scholarly journals Sanitary evaluation of fishes fished from the ponds of the Sumy region

2019 ◽  
pp. 54-60
Author(s):  
S. Nazarenko ◽  
A. Bublyk ◽  
E. Nazarovа
Keyword(s):  
Silver Carp ◽  
Inhibitory Effect ◽  
Breeding Sites ◽  
Fresh Fish ◽  
Anal Opening ◽  
Normal Limits ◽  
Pale Pink ◽  
Fish Samples ◽  
Fish And Fishery Products

Introduction. Fisheries are a traditional industry in Ukraine, started more than 300 years ago. There are more than 1 million hectares of fisheries in the country, including about 200,000 hectares of ponds. The main breeding sites are various carp breeds, white and mottled silver carp, white cupid. Fish and fishery products are important in human nutrition and make up a large part of their diet. In many countries of the world, fish is the main focus of the food industry. The goal of the work. The purpose of our research was to carry out a sanitary evaluation of fish caught from the sums of Sumy region. Materials and methods of research. These studies were conducted under the conditions of the Department of Veterinary Expertise, Microbiology, Zohygiene and Safety and Quality of Livestock Products of Sumy National Agrarian University and in the fisheries of Sumy region. Selection and preparation of fish samples for research were carried out according to GOST 7631-85. For the study used fish from the carp family, which are most common in the fishery farms of Sumy region. Results of research and discussion. When conducting organoleptic studies in sample No. 1, the following indicators were found: mouth closed; eyes clear, pale, convex with transparent cornea; cheeks and jaws pale; gill caps tightly against gills; gills with viscous, clear and transparent mucus, bright red, with a slight odor of fresh fish moisture, mucus in a small amount, viscous and transparent, odorless or with a slight odor of dampness; scaly shiny, clean; fins of lifelong appearance and color, without damage, the back is dense, elastic, the fossa from the pressure of the finger quickly, almost immediately disappears; the anal opening is closed, which corresponds to the indicators of good-quality fish; and in sample No. 2, the mouth is open; eyes sunken, dull, pale pink or pale red, with dull cornea; cheeks and jaws pale pink; gill caps do not fit snugly, move away from gills; on the gills dull mucus, mucus much; scales dim; fins covered with thick turbid mucus, at the base of the fins mucus pink or reddish; the back is soft, the fossa from the pressure of the finger slowly disappears; the anal opening is slightly swollen, pink-red, which indicates the quality of fish of dubious freshness. Meat toxicity determination of all fish species studied was performed using Tetrachymena pyriformis infusions. The absence of inhibitory effect on the survival of the infusions, their growth and behavioral response, the degree of mobility, morphological parameters. This testified to the absence of toxicity of all tested fish meat samples. After 3 hours the infusions were alive and mobile. Also, by determining the level of histamine, we found that it was within normal limits. Thus, the histamine content in sample No. 1 was 20,5 ± 3,1 and in sample No. 2, respectively, 22,4 ± 5,5 mg/kg. Conclusions and prospects for further research: 1. In the study of fish samples caught from the sums of Sumy region it was found that by organoleptic and physicochemical indicators, sample No. 1 corresponded to good-quality fresh fish, and by carrying out the study of sample No. 2, the results obtained were characteristic of fish of dubious freshness. The presence of live helminth larvae in humans and animals was not detected in all of the samples of chilled fish we selected for veterinary examination. Microscopy of specimens from specimens No. 1 revealed no microflora; drugs were stained poorly, which is characteristic of fresh fish, and in the preparation of sample No. 2 from the surface layers in one of the fields of view revealed 30-35 diplococci. In the future it is planned to carry out monitoring of the veterinary and sanitary evaluation of fish caught from the Sumy basin.

scholarly journals  Microbiological quality of marketed fresh and frozen seafood caught off the Adriatic coast of Croatia

2010 ◽  
Vol 55 (No. 5) ◽  
pp. 233-241 ◽  
Author(s):  
N. TTopic Popovic ◽  
A. Benussi Skukan ◽  
P. Dzidara ◽  
R. Coz-Rakovac ◽  
I. Strunjak-Perovic ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Psychrophilic Bacteria ◽  
Salmonella Spp ◽  
Fresh Fish ◽  
Fish Samples ◽  
Fresh Frozen ◽  
Seafood Products ◽  
Adriatic Coast ◽  
Frozen Fish

