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Fig. 3 Recovery count number of Staphylococcus aureus from contact surfaces.

CONCLUSION

Samples

pH

aw

NaCl %

raw material

6.9

0.986

-

cleaned fish

6.75

0.975

-

salting

5.60

0.941

5.54

after salting

5.43

0.929

6.1

smoked fish

5.39

0.927

5.2

packaged fish

5.36

0.925

4.3

storage

5.27

0.926

4.2

In all stages the physicochemical parameters were exact and at the same favorable for prevalence of Staphylococcus spp. In accordance with Varnam and Evans (1991), the mentioned parameters have a following ratio pH = 4; NaCl (%) = 10-15; aw = 0.83.

Increase in contamination level was observed at the beginning of brining process. During this stage the microorganisms which are not able to grow at high concentration of salt in comparison with Staph. aureus are destroyed. One of the primary sources of contamination of fish by Staphylococcus aureus was the multiple use of the same brine solution. Our experiments have shown, that using of the dry salting technology together with preservatives contributes to considerable decrease in the level of contamination of product after salting process.

Table 1: Physical-chemical parameters of fish samples during processing

High contamination level of hooks and surfaces of tables was observed. Contamination level of hooks and surfaces

cfu.50cm-2

18

and

cfu.50cm-2

28

of tables respectively.

was

The primary factors affecting on prevalence of Staphylococcus aureus and contamination level of ready to eat fish were identified in this study.

Results of our studies have shown that the brining stage is the important critical control point, during processing of cold smoked fish. Our experiments have shown, that using the dry salting technology together with preservatives contributes to considerable decrease in the level of

contamination of using liquid brine

product solution

after

salting

process.

the contamination level

When of fish

is 4х103 cfu/g, contamination

using the dry - salt level to 10 cfu/g is

mixture decreases in the occured. Observance of

hygienic solution,

requirements while preparing liquid brine and also frequencies of its use accordance with

(Storey et important development

al., 1882; CAC/RCP 25-1979) are the conditions promoting prevention of and prevalence of Staphylococcus aureus.

REFERANCE

AMERICAN PUBLIC HEALTH ASSOCIATION Healt (APHA). 1992. Compendium of Methods for the Microbiological Examination of Foods, 1992, 3 Edition. Washington, DC.

ASH, M., 1997. Staphylococcus aureus and Staphylococcal Enterotoxins. In: Foodborne microorganisms of public health importance, 5th Edition, (Eds) HOCKING, A.D., ARNOLD, G., JENSON I., NEWTON, K., SUTHERLAND, P. ,1997, pp 313-332. AIFST (NSW Branch), Sydney.

BASTI, A. A., MISAGHI, A., SULEHI, T. Z., 2003. The study of fungal and bacterial pathogens in salted cold smoked fish in Iran. OIE, Seminar, Biotech., 2003, Nov.9-13.

[CAC] Codex Alimentarius Commission. 1979. Recommended International Code of Practice for Smoked Fish. Rome: Codex Alimentarius CAC/RCP 25-1. EKLUND, M. W. , PETERSON, M. E., POYSKY, F. T. , PARANJPYE, R. N. , PELROY G. A. , Control of bacterial pathogens during processing of cold-smoked and dried

salmon strips. 2004 . 374-351.

J.

Food Protection,V.67,N 2, 2004, p.

ročník 4

27

2/2010

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