ENTEROPATHOGENS IN FISH AND ITS PRODUCTS

Abstract

Fish have special importance from the nutritional standpoint being an excellent source of animal protein of superior quality as well as high content of phosphorus, calcium, vitamin A and 8 complex and so many other nutrients. It may be consumed either in the fresh state or after preservation.

Since fish are subjected to the risk of contamination with various pathogens perhaps during their presence in their aquatic environment, after being harvested for marketing or during processing and preservation. So, this work was done to assess sanitary conditions and the incidence of some potential enteropathogens of fish and fish products, also possible source of their contamination as well as the public health significance of such enteropathogens.

Samples of fish as Tilapia niloti.ca, Clarias lazera, Mugil cephalus, sardine, herring, mackerel and horse mackerel as well as samples of Fesekh (fermented fish), salted sardine, Ringa (smoked fish), Moloha (pickled fish), fillet (frozen product) since they are the most common fish types consumed in Egypt were collected (50 of each) from different markets in Alexandria Governorate and evaluated microbiologically.