Stručni rad
HEALTH SAFETY OF FRESH AND PRESERVED SARDINES Sardina pilchardus (Walbaum, 1792)
Maja Laco
; Prirodno-matematički fakultet, Univerzitet u Sarajevu, Zmaja od Bosne 33-35, 71 000 Sarajevo, Bosna i Hercegovina
Asmir Aldžić
; Visoka zdravstvena škola, Univerzitet u Bihaću, Nositelja hrvatskog trolista 4, 77 000 Bihać, Bosna i Hercegovina
Huska Jukić
orcid.org/0000-0001-8196-778X
; Visoka zdravstvena škola, Univerzitet u Bihaću, Nositelja hrvatskog trolista 4, 77 000 Bihać, Bosna i Hercegovina
Suad Habeš
; Fakultet zdravstvenih studija, Univerzitet u Sarajevu, Bolnička 25, 71 000 Sarajevo, Bosna i Hercegovina
Sažetak
Sardine Sardina pilchardus (Walbaum, 1792), considered as the queen of fish, belongs to oily fish. Products obtained by processing of certain fish species by appropriate technological process which includes heat treatment (sterilization) of canned fish packed in hermetically sealed cans at a temperature of at least 100 °C. Only fish that meets the requirements of quality and hygienic safety can be used for the production of canned fish. We can't use the head, eyes, gills, fins and viscera of fish. Several groups, such as canned fish in brine, canned fish in oil, canned smoked fish oil, blanched canned fish in oil, canned fish in tomato sauce, canned fish with vegetables, canned fish with vegetables in tomato sauce, canned fish with vegetables in different sauces and fish pate, are known in the manufacture of canned fish meat.
We determined the presence of certain types of bacteria in canned sardines by microbiological analysis. The total number of canned sardines' samples was 33, purchased in Sarajevo in many different municipalities of the Sarajevo Canton (Old City, Center, New Sarajevo, Novi Grad, and Ilidza).
A total of 8 fresh sardines (n=8) was sampled in order to analyze the presence of microorganisms. Sardines (Sardina pilchardus Walbaum, 1792), after the catch, were transported to the Institute of Public Health, where analysis was performed.
On the basis of microbiological analysis of fresh sardines we performed isolation and identification of the following species: Clostridium spp., Enterobacteriaceae and Salmonella spp.
Ključne riječi
isolation; identification of microorganisms; canned sardines; fresh sardines
Hrčak ID:
174536
URI
Datum izdavanja:
31.12.2016.
Posjeta: 1.476 *