The effects of shot wounds on the hygienic conditions of pheasants (particularly those in the body cavity) were studied. Slaughtered (n = 33) and hunted pheasants (31 specimens with, and 33 specimens without shots in the body cavity) were stored uneviscerated at 0 and 4 degrees C. Specimens were taken at d 0, 3, 7, and 14. Hunted pheasants differed from slaughtered pheasants with respect to muscular hemorrhages and blood and fecal matter in the body cavity but also with regard to the presence of Escherichia coli in breast and thigh muscles. In addition, a higher thigh muscle pH (P < 0.05) was noted in hunted pheasants, with no significant (P > 0.05) increase observed during storage. Concentrations of biogenic amines in muscle tissue remained below the determination limit of 1 mg/kg for 90% of samples analyzed, with the maximum concentration for the remaining 10% of samples reaching 5.7 mg/kg, indicating a low incidence of contaminant bacteria. The observed changes in pH values and levels of biogenic amines failed to correlate with the presence or absence of shot lesions in the body cavity or abdominal region. Total aerobic counts increased significantly during storage, but the absolute numbers were consistently below 10(6) log(10) cfu/g. Although E. coli were <1 log(10) cfu/g in muscles of hunted pheasants on d 3 at 4 degrees C, counts of up to 3.7 log(10) cfu/g on d 7 at 4 degrees C indicated a loss of hygienic quality. Therefore, it is recommended that hunted, uneviscerated pheasants be stored 3 d at 4 degrees C, but not longer than 7 d after the hunt.

The final quality of fish meat depends on the chemical and microbiological quality of fish at the time of freezing as well as on other factors including storage temperature and freezing rate. Analysis of chemical composition (water, protein and fat content), expressible drip, total volatile nitrogen levels, microbiological analyses (total viable counts, Enterobacteriaceae, psychrotrophic bacteria) and histological examinations on dorsal skeletal muscles were carried out to distinguish fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss). Significantly higher expressible drip and total volatile base nitrogen concentrations (P < 0.05) were observed in frozen and double frozen trout, whereas chemical composition of fresh fish muscles was not significantly affected by freezing. The highest total viable counts, counts of Enterobacteriaceae and psychrotrophic bacteria were determined in double frozen trout. The light microscopy of fresh trout muscles did not show any microstructural changes, whereas deformations of muscle fibres and optically empty areas were found in frozen trout. Remarkable defects of the muscle structure in double frozen trout were demonstrated and total disruption of muscle fibres was found. The freezing of trout resulted in various structural changes in the dorsal skeletal musculature. This is a first study comparing changes in fresh, frozen and repeatedly frozen trout. Chemical, microbiological and subsequent histological examinations can be used for revealing the foul practices confusing the consumer with offering thawed fish instead of fresh cooled fish.

Little has been published about the occurrence, speciesidentification, andpathogenicpotentialofcoagulasenegative staphylococci (CoNS) present in drinking water. In this study, ten species were identified among 57 isolates of staphylococci from 756 samples of chlorinated drinking water taken from public distribution networks in the Slovak Republic. S. warneri (37%), S. haemolyticus (23%), and S. saprophyticus ssp. saprophyticus (14%) were identified most frequently. Isolates did not produce coagulase, DNase, or hyaluronidase; production of gelatinase and lecithinase was observed in 28 and 22 isolates, respectively. Genetically encoded ability for production of enterotoxin SED was revealed in two isolates. Among ten antibiotics tested, resistance to ampicillin (66.7%), penicillin (64.9%), and erythromycin (57.9%) were observed most frequently. Resistance to gentamicin, vancomycin, or clindamycin was not confirmed. Production of β-lactamase was observed in 64.9% of isolates. Fourty-two isolates were resistant to two or more antibiotics tested, and eight isolates showed multiresistance. The presence of mecA gene was confirmed in 8 isolates, while PBP2a was revealed in 7. Two isolates of S. epidermidis were identified as methicillin-resistant (MRSE). The results demonstrate that CoNS in chlorinated drinking water may possess virulence factors and show resistance to various antibiotics. Therefore, their pathogenic potential should not be ignored.

No abstract

In 2009, a total of 113 strains of staphylococci were isolated from the thigh muscles of ten hunted and 20 farmed wild rabbits (Oryctolagus cuniculus) in the Slovak Republic. Only two isolates (1.8%) possessed coagulase activity, the rest of 111 staphylococcal isolates were coagulase-negative. Among them, six isolates (5.4%) showed the production of DNase. In each isolate, resistance to eight antibiotics by means of agar dilution test was tested. Based on these results, 110 isolates were found to be resistant to at least one antibiotic. Only one isolate was susceptible to all eight antibiotics tested. Another two isolates were susceptible, however, they showed intermediate susceptibility to cefoxitin. Resistance to ampicillin (78.8%), erythromycin (58.4%), penicillin (51.3%) and oxacillin (46.0%) was found most frequently. Twenty-six isolates (23.0%) were resistant to novobiocin. On the other hand, resistance to cefoxitin (8.0%) and gentamicin (1.8%) were quite rare. Fifteen percent of isolates were resistant to one antibiotic, simultaneous resistance to two, three, four and five antibiotics was confirmed in 22.1%, 23.9%, 21.2% and 13.3% of isolates, respectively. Except for two coagulase-positive Staphylococcus aureus isolates (1.8%), seven species of coagulase-negative staphylococci were identified using the MALDI BioTyper (TM) sytem as follows: Staphylococcus warneri (45.1%), Staphylococcus epidermidis (21.2%), Staphylococcus pasteuri (13.3%), Staphylococcus xylosus (8.0%), Staphylococcus capitis (7.1%), Staphylococcus haemolyticus (1.8%) and Staphylococcus cohnii ssp cohnii (1.8%).