Incidence and role of Salmonella in seafood safety

Amagliani, Giulia; Brandi, Giorgio; Schiavano, Giuditta Fiorella

doi:10.1016/j.foodres.2011.06.022

Cited by 171 publications

(96 citation statements)

References 60 publications

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“…in 353 samples of 29 types of seafood in Japan. Several salmonellosis outbreaks associated with seafood products have recently been reported by international surveillance agencies; however, the real incidence of these illnesses is probably underestimated (AMAGLIANI et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

Microbiological quality assessment for oysters produced and traded in Paraná, Brazil

Montanhini¹,

Neto²

2015

Acta Alimentaria

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Oysters are fi lter-feeding bivalve molluscs that are associated with several foodborne illnesses, because they accumulate biotic and abiotic contaminants dispersed in the water. The state of Paraná in southern Brazil is distinguished by a high consumption of oysters, typically eaten raw, and this habit may present a risk to consumer health if the product is contaminated with pathogenic bacteria. This study intends to evaluate the microbiological quality of oysters produced and traded in Paraná, directly examining the localities of cultivation and trading of the product. The major sites for the trading of oysters in the state were identifi ed and 52 dozen oysters (624 animals) were collected from these places, between April and December, 2013. The samples were subjected to analyses for total coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella spp. No samples had results of microbial contamination above the limits established by Brazilian legislation. This study indicated that the microbiological quality of the oysters produced and traded in the state of Paraná is acceptable.

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Section: Resultsmentioning

confidence: 99%

Microbiological quality assessment for oysters produced and traded in Paraná, Brazil

Montanhini¹,

Neto²

2015

Acta Alimentaria

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“…Fish stress factors, such as incorrect management practices, unbalanced diets or tank overcrowding, can increase susceptibility to diseases and facilitate the spread of pathogens by decreasing immune responses, thus altering fish efficiency in combating infectious agents (AMAGLIANI & SCHIAVANO, 2012). Once contaminated, fish may become Salmonella hosts and present no clinical manifestations (BIBI et al, 2015).…”

Section: Salmonella In Aquaculturementioning

confidence: 99%

“…Control strategies to prevent fish-associated diseases include the identification and implementation of hygienic-sanitary controls during processing (AMAGLIANI & SCHIAVANO, 2012). In the industrial environment, the most commonly applied program to guarantee food quality is the HACCP-based system (Hazard Analysis and Critical Control Points), which establishes control measures at pre-established points in the processing line and CP (control point) and/or CCP (critical control point) monitoring, as well as management practices focused on record-keeping and corrective actions (CORNIER et al, 2007).…”

Section: Cross Contamination and Prevalence In Fishmentioning

confidence: 99%

Salmonella spp. in the fish production chain: a review

et al. 2018

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Salmonella spp is a pathogen responsible for severe foodborne infections, can be introduced into the fish production chain through inadequate handling or hygiene or contact with contaminated water, and is not a biological contaminant originally reported in fish. Fish microbiological safety is a concern for consumers, industries and regulatory agencies worldwide, since fish, an important food category in the international trade and often exported to several countries, can act as a vehicle for Salmonella transmission throughout the production chain. In addition, concerns regarding the misuse of antibiotics in aquaculture are also an issue, as a result of the increased isolation of resistant and multiresistant Salmonella serovars. In this review, we examined aspects associated with the microbiological risks of the presence of Salmonella spp. in fish and their implication in the aquaculture production chain. In addition, incidence and antimicrobial resistance data are presented, as well as strategies for Salmonella prevention and control in fish.

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“…The incidence and role of Salmonella in seafood safety was recently reviewed by AMAGLIANI et al 8 . In their review AMAGLIANI et al 8 presented comprehensive updated epidemiological data about salmonellosis outbreaks and Salmonella occurrence in seafood in selected industrialized and developing countries.…”

Section: Clostridium Botulinummentioning

confidence: 99%

“…In their review AMAGLIANI et al 8 presented comprehensive updated epidemiological data about salmonellosis outbreaks and Salmonella occurrence in seafood in selected industrialized and developing countries. Quoting CDC those authors indicated that a total of 838 foodborne illness outbreaks with 7298 illnesses linked to seafood occurred in the USA between 1998 and 2001.…”

Section: Clostridium Botulinummentioning

confidence: 99%