EFFECT OF CHEMICAL AND BIOLOGIC& HAZARDS ON SEAFOOD QUALITY IN THE PROCESSING UNITA.K. Khan, A.M. Shaikh, Zarina A. Lanjekar and A.T. AnsariAbstract The seafood (Squid) has been studied for biological and chemical hazards.The study was carried out for four months. It is found that bacteriological load in raw material gradually increased from December 2004 to March 2005, i.e.TPC 40,000 to 2,50,000, E. coil 5- 13, stopphylococcus aureus 30-68.This increase in bacterial load was due to increase in temperature. Simultaneously analytical study of food sample for pesticides carried out in above said months (once in each month); showed certain pesticides (Aldrin and Eldrin) found 1.8 ppb, 1.00 ppb and 1.5 ppb, 1.25 ppb respectively in month of December 2004 and January 2005.While BHC, Dieldrin, DDT were not detected.The bacteriological load and pesticides content showed similar pattern with finished product i.e. gradual increase in bacterial load from December 2004 to March 2005. Potable water is also tested; all parameters were found to be below the limits. Due to present investigation it is concluded that sanitary and hygienic condition in the processing unit was satisfactory.
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