Microbiological controls and critical control points during "for export" bake fillets manufacturing process

Indicator and foodborne pathogens microorganisms in the "for export" hake f illets manufacturing were investigated in this study. Critical control poin ts were identified and prevention activities and control were proposed duri ng seafood elaboration process. 45 samples of hake from sequential processi ng operation stages, 15 ice samples and 12 water samples from utensil washi ng, were collected. The samples were analyzed for their content of aerobic mesophilic bacteria, psychrotrophic bacteria, enterobacteria, total and fec al coliform bacteria, Staphylococcus aureus and the presence of Escherichia coli, Salmonella and Shigella. The analysis of the samples collected from the factory revealed that the amounts of aerobic mesophiles bacteria increa sed during manual filleting and packaging, in comparison with raw material. Psychrotrophic bacteria were the predominant microorganisms, specially in hake samples. In addition, high levels of enterobacteria, which do not occu r normally in fish, were detected in raw hake samples. Staphylococcus aureu s. Escherichia coli, Salmonella and Shigella, were not isolated from any sa mples in this study. The goal of this work is to establish microbiological risks in the hake fillets manufacturing process and, therefore to make poss ible corrective and control actions to assure the quality and safety of sea food.