National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This study was carried out to assess the isolation and identification of contaminated bacteria E. coli and salmonella spp in fresh fish in two markets at Khartoum state. Fishes are a sensitive food which had a rapid rate of spoilage if they were not handled properly. The action of spoilage begins immediately after rigor mortis. When fish is caught, the subsequent steps of handling play great role on keeping quality and safety of fish. Two hundred of swab samples were collected, 100 sample from Central market and 100samples from Al-Mawrda market, each 100 samples were divided into, 50 samples type 1 (Clarias Lazera), 50 samples type 2 (Tetradon Fahaka), which were taken from five critical control points, fish skin, fish flesh, hands of labors, knives and tables of cutting. Then preserved in freezer at-18Co for (0, 14, 28 days). The isolates were two types of gram negative bacteria, E. coli and salmonella spp. Bacteriological analyses were performed using accredited methods, which showed highest contamination with E. coli recorded in central market 48 (80. 0) % in hands of labors, for type (1) clarias lazera 39 (65. 0) % in (fish skin and hands of labors) and for type (2) (Tetradon fahaka) 39 (65. 0) % in (fish flesh and knives). However, the highest contamination with Salmonella reported in Al-Mawrda market, in fish skin 40 (66. 7) %. The storage period was not affected significantly on samples contamination with either E. coli or Salmonella.
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