Microbial Food Poisoning of Salted Fishes

A total number of 105 salted fish represented by fesiekh (saltedrnugil cephalus), melouha (salted hydrocyons froskalii) and saltedsardine (sardine pilchardus) (35 of each) samples were collectedfrom different markets in Sharkia, Egypt and transferred withoutdelay to the laboratory where they were subjected to organolepticand bacteriological examinations.The present investigation was planned out to throw a light onthe organoleptic and food poisoning bacteria of salted fish andpublic health importance of isolated organisms as well as, suggestedhygienic measures should be adopted.I. Organoleptic examination:The normal colour in flesh of fesiekh, melouha and saltedsardine (red colour) was 60%, 63% and 66.7%, respectively. Theabnormal colour of flesh was grayish-yellow in 40%, 37% and33.3%, respectively. All the samples had a salty odour and taste.11. Bacteriological examination:1. Fesiekh (salted Mugil cephalus):The mean values and incidence of Staphylococcus aureus,Aeromonas hyDROPhila count, Enterobacteriaceae counts andStreptococcus. faecalis in examined Fesiekh was S.7xl04 +1.6xl04