Stručni rad
The bacteriological contamination of the carp meat
Đuro Mačešić
; Ministarstvo poljoprivrede, šumarstva i vodnog gospodarstva - veterinarska inspekcija
Vesna Dobranić
; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu
Bela Njari
; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu
Sažetak
Samples of fresh-water fish (carp), taken from three fish ponds in Slavonia, were analysed for bacteriological changes, which occurred three and 48 hours after euthanasia. The aim of investigation was to determine the level of bacteriological contamination and a degree of hygienic quality of fish after a certain period of storage. The bacteriological analysis showed that 20-30% of fishsamples were contaminated with unwanted microorganisms, mesophilic aerobic bacteria and Enterobacteriaceae exceeding the permissible level according to the Regulations on microbiological quality of food (NN 40/01). In 40% of samples the count of unwanted bacteria exceeded the limit indicated in the Regulations. After the catch of fish it is necessary to follow all the measures to stop contamination with unwanted microorganisms. Time period between purchase and preparation in households should be shortest possible.
Ključne riječi
carp meat; bacteriological examination
Hrčak ID:
21313
URI
Datum izdavanja:
15.6.2007.
Posjeta: 1.945 *