Microbiological quality of fish meat and the effect on the heavy metals contents
Keywords:
microbiological quality; heavy metals; coliform bacteria; mesophilic anaerobic sporulating bacteria; fish; Cyprinus carpioAbstract
In this study the microbiology quality and heavy metals content in fish meat of common carp (Cyprinus carpio) from fishpond of Budmerice (south-western Slovakia) was observed. In the experiments the total bacteria counts on the Glucose Tryptone Yeast agar after 72 hours cultivation at 30 °C, number of coliforms bacteria on the Violet Red Bile agar after 48 hours after 37 °C and counts of mesophilic anaerobic sporulating bacteria on the Meat Peptone agar after 72 hours after 25 o C were determined. The contents of selected heavy metals (Fe, Mn, Zn, Cu, Co, Ni, Cr, Pb, Cd) in fish meat using by AAS were determined. Evaluation of fish meat microbiological quality was determined in correspondence with microbiological standards in total bacteria counts and number of coliforms. The count of mesophilic anaerobic sporulating bacteria in monitoring samples exceeded standard values. Also the number of pathogen bacteria as Staphylococcus aureus, Salmonella sp., Vibrio parahemolyticum was monitored. Our results describe a good microbiological quality of fish meat samples and all values were in accordance with Codex Alimentarius of Slovak Republic. From the point of view of heavy metals contents, the fish meat quality corresponds with hygienic limits, except lead content with 40 % of exceeding samples. The positive and negative correlations between heavy metals contents and count of mesophilic anaerobic sporulating bacteria were detected, but without significant differences (P>0.05).
