ENTEROBACTERIACEAE IN LOCALLY PRODUCED FISHES

Authors

1 Fac. of Vet. Med. Cairo University

2 Animal Health Research Institute, Dokki Cairo

Abstract

Fish play an important role not only in human food diets but also in animal and poultry rations. It is considered a cheap source of protein. Many investigators discussed the fish freshness and the hygienic measures applied during fish catching, transportation, preparation and consumption (Shewan, 1971; Ghittino, 1972 and Shewan, 1972). However, Lotfi et al., (1974), Amin et al., (1977), Morshady (1978), Mosa (1986) and Shaban (1988) studied the sanitary condition and the microbial status of fishes caught fresh water, brackish and marine fishes. In this respect, Khalil (1936) recorded the survival of bacteria in the fish muscles after cooking, pickling and smoking. This is of spec- ial importance in Egypt where fishes are not refrigerated until they reach the market. Griffiths (1937) Markoff, (1939) and Brunner (1949) stated that the exposure of fishes to polluted water during catching contaminate them with enterobacteriaceae organisms. The examination of fish for the existence of enterobacteriaceae organisms is an index of the sanitary conditions under which it is produced. Therefore, this study was planned to estimate the total Enterobacteriaceae count as well as the isolation and identification of its different members in locally produced fish collected from Cairo fish markets.

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