Incidence of foodborne pathogens on European fish (original) (raw)
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Prevalence of Foodborne Pathogens in Freshwater Fish in Latvia
Journal of Food Protection, 2015
The aim of this study was to detect the prevalence of Salmonella spp., Listeria monocytogenes, and Yersinia enterocolitica in freshwater fish in Latvia. In total, 235 samples, including freshly caught fish from fives lakes (n = 129) and fish from retail markets (n = 106), were collected from April 2014 to December 2014 in Latvia. Samples were tested according to International Organization for Standardization methods. No Salmonella spp. were found in fresh fish from lakes or in commercially available fish. In contrast, the overall prevalence of L. monocytogenes and Y. enterocolitica in freshwater fish was 13% (30 of 235) and 14% (34 of 235), respectively, and no significant difference between the prevalence of L. monocytogenes and Y. enterocolitica was observed (P > 0.05). All Y. enterocolitica isolates belonged to the nonpathogenic 1A biotype. Molecular serotyping of L. monocytogenes revealed that the most distributed serogroup was 1/2a-3a (65%), followed by 1/2c-3c (25%), 1/2b-3...
Major foodborne pathogens in fish and fish products: a review
Annals of Microbiology, 2015
Fish plays an important role in the human diet, and there is an observed increase in the consumption of fish per capita in Europe. However, intensive growth of industry and agriculture may cause contamination of natural and humanmade aquatic environments, and may affect not only the health of fish, but also raise safety concerns with regard to fish used for human consumption. It is well known that fish and fish products are often associated with human diseases. Thus, it is necessary to study the prevalence of pathogens in fish to ensure the safety of fish products and environments. Microbial assessment of fish also gives additional information about the hygienic status of environments, including lakes, rivers, ponds, and fish farms. Detection of pathogenic microorganisms or changes in natural microflora in the water environment could be an important indicator of possible contamination. The aim of this review was to describe and discuss the five most relevant bacterial genera and species linked to aquatic environments-Vibrio spp., Listeria monocytogenes, Yersinia spp., pathogenic Salmonella serovars, and Clostridium botulinum-causing human foodborne diseases.
Occurrence of foodborne pathogenic bacteria in retail prepackaged portions of marine fish in Spain
Journal of Applied Microbiology, 2006
Aims: To survey the presence of indigenous and nonindigenous foodborne bacterial pathogens in displayed prepacked portions of fresh marine fish. Methods and Results: A survey of 50 different samples of fresh marine fish (conger, swordfish, sole, grouper and whiting) was conducted over a period of 5 months. Trays of fillets and steaks were obtained at retail level and tested for foodborne bacterial pathogens. Vibrio cholerae and Salmonella were not detected. Two samples (4%) yielded Vibrio strains carrying a DNA fragment specific for Vibrio parahaemolyticus, but resulted negative to PCR amplification of the virulence-related tdh gene. Levels of motile Aeromonas ranging from 2AE29 to 7AE20 log CFU g)1 were found in 31 (62%) samples. All fish portions were positive for the Aeromonas hlyA gene and 38 for both aerA and hlyA genes, which may contribute to diarrhoea-related virulence. The incidence of Listeria monocytogenes was 10%. Levels of Staphylococcus aureus lower than 2 log CFU g)1 were found in 15 (30%) samples. Numbers of presumptive Clostridium perfringens ranging from 1AE82 ± 0AE22 to 4AE26 ± 1AE25 log CFU g)1 were detected in 42 (84%) samples. Edwardsiella tarda was detected in two samples of grouper fillets. Conclusions: Displayed portions of raw fish carried bacteria that can cause foodborne disease. The risk posed by fresh fish when properly cooked is low, but high when destined to be consumed raw, undercooked or very lightly processed. Significance and Impact of the Study: This study revealed that raw fish sold in Spain could be a source of foodborne bacterial pathogens. Improvements in handling and processing are needed to minimize the prevalence of pathogenic bacteria.
Prevalence and distribution of pathogenic bacteria found in fish and fishery products: A review
2020
Fishes are among one of the major sources of food for many counties globally and a vital source of protein. Fishes are known to be carriers and vectors of pathogenic bacteria that are of major concern to consumers and public health. Contamination of pathogenic bacteria can arise from the aquatic ecosystem via pollution from domestic, industrial and agricultural discharges, contamination from soil, and also from the processing and marketing environments. Pathogenic bacteria that are associated with fishes and their related products include Gram negative bacteria like Vibrio spp., Escherichia coli, Salmonella spp., Shigella spp., Staphylococcus aureus, Pseudomonas spp., Listeria monocytogenes, C. botulinum and C. perfringens dominating the micro-flora of fishes. Members of the Enterobacteriaceae family are among one of the most prevalent pathogenic bacteria isolated from fishes that pose serious health problems. Several parts of fishes including the skin/scales, flesh, intestines, and...
