Influence of processing schemes on indicative bacteria and quality of fresh aquacultured catfish fillets

• Published in: Journal of food protection Vol. 60; no. 1; pp. 54 - 58
• Main Authors: Fernandes, C.F. (Virginia Polytechnic Institute and State University, Blacksburg, VA.), Flick, G.J. Jr, Silva, J.L, McCaskey, T.A
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.01.1997
• Subjects: Animals; Aquaculture; Bacteria, Aerobic - isolation & purification; Biological and medical sciences; Colony Count, Microbial; ELABORACION DEL PESCADO; ESCHERICHIA COLI; Fish and seafood industries; FISH PROCESSING; Food Handling - methods; Food Handling - standards; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; Gram-Negative Bacteria - isolation & purification; Ictaluridae - microbiology; ICTALURUS; ICTALURUS PUNCTATUS; Quality Control; Seafood - microbiology; STAPHYLOCOCCUS AUREUS; Staphylococcus aureus - isolation & purification; TRAITEMENT DU POISSON; Edible fish; Microbiological testing; Psychotropic; Escherichia coli; Microflora; Fish fillet; Aerobe; Coliforms; Catfish; Seasonal variation; Pathogenic; Bacteria; Micrococcales; Micrococcaceae; Biological contamination; Staphylococcus aureus; Enterobacteriaceae
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X-60.1.54

Fresh aquacultured catfish fillets were obtained from three processors using different processing protocols in summer, autumn, winter, and spring and evaluated for microbial quality. Twenty freshly processed fillets were randomly selected and each fillet was placed in a sterile polyethylene bag. The fillets were transported on ice-pack overnight by air immediately after processing. Five fillets were randomly selected for microbial assays. Each fillet was weighed and an equal volume of sterile 0.1% peptone water at 0 to 1 degrees C was added aseptically. The fillet was massaged (or rinsed) for 120 s and the rinse was used to determine microbial quality. Aerobes (incubation at 35 degrees C for 48 h) and psychrotrophs (incubation at 20 degrees C for 96 h) were enumerated using 3M Petrifilm Aerobic Count plates. Escherichia coli (incubation at 35 degrees C for 24 to 48 h) and total coliforms (incubation at 35 degrees C for 24 to 48 h) were enumerated on 3M Petrifilm Aerobic Count plates. Staphylococcus aureus counts were determined on Baird-Parker agar (incubation at 35 degrees C for 48 h). Significant differences (P less than or equal to 0.05) in aerobic, psychrotrophic, total coliform, E. coli, and S. aureus counts due to temperature effects during production and variations in processing protocols were observed. E. coli and S. aureus counts were significantly different during the four seasons. E. coli and S. aureus counts were high during summer and low during winter weather. There was a significant difference (P less than or equal to 0.05) in aerobic, psychrotrophic, and total coliform counts among the three processors during warm weather; however, these differences were significantly (P less than or equal to 0.05) reduced in cold weather