Mapping of physical-chemical, microbiological, and chemical component characteristics of water samples from Nile tilapia slaughterhouses
DOI:
https://doi.org/10.33448/rsd-v10i11.19066Keywords:
Water quality; Fish meat; Tilapias; Microbiology; Phisycal chemistry; Food safety; Sustainability.Abstract
The aim of this study was to analyze the physicochemical and microbiological characteristics of the water used in fish processing and tilapia fillets in slaughterhouses. The study analyzed the processing water from nine slaughterhouses. The water samples for analysis were collected at three points: process water (PW), it is the water used inside the slaughterhouses in direct contact with the fish; clean water entering the purification tank (EPT) and water leaving the purification tank (LPT). The processing waters of the nine tilapia slaughterhouses were analyzed and characterized according to their microbiological and physical-chemical characteristics. The results of microbiological analyzes meet the values indicated by legislation, in most cases. Regarding microbiological data, we can highlight that there was an increase in the total coliforms of the water entering the purification tank to the water leaving the purification tank in five slaughterhouses. Still, there was an increase in the aerobic mesophilic bacteria content observed in the outgoing water in relation to the inlet water of the purification tank in seven slaughterhouses. In relation to the physical chemical analyzes for the process water samples, the results show that the evaluated indices are in accordance with the values indicated by the legislation. The levels of Cd, Mg, Sc and Cd were below that detectable by the analysis in all slaughterhouses. The levels of Al, Sc, As, Rb, Ba, Pb, Mn, As, Se, Rb, Ag, Sb, Ba and Pb were detected only in one or two slaughterhouses. It is concluded that although some abattoirs have water characteristics outside the limits indicated by the legislation, the observed changes were not significant and small adjustments are necessary for the adequacy.
References
Adebayo-Tayo, B. C., Odu, N. N., & Okonko, I. O. (2012). Microbiological and physiochemical changes and its correlation with quality indices of tilapia fish (Oreochromis niloticus) sold in Itu and Uyo markets in Akwa Ibom State, Nigeria. New York Science Journal, 5, 38-45.
Alimentarius, C. (2007). Codex Alimentarius Commission: Procedural Manual. Codex Alimentarius - Joint FAO/WHO Food Standards Series. FAO.
ANVISA (2011). Resolução RDC nº 12 de 02 de janeiro de 2011-Regulamento Técnico Sobre Os Padrões Microbiológicos para Alimentos. Diário Oficial da União - Brasil.
AOAC (2016). Official Methods of Analysis of the Association of Official Analytical Chemists. (20th ed.). Hoboken, NJ, USA: John Wiley & Sons, Inc.
APHA (2017). Water and Wastewater Examination Manual. Routledge. doi:10.1201/9780203734131.
Ashbolt, J. N., Grabow, W. O. K., & Snozzi, M. (2001). Indicators of microbial water quality. In: Fewtrell, L., & Bartram, J. World Health Organization (WHO) - Water Quality: Guidelines, Standards and Health. WHO – ed. IWA Publishing, London, UK, cap. 13, 289-316.
Boari, C. A., Pereira, G. I., Valeriano, C., Silva, B. C., Morais, V. M.; Cesar, P., & Piccoli, R. H. (2008). Ecologia bacteriana de filés frescos de tilápia e alguns fatores que podem influenciar a sua qualidade microbiana. Ciência e Tecnologia de Alimentos, 28 (4), 863-867.
BRASIL (2018). Decreto nº 9.013, de 29 de março de 2017. regulamenta a lei nº 1.283, de 18 de dezembro de 1950, e a lei nº 7.889, de 23 de novembro de 1989, que dispõem sobre a inspeção industrial e sanitária de produtos de origem animal.
Bruker (2007). Bruker axs microanalysis gmbh s2 picofox user manual.
Frazier, W. C., & Westhoff, D. C. (2003). Microbiología de los alimentos. Acribia, SA.
Garcia-Armisen, T., Prats, J., & Servais, P. (2007). Comparison of culturable fecal coliforms and Escherichia coli enumeration in fresh waters. Canadian Journal of Microbiology, 53, 798-801.
Gonçalves, A. A. (2011). Tecnologia do pescado: ciência, tecnologia, inovação e legislação. São Paulo: Ateneu.
González, C. J., López-Dias, T.M., García-López, M.L., Prieto, M., & Otero, A. (1999). Bacterial microflora of wild brown trout (Salmo trutta), wild pike (Esox lucius) and aquacultured rainbow trout (Oncorhynchus mykiss). Journal of Food Protection, 62 (11), 1270-1277.
Gram, L., & Huss, H.H. (1996). Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33, 121-137.
Huss, H. H. (1997). Control of Indigenous Pathogenic Bacterial In Seafood. Food Control, 8: 91-98.
ICMSF (2002). Microbiological Testing in Food Safety Management. Springer 157 US. doi:10.1007/978-1-4684-8369-7.
Jay, J. M. (2005). Microbiologia de alimentos. (6.ed.). Porto Alegre: Artmed.
Massaguer, P. R. (2005). Microbiologia dos processos alimentares. São Paulo: Varela.
Massoud, M. A., Fayard, R., El-Fadel, M., & Drivers, R. K. (2010). Barriers and incentives to implementing environmental management systems in the food industry: A case of Lebanon. Journal of Cleaner Production, 18 (3), 200-209.
Rohani, A. C., Normah, O., Zahrah, T., Utama, C. M. C., & Saadiah, I. (2009). Quality of fish fillet from pond-raised red tilapia and its utilization
in the development of value-added product. Journal of tropical agriculture and food science, 37 (2), 153-161.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Antonio Cesar Godoy; Romulo Batista Rodrigues; Arlindo Fabrício Corrêia; Jarred Hugh Oxford; Antonio Carlos Chidichima; Frederico Lovato; Wilson Rogério Boscolo; Monica Lady Fiorese; Aldi Feiden
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
