TOTAL MESOPHILIC COUNTS AND THE PRESENCE OF PATHOGENS IN PANGASIUS HYPOPHTHALMUS PRODUCTION PROCESS: TRIMMING AND FILLETING

Abstract

During the processing of frozen Pangasius hypophthalmus, the microbiota depends on source of raw materials and processing conditions, which impact significantly on quality of the final product. In particular, trimming and filleting are considered as risky steps. This study aimed to compare the microbial quality at trimming and filleting steps in four frozen Pangasius processing plants (VL, DT, AG and CT) located in Mekong Delta regions. Pangasius samples and environment samples i.e hands (gloves) and surfaces were assessed with generally microbiological parameters i.e total mesophilic counts-TMC and pathogenic microorganisms i.e Listeria monocytogenes, Vibrio cholerae and Salmonella spp. The results showed that TMC on trimming and filleting Pangasius in VL, DT, AG and CT plants were 7.1 ±0.4 and 6.3 ± 0.8; 7.5 ± 0.7 and 6.9 ± 0.8; 6.7 ± 1.1 and 4.9 ± 0.9; and, 6.0 ± 0.4 and 5.5 ± 0.6 log CFU/g, respectively. Listeria monocytogenes, Vibrio cholerae and Salmonella spp. were sporadically present on the samples i.e fish, hands (gloves), and surfaces. Proper storage of semi-Pangasius products, good manufacturing practices, effective performances of safety management systems should be targetted in processing Pangasius fillets to inhibit cross contamination for ensuring quality and safety of the final products.