Volume 8, Issue 1 (2019)
JFST 2019, 8(1): 1-6 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Shohreh P, Azizkhani M, Tooryan F. Food Poisoning Bacteria from Commercially Important Fish Species Collected from Markets in Mazandaran Province. JFST 2019; 8 (1) :1-6
URL: http://jfst.modares.ac.ir/article-6-23434-en.html
URL: http://jfst.modares.ac.ir/article-6-23434-en.html
1- Clinical Sciences Department, Veterinary Medicine Faculty, Amol University of Special Modern Technologies, Amol, Iran , p.shohreh@ausmt.ac.ir
2- Food Hygiene Department, Veterinary Medicine Faculty, Amol University of Special Modern Technologies, Amol, Iran
2- Food Hygiene Department, Veterinary Medicine Faculty, Amol University of Special Modern Technologies, Amol, Iran
Abstract: (8312 Views)
Aims: Considering the high importance of food poisoning bacteria in terms of public health threats and economic damages, this research aimed at evaluating food poisoning bacteria in some commercially important fish species collected from markets in Mazandaran, Iran.
Materials and Methods: For this purpose, 200 frozen fish belonging to 4 species were purchased from the stores and transferred to the laboratory. Samples were tested for total counting of aerobic bacteria, Escherichia coli count, Staphylococcus aureus count, Vibrio parahaemolyticus and detection of Salmonella according to Iranian national standard methods.
Findings: In the studied samples, Salmonella, and Vibrio parahaemolyticus were not observed. Comparing the results with the Iranian national standards, the total number of aerobic bacteria and Staphylococcus aureus in all samples was in normal range. The number of E. coli in 14% of samples of Rain bow trout, 20% of Clupeonella Cultriventris, 20% of Hypophthalmichthys molitrix and 10% of Scomberomorus commerson samples was higher than the standard range, due to the importance of pathogenicity of different strains of E. coli in humans, microbial control of the packed fish is very important.
Conclusion: The results of microbial investigations of frozen raw fish collected from stores in different cities of Mazandaran province can be defined satisfactorily, since the majority of samples conform to reference standards.
Materials and Methods: For this purpose, 200 frozen fish belonging to 4 species were purchased from the stores and transferred to the laboratory. Samples were tested for total counting of aerobic bacteria, Escherichia coli count, Staphylococcus aureus count, Vibrio parahaemolyticus and detection of Salmonella according to Iranian national standard methods.
Findings: In the studied samples, Salmonella, and Vibrio parahaemolyticus were not observed. Comparing the results with the Iranian national standards, the total number of aerobic bacteria and Staphylococcus aureus in all samples was in normal range. The number of E. coli in 14% of samples of Rain bow trout, 20% of Clupeonella Cultriventris, 20% of Hypophthalmichthys molitrix and 10% of Scomberomorus commerson samples was higher than the standard range, due to the importance of pathogenicity of different strains of E. coli in humans, microbial control of the packed fish is very important.
Conclusion: The results of microbial investigations of frozen raw fish collected from stores in different cities of Mazandaran province can be defined satisfactorily, since the majority of samples conform to reference standards.
Article Type: Original Research |
Subject:
Aquatic Animal Health & disease
Received: 2018/07/25 | Published: 2019/03/19
Received: 2018/07/25 | Published: 2019/03/19
References
1. Doyle, MP. Escherichia coli O157:H7 and its significance in foods. Int J Food Microbiol. 1991;12(4): 289-301. [Link] [DOI:10.1016/0168-1605(91)90143-D]
2. Center for Disease Control and Prevention (CDC). Enterotoxigenic Escherichia coli (ETEC) [Internet]. Atlanta: CDC; 2014 [cited 2014 Dec 1]. Available from: https://www.cdc.gov/ecoli/etec.html. [Link]
3. Akineden O, Hassan AA, Schneider E, Usleber E. Enterotoxigenic properties of Staphylococcus aureus isolated from goats' milk cheese. Int J Food Microbiol. 2008;124(2):211-6. [Link] [DOI:10.1016/j.ijfoodmicro.2008.03.027]
4. Fraser JD, Proft T. The bacterial superantigen and superantigen-like proteins. Immunol Rev. 2008;225(1):226-43. [Link] [DOI:10.1111/j.1600-065X.2008.00681.x]
5. Institute of Standards and Industrial Research of Iran. Microbiology of food and animal feeding stuffs-preparation of test samples, initial suspension and decimal dilutions for microbiological examination, Part 1: General rules for the preparation of initial suspension and decimal dilutions [Internet]. Tehran: Institute of Standards and Industrial Research of Iran; 2007 [cited 2018 Aug 28]. Available from: http://www.isiri.gov.ir/portal/files/std/8923-1.pdf. [Persian] [Link]
6. Institute of Standards and Industrial Research of Iran. Microbiology of food and animal feeding stuffs-guideline of general requirements for examination [Internet]. Tehran: Institute of Standards and Industrial Research of Iran; 2015 [cited 2017 Mar 15]. Available from: https://tww.tpww.ir/abfa_content/media/image/2012/07/20258_orig.pdf. [Persian] [Link]
