Microbial Quality of Tilapia nilotica in Egypt: A Review

Authors

  • Alaa Eldin M.A. Morshdy Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt.
  • Mohamed A. Hussein Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt.
  • Eman A.M. Elessawy Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt.
  • Wageh Darwish Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt.

Keywords:

Tilapia, Shelf life, Egypt, Microbial quality

Abstract

Fish is considered as important source of animal derived protein, omega-3-fatthy acids, minerals such as calcium, phosphorus, iodine, and vitamins. Among the fish species, tilapia nilotica is the most famous fish in Egypt due to its ease culturing, short production cycle, cheap price, and therefore play fundamental roles in food security, particularly in the human supply of the anumal-derived protein. Fish during its production till delivery to the consumer's table might be exposed to a vast array of microbial contaminants either originated from its surrounding eniveronment or via cross contamination from the angler's hands, during transportation, and storage. Therefore, tilapia might act as a potential source of spreading of foodborne pathogens to the consumers. However, few reports had investigated the microbal quality of tilapia, particularly in Egypt. Therefore, this review was undertaken to report literatures studying the prevalence of some foodborne pathogens in tilapia fish in Egypt, the factors that affect the microbial quality of the fish, and some recommendations in order to extend the shelflife and improve the microbial quality of Tilapia nilotica. This reviw concluded that tilapia is eligible for contamination with a vast array of microorganisms such as enterobacteriacae, Staphylococcus aureus, Shewanella putrefaciens, Corynebacterium urealyticum, Aeromonas hydrophila, and Flavobacterium spp. Therefore, it is highly recommended to have efficient cooking of fish either via boiling, grilling, panfrying, dipping in liquid smokes, irradiation, ozonization, and addition of smone natural addirives such as lemon juice.

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Published

2023-08-15

How to Cite

Morshdy, . A. E. M. ., Hussein, M. A. ., Elessawy, E. A. ., & Darwish, W. (2023). Microbial Quality of Tilapia nilotica in Egypt: A Review. Journal of Advanced Veterinary Research, 13(6), 1234-1236. Retrieved from https://advetresearch.com/index.php/AVR/article/view/1353

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