EFFECT OF VARIOUS PROCESSING ON THE DIE-OFF OF PATHOGENIC BACTERIA INFECTING DONAX TRUNCULUS

EFFECT OF VARIOUS PROCESSING ON THE DIE-OFF OF

PATHOGENIC BACTERIA INFECTING DONAX TRUNCULUS

By
E. E. SIAM*
*National Institute ofOceanography and Fisheries, Alexandria, Egypt.
Key ‘words: Bacteriology, Donax trunculus, Mollusca
ABSTRACT
The effect of heat treatments, deep-frying, salting and addition of
citric acid on the survival of Aeromonas hydrophila, Vibrio
parahaemolyticus and Salmonella teshwinge on Donax trunculus (
Om el kheloul) was studied. Both boiling and deep-frying destroyed
the three organisms. Heating Om el kheloulfor 5 min at 60°C did not
destroy any of these bacteria. Vibrio parahaemolyticus can survive
at 2, 4, 6 and 8% salt concentrationfor 24 h. “While Salmonella and
Aeromonas endured can survive only at 2 and 4% NaCI. All tested
bacteria were unable to survive at pH below 5.5. Salmonella was the
only organism, which was reisolated after 24 h at pH 6.