Abstract:
The quality of seafood is one of the significant concerns to food processors, buyers, and general wellbeing specialists. This study attempted to investigate the pervasiveness of microbial quality and antibiotic chloramphenicol CAP residue in export-oriented frozen and fresh seafood to verify and control contamination for public health safety and international trade. A total of 32 frozen and fresh seafood samples were randomly collected for microbiological analysis including crabs, shrimps, and tin-packed tuna fish, collected from 10 differentseafood processing plants situated at the Karachi fish harbor, Pakistan. The collected samples were analyzed in the lab for total viable aerobic count (TVAC), Escherichia coli (E. coli), Yeast and Mold counts, Salmonella typhirium, Vibrio cholerae, Vibrio parahaemolyticus, Lysteria monocytogene, and Staphlococcus aureus. The examination contains the assurance of total viable aerobic count (TVAC) by the standard plate count method estimated under 5×105 CFU/g, E. Coli count was found below 5 MPN/g, Yeast and Mold counts were found under 1000 CFU/g, all analyzed seafood test results were observed under the average permissible limit. Explicit fish pathogens such as Salmonella typhirium, Vibrio cholerae, Vibrio parahaemolyticus, Lysteria monocytogene, and Staphlococcus aureus were likewise inspected yet discovered missing in all the samples under examination in the Lab. In conclusion, all the frozen seafood samples collected from different processing plants proceed according to the standard and are protected from all microbiological perspectives, and met the satisfactory limit quantified by the International Commission of Microbiological Specification for Food. The frozen fisheries products from Pakistan were eligible for export purposes and also safe for human consumption.
Page(s):
307-307
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
Microbial analysis
,
Food assessment
,
Food standards
,
Seafood quality