Naslov
Mikrobiological Quality of Shell-Fish in the Gulf of Mali Ston with the Evaluation of TCC Test

Autori
Hell, Zvonko ; Hell-Kurevija, A. ; Jelić, Gordana ; Bićanić, Zlatimir ; Šimundić, Slavko

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
MARIND’98 / P. Bogdanov - Varna : MICROKO Co., Varna, Bulgaria, 1998, 211-214

Skup
Second International Conference on Marine Industry

Mjesto i datum
Varna, Bugarska, 28.09.1998. - 02.10.1998

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
shell-fish; TCC test; microbiological quality; contamination

Sažetak
This work comprises results of investigation of microbiological quality of Mytilus galloprovincialis and Ostrea edulis in the gulf of Mali Ston during the period from August to December 1995. To obtain a complete view into a hygienic quality of shell-fish, the results of microbiological testing of the sea for the same period were analysed, as well. In August the evaluation of freshness and maintainability of the shell-fish, kept at 4 deg and 15 to 20 deg Centigrade, by means of Fukuda TTC-test was performed. The TTC-test is of invaluable help in fast evaluation of freshness, as well as the degree of quality degradation even during the storage in shops. On the basis of the results of TTC-test maintainability of shell-fish in a storage or during transportation may be evaluated. All the investigated shell-fish samples, during the whole five months period were fullfilling the requirements of Chapter 13 Paragraph 4 of the Code of Microbiological Strandards for Food (Official Paper of the Republic of Croatia, No. 46/1994). The results of bacteriological examination of the sea-water show its pollution by means of sulphate reducing clostridia and Proteus spp. in October, as well as Streptococcus faecalis, Escherichia coli and Proteus spp in December. Maintainability of shell-fish at the temperature of 4 degree Centigrade is found to be 96 hours (oyster), or 72 hours (mussel) and at the room temperature 72 hours for the former, or 24 hours for the latter. At the end is to be emphasised that TTC-test contrary to the speed and simplicity cannot be used instead of bacterilogical examination, due to the fact that the fresh shell-fish, in well condition, may contain pathogen bacteria, though TTC-test is positive and may be hygienically wrong. Due to this fact microbiological examination is to remain the basic criterion for evaluation of hygienic quality of shell-fish in production and transportation.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Brodogradnja

POVEZANOST RADA