تأثير تداول الأسماك , من المصيد إلى المستهلك, على الجودة والسلامة الصحية , مثال : سمك البراق Dicentrarchus labrax
Abstract
هدف البحث الحالي إلى دراسة تأثير مراحل التداول على الجودة والسلامة الصحية لسمك البراق Dicentrarchus labrax. جمعت العينات السمكية من المياه البحرية لمحافظة طرطوس, وتمت متابعتها من لحظة صيدها مروراً بأماكن تسويقها وحتى وصولها إلى المستهلك, وأجريت لها الاختبارات الحسية والميكروبية في كل مرحلة, كما قيست بعض الخصائص الفيزيائية والكيميائية للمياه في منطقة الصيد.
بينت نتائج الدراسة تدرّج جودة الصفات الحسية لأسماك البراق, إذ كانت جيدة لحظة الصيد , وتراجعت تبعاً لمراحل التسويق, وبدأت بالتدهور والانخفاض في ساحة السمك. كما دلت النتائج على ازدياد التعداد العام للميكروبات (الحمولة الجرثومية) تبعاً لمراحل التداول, وكان أعلاها في ساحة السمك بالمقارنة مع باقي المراحل, إذ كانت الزيادة بما يقارب ضعف التعداد العام لها في لحظة الصيد , واستمر بالازدياد في محلات البيع للمستهلك . وقد لوحظ هذا الازدياد في فصل الصيف , وبشكل أقل في فصل الربيع, وكانت الغلاصم الجزء الأكثر تلوثاً وتأثراً بعملية التداول , يليها الحراشف ثم العيون.
بينت نتائج الزرع الجرثومي وجود ميكروبات موجبة الغرام منها Staphylococcus aureus, و ميكروبات سالبة الغرام هي: Escherichia coli , Proteus sp. , Salmonella spp. , Shigella sp. , Pseudomonas spp. و كانت مرحلة وصول الأسماك إلى المسمكة هي الأكثر تلوثاً بهذه الميكروبات.
The aim of this study was to evaluate the effect of handling on the quality and safety of Sea Bass, Dicentrarchus labrax. The samples were collected from the marine waters of Tartous, and were traced from catch till arrival to consumers. Sensorial and microbial examinations during fish handling were done, and some physical and chemical characteristics of waters in the fishing area were determined. The results showed that the sensorial characteristics differed during fish handling and started to decrease in the marketplace. The results also showed that the number of microorganisms increased during fish handling and reached the highest level in the marketplace. This increase was observed particularly in summer. The gills were the most infected part by handling followed by the scales and then the eyes. The microbial results also showed the presence of gram positive bacteria such as Staphylococcus Aureus, and gram negative bacteria such as Escherichia coli, Proteus sp., Salmonella spp., Shigella sp., Pseudomonas spp.. The market was the most infecting with these microbes.
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