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[Microbiological controls and control points in a hake fillets manufacturing process for exportation]
S Estevao Belchior1, O H Pucci
1Centro de Estudios e Investigaciones en Microbiología Aplicada (C.E.I.M.A.), Facultad de Ciencias Naturales, Universidad Nacional de la Patagonia San Juan Bosco, Comodoro Rivadavia, Chubut, Argentina.
Archivos Latinoamericanos De Nutricion
|October 26, 2000
Summary
Microbiological analysis of hake fillets revealed increased aerobic mesophile bacteria during processing. Psychrotrophic bacteria predominated, with concerning enterobacteria levels found in raw fish, highlighting processing risks.
Area of Science:
- Food Microbiology
- Seafood Safety
- Microbial Risk Assessment
Context:
- Investigated microbiological contamination in "for export" hake fillet manufacturing.
- Assessed indicator and foodborne pathogens across processing stages, including raw material, ice, and utensil wash water.
Purpose:
- To identify critical control points (CCPs) in hake processing.
- To propose prevention and control strategies for enhancing seafood safety.
- To establish microbiological risks within the hake fillet manufacturing process.
Summary:
- Aerobic mesophile bacteria counts increased post-manual filleting and packaging compared to raw hake.
- Psychrotrophic bacteria were the predominant microorganisms found in hake samples.
- Elevated levels of enterobacteria, not typically found in fish, were detected in raw hake.
Impact:
- Highlights the need for enhanced hygiene practices during manual filleting and packaging.
- Provides data for implementing corrective actions to ensure the quality and safety of hake fillets.
- Contributes to the understanding of microbiological risks in seafood processing for export markets.