THE EVALUATION OF THE MICROBIOLOGICAL QUALITY OF BOTH WHOLE AND FILLETS OF WHITTING FISH (Cysnoscion striatus) IN THE MAIN CRITICAL CONTROL POINTS WITHIN THE FROZEN FISH INDUSTRY

Abstract

The sanitary quality of whitting fish (Cynoscion striatus) was evaluated through research on patogens microrganisms and on contamination indicators in “in natura” samples, both whole fish and frozen fillets. Salmonella spp was found in 80% of the fillets and in 40% of the whole “in natura” fish. The counting of psichrotrophics microrganisms was between acceptable limits, as proposed by ICMSF. Results were negative for fecal coliforms, but positive for total coliforms, as well as for a not significant number of Staphylococcus aureus. There is a clear evidence of higienic and sanitization deficiency in the fish handling and processing.