Professional paper

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

Abstract

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.

Keywords

carp meat; bacteriological examination

Hrčak ID:

21313

URI

https://hrcak.srce.hr/21313

Publication date:

15.6.2007.

Article data in other languages: croatian

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