 Fresh and frozen seafood products (fish, shellfish, crustaceans, molluscs) in wide use in Croatia and typical of the Mediterranean diet, were examined for the presence of microbiological contamination through the winter and summer seasons. Total bacterial counts of aerobic mesophilic bacteria (AB), aerobic psychrophilic bacteria (AP), Salmonella spp., Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, sulphite-reducing clostridia (SRC), Listeria monocytogenes, Vibrio cholerae and V. parahaemolyticus were measured. The microbiological quality of individual samples varied widely between animal species and also between winter/summer seasons regarding total counts of aerobic mesophilic and psychrophilic bacteria. The poorest quality was for (both summer and winter) fish samples, where 66.6 % of fresh and frozen fish were found unacceptable by Croatian standards. The overall prevalence of V. parahaemolyticus was 5%. Its recovery rate was higher in fresh/frozen shellfish in both seasons than in other specimens or other storage/season conditions. Fresh crustaceans sampled in winter demonstrated significantly higher aerobic mesophilic counts than frozen ones. Unacceptable Enterobacteriaceae levels were obtained in 40% of the fresh fish summer samples. The results of this survey constitute an indicator of bacteriological contamination of a variety of seafood. The findings could serve as a basis for future testing of seafood, and possibly as a template for developing a regional/Mediterranean testing scheme on the microbial contamination of seafood in order to establish data with comparative epidemiological and statistical values.

scholarly journals Microbial quality of fish along with the Tilapia, African catfish and Sardinella artisanal value chains in Kpong and James Town, Ghana

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
EURYDICE ABOAGYE ◽  
KWAKU TANO-DEBRAH ◽  
ANGELA PARRY-HANSON KUNADU
Keyword(s):  
Food Safety ◽  
Value Chain ◽  
Value Chains ◽  
African Catfish ◽  
Fresh Fish ◽  
Key Stakeholders ◽  
Fish Samples ◽  
Handling Practices ◽  
Safety Knowledge

Abstract. Aboagye E, Tano-Debrah K, Kunadu APH. 2018. Microbial quality of fish along with the Tilapia, African catfish and Sardinella artisanal value chains in Kpong and James Town, Ghana. Bonorowo Wetlands 10: 1-17. Fish from artisanal sources constitute the most critical animal protein in the Ghanaian diet. The availability and safety of fish on the Ghanaian market is, however now unpredictable owing to potential rapid microbial growth which results from high ambient temperatures and poor handling along the artisanal value chains. Little is know about the small-scale fish value chains as well as the food safety knowledge and processing practices of key stakeholders involved. This study aimed at mapping out the artisanal fish value chains of Tilapia (Oreochromis niloticus), African catfish (Clarias gariepinus) and sardinellas (Sardinella aurita), and assessing the food safety knowledge and handling practices of key stakeholders along the selected value chains. A survey using semi-structured questionnaires and involving 93 fishers, 40 retailers, 40 processors, and 120 consumers was carried out to investigate stakeholders’ knowledge and practices of food safety along the value chain. Samples of the selected fish species were taken along their respective value chains to test for the presence of safety indicators (Salmonella, Vibrio, and Listeria species), hygiene indicators (Staphylococcus aureus and Escherichia coli), and spoilage organisms (Pseudomonas spp. and Proteus spp.). The mean scores for food safety of retailers, processors, and consumers were found to be generally insufficient at 55%, 43%, and 67.3% respectively. The stakeholders also scored poorly in their handling practices with mean scores of 41.2%, 63.0% and 58.6% for fishers, processors, and consumers, respectively. Estimated fish losses were highest at the retailer and consumer stages of the value chain with reported injuries as high as 35 to 100%. Pathogens such as Clostridium perfringens, enteropathogenic Escherichia coli, Staphylococcus aureus, Listeria spp. And Aeromonas sobria were isolated from fresh and on processed ready-to-eat fish samples. Salmonella spp. and Vibrio spp. not detected on any of the samples tested. Mesophilic counts in the range of 7.96 ± 0.68 to 2.95 ± 0.23 log cfu/g reported from fresh fish samples, with similarly high fecal coliform counts averaging 3.11 log cfu/g. Processed fish samples had average total counts, fecal coliform counts, and yeasts and mold counts of 3.11, 2.27, and 2.45 log cfu/g respectively. Proteus vulgaris and Proteus mirabilis were the predominant spoilage organisms present in almost all the fresh fish samples. This study provided much-needed insight into the unsatisfactory safety and quality of artisanal fish on the Ghanaian market and the specific microorganisms associated with them along the value chain. It also established the link between the food safety knowledge and handling practices of stakeholders within the value chain, and the actual quality and safety of fish on the market.

