BEYŞEHİR'DE ÜRETİLEN DONDURULMUŞ SUDAK BALIĞI (Stizostedion lucioperca) FİLETOLARININ BAKTERİYOLOJİK KALİTESİ

Yıl 2007, Cilt: 23 Sayı: 3, 57 - 64, 01.09.2007

K. Kaan Tekinşen Mukadderat Gökmen

Öz

Anahtar Kelimeler

Sudak balığı, bakteriyolojik kalite, dondurulmuş fileto

Bacteriological Quality of Frozen Pikeperch Fish (Stizostedion lucioperca) Fillets Produced in Beyşehir

Öz

ln this research , eighty frozen Pikeperch fish fillets obtained from five aquacultural facilities of Beyşehir Konya with HACCP sertifıcatio were analysed for the bacteriological qualities with respect to the Turkish Ministry of Agriculture and Rural Affairs Aquacultural Regulalion. The average total aerobic mesophilic coliform bacteria and S/aphy/ococcus aureus counts were 8.5x10· cfu/g. 44 MPN/g and 3,7x10 cfu/g, respeetively. None of the samples contained Escherichia coli, Salmoneıla spp.• Vibrio parahaemolyticus and V. cho/era. Of the samples 12.5 % contained coliform bacteria 150-1100 MPN/g and 2.5 % for coliform bacteria counts did not comply the current bacteriological standards in Aquacultural Regulalion. In conclusion, pikeperch fish fillets do not possess any risk for public health in terms of bacterial pathogens. but presence of the coliform bacteria in the samples of 12.5 % indicates that in same aquacultural facilities of Beyşehir has not been possessed of hyglenic conditions comp letely and has not been carried enough sanitation principle.

Anahtar Kelimeler

Pikeperch flsh, bacteriological quality, frozen, fillet