7. Institute of Standards and Industrial Research of Iran. Microbiology of food and animal feeding stuffs-horizontal method for the detection and enumeration of coliforms-most probable number technique [Internet]. Tehran: Institute of Standards and Industrial Research of Iran; 2008 [cited Day? Month? Year?]. Available from: Link Not Found. [Persian] [Link]
8. Institute of Standards and Industrial Research of Iran. Microbiology of food and animal feeding stuffs-detection and enumeration of presumptive Escherichia coli-most probable number technique [Internet]. Tehran: Institute of Standards and Industrial Research of Iran; 2005 [cited 2008 Dec 31]. Available from: http://www.isiri.gov.ir/portal/files/std/2946.pdf. [Persian] [Link]
9. Institute of Standards and Industrial Research of Iran. Microbiology of food and animal feeding stuffs-enumeration of coagulase-positive Staphylococci (Staphylococcus aureus and other species)-test method Part 1: Technique using baird-parker agar medium [Internet]. Tehran: Institute of Standards and Industrial Research of Iran; 2005 [cited 2009 Sep 19]. Available from: Link Not Found. [Persian] [Link]
10. Institute of Standards and Industrial Research of Iran. Microbiology of food and animal feeding stuffs-horizontal method for the detection of Salmonella spp. [Internet]. Tehran: Institute of Standards and Industrial Research of Iran; 2014 [cited 2014 Mar 10]. Available from: Link Not Found. [Persian] [Link]
11. Institute of Standards and Industrial Research of Iran. Microbiology of food and animal feeding stuffs-horizontal method for the detection of potentially Enteropathogenic vibrio spp.-Part 1: Detection of Vibrio parahamolyticus and Vibrio cholerae [Internet]. Tehran: Institute of Standards and Industrial Research of Iran; 2007 [cited 2007 Mar 10]. Available from: Link Not Found. [Persian] [Link]
12. Institute of Standards and Industrial Research of Iran. Microbial specifications of fish and shrimp [Internet]. Tehran: Institute of Standards and Industrial Research of Iran; 2000 [cited 2000 Feb 10]. Available from: Link Not Found. [Persian] [Link]
13. Stratev D, Vashin I, Daskalov H. Microbiological status of fish products on retail markets in the Republic of Bulgaria. Int Food Res J. 2015;22(1):64-9. [Link]
14. Musa N, Wei LS, Shaharom F, Wee W. Surveillance of bacteria species in diseased freshwater ornamental fish from aquarium shop. World Appl Sci J. 2008;3(6):903-5. [Link]
15. Broekaert K, Heyndrickx M, Herman L, Devlieghere F, Vlaemynck G. Seafood quality analysis: Molecular identification of dominant microbiota after ice storage on several general growth media. Food Microbiol. 2011;28(6):1162-9. [Link] [DOI:10.1016/j.fm.2011.03.009]
16. Zambuchini B, Fiorini D, Verdenelli MC, Orpianesi C, Ballini R. Inhibition of microbiological activity during sole (Solea solea L.) chilled storage by applying ellagic and ascorbic acids. LWT Food Sci Technol. 2008;41(9):1733-8. [Link] [DOI:10.1016/j.lwt.2007.11.004]
17. Topic Popovic N, Benussi Skukan A, Dzidara P, Coz Rakovac R, Strunjak-Perovic I, Kozacinski L, et al. Microbiological quality of marketed fresh and frozen seafood caught off the Adriatic coast of Croatia. Vet Med Czech. 2010;55(5):233-41. [Link] [DOI:10.17221/2997-VETMED]
18. Noor Uddin GM, Larsen MH, Guardabassi L, Dalsgaard A. Bacterial flora and antimicrobial resistance in raw frozen cultured seafood imported to Denmark. J Food Protect. 2013;76(3):490-9. [Link] [DOI:10.4315/0362-028X.JFP-12-402]
19. Busani L, Cigliano A, Taioli E, Caliguiuri V, Chiavacci L, Di Bella C, et al. Prevalence of Salmonella enterica and Listeria monocytogenes contamination in foods of animal origin in Italy. J Food Protect. 2005;68(8):1729-33. [Link] [DOI:10.4315/0362-028X-68.8.1729]
20. Dutta M, Majumdar PR, Rakeb-Ul-Islam MD, Saha D. Bacterial and Fungal Population Assessment in Smoked Fish during Storage Period. J Food Microbiol Saf Hyg. 2018;3:1-7. [Link] [DOI:10.4172/2476-2059.1000127]
21. Akhondzadeh Basti A, Misaqhi A, Zahraei Salehi T, Kamkar A. Bacterial pathogens in fresh, smoked and salted Iranian fish. Food Control. 2006;17(3):183-8. [Link] [DOI:10.1016/j.foodcont.2004.10.001]
22. Tavakoli HR, Hosseini H, Khaksar R. Bacteriological quality evaluation of salted fishes that are produced traditionally in the North of Iran. J food Sci Tech. 2009;6(3):105-11. [Persian] [Link]
23. Seifzadeh M, Motallebi AA. Effect of sodium alginate edible coat on bacterial, chemical and sensory quality of freezing Kilka coated. J food Sci Tech. 2012;9(35):1-15. [Persian] [Link]
24. Armani M, Civettini M, Conedera G, Favretti M, Lombardo D, Lucchini R, et al. Evaluation of hygienic quality and labelling of fish distributed in public canteens of northeast Italy. Ital J Food Saf. 2016;5(4):5723. [Link] [DOI:10.4081/ijfs.2016.5723]
25. Eze EI, Echezona BC, Uzodinma EC. Isolation and identification of pathogenic bacteria associated with frozen mackerel fish (Scomber scombrus) in a humid tropical environment. Afr J Agric Res. 2011;6(7):1918-22. [Link]
26. Novotny L, Dvorska L, Lorencova A, Beran V, Pavlik I. Fish: A potential source of bacterial pathogens for human beings. Vet Med Czech. 2004;49(9):343-58. [Link] [DOI:10.17221/5715-VETMED]
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |