The bacteriological contamination of the carp meat

Na uzorcima mesa šarana (Cyprinus carpio L.) koji su uzeti iz tri ribnjaka u Slavoniji, obavljena je bakteriološka pretraga 3 i 48 sati nakon eutanazije. Svrha rada bila je dokazati razinu bakterijskog onečišćenja i stupanj higijenske ispravnosti ribe nakon određenog vremena pohrane. Bakteriološkom pretragom ustanovili smo da je 20-30% uzoraka ribe nakon 48 sati pohrane na temperaturi do +4 oC bilo onečišćeno aerobnim mezofilnim bakterijama i enterobakterijama u većem broju od dozvoljenog prema odredbama Pravilnika o mikrobiološkoj ispravnosti namirnica (NN 40/01). S obzirom na rezultate valja predložiti da je nakon ulova ribe nužno provoditi sve mjere radi sprečavanja onečišćenja nepoželjnim mikroorganizmima, a vrijeme od nabavke ribe do pripreme u domaćinstvu maksimalno skratiti.Samples of fresh-water fish (carp), taken from three fish ponds in Slavonia, were analysed for bacteriological changes, which occurred three and 48 hours after euthanasia. The aim of investigation was to determine the level of bacteriological contamination and a degree of hygienic quality of fish after a certain period of storage. The bacteriological analysis showed that 20-30% of fishsamples were contaminated with unwanted microorganisms, mesophilic aerobic bacteria and Enterobacteriaceae exceeding the permissible level according to the Regulations on microbiological quality of food (NN 40/01). In 40% of samples the count of unwanted bacteria exceeded the limit indicated in the Regulations. After the catch of fish it is necessary to follow all the measures to stop contamination with unwanted microorganisms. Time period between purchase and preparation in households should be shortest possible