For the degradation of fish-based foods that consumed without any further processing, microbes play an important role. Proper knowledge of microbiological conditions can ensure quality food products that can save from foodborne diseases. The present study was carried out to investigate the microbiological quality of 30 ready-to-eat fish-based foods. The results exposed that the highest standard plate count (SPC) was 3.986x10³ CFUg^-1. Hence, the analyzed samples were of acceptable microbial quality based on the total aerobic bacterial count. On the contrary, about 20% of food samples were identified as inappropriate because of containing fecal coliform. Salmonella spp. was not detected in any of the investigated samples. Six antibiotics namely tetracycline hydrochloride, erythromycin, amoxicillin, chlorpheniramine maleate, cephalexin, and ciprofloxacin were employed for susceptibility testing. Among the tested antibiotics, tetracycline hydrochloride and ciprofloxacin showed 87-100% susceptibility at the concentration of 240 μg/mL. In the same concentration cephalexin showed 78% but other three antibiotics showed very less susceptibility against ready-to-eat fish-based food born bacterial pathogens.

Keywords: Fish-Based Food; Bacterial Pathogens; Antibiotic Sensitivity;