scholarly journals Microbiological quality of fish grown in wastewater-fed and non-wastewater-fed fishponds in Hanoi, Vietnam: influence of hygiene practices in local retail markets

2007 ◽  
Vol 5 (2) ◽  
pp. 209-218 ◽  
Author(s):  
Nguyen Thi Phong Lan ◽  
Anders Dalsgaard ◽  
Phung Dac Cam ◽  
Duncan Mara
Keyword(s):  
Silver Carp ◽  
Microbiological Quality ◽  
Pond Water ◽  
Gut Contents ◽  
Fresh Weight ◽  
Muscle Weight ◽  
Retail Markets ◽  
Fresh Fish ◽  
Guideline Quality

Mean water quality in two wastewater-fed ponds and one non-wastewater-fed pond in Hanoi, Vietnam was ∼106 and ∼104 presumptive thermotolerant coliforms (pThC) per 100 ml, respectively. Fish (common carp, silver carp and Nile tilapia) grown in these ponds were sampled at harvest and in local retail markets. Bacteriological examination of the fish sampled at harvest from both types of pond showed that they were of very good quality (2−3 pThC g−1 fresh muscle weight), despite the skin and gut contents being very contaminated (102−103 pThC g−1 fresh weight and 104−106 pThC g−1 fresh weight, respectively). These results indicate that the WHO guideline quality of ≤1000 faecal coliforms per 100 ml of pond water in wastewater-fed aquaculture is quite restrictive and represents a safety factor of ∼3 orders of magnitude. However, when the fish from both types of pond were sampled at the point of retail sale, quality deteriorated to 102−105 pThC g−1 of chopped fresh fish (mainly flesh and skin contaminated with gut contents); this was due to the practice of the local fishmongers in descaling and chopping up the fish from both types of pond with the same knife and on the same chopping block. Fishmonger education is required to improve their hygienic practices; this should be followed by regular hygiene inspections.

scholarly journals Design and implementation of fish freshness detection algorithm using deep learning

2021 ◽  
Vol 944 (1) ◽  
pp. 012007
Author(s):  
D F Anas ◽  
I Jaya ◽  
Nurjanah
Keyword(s):  
Detection Algorithm ◽  
Poor Quality ◽  
Fresh Fish ◽  
Traditional Markets ◽  
Organoleptic Test ◽  
Fish Samples ◽  
Medium Quality ◽  
Euthynnus Affinis

Abstract Organoleptic assessment of fresh fish includes specifications for the quality of the eyes, gills, mucus, odor, texture and flesh (color and appearance). However, not everyone has knowledge about it. This research uses the tiny yolov2 to facilitate the determination of fish freshness levels (good quality, medium quality, poor quality) correctly and fast. There are a few stages in this research, included organoleptic test accompanied by taking fish eye image dataset every hour, processing organoleptic test data labeling, training, and validation. There are three types of fish used, consists of Rastrelliger, Euthynnus affinis, and Chanos chanos. Detection of fish freshness level for three species was successfully carried out with the result of average precision is 72.9%, average recall is 57.5%, and accuracy is 57.5%. The factors that affect the prediction results in this study is the collection of datasets before the training process is carried out consisting of fish samples obtained from traditional markets, which are considered inadequate so that it affects the organoleptic test process itself, the organoleptic test that was carried out as a reference for image sorting was considered inaccurate because it used less than 30 untrained panelists and dataset imbalance.

