Assessing the Microbiological Quality of Salted and Dried Thelah Scomberoides commersonianus

	Assessing the Microbiological Quality of Salted and Dried Thelah Scomberoides commersonianus
Kufa Journal for Agricultural Science
Article 1, Volume 5, Issue 1, 2013, Pages 214-227
Abstract
Thelah Scomberoides commersonianus (Forskal, 1775) was dried in laboratory by solar dryer and had been subjected to microbiological evaluated for 6 months of storage at laboratory temperature (25±2)˚C and compared with sun dried fish which obtained from the local market in Basrah . Validity and quality for human consumption also studied. The following results finding were obtained, drying method and storage periods significantly affected (P<0.05) the microbial indices. The total count, proteolytic bacteria, lipolytic bacteria, halophilic bacteria and staphylococci were decreased for Solar dryer, they were 4.827, , 3.139, 3.053, 2.721 and 1.951 log (cfu/g) respectively, compared with the sun drying which were 4.920, 3.454, 3.764, 3.121 and 2.524 log (cfu/g) respectively; As was observed that total count and halophilic bacteria increased, while lipolytic bacteria count, proteolytic bacteria and staphylococci decreased as storage period proceded, in contrast there were no bacterial growth for coliform bacteria, Salmonella, Listeria, Vibrio cholerae and Enterococci had not existed after drying and for all storage periods, this confirmed that these dried fish were safety and acceptable for human consumption

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