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Mikrobiologická jakost ryb
Vašíčková, Anežka
Fish meat compared with other meats t have a very specific composition, which is good for the human. On the other hand, the composition of the fish meat is excellent medium for the growth of undesirable microflora, which can lead to foodborne illness, and rarely death of a person. In this work were examined these microorganisms: Total plate count, coliform organisms, E. coli, genera Salmonella, Vibrio and Listeria. As as a samples were used three species for our most consumed fish. As a sample was used three samples of fish meat from three different shops and for the samples was used two storage temperatures. Other were four samples of smoked fish. The obtained results were compared, with the now invalid, Decree No. 132/2004 Coll. and Commision regulation (ES) No. 2073/2005. Based on the obtained results it can be stated that there was statistically significant difference in the total nummer of microorganisms, coliform organisms and E. coli between stores. It also was not statistically significant difference in the total nummer of microorganisms, coliform organisms and E. coli selected storage temperatures between 4 °C and 8 °C. The highest total nummer of microorganisms in smoked fish was detected in a sample of sprat in the amout of 6,67 log CFUg-1. The highest nummer of coliform organisms in the sample was also sprat in the amount of 5,02 log CFUg-1. E. coli was detected in smoked fish with only one sample, the sample smoked bream in an amount of 2,03 log CFUg-1. Composition of the microflora in fish muscle is influenced by many factors. Every organism requires different conditions for their growth. These conditions must be known to the exclusion of undesirable microorganisms from food .
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