Research Article


DOI :10.26650/ASE2021928254   IUP :10.26650/ASE2021928254    Full Text (PDF)

Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology

Didem Üçok AlakavukSühendan Mol

Since frozen ready-to-eat seafood has the potential to cause food poisoning, this study focuses on microorganisms that have the potential to be a health hazard found in frozen ready-to-eat seafood, which is sold to highly populous communities. Therefore, the most popular frozen ready-to-eat seafood, fish balls and surimi crab legs, from Istanbul market were studied. Samples were gathered from seven different branches of four major chain market brands, twice in winter (October-March) and twice in summer (April-September). As a result of seasonal conditions summer samples had higher microbial loads compared to winter samples. The average mesophilic and psychrophilic aerobic bacteria counts of fish balls and surimi crab legs were below ≤4 log cfu/g. All samples were safe in terms of Salmonella, Vibrio parahaemolyticus and Vibrio cholerae; and acceptable in terms of Staphylococcus aureus Clostridium perfringens, and Bacillus cereus. The microbiological load of fish balls was higher (p<0.05) than the other samples. It was observed that more than 80% of them are risky in terms of coliform bacteria. It is concluded that attention should be paid especially to minced and spice added products. It is essential to pay more attention to the marketing of ready-to-eat seafood during the summer seasons for the prevention of public health.


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APA

Üçok Alakavuk, D., & Mol, S. (2019). Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology. Aquatic Sciences and Engineering, 0(0), 202-206. https://doi.org/10.26650/ASE2021928254


AMA

Üçok Alakavuk D, Mol S. Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology. Aquatic Sciences and Engineering. 2019;0(0):202-206. https://doi.org/10.26650/ASE2021928254


ABNT

Üçok Alakavuk, D.; Mol, S. Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology. Aquatic Sciences and Engineering, [Publisher Location], v. 0, n. 0, p. 202-206, 2019.


Chicago: Author-Date Style

Üçok Alakavuk, Didem, and Sühendan Mol. 2019. “Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology.” Aquatic Sciences and Engineering 0, no. 0: 202-206. https://doi.org/10.26650/ASE2021928254


Chicago: Humanities Style

Üçok Alakavuk, Didem, and Sühendan Mol. Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology.” Aquatic Sciences and Engineering 0, no. 0 (Sep. 2021): 202-206. https://doi.org/10.26650/ASE2021928254


Harvard: Australian Style

Üçok Alakavuk, D & Mol, S 2019, 'Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology', Aquatic Sciences and Engineering, vol. 0, no. 0, pp. 202-206, viewed 24 Sep. 2021, https://doi.org/10.26650/ASE2021928254


Harvard: Author-Date Style

Üçok Alakavuk, D. and Mol, S. (2019) ‘Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology’, Aquatic Sciences and Engineering, 0(0), pp. 202-206. https://doi.org/10.26650/ASE2021928254 (24 Sep. 2021).


MLA

Üçok Alakavuk, Didem, and Sühendan Mol. Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology.” Aquatic Sciences and Engineering, vol. 0, no. 0, 2019, pp. 202-206. [Database Container], https://doi.org/10.26650/ASE2021928254


Vancouver

Üçok Alakavuk D, Mol S. Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology. Aquatic Sciences and Engineering [Internet]. 24 Sep. 2021 [cited 24 Sep. 2021];0(0):202-206. Available from: https://doi.org/10.26650/ASE2021928254 doi: 10.26650/ASE2021928254


ISNAD

Üçok Alakavuk, Didem - Mol, Sühendan. Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology”. Aquatic Sciences and Engineering 0/0 (Sep. 2021): 202-206. https://doi.org/10.26650/ASE2021928254



TIMELINE


Submitted27.04.2021
Accepted07.06.2021
Published Online12.08.2021

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