الفهرس Only 14 pages are availabe for public view
 |  | from | 120 |  |  |
| | | from | 120 | | |
Abstract
This study was conducted on 250 samples of fresh, iced
small, middle, large and stale shrimp (50 of each)
collected from seafood markets at Port Said governorate
to be examined for bacteriological quality. The study
demonstrated that the iced small and stale shrimp samples
were heavily contaminated, while the iced large and fresh
samples were of good bacteriological quality. The most
isolated microorganisms were Vibrio spp., Staphylococcus
spp., Pseudomonas spp., Bacillus spp., Micrococcus spp.,
Aeromonas spp. and coliform. While salmonella could not
be isolated from all examined samples. These bacterial
contaminations could be attributed to excessive unsanitary
handling and improper storage measures. The achieved
results declared that strict hygienic measures and proper
storage time / temperature practices are necessary to
prolong shrimp shelflife to protect the consumers from the
hazards of fish-borne pathogens.