摘要：Foodborne illness resulting from the consumption of contaminated food and the major causative agentsare pathogenic bacteria, fungi, viruses and parasites. Foodborne illness also arises from improperhandling, preparation and food storage. The study is planned to evaluate the microbiological qualityparamerters to ensure the seafood safty. The concentration and type of microorganism differ from onesite of the plant to the other, from fish to fish and from one handler to another. Microbiological analysisreveals that, fish samples of shark (Alopias vulpinus) and tuna (Euthynnus offinis) TPC was maximum inthe processing area samples (65x104 CFU.g-1) and Salmonella sp. were absent in receiving area samples,processing area samples and frozen storage samples. Staphylococcus aureus was present in all thesamples (<1x102 CFU.g-1) and E. coli was present (<10) only in processing area samples and frozenstorage samples. The TPC was maximum (93CFU.ml-1 at 37°C and 17 CFU.ml-1 at 22°C) in the watersample of processing section. The total coliforms and thermo tolerant coliforms counts were observedwithin the critical limits. Anaerobic sulfate reducing bacteria were totally absent in water and icesamples collected from receiving section and processing section. The swab samples results states that,TPC was maximum in cutting board sample and followed by worker’s hand sample collected fromprocessing section. It is concluded from the present study that, the microbiological analysis of fish, water,ice and swab samples showed the safety nature of seafood and it can be consumed without showing anyfoodborne illness.
