Pathogenic food-borne bacteria in Shellfish and shrimp from the largest traditional seafood market in Surabaya, Indonesia (original) (raw)
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2016
A study was conducted to determine the level of contamination by indicator organisms (Salmonella and Escherichia coli) in shrimp (Penaeus monodon) farms, depots and processing plants of Cox's Bazar, Khulna, Bagerhat and Satkhira districts of Bangladesh using conventional technique of bacterial isolation and identification. The results of this study revealed that prevalence of Salmonella positive samples was 43.7%, 62.5%, 20% and 0.0% for water, pond scum, shrimp and basket samples, respectively at farm level. Meanwhile, the prevalence of E. coli positive samples was 62.5%, 43.7%, 60% and 60% for water, pond scum, shrimp and basket samples, respectively at farm level. In case of depots, shrimp, basket and mat samples were analyzed and found 20%, 56.3% and 23% positive for Salmonella and 53.3%, 37.5% and 92.3% positive for E. coli. Bacteriological assessment of the shrimp samples obtained from four seafood processing plants revealed that all the samples were found contaminated with Salmonella and E. coli except the samples of one industry. Investigation finally showed that with few exceptions all the samples from farms, depots and processing plants have different levels of contamination by Salmonella and E. coli, which is very much alarming for shrimp industry of Bangladesh.
Shrimp continues to be an important export commodity for Indonesia and contributed significantly to the country’s revenue. However, shrimp exports have been frequently rejected by importing countries due to filth, Salmonella and insanitary conditions. This study was conducted to evaluate the profiles of bacterial contamination of ocean and aquaculture shrimp obtained from the area of West, Central and East Java; frozen shrimp and shrimp during industry production of frozen shrimp. The study indicated that both ocean and aquaculture shrimp obtained from the study area were heavily contaminated. On the average, shrimp obtained from West Java were more contaminated than those obtained from East and Central Java. The total bacterial counts were generally higher in ocean shrimp than those of aquaculture ones. Salmonella was present in two of 32 samples of ocean shrimp and in four of 32 samples of aquaculture shrimp obtained from the study area. Vibrio cholerae was not detected in shrimp ...
European journal of nutrition & food safety, 2024
Seafood is a nutritious food that is an enviable component of a healthy diet. Nevertheless, there are health risks associated with the consumption of seafood. This study aimed to investigate the occurrence of potentially pathogenic Vibrio spp., Staphylococcus aureus, and Salmonella spp. in 200 seafood samples purchased from several retail outlets in Ozamiz City, Philippines. Different samples analyzed using standard microbiological techniques were clam, shrimp, squid, and fish (anchovy and oil sardines). The Vibrio species identified and isolated were V. parahaemolyticus (47%), V. cholerae (16%) and V. alginolyticus (9%). Thirty percent (30%) of the samples analyzed were positive for S. aureus and 9% of the samples were contaminated with Salmonella sp. The total aerobic plate count mean log10 cfu/g of clams, shrimps, head/gills, intestine of fish (oil sardine, anchovy), and squids were considered as Original Research Article
The enumeration of Escherichia coli, Salmonella and Vibrio cholerae in seafood from Utaewa fishing settlement, Ikot Abasi Local Government Area, Akwa Ibom State was carried out. A total of 30 samples were collected. The media used were eosin methylene blue agar, Salmonella-Shigella agar, thiosulphate citrate bile-salt sucrose agar. The pour plate technique was used for the isolation of the microorganisms. The mean counts of Escherichia coli, Salmonella species and Vibrio cholerae for the fish gills, skin and intestine ranged from 6.28 ± 0.3Log10cfu/g to 6.56 ± 0.9Log10cfu/g; 5.90 ± 0.05Log10cfu/g to 6.38 ± 0.4Log10cfu/g and 6.60 ± 0.5Log10cfu/g to 6.62 ± 0.8Log10cfu/g respectively. The mean counts of Escherichia coli, Salmonella and Vibrio cholerae for the body and gut of the crab ranged from 6.08 ± 0.1Log10cfu/g to 6.49 ± 0.6 Log10cfu/g and 6.59 ± 0.3Log10cfu/g to 6.67 ± 0.5Log10cfu/g respectively. The mean counts of Escherichia coli, Salmonella and Vibrio cholerae for the periwinkle from locations 1, 2 and 3 ranged from 6.11 ± 0.2Log10cfu/g to 6.76 ± 0.7Log10cfu/g; 6.34 ± 0.1Log10cfu/g to 6.54 ± 0.3 Log10cfu/g and 0 ± 0.0Log10cfu/g to 6.40 ± 0.2Log10cfu/g respectively. This study shows that this seafood was grossly contaminated by these known pathogenic organisms and thus constitute potential public health hazard.
Analysis of escherichia coli dan salmonella sp. in shrimp fermentation products
JPBIO (Jurnal Pendidikan Biologi)
South Sorong, West Papua, is one of the areas that produce rebon shrimp. Rebon shrimp can be made into fermented products such as rebon shrimp paste (terasi) or acidic rebon shrimp paste (cincalok). Terasi is a food additive that functions as a seasoning or flavoring, while cincalok is a fermented food added with salt and rice. The objective of this study was to determine the contamination of E. coli and Salmonella in fermented rebon shrimp products. This study was a descriptive study by describing the presence or absence of contamination by E. coli and Salmonella sp. on rebon shrimp paste (terasi) and acidic rebon shrimp paste (cincalok). The study concluded that the samples of rebon shrimp paste (terasi) and acidic rebon shrimp paste (cincalok) in South Sorong were safe from contamination by Escherichia coli and Salmonella sp. According to the Indonesian National Standards Agency, fermented fish products with or without salt, good and suitable products for consumption are those th...
