Investigation of The Microbiological Quality of Sea Breeding (Sparus aurata) and Sea Bass (Dicentrarchus labrax) Fishes in Afyonkarahisar Province

Abstract

The aim of this study is to determine the microbiological quality levels of fish (Sparus aurata and Dicentrarchus labrax) sold in fishermen in Afyonkarahisar. In this study, 82 fish samples randomly selected and purchased from 14 different retail points were microbiologically analyzed. According to this; the microorganism ranges isolated from 43 Sparus aurata and 39 Dicentrarchus labrax were; 5.0-7.88/4.90-7.34 log10 mL^-1 TVBC; 3.30-7.17/ 3.90-7.54 log10 mL^-1 psychrophilic microorganism; 1.30-5.89/ 1.30-4.53 log10 mL^-1 staphylococcus / micrococcus, only in Sparus aurata 2.30-4.14 log10  mL^-1S. aureus; 1.30-6.49/1.30-6.11 log10 m^-1 lactic acid bacteria (LAB); 1.30-6.55/ 1.30-7.14 log10 mL^-1 enterobacteria, 1.30-6.62/1.30-6.60 log10 mL^-1 total coliform and 1.30-4.30/1.30-4.47 log10 mL^-1 levels E. coli and 1.2% of the samples (from Sparus aurata) Salmonella spp., were identified respectively.

Keywords

• Fish,Microbial contamination,Microbiological quality,Seafood

Afyonkarahisar İli’nde Satışa Sunulan Çupra (Sparus aurata) ve Levrek (Dicentrarchus labrax) Balıklarının Mikrobiyolojik Kalitelerinin Araştırılması

Abstract

Bu çalışmanın amacı, Afyonkarahisar’da balıkçılarda satışa sunulan balıkların (çupra ve levrek) mikrobiyolojik kalite düzeylerinin belirlenmesidir. Çalışmada,  14 farklı balıkçıdan rastgele seçilen 82 adet (43 çupra, 39 levrek) balık satın alınarak, mikrobiyolojik analizleri yapılmıştır.  Buna göre; çupra ve levrek balıklarından izole edilen mikroorganizma aralıkları sırasıyla;  5.0-7.88/4.90-7.34 log₁₀  mL^-1 AMGC;  3.30-7.17/3.90-7.54 log₁₀ mL^-1 psikrofil mikroorganizma; 1.30-5.89/1.30-4.53 log₁₀ mL^-1 stafilokok/mikrokok;  sadece çupra balığında 2.30-4.14 log₁₀ mL^-1S. aureus ; 1.30-6.49/1.30-6.11 log₁₀ mL^-1 laktik asit bakterisi (LAB); 1.30-6.55/1.30-7.14 log₁₀  mL^-1 enterobakteri, 1.30-6.62/1.30-6.60 log₁₀ mL^-1 total koliform ve 1.30-4.30/1.30-4.47 log₁₀ mL^-1 düzeylerinde E. coli  izole edilmiştir. Örneklerin  %1.2’sinden (çupra balığı) Salmonella spp. identifiye edilmiştir. 

Keywords

• Balık,Deniz ürünü,Mikrobiyal kontaminasyon,Mikrobiyolojik kalite

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