Ecology, Environment and Conservation Paper

BACTERIAL PATHOGENS IN PROCESSED FROZEN FISH SAMPLES FROM PUNE CITY

Pathade A.G., M.G. Bodhankar and G.R. Pathade

Abstract

Amongst non-vegetarian foods, fish foods include various alive and preserved fishes. The preserved fish and their products include loose and packaged salted, dried and frozen. The frozen fishes and their products are mainly export grade and in very little quantity they are used in local markets. Many times such processed frozen fishes are rejected due to presence of undesirable microorganisms and pathogens. In the present study processed frozen fish samples from local market of Pune city were collected and used for detection and isolation of bacterial pathogens. The fish samples collected were L-Sardine (Sardinella longiceps), Mackerel (Rastrelliger kanagurta), Croaker (Johnius spp.), Ribbon fish (Lepturacanthus savali), Lizard fish (Nodus indicus), Itoyori (Nemipterus peroni) and L-Jacket (Oligoplites saurus). The enrichment and selective media were used to detect and isolate the pathogens in the processed frozen fish samples collected. The bacterial pathogens found in these fish samples were E. coli, Salmonella paratyphi-B, Staphylococcus aureus, Bacillus cereus and Vibrio parahaemolyticus. The attention is needed to control and remove such pathogens from food as it is alarming at safety point of view of consumers.