TY  - JOUR
T1  - Bacterial Counts in Fresh South-Harvested Fish While Loading in Shiraz
AU - Ghasemi, M.S.A. AU - Azadnia, P. 
JO  - Research Journal of Biological Sciences
VL  - 4
IS  - 9
SP  - 982
EP  - 984
PY  - 2009
DA  - 2001/08/19
SN  - 1815-8846
DO  - rjbsci.2009.982.984
UR  - https://makhillpublications.co/view-article.php?doi=rjbsci.2009.982.984
KW  - Total bacterial count
KW  -coliform
KW  -Vibrio parahaemolyticus
KW  -fish
KW  -coastal areas
KW  -Shiraz
AB  - Since fish meat, which has a wide range of consumption among people, may harbors pathogens its microbial quality is crucially important in public health. This study focuses on the level of bacterial counts in three kinds of fish (Scomberomorus commerson, Scomberomorus juttatus, Otolithes ruber) harvested from some South coastal areas of Iran (Booshehr, Hormozgan and Sistan-Baluchestan Provinces) subjected to refrigerated-transportion to shiraz. Hence, this research project was commenced to address whether freshly harvested fish, stored under 5-10 h refrigeration, presented any likely problems such as generating bacterial levels in excess of regulatory standards. In this study, 25 samples of Scomberomorus commerson, 45 samples of Scomberomorus juttatus and 45 samples of Otolithes ruber were studied for total bacteria, coliform and <I>Vibrio parahaemolyticus</I> counts. However, non of the samples exceeded the standard value and this study shows that the overall microbial quality of fresh South-harvested fish is acceptable and according to the standard values, while it is loaded in Shiraz.
ER  -