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Điều kiện vệ sinh của môi trường chế biến và mật số vi sinh vật trên cá Tra (Pangasius hypophthalmus): Công đoạn chỉnh hình

Nghiên cứu này được thực hiện nhằm đánh giá và so sánh mật số vi sinh vật tại công đoạn chỉnh hình ở bốn nhà máy chế biến cá Tra phi lê đông lạnh thuộc khu vực Đồng bằng sông Cửu Long. Mời các bạn cùng tham khảo! | 44 Trường Đại học Nông Lâm TP. Hồ Chí Minh Hygienic conditions of the processing environment and microbial loads of Tra fish Pangasius hypophthalmus Trimming step Tu C. Nguyen1 Hang T. M. Nhan1 Tam N. T. Huynh2 amp Ngoc T. A. Tong1 1 Department of Food Technology Faculty of Agriculture Can Tho University Vietnam 2 Biotechnology Research and Development Institute Can Tho University Vietnam ARTICLE INFO ABSTRACT Research Paper During the processing of frozen Pangasius hypophthalmus fillets the microbiological counts depend on the source of raw materials and Received November 01 2020 processing conditions those impact significantly on the quality of the Revised March 19 2021 final product. In particular trimming is considered a high-risk step of Accepted March 29 2021 cross-contamination during processing. This study aimed to compare and evaluate the microbial quality at trimming step in four frozen Pangasius Keywords processing factories located in the Mekong Delta region. Trimmed Pangasius fillet and contact surfaces samples i.e. gloves and processing Hygiene tools were examined including total mesophilic counts Coliforms E. coli and coagulase-positive Staphylococci Staphylococci coa . The results Microorganisms showed that total mesophilic counts on trimming Pangasius processed in A B C and D plant were 7.1 0.4 7.5 0.7 6.7 1.1 and 6.0 0.4 Pangasius Quality log CFU g respectively. Coliforms E. coli and Staphylococci coa on Trimming trimmed Pangasius ranged 4.0 - 5.1 2.1 - 3.7 and 1.8 - 4.2 log CFU g respectively. Thus proper preservation of fillets during processing is Corresponding author suggested. Good manufacturing practices should implement effectively to minimize the risk of cross-contamination for the trimmed fillets. Tong Thi Anh Ngoc Email ttangoc@ctu.edu.vn Cited as Nguyen T. C. Nhan H. T. M. Huynh T. N. T. amp Tong N. T. A. 2021 . Hygienic con- ditions of the processing environment and microbial loads of Tra fish Pangasius hypophthalmus Trimming step. .