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.
تأثير ظروف مراحل التسويق على جودة وسلامة سمك البراق Dicentrarchus labrax : تعد الصحة العامة غاية كل فرد ويعد الغذاء أهم مصدر للطاقة والحيوية للكائن الحي ولا غنى عنه لاستمرار الحياة