Incidence of Food-borne Pathogens in Freshwater Fish from Domestic Markets of Mumbai
Food-borne diseases are associated with fish and fishery products. Biotoxins, histamines and viruses cause large proportion of these outbreaks. Fishery products are also recognized as carrier of food-borne bacterial pathogens like Salmonella spp., Vibrio spp., E. coli, S. aureus, and Listeria spp. (Venugopal et al., 1999, 2002). The pathogenic organisms are present on the fish itself or in the aquatic environment around the fish; however, the presence of pathogenic bacteria in and around fish is low (Huss, 1997). Studies on seafood meant for export from India have shown that a large percentage of these products are contaminated with Salmonella
Schweiz Arch Tierheilkd
Aquaculture is a rapidly growing field of food production of high economic importance. Bacterial infections are an important threat to aquaculture growth and also a common problem in ornamental fish. Some pathogenic agents and aquaculture production types are reported to be associated with increased disease. However, a detailed description of bacterial pathogens causing disease in Swiss aquaculture and ornamental pet fish is still missing. In this study we describe 1448 bacterial isolations originating from 1134 diagnostic laboratory submissions from farmed and ornamental fish in Switzerland for the period from 2000 to 2017. A strong seasonality was observed with submissions peaking in spring and summer. Bacterial isolations in fish submitted from organic farms were approximately six times more frequent than in conventional fish farms. Flavobacteriaceae, aeromonads and Yersinia ruckeri were the most common isolates from aquaculture, and motile aeromonads and Vibrio spp. were most often isolated from ornamental fish. The results of this study provide some interesting hypotheses, but further research is needed to better characterize risk factors for bacterial diseases in both aquaculture and aquarium fish in Switzerland.
Occurrence of Pathogenic Microorganisms in Fish Sold in São Paulo, Brazil
Journal of Food Safety, 2010
This study investigated the presence of potentially human pathogenic strains of Vibrio spp., Aeromonas spp., Escherichia coli, Salmonella spp. and Staphylococcus aureus in fish commercialized in street markets of São Paulo city, Brazil. Twenty fish of different species were analyzed for foodborne pathogens using conventional methods. High levels of fecal contamination were detected in 25% of samples. S. aureus was isolated from 10% of samples. All were negative for Salmonella. Vibrio species, including Vibrio cholerae non-O1/non-O139, were observed in 85% of samples although Vibrio parahaemolyticus was not found in this study. Aeromonas spp., including A. hydrophila, was isolated from 50% of fish samples. The occurrence of these pathogens suggests that the fish commercialized in São Paulo may represent a health risk to the consumers.
Bacterial Isolates from Seafood in Scotland
Vibrio spp., Enterobacteriaceae representatives and Listeria monocytogenes were isolated from commercially prepared smoked and fresh Atlantic salmon, smoked and fresh haddock, live mussels and oysters. Isolates were identified phenotypically and by sequencing the 16S rDNA gene. Vibrio spp. occurred in high densities (>10 6 CFU gˉ 1) in mussels. Enterobacteriaceae representatives were recorded at 2.2 x 10 6 CFU gˉ 1 and 2.0 x 10 6 CFU gˉ 1 in fresh salmon and smoked haddock, respectively. Total heterotrophic counts in fresh salmon, live mussels and oysters reached 10 7 , 10 7 and 10 6 CFU gˉ 1 , respectively. Listeria monocytogenes was recorded at 5.0 x 10 4 CFU gˉ 1 in mussels. The prominent characteristics of fish spoilage isolates were demonstrated by the ability of the isolates to reduce trimethylamine oxide (TMAO) to trimethylamine, and to produce H₂S. The spoilage organisms revealed the ability to produce hydrolytic enzymes.
Food Science and Technology International, 1998
Salmon-trout ( Onchorhyncus mykiss) and salmon ( Salmo salar) are the main raw materials in the cold-smoked fish industry. It is important to prevent the contamination of these ready-to-eat products with Listeria monocytogenes and other ( Listeria spp.) because the temperature used in the cold-smoking process is not sufficient to inactivate these organisms. The presence of Listeria spp. and L. monocytogenes in the cold-smoked salmon and salmon-trout processing chains of three Portuguese factories examined was already confirmed in previous studies. Thus, it was important to ascertain the possible sources of contamination, the raw material being the most important one. All the Portuguese cold-smoking fish factories use fresh salmon-trout from two trout farms in the north of Portugal and Norwegian salmon which arrives by lorry every week under refrigeration, imported always by the same company; 88 samples of salmon and salmon-trout were analysed; 67 environmental samples from the two t...