Aspects of Vietnamese Sutchi Catfish (Pangasius Hypophthalmus) Frozen Fillet Quality: Microbiological Profile and Chemical Residues.

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• 作者：Angela Dambrosio ; Giovanni Normanno ; Arianna Storelli ; Grazia Barone ; Federica Ioanna ; Luigi Errico ; Gerardo Centoducati and Maria M. Storelli
• 刊名：Journal of Food Safety
• 出版年：2016
• 出版时间：November 2016
• 年：2016
• 卷：36
• 期：4
• 页码：532-536
• 全文大小：117K
• ISSN：1745-4565

文摘

Pangasius hypophthalmus fillets, classified according to different frozen technologies, were subjected to microbiological (Psychrophilic Total Aerobic Count = PTAC, Enterobacteriacea, Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes) and chemical analyses (Hg, Pb, Cd and six “indicator” congeners of polychlorinated biphenyls=PCB₆). Mean count of psychrophilic aerobic total bacteria, Enterobacteriaceae and S. aureus in all samples examined was 4.44 log CFU/g, 2.16 log CFU/g and 1.07 log CFU/g, respectively. Any sample showed the presence of Salmonella, while L. monocytogenes was encountered in 2.1% of samples tested. The microbiological counts were different among fillet categories, but with values always lower than the limit of ICMSF. Also the chemical quality of processed products is satisfactory being the concentrations of all metals and six “indicator” PCBs below safety levels for human consumption. This study has contributed to addressing the current paucity in literature on the microbial and chemical status of frozen P. hypophthalmus fillets.