2012
Food poisoning is a common phenomenon oftenly seen in the media. This is caused by a variety of pathogenic bacteria, viruses, or parasites that contaminate food rather than chemical or natural toxins. Bacterial pathogens associated with seafood can be categorized into three general groups: bacteria that are normal components of the marine or estuarine environment, enteric bacteria present due to faecal contamination, and bacteria introduced during processing. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness.The present study is aimed to examine the prevalence of spoilage and pathogenic micro-organisms such as E coli, V cholera, V parahaemolyticus and Salmonella in fin and shell fishes collected from retail markets in Kolkata.Study revealed that, fresh water fish are hygienically sound, less contaminated, and safe, having less health hazard after consumption. Marine fish suffer from cross contamination because of their natural habitat and unhygienic handling practices. To avoid this, rather to minimise the contamination level, good sanitation and hygiene is required to be maintained, use of fresh uncontaminated chilled water and icing is to be practiced by fish handlers.
Level of Escherichia coli in Seafood in Domestic Trade and their Antibiotic Resistance Pattern
Fishery Technology, 2005
Bacteriological quality of fish/shellfish sold in retail outlets in and around Cochin, India was studied. The TPC for the different samples varied from 5.5 to 8.5 log cfu/g. The total Enterobacteriaceae count varied from 2.5 to 6.5 log cfu/g. The lactose fermenters count and total coliforms count varied from 2 to 6 log cfu/g. Seafood samples had Escherichia coli count ranging from 2 to 5.5 log cfu/g. The faecal streptococci count was between 2 to 5 log cfu/ g. The majority of the E.coli isolates showed a Multiple Antibiotic Resistance (MAR) index of more than 0.5, suggesting that they may be from high risk sources. Only a low percentage of samples were acceptable for human consumption as per Indian Standards for market sold fresh fishes. Higher count of microbial indicator organisms confirms possible presence of bacteria of public health significance and demands stringent improvement in handling and sanitary practices in the markets.
Bacterial Pathogens in Seafood -Indian Scenario
Fish and fishery products are frequently contaminated with bacterial pathogens. Common pathogens that are found in Indian seafood are Salmonella, Vibrios, Listeria monocytogenes, Escherichia coli, Staphylococcus aureus. The consumption of these infected fish and their products can result in mild to chronic illnesses. In addition, the presence of these food borne pathogens causes huge monetary loses to fishermen and exporters. In India a proper system of documentation and reporting of food-borne illness is lacking. Indian seafood are often contaminated by human activities and sewage released into the water bodies. Poor sanitation in fish landing centre and open fish markets also exacerbates the situation. The quality of fish sold in domestic market in India is poor compared to that of export trade. The importance of proper handling and storage of seafood to control the growth of pathogenic bacteria need to be emphasized. Proper reporting and documentation system with strong public awareness programmes can be very effective in management of food safety issues in the future.
Pathogens
Outbreaks of human gastroenteritis have been linked to the consumption of contaminated domestic and imported seafood. This study investigated the microbiological quality of seafood obtained from retail stores on the Eastern Shore of Maryland. A total of 440 samples of domestic and imported frozen shrimp, catfish and tilapia samples were analyzed for aerobic plate count (APC), total coliforms, Escherichia coli and seafood-borne-pathogens (Vibrio parahaemolyticus, Vibrio vulnificus, Salmonella, Campylobacter jejuni). The prevalence of APC, coliforms and E. coli positive samples was 100%, 43% and 9.3%, respectively. Approximately 3.2%, 1.4%, 28.9% and 3.6% of the samples were positive for V. parahaemolyticus, V. vulnificus, Salmonella and Campylobacter jejuni, respectively. The MPN/g ranges were 150–1100 MPN/g for vibrios, 10–1100 MPN/g for Salmonella and 93–460 MPN/g for C. jejuni in seafood, respectively. Comparing bacterial prevalence by type or source of seafood, the only significa...
Malaysian …, 2006
The objectives of this paper are to examine the level of fecal indicator bacterial counts (Fecal Coliform (FC) and Escherichia coli (EC)) in shellfish harvested from Penang, Perak and Kedah after the tsunami and to compare the mean FC and EC in shellfish from the three states pre and post-tsunami. The data used in this paper were obtained from the Department of Fisheries' Sanitary and Photosanitary (SPS) Program which monitored the shellfish culture areas around the Peninsular Malaysia regularly. Data were analysed using SPSS (Version 11.5). Generally more than 50% of the samples collected from each states after the tsunami complied to the microbiological safety guidelines (<230 MPN/100g EC or <300 MPN/100g FC). Classification of shellfish produced from the three states after the tsunami shows that it fall into Class B which indicates that shellfish produced in these areas are not for raw consumption and can only be placed in the market after depuration or relaying. Statistical analysis, showed no significant difference (p>0.05) between the mean FC and EC counts in Penang, Perak and Kedah pre and post-tsunami.