantan ◽  
Fresh Fish ◽  
Salted Fish ◽  
Grant Program ◽  
Fishery Products

Tanjung Taruna Village is one of the areas in Jabiren Raya Subdistrict, Pulang Pisau Regency, Central Kalimantan province. This village is included in the peat swamp area and the Kahayan river basin. This village is geographically located in a watershed, making fishery products abundant, but the local community is constrained by marketing and processing fishery resources. Most of the population works as fishermen. This Village Development Grant Program (PHBD) activity aims to provide training and assistance to increase knowledge, skills and community welfare. The method of activity is carried out by conducting socialization, training and mentoring on the processing of fish into shredded and meatball products in order to increase the sale value of these fish which previously were only sold in the form of fresh fish and salted fish. The results of the activity showed that the participation of the participants was quite good with 38 participants. Based on the results of the training evaluation, it is known that 95.5% of the training participants have increased knowledge and can process fish products from their natural resources to be processed into fish balls and fish floss can be used as a source of household income.

scholarly journals Formation of consumer properties of salted fish products of the South of Russia as a trend of increasing state food security

2020 ◽  
pp. 84-90
Author(s):  
N. V. Chibich ◽  
E. E. Ivanova
Keyword(s):  
Muscle Tissue ◽  
Fish Species ◽  
Consumer Preferences ◽  
Silver Carp ◽  
The South ◽  
Fish Products ◽  
Salted Fish ◽  
Color System ◽  
Food Dyes

The aim of the research is to develop the requirements for the consumer properties of salted fish products from fish of the South of Russia based on an analysis of consumer preferences obtained as a result of a sociological survey and determining the possibility of adjusting the color of salted fish products in accordance with the developed requirements. The objectives of the study are: development of requirements for the consumer properties of salted fish products from the fish of the South of Russia based on the analysis of consumer preferences obtained as a result of a sociological survey; selection of food colors for processing salted fish; determination of color characteristics (color formula) of salted fish colored with food dyes using the RGB color system using the FastColorPick computer program. The objects of the study are fish from the South of Russia: pilengas (Mugil so-iuy Basilewsky), silver carp (Hypophtalmichtys molitrix Val.), Common carp (Caprinus carpio), golgfish (Carassius auratus gibelio). As a result of the studies, it has been found that consumers prefer the color of salted fish products, which is similar to the color of the muscle tissue of salmonids. In order to obtain the desired color of salted fish products from the South of Russia, it is possible to color them with food dyes. An effect similar in color to that of salmon fish species has been obtained by staining the muscle tissue of the studied fish species with a 0,3% solution of E160c wig dye and 0,1% solution of neolin DR dye. As a result of treating fish with a solution of E120 carmine dye, a shade is formed that is not characteristic of the natural color of salmon fish.

scholarly journals Microbiological evaluation of some frozen and salted fish products in Egyptian markets

2017 ◽  
Vol 33 (2) ◽  
pp. 317-328
Author(s):  
Edris A. ◽  
Fatin Hassanien ◽  
Fahim Shaltout ◽  
Azza ELbaba ◽  
Nairoz Adel
Keyword(s):  
Fish Products ◽  
Salted Fish

scholarly journals Analysis of formaldehyde content in salted fish at Ciroyom market, Bandung City, Indonesia

2021 ◽  
Vol 1 (1) ◽  
pp. 35-43
Author(s):  
Candra Utama ◽  
Nurwidiyanto Nurwidiyanto ◽  
Farhan Baehaki ◽  
Sri Ekawati
Keyword(s):  
Quantitative Analysis ◽  
Physical Characteristics ◽  
Fish Products ◽  
Formaldehyde Content ◽  
Great Demand ◽  
Salted Fish ◽  
Natural Processes ◽  
The People

Salted fish is one of the processed fish products that are in great demand by the people of Indonesia. This type of preparation has good durability with natural processes. However, there are some cases that use chemicals as preservatives, such as formaldehyde. This study aims to determine the formaldehyde content in salted fish that is traded in the market in Indonesia. This research is descriptive and the sample is taken from Ciroyom Market, Bandung City, Indonesia, randomly. Samples were analyzed qualitatively to observe the physical characteristics of salted fish. In addition, quantitative analysis was also carried out to determine the level of formaldehyde present in salted fish using a UV-Vis spectrophotometer at a wavelength of 520 nm. The results of the analysis showed that 4 of the 15 samples tested contained formaldehyde with a concentration of 0.033 – 0.482 ppm. The characteristics of these samples physically also have similarities with the characteristics of fish containing formaldehyde, namely bright white and hard textured.

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