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Dib A.L.,University of Health Sciences | Boukerrou A.,Laboratoire Veterinaire Regional Of Constantine | Kabouia R.,University of Health Sciences | Bouaziz O.,University of Health Sciences | And 3 more authors.
Bulletin de la Societe Zoologique de France

Seafood is an important part of the diet of a large proportion of the world's population. Despite the high price of fishery products and the non-enforcement of hygiene standards, their consumption is very important in Algeria. Fishery products are a reservoir of infectious agents (viruses, bacteria and parasites), occurring naturally in the aquatic environment or introduced through human manipulation. Diseases can be the result of poisoning or intoxication caused by microorganisms. The objective of this work is to determine the degree of bacterial contamination in seafood, through the analysis of 60 samples of sardines and shrimps from different suppliers (10 fishmongers) in the Province of Constantine (Algeria). The method of detection of different microorganisms was based on the international standardization norms of the European Union and ISO. The results of the bacteriological analyses showed the presence of Total Mesophilic Aerobic Flora, Total Coliforms, Fecal Coliforms, Sulphite-reducing Clostridia and Micrococci (catalase +), at different levels, depending on the region and the product. One strain of Salmonella sp. and another of Serratia marcescens have been identified in sardines. No sample revealed the presence of Vibrio, Staphylococcus aureus or Pseudomonas. Source

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