Microbiological characterization of fish waste and treatment assay by fermentationAuthor(s): B.Salouhi, E.Berny, H.Z.Sqalli,M.Ouhssine, A.Chaouch, M.Elyachioui, M.Jadal
Morocco is one of fishing-producing country. Many production companies of fish are set up in Morocco. These manufacturingÂs represent a risk for the environment and make human health in danger by producing more and more fish waste. In order to estimate the risks, we have implemented a microbiological characterization of these fish by-products in kenitra city, Morocco. Seven samples of 15 kgwere used as amicrobiological characterization. The results showed that all the samples present an elevated contamination. Whole Standard Plate Count appears in all samples analyzed with an elevated rate that varies between 1,6.107and 1,2.109, with an average of 6,8.108CFU/gram. The coliforms appearwith an average of 7,5.107CFU/ gram. For the Enterococcus, the analysis showed a rate that varies between 110 to 145 CFU/gram.While Clostridiumrange from207 to 680. Staphylococci were detected in three samples from seven suspects. Salmonella strains were isolated, the Lipolytic microorganisms and Proteolytic microorganismswere respectively 1,5.106 CFU/gramand 2,6.106CFU/gram. This study reveals that the fish by-products shelter many pathogens species such as Salmonella, Clostridium and Staphylococcus. ThatÂs why these underproductive constitute a serious problem upon human health and environment. The adoption of a preventive measures reduce this risk, became an obligation.