ISO 22000/HACCP Associated with the Presence of Microorganisms in the Processing of Tilapia (Oreochromis niloticus) Fillets

Abstract

SummaryPseudomonas is one among the many bacteria that contribute to the deterioration of fish. Other microorganisms such as Salmonella sp., coagulase positive Staphylococcus and thermotolerant coliforms can also be found. The presence of this microbiota is always related to raw materials, poor handling, or badly designed plants. In this study the presence of these indicators was evaluated. The monitoring was conducted during the reception of the fish, chilling and storage of the product at À18C. As part of the monitoring, preventive measures for each Critical Control Point associated with the program of Hazard Analysis and Critical Control Point were established. The results showed that there was significant difference (p < 0.05) between the samples. The resistance of these microorganisms involved in getting the frozen fillets confirmed the need for more effective control and should be subject to a regulatory program like ISO 22000. This program specifies the requirements needed for a system that can monitor and master hazards and ensure that food is safe for human consumption.

Contamination sources, biofilm‐forming ability and biocide resistance of Shiga toxin‐producing Escherichia coli O157:H7 and non‐O157 isolated from tilapia‐processing facilities

“…Oreochromis niloticus tilapias is one of the most produced fish species in freshwater aquacultures due to the high international demand (FAO, ). Due to the relevance of Brazil in tilapia production, several studies evaluated the presence of thermotolerant coliforms and E. coli in tilapia fillets and cultivation water (Bartolomeu, Dallabona, Macedo, & Kirschnik, ; Boari et al, ; Carbonera, Cappelletti, & Espírito Santo, ; Junior, Assunção, Baldin, & Amaral, ). However, none of them described factors that allow E. coli persist in tilapia‐processing facilities, which represent a more relevant information to optimize properly the manufacturing and sanitizing procedures and, thus, increase the safety of tilapia products.…”

“…Most of processing control points of Factories A and B were contaminated by thermotolerant coliforms. In fact, the number of thermotolerant coliforms was increased during the processing of tilapias, which is in concordance with results obtained by Carbonera et al (). As a result, frozen tilapia fillets of both factories exceeded the legal limits in force (Brazil, ; European Commission, ; FDA, ).…”

Contamination sources, biofilm-forming ability and biocide resistance of Staphylococcus aureus in tilapia-processing facilities

“…O. niloticus tilapias are highly cultured worldwide due to the high international demand, with Brazil being one of the major producers (FAO, 2016). The presence of coagulase-positive S. aureus in cultivation water and tilapia fillets produced in Brazil was previously evaluated (Bartolomeu et al., 2011; Boari et al., 2008; Carbonera et al., 2011; Junior et al., 2014). However, factors involved in the long-term presence of S. aureus in tilapia-processing facilities were first determined in the present study, which provide more relevant data to optimize accurately the manufacturing and sanitizing procedures and, consequently, increase the safety of tilapia products.…”

Contamination sources, serogroups, biofilm-forming ability and biocide resistance of Listeria monocytogenes persistent in tilapia-processing facilities

“…Aquaculture of Oreochromis niloticus tilapias are highly extended worldwide due to the high international demand, being Brazil one of the major producers and exporters (FAO 2016). Contamination level of cultivation water and tilapia fillets produced in Brazil was previously investigated (Bartolomeu et al 2011;Boari et al 2008;Carbonera et al 2011;Junior et al 2014), but limited to those foodborne pathogens included in the Brazilian legislation in force (Brazil 2001), being L. monocytogenes excluded. However, the incidence of L. monocytogenes in fish products is a cause of concern to the fishery industry, particularly in raw fish and ready-to-eat fish products (Abdollahzadeh et al 2016;Chen et al 2016;Cruz et al 2008;Kramarenko et al 2013;Shimojima et al 2016).…”