Detection of pathogen microbes in seafood by rapid microbiological method

Abstract

In review of the above findings we can conclude that in the case of poor hygiene, the contamination of fish and fish products may increase due to unsanitary procedures. This may also be related to the hygiene practices of workers during handling and also during packing of the product while processing. Thus the required safety can be obtained only by using very fresh fish handled in hygienic conditions, controlling the processing and the plant hygiene at critical controlpoints, and chilling of the product to about 2°C (the temperature of the melting ice). According to the European Food Safety Authority in 2015, the non-compliance for the different RTE (ready to eat) food categories was generally at levels comparable to previous years. However it is important to note that the non-compliance was highest in samples of fishery products (mainly smoked fish), dairy products (other than cheeses) and heat-treated meat products collected atprocessing. At retail, non-compliance was highest in batches of fishery products and ‘soft and semisoft cheeses’.