Control of bacterial contamination in three types of fish selected from the coastal and inland regions of Tipaza (Algeria)
DOI:
https://doi.org/10.34188/bjaerv7n4-052Palavras-chave:
Bacterial contamination, Sardina pilchardus, Staphylococcus aureus, Food hygiene, TipazaResumo
This study addresses the problem of microbiological contamination in fish sold in the region of Tipaza, where food safety is a growing concern. It aims to assess the contamination levels in three fish species: sardine, mackerel saurale, and bogue. To achieve this, samples were collected and analyzed for total aerobic mesophilic bacteria, thermotolerant coliforms, coagulase-positive Staphylococcus aureus, and Salmonella. The results revealed that all samples contained total aerobic mesophilic bacteria and thermotolerant coliforms within acceptable limits. However, high levels of coagulase-positive Staphylococcus aureus were detected in bogue and saurale samples, indicating unsatisfactory bacteriological quality, particularly in samples from the city of Tipaza. No Salmonella contamination was observed. These findings highlight significant hygiene issues during fish transport and sale, contributing to microbial contamination. The study concludes that improving handling practices is crucial to ensuring fish safety and reducing health risks to consumers.
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