Determination of histamine levels in commonly consumed fish in the region of Fez

2018 ◽  
Vol 120 (10) ◽  
pp. 2388-2394
Author(s):  
Najlae Mejrhit ◽  
Yousra Azdad ◽  
Ouarda Azdad ◽  
Lotfi Aarab
Keyword(s):  
Maximum Level ◽  
Enzymatic Digestion ◽  
Tolerance Limit ◽  
Human Consumption ◽  
Content Type ◽  
Fresh Fish ◽  
Fish Samples ◽  
International Regulations ◽  
Fish Product

Purpose The purpose of this paper is, first, to evaluate the quality of commonly consumed fish species in Fez region (Morocco) by quantifying the levels of histamine in fresh fish samples using competitive enzyme-linked immune sorbent assay (ELISA), and then to study the effect of heating and enzymatic digestion on the level of fish-histamine. Design/methodology/approach Histamine content was tested on 80 fresh fish samples of 11 species collected from various local stores in Fez region, from February to March 2016. The analyses were performed using a competitive ELISA assay to measure histamine in fish samples. Findings ELISA results showed that 80 percent of 80 fish samples analyzed was found to contain much lower levels of histamine (<1 mg/kg) and can be considered to be safe for human consumption. However, 20 percent of the samples (16/80) had histamine level higher than the tolerance limit of 200 mg/kg established by Moroccan and International regulations, which the maximum level reached up to 7,331 mg/kg in horse mackerel. Concerning the effect of heating and enzymatic treatments on fish-histamine levels, results have shown a low reduction in histamine contents in the majority of fish samples under these treatments. Originality/value In conclusion, good quality of the fish product, demonstrated by histamine levels, was found in the most of fish samples analyzed, while 20 percent of the samples are non-compliant and exceed the tolerance limit established by the national and international regulatory limit.

scholarly journals Microbiological, chemical and organoleptic evaluation of fresh fish and its products irradiated by gamma rays

10.5219/1505 ◽  
2021 ◽  
Vol 15 ◽  
pp. 95-100
Author(s):  
Amal Nasser Al-Kuraieef
Keyword(s):  
Radiation Treatment ◽  
Thiobarbituric Acid ◽  
Aerobic Bacteria ◽  
Organoleptic Properties ◽  
Organoleptic Evaluation ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Fish Samples ◽  
Microbiological Properties

The present study evaluated the microbiological, chemical, and organoleptic aspects of irradiated fresh fish and its products to extend their shelf life. Fresh fish and its products were irradiated at three doses (1.5, 3.0, and 4.5 kGy) used for preservation to study the effects of irradiation on their microbiological properties, fatty acid composition, and organoleptic properties. Irradiated fresh bolti fish, smoked herring, and smoked mackerel were evaluated microbiologically, chemically, and organoleptically. Radiation treatment not only reduced the counts of aerobic bacteria, fecal streptococci, molds, and yeasts but also destroyed all the Staphylococcus aureus cells, improving the hygienic quality of the fresh and smoked fish samples. Irradiation increased the peroxide, acid, and thiobarbituric acid values, but they remained within acceptable levels. No new fatty acids or other artifacts due to irradiation were observed. Irradiation of 4.5 kGy greatly reduced the organoleptic quality scores of fresh bolti fish, indicating that the optimum radiation dose for this fish was 3.0 kGy. Smoked herring and mackerel could be irradiated with up to 4.5 kGy without adverse effects on their organoleptic properties.

scholarly journals Chemical, sensory and microbiological changes of spotted grunter (Pomadasys commersonnii) under ice storage

2014 ◽  
Vol 14 (66) ◽  
pp. 9341-9360
Author(s):  
AO Osibona ◽  
◽  
MO Ezekiel ◽  
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Microbial Load ◽  
Fresh Fish ◽  
Ice Cube ◽  
Significant Difference ◽  
Fish Samples ◽  
Initial Ph ◽  
Pomadasys Commersonnii

