Effect of Handling on the Safety and Quality of Boops boops ‎Fish in Syrian Marine waters (Lattakia)‎

Maysaa Haji Mohammad*(1)  Mohammad Hassan(1) and Nisrin Naksho(2)

(1). Animal Production Department, Faculty of Agriculture, Tishreen University. Latakia, Syria.

(2). Food Microbiology, National Commission of Biotechnology,  Damascus, Syria.

(*Corresponding author: Maysaa Haji Mohammad. E-Mail: maysaahajje92@gmail.com).

Received: 20/06/2020                               Accepted: 12/10/2020


This study aimed to evaluate the effect of handling Boops boops fish on its quality and safety. The samples were freshly collected from Lattakia sea water traced from catch till arrival to the consumer, during the period from September 2018 until October 2019. Bacteria species were determined using MacConkey agar, SS Agar and Manitol Salt Agar. The results showed that the number of microorganisms increased during fish handling and reached its highest level in the marketplace, this increase was observed particularly in summer. The gills were the most infected part by handling followed by the scales and finally the eyes. The results also showed the presence of gram positive bacteria such as Staphylococcus aureus and gram negative bacteria such as Escherichia coli, Salmonella spp., Shigella sp., where the most infected stage was in the market.

Key words: Boops boops, TAPC, Handling, Syrian marine waters.

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