Determination of the Risky Microorganisms in Frozen Ready-to-EatSeafood Sold in Istanbul Market
Since frozen ready-to-eat seafood has the potential to cause food poisoning, this study focuses on microorganisms that have the potential to be a health hazard found in frozen ready-to-eat seafood, whichissoldtohighlypopulouscommunities.Therefore,themostpopularfrozenready-to-eat seafood, fish balls...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Istanbul University Press
2021-10-01
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| Series: | Aquatic Sciences and Engineering |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/1734516 |
| _version_ | 1797272004126048256 |
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| author | Didem Üçok Alakavuk Sühendan Mol |
| author_facet | Didem Üçok Alakavuk Sühendan Mol |
| author_sort | Didem Üçok Alakavuk |
| collection | DOAJ |
| description | Since frozen ready-to-eat seafood has the potential to cause food poisoning, this study focuses on microorganisms that have the potential to be a health hazard found in frozen ready-to-eat seafood, whichissoldtohighlypopulouscommunities.Therefore,themostpopularfrozenready-to-eat seafood, fish balls and surimi crab legs, from Istanbul market were studied. Samples were gathered from seven different branches of four major chain market brands, twice in winter (October-March) and twice in summer (April-September). As a result of seasonal conditions summer samples had highermicrobialloadscomparedtowintersamples.Theaveragemesophilicandpsychrophilic aerobic bacteria counts of fish balls and surimi crab legs were below ≤4 log cfu/g. All samples were safe in terms of Salmonella, Vibrio parahaemolyticus and Vibrio cholerae; and acceptable in terms of Staphylococcus aureus Clostridium perfringens, and Bacillus cereus. The microbiological load of fish balls was higher (p lt;0.05) than the other samples. It was observed that more than 80% of them are risky in terms of coliform bacteria. It is concluded that attention should be paid especially to minced and spice added products. It is essential to pay more attention to the marketing of ready-to-eat seafood during the summer seasons for the prevention of public health. |
| first_indexed | 2024-03-07T14:18:15Z |
| format | Article |
| id | doaj.art-38895211b0b7423aa3f9d0d4b896f904 |
| institution | Directory Open Access Journal |
| issn | 2602-473X |
| language | English |
| last_indexed | 2024-03-07T14:18:15Z |
| publishDate | 2021-10-01 |
| publisher | Istanbul University Press |
| record_format | Article |
| series | Aquatic Sciences and Engineering |
| spelling | doaj.art-38895211b0b7423aa3f9d0d4b896f9042024-03-06T10:13:29ZengIstanbul University PressAquatic Sciences and Engineering2602-473X2021-10-013642032074Determination of the Risky Microorganisms in Frozen Ready-to-EatSeafood Sold in Istanbul MarketDidem Üçok Alakavuk0Sühendan Mol1Istanbul University, Faculty of AquaticSciences, Department of Fisheries andSeafood Processing Technology, Istanbul, TurkeyIstanbul University, Faculty of AquaticSciences, Department of Fisheries andSeafood Processing Technology, Istanbul, TurkeySince frozen ready-to-eat seafood has the potential to cause food poisoning, this study focuses on microorganisms that have the potential to be a health hazard found in frozen ready-to-eat seafood, whichissoldtohighlypopulouscommunities.Therefore,themostpopularfrozenready-to-eat seafood, fish balls and surimi crab legs, from Istanbul market were studied. Samples were gathered from seven different branches of four major chain market brands, twice in winter (October-March) and twice in summer (April-September). As a result of seasonal conditions summer samples had highermicrobialloadscomparedtowintersamples.Theaveragemesophilicandpsychrophilic aerobic bacteria counts of fish balls and surimi crab legs were below ≤4 log cfu/g. All samples were safe in terms of Salmonella, Vibrio parahaemolyticus and Vibrio cholerae; and acceptable in terms of Staphylococcus aureus Clostridium perfringens, and Bacillus cereus. The microbiological load of fish balls was higher (p lt;0.05) than the other samples. It was observed that more than 80% of them are risky in terms of coliform bacteria. It is concluded that attention should be paid especially to minced and spice added products. It is essential to pay more attention to the marketing of ready-to-eat seafood during the summer seasons for the prevention of public health.https://dergipark.org.tr/tr/download/article-file/1734516pathogenseafoodsurimi crab legfish ballsready to eatfrozen |
| spellingShingle | Didem Üçok Alakavuk Sühendan Mol Determination of the Risky Microorganisms in Frozen Ready-to-EatSeafood Sold in Istanbul Market Aquatic Sciences and Engineering pathogen seafood surimi crab leg fish balls ready to eat frozen |
| title | Determination of the Risky Microorganisms in Frozen Ready-to-EatSeafood Sold in Istanbul Market |
| title_full | Determination of the Risky Microorganisms in Frozen Ready-to-EatSeafood Sold in Istanbul Market |
| title_fullStr | Determination of the Risky Microorganisms in Frozen Ready-to-EatSeafood Sold in Istanbul Market |
| title_full_unstemmed | Determination of the Risky Microorganisms in Frozen Ready-to-EatSeafood Sold in Istanbul Market |
| title_short | Determination of the Risky Microorganisms in Frozen Ready-to-EatSeafood Sold in Istanbul Market |
| title_sort | determination of the risky microorganisms in frozen ready to eatseafood sold in istanbul market |
| topic | pathogen seafood surimi crab leg fish balls ready to eat frozen |
| url | https://dergipark.org.tr/tr/download/article-file/1734516 |
| work_keys_str_mv | AT didemucokalakavuk determinationoftheriskymicroorganismsinfrozenreadytoeatseafoodsoldinistanbulmarket AT suhendanmol determinationoftheriskymicroorganismsinfrozenreadytoeatseafoodsoldinistanbulmarket |