Assessment of Temperature and Microbiological Quality of Fresh Sardine, Bouge, Saury and Mackerel Marketed in Tripoli City, Libya

The aim of this study was to assess the temperature, total aerobic plate count (TAPC), and histamine-producing bacterial count (HPBC) of four types of fish, viz., sardines (Sardinella aurita), bouge (Boops boops), saury (Trachurus mediterraneus), and mackerel (Scomber scombrus), that are sold in three major fish markets in Tripoli’s city center. A total of 113 samples of these fish types were collected, both in the morning and in the evening, from July to December in the fishing season. Results showed that the temperature of the collected fish samples ranged from


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