The effects of two types of ice on the quality of Pomadasys commersonnii with storage time were conducted. The overall sensory evaluation otherwise known as quality index (QI) range d from 3 – 0, the scores of 3 was for very fresh fish while zero implied deterioration. The QI for fish stored in ice block ranged from 2.9 – 1.0, 2.0 – 0.0, 2.2 – 0.0, 3.0 – 0.0, 2.8 – 0.2 and 3.0 – 1.0 for skin, gill, belly, odour, eyes and col our , respectively and for fish samples stored in ice cube were 2.9 -1.0, 2.5 - 0.0 , 2.2- 0.0, 2.9- 0.0, 2.2- 0.0 and 3.0- 1.0 for skin, gill, belly, odour, eyes and col our respectively from the 4th to the 22 nd day. The QI of the fish stored in ice block at 18th day which is the shelf life were 1.6, 1.4, 1.2, 1.1, 1.4 and 2.0 while that of fish samples stored in cube ice were 1.6, 1.3, 1.0, 0.6, 1.5 and 2.0 for texture of skin, gill, belly, odour, eyes and colour along vertebra column. The odour was fresh until after the 8 days; the belly/ gut has the least QI scores and this corresponded with the microbial load that ha s the highest count. The shelf life of the fish species was estimated to be 18 days. At this time, the fish was still acceptable by the panel members . The microbial load of the skin, flesh, gut and gill at day zero was less than 0.5 x 10 2 and 8.5 x 10 2 -1.56x10 5 , 5.5 x10 2 - 1.25x10 7 , 8.5x10 2 -3.78 x10 7 and1.3x10 2 - 1.89 x10 7 cfu/g and 1.22 x10 5 , 1.82 x10 5 , 2.48 x10 7 and 2.22 x 10 7 cfu/g , respectively for samples stored in block and cube ice. Trimethylamine for fish samples stored in block ice ranged from 0.6 -15.1 mg/100g while that of cube ice was from 0.6 to 16.3 mg/100g. Total volatile nitrogen ranged from19.5- 42.1 mg/100g and 19.5 - 43.7 mg /100g for samples stored in block and cube ice , respectively. The pH increased steadily throughout storage from an initial pH of 7.0 to 7.48 and 7.56 for block and cube ice, respectively. Moisture and protein range for samples stored in block ice were 81.3- 80.6%, and 19.5- 17.02% while for samples stored in cube ice were 81.3- 83.9% and19.5- 15.5% , respectively. Ash remained constant at 1% for all the samples. Results showed a non- significant difference (p = 0.05) , which is an indication that they have the same storage or preservative capacity.

Effects of Drying Methods on the Biochemical Composition and Organoleptic Properties of Two Freshwater Fish Species (Mormyrus rume and Labeo coubie) of Cross River Obubra, Nigeria

2019 ◽  
Vol 2 (1) ◽  
Keyword(s):  
Moisture Content ◽  
Fish Species ◽  
Nutrition Status ◽  
Drying Methods ◽  
Organoleptic Properties ◽  
Nutrient Quality ◽  
Oven Drying ◽  
Fish Samples ◽  
Fish And Fishery Products ◽  
Mormyrus Rume

Consumers all over the world are increasingly becoming aware of the health and nutrition status of fish and fishery products. There have develop some preference for fish species and even their processing methods. This study aims to investigate the effects of two drying methods (smoking and oven drying) on the biochemical components and organoleptic properties of two less preferred food fishes abundant in the study area. The fish samples Mormyrus rume and Labeo coubie were purchased from fresh landings of fishermen at Ahaha beach. The biochemical assay of the moisture, protein, fat, carbohydrate, ash, calcium (Ca), magnesium (Mg), phosphorus (P), iron (Fe), sodium (Na) and potassium (K) were conducted in the labouratory using standard methods. The proximate composition of raw M. rume was determined as moisture 70.38%, protein 17.43%, carbohydrate 1.13%, fat 5.93% and ash 2.77% while oven dried were 18.78, 63.85, 3.37, 8.73 and 7.58% respectively. All the proximate parameters and gross energy level investigated were higher (p < 0.05) in M. rume except the moisture content of dried samples of L. coubie. The mineral content were in the order Ca < Mg < Fe < Na < P and < K in both species and were higher in M. rume except Na. The drying methods showed increase in the proximate and mineral compositions in the order raw < smoking and < oven drying except moisture content that decreased respectively is both species. Organoleptic properties revealed that dried samples (smoked and oven) were not significantly different (p < 0.05) in taste, flavour, texture and overall acceptance, however while oven dried had better colour (4.33), smoked dried taste (4.63) better. The drying methods shows concentration of the required nutrients in human diets and were also found to be most palatable by the panellist. To improve fish nutrient quality smoke and oven drying should be encourage.

