THE EVALUATION OF THE MICROBIOLOGICAL QUALITY OF BOTH WHOLE AND FILLETS OF WHITTING FISH (Cysnoscion striatus) IN THE MAIN CRITICAL CONTROL POINTS WITHIN THE FROZEN FISH INDUSTRY

Authors

  • ROSIMERI INÊS DAMS Universidade Federal de Santa Catarina
  • LUÍS HENRIQUE BEIRÃO Universidade Federal de Santa Catarina
  • EVANILDA TEIXEIRA

DOI:

https://doi.org/10.5380/cep.v14i2.14225

Keywords:

PESCADINHA, PESCADO CONGELADO, ANÁLISE MICROBIOLÓGICA. Cynoscion striatus FRONZEN FISH, MICROBIOLOGICAL ANALYSIS.

Abstract

The sanitary quality of whitting fish (Cynoscion striatus) was evaluated through research on patogens microrganisms and on contamination indicators in “in natura” samples, both whole fish and frozen fillets. Salmonella spp was found in 80% of the fillets and in 40% of the whole “in natura” fish. The counting of psichrotrophics microrganisms was between acceptable limits, as proposed by ICMSF. Results were negative for fecal coliforms, but positive for total coliforms, as well as for a not significant number of Staphylococcus aureus. There is a clear evidence of higienic and sanitization deficiency in the fish handling and processing.

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How to Cite

DAMS, R. I., BEIRÃO, L. H., & TEIXEIRA, E. (1996). THE EVALUATION OF THE MICROBIOLOGICAL QUALITY OF BOTH WHOLE AND FILLETS OF WHITTING FISH (Cysnoscion striatus) IN THE MAIN CRITICAL CONTROL POINTS WITHIN THE FROZEN FISH INDUSTRY. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 14(2). https://doi.org/10.5380/cep.v14i2.14225

Issue

Vol. 14 No. 2 (1996)

Section

Artigos

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