measured by titrimetry methods accordance with the
product was decreased
to 6 x 102 cfu.g-1. High level of
Fig. 1 Prevalence of Staphylococcus aureus at every technological step of manufacturing of cold smoked trout.
Fig. 2 Distribution of Staphylococcus aureus on
skin, in gills, nasal and mouth cavities of live fish.
contamination of ready product by Staph. aureus was observed in 74% of the analysed samples.
RESULTS AND DISCUSSION
Contamination level of raw fish by Staphylococcus aureus was low (10 cfu.g-1). In samples of frozen fish there was no prevalence of Staph aureus. At the beginning of brining stage, contamination level of fish by Staph. aureus was 100 cfu.g-1. On third day of brining the contamination level increased up to 3 x 102 cfu.g-1. In the samples of brining solution quantity of Staphylococcus aureus reached 5x102 cfu.g-1. At the smoking stage the further increase up to 103 cfu.g-1 was observed. After packaging and during storage, contamination level of the ready
There was studied the distribution and prevalence of Staphylococcus aureus on skin, in gills, nasal and mouth cavities of live fish by swabbing method. Results have shown the presence of only coagulase – negative Staphylococci, particularly Staphylococcus epidermidis.
Swab samples were taken from all processing surfaces and tools (included hooks and racks).