Pseudo-Parkinson Disease Secondary to Ritonavir–Buspirone Interaction

2003 ◽  
Vol 37 (2) ◽  
pp. 202-205 ◽  
Author(s):  
Patrick G Clay ◽  
Molly M Adams
Keyword(s):  
Drug Interaction ◽  
Inhibitory Effect ◽  
Hiv Positive ◽  
High Dose ◽  
Resting Tremor ◽  
Case Summary ◽  
History Of ◽  
Drug Drug Interaction ◽  
To Receive

OBJECTIVE: To report a case of Parkinson-like symptoms appearing in a patient after introduction of ritonavir to buspirone therapy. CASE SUMMARY: A 54-year-old HIV-positive white man presented to the clinic with a 2-week history of ataxia, shuffling gait, cogwheel rigidity, resting tremor, and sad affect with masked features. This patient had been receiving high-dose buspirone (40 mg every morning and 30 mg every evening) for 2 years prior to the introduction of ritonavir/indinavir combination therapy (400 mg/400 mg twice daily) 6 weeks prior to initiation of the above symptoms. Buspirone was decreased to 15 mg 3 times daily, ritonavir/indinavir was discontinued, and amprenavir 1200 mg twice daily was added. The patient's symptoms began to subside after 1 week, with complete resolution after about 2 weeks. The patient continued to receive buspirone for an additional 12 months without recurrence of symptoms. DISCUSSION: This is the first reported interaction of buspirone and antiretrovirals. Buspirone, extensively metabolized by CYP3A4, was likely at supratherapeutic levels due to the inhibitory effect of ritonavir and, secondarily, indinavir. The Parkinson-like symptoms developed rapidly and severely, impacted this patient's quality of life, and necessitated significant clinic expenditures to identify this drug–drug interaction. CONCLUSIONS: This case demonstrates a severe drug–drug interaction between buspirone and ritonavir and further demonstrates the need for awareness of the metabolic profile for all agents an HIV-infected patient is receiving.

scholarly journals Application of Furcellaran Nanocomposite Film as Packaging of Cheese

Polymers ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 1428
Author(s):  
Agnieszka Pluta-Kubica ◽  
Ewelina Jamróz ◽  
Gohar Khachatryan ◽  
Adam Florkiewicz ◽  
Pavel Kopel
Keyword(s):  
Silver Nanoparticles ◽  
Nanocomposite Film ◽  
Microbiological Quality ◽  
Inhibitory Effect ◽  
Quality Properties ◽  
In Situ Method ◽  
And Migration ◽  
Total Bacteria

There is a serious need to develop and test new biodegradable packaging which could at least partially replace petroleum-based materials. Therefore, the objective of this work was to examine the influence of the recently developed furcellaran nanocomposite film with silver nanoparticles (obtained by an in situ method) on the quality properties of two cheese varieties: a rennet-curd (gouda) and an acid-curd (quark) cheese. The water content, physicochemical properties, microbiological and organoleptic quality of cheese, and migration of silver nanoparticles were examined. Both the number of Lactococcus and total bacteria count did not differ during storage of gouda regardless of the packaging applied. The number of Lactococcus decreased in analogous quark samples. The use of the film slowed down and inhibited the growth of yeast in gouda and quark, respectively. An inhibitory effect of this film on mold count was also observed; however, only regarding gouda. The level of silver migration was found to be lower in quark than in gouda. The film improved the microbiological quality of cheeses during storage. Consequently, it is worth continuing research for the improvement of this film in order to enable its use in everyday life.

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