Foodborne illness resulting from the consumption of contaminated food and the major causative agents
are pathogenic bacteria, fungi, viruses and parasites. Foodborne illness also arises from improper
handling, preparation and food storage. The study is planned to evaluate the microbiological quality
paramerters to ensure the seafood safty. The concentration and type of microorganism differ from one
site of the plant to the other, from fish to fish and from one handler to another. Microbiological analysis
reveals that, fish samples of shark (Alopias vulpinus) and tuna (Euthynnus offinis) TPC was maximum in
the processing area samples (65x104 CFU.g-1) and Salmonella sp. were absent in receiving area samples,
processing area samples and frozen storage samples. Staphylococcus aureus was present in all the
samples (<1x102 CFU.g-1) and E. coli was present (<10) only in processing area samples and frozen
storage samples. The TPC was maximum (93CFU.ml-1 at 37°C and 17 CFU.ml-1 at 22°C) in the water
sample of processing section. The total coliforms and thermo tolerant coliforms counts were observed
within the critical limits. Anaerobic sulfate reducing bacteria were totally absent in water and ice
samples collected from receiving section and processing section. The swab samples results states that,
TPC was maximum in cutting board sample and followed by worker’s hand sample collected from
processing section. It is concluded from the present study that, the microbiological analysis of fish, water,
ice and swab samples showed the safety nature of seafood and it can be consumed without showing any
foodborne illness.
