• Albana UKA PhD, University of Prishtina “Hasan Prishtina, Faculty of Agriculture and Veterinary Prishtine, Kosovo




Frozen Imported Fish, Microbiological Quality, Salmonella, Escherichia Coli, Listeria Monocytogenes, Vibrio Cholerae

Abstract [English]

Fish meat is a good source of nutritional value, but due to rapid and possible microbial contamination, it can pose a high risk to the health of consumers. In this study, 43 samples of imported fish frozen meat, which were collected in the markets of Prishtina, Kosovo, were analyzed. The microbiological parameters that are used are Escherichia coli, Salmonella, Listeria monocytogenes, and Vibrio cholerae. In the last three parameters, we have no detections in all samples. The exception is Escherichia coli, appearing in 85% of the analyzed samples with values <10 CFU/g.
This contamination is likely from poor hygienic practices of the workers during the process of processing the fish fillet and presence of can cause severe foodborne disease.


Download data is not yet available.


Baird-Parker, A. C. (1990). Foodborne Salmonellosis. Lancet, 336(8725), 1231-1235. https://doi.org/10.1016/0140-6736(90)92844-8. DOI: https://doi.org/10.1016/0140-6736(90)92844-8

Bremner, H. A. (2002). Safety and Quality Issues in Fish Processing. Woodhead Publishing Limited. https://doi.org/10.1533/9781855736788. DOI: https://doi.org/10.1533/9781855736788

De Giusti, M., Aurigemma, C., Marinelli, L., Tufi, D., De Medici, D., Di Pasquale, S., De Vito, C., and Boccia, A. (2010). The Evaluation of the Microbial Safety of Fresh Ready-To-Eat Vegetables Produced by Different Technologies In Italy. Journal of Applied Microbiology, 109(3), 996-1006. https://doi.org/10.1111/j.1365-2672.2010.04727.x. DOI: https://doi.org/10.1111/j.1365-2672.2010.04727.x

Food and Agriculture Organization-Food and Agriculture Organization. (2018). 2018 : Meeting the Sustainable Development Goals. State of World Fisheries and Aquaculture. Rome.

Garthwaite, G. A. (1997). Chilling and Freezing of Fish. in G. M. Hall (Ed.), Fish Processing. Technology Publishing, Springer. https://doi.org/10.1007/978-1-4613-1113-3_4. DOI: https://doi.org/10.1007/978-1-4613-1113-3_4

Hall, G. M. (1997). Fish Processing Technologies. Springer. https://doi.org/10.1007/978-1-4613-1113-3. DOI: https://doi.org/10.1007/978-1-4613-1113-3

Hall, G. M. (2011). Fish Processing- Sustainability and New Opportunities. Blackwell Publishing Ltd. https://doi.org/10.1002/9781444328585. DOI: https://doi.org/10.1002/9781444328585

Herrero, C. M., Rodriguez-Casado, A. M., Mazo, A., and Del Carmona, P. (1999). Structural Changes of Hake (Merluccius Merluccius L.) Fillets: Effects of Freezing and Frozen Storage. Journal of Agriculture and Food Chemistry, Madrid. https://doi.org/10.1021/JF9809481. DOI: https://doi.org/10.1021/jf9809481

International Commission on Microbiological Specifications for Foods, and ICMSF. (1986). Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd Ed). University of Toronto Press.

International Commission On Microbiological Specifications for Foods, and ICMSF. (1996). Microorganisms in Foods 5 Characteristics of Microbial Pathogens. London: Black Academic and Professional.

International Standard - ISO 16649-2. (2001). Microbiology of Food and Animal Feeding Stuffs-Horizontal Method for the Enumeration of Beta-Glucuronidase-Positive E. Coli (1st Ed).

International Standard - ISO 6579. (2002). Microbiology of Food and Animal Feeding Stuffs-Horizontal Method for the Detection of Salmonella Spp. (4th Ed).

International Standard ISO 21872-1. (2017). 06, Microbiology of the Food Chain-Horizontal Method for the Determination of Vibrio Spp. (1st Ed).

International Standard, ISO 11290-1, (2017). Microbiology of the Food Chain - Horizontal Method for the Detection and Enumeration of Listeria Monocytogenes and of Listeria Spp.-Second Edition.

Nollet, L. M. L. (2012). Handbook of Meat, Poultry and Seafood Quality (2nd Ed). Wiley-Blackwell. https://doi.org/10.1002/9781118352434. DOI: https://doi.org/10.1002/9781118352434

Pearson, A. M. (1997). Production and Processing of Healthy Meat, Poultry and Fish Products, Advances in Meat Research, 11. London. https://doi.org/10.1007/978-1-4613-1125-6. DOI: https://doi.org/10.1007/978-1-4613-1125-6

Thi, A. N. T., Jacxsens, L., Noseda, B., Samapundo, S., Nguyen, B. L., Heyndrickx, M., and Devlieghere, F. (2014). Evaluation of the Microbiological Safety and Quality of Vietnamese Pangasius Hypophthalmus During Processing by a Microbial Assessment Scheme in Combination With a Self-Assessment Questionnaire. Fisheries Science.




How to Cite

UKA, A. (2022). MICROBIOLOGICAL QUALITY OF IMPORTED FROZEN FISH FILLETS IN KOSOVAR MARKETS. International Journal of Research -GRANTHAALAYAH, 10(12), 38–43. https://doi.org/10.29121/granthaalayah.v10.i12.2022.4841