Major foodborne pathogens in fish and fish products: a review

Novoslavskij, Aleksandr; Terentjeva, Margarita; Eizenberga, Inga; Valciņa, Olga; Bartkevičs, Vadims; Bērziņš, Aivars

doi:10.1007/s13213-015-1102-5

Cited by 162 publications

(112 citation statements)

References 111 publications

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“…The taxonomic assignments for each 16S rRNA gene sequence were obtained by the RDP Classifier algorithm (version 2.2: http://sourceforge. net/projects/rdp-classifier/) against the SILVA (Release119: http://www.arb-silva.de) 16S rRNA gene database using a confidence threshold of 70% (Li et al, 2016). A total of 1,159,668 valid sequences and 511,762,953 bp were obtained by sequence filtration and double-stitched splicing, and the average sequence length was 441 bp.…”

Section: Illumina Miseq Sequencingmentioning

confidence: 99%

Comparative analysis of cutaneous bacterial communities of farmed Rana dybowskii after gentamycin bath

Jia¹,

Tong²,

Liu³

et al. 2020

PeerJ

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Introduction Pathogenic bacteria limit the success of Rana dybowskii breeding. Gentamicin is used to treat R. dybowskii disease. To understand the effects of gentamicin on the composition and structure of the cutaneous bacterial community of R. dybowskii, three groups (control, gentamicin and recovery) were established in this study. Materials & Methods The V3–V4 hypervariable region of the 16S rRNA gene was analyzed in samples by high-throughput sequencing. Alpha diversity and beta diversity were evaluated to compare the cutaneous bacterial community diversity. Results A total of 1,159,668 valid sequences and 3,132 operational taxonomic units (OTUs) were obtained from these three experimental groups. The number of OTUs obtained in the control group, gentamicin group and recovery group were 2,194, 2,288, and 2,047, respectively, and the number of shared OTUs was 1,313. The alpha diversity of the cutaneous bacterial community was not significantly affected by gentamicin, while beta diversity was significantly affected. Discussion & Conclusions The effect of a gentamicin bath on relative species abundance was greater than the effect on the species composition. The changes in Proteobacteria, Acinetobacter, and Chryseobacterium were significant, and reductions were observed after the recovery period. Six potentially pathogenic genera were detected, including Aeromonas, Citrobacter, Chryseobacterium, Pseudomonas, Staphylococcus, and Streptococcus. Among them, Aeromonas and Chryseobacterium were significantly inhibited by the gentamicin bath. The results of this study provide a theoretical basis for the application of gentamicin in R. dybowskii breeding.

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Section: Illumina Miseq Sequencingmentioning

confidence: 99%

Comparative analysis of cutaneous bacterial communities of farmed Rana dybowskii after gentamycin bath

Jia¹,

Tong²,

Liu³

et al. 2020

PeerJ

View full text Add to dashboard Cite

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“…Moreover, there was no proper separation between meats of different species, fish and vegetables. Food of animal origins such as meat and fish and their products are considered as high-risk commodities regarding pathogens, natural toxins and other contaminants they may harbour (Novoslavskij et al, 2016;Boukili et al, 2019).…”

Section: Risk Factorsmentioning

confidence: 99%

Risk factors associated with retail meat vendors in Lubumbashi, Democratic Republic of Congo

Kabwang¹,

Kitwa²,

Melin³

et al. 2019

Afr. J. Food Sci.

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Food safety risk factors associated with retail meat sales in Lubumbashi, Congo D.R., was assessed in 2013. The study involved 168 meat vendors. The methods used were an interview and direct observation. Females represented 55.9%, and males represented 44% of the study respondents. Their age ranged from 18 to 40 years (92.8%). Sixty percent had obtained a primary level of education, 38% a secondary level, and only 1.1% completed the university level of education. Sixty-nine percent had fixed activities, and 30.9% were mobiles. None had a training certificate in food safety or hygiene practices. Overall, the poor level of knowledge/attitude and practices was associated with low level of education and the age of the vendors (<40 years) (p<0.05). Gender did not play a role (p>0.05). Attitude, practices, and lack of food safety knowledge in meat handling, improper slaughtering processes, poor environmental and personal hygiene, inadequate storage of food and lack of potable water were identified as major risk factors which may contribute to various contamination of meat sold at retail outlets in Lubumbashi.

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“…Several potential foodborne hazards reside naturally in the marine or freshwater environment. It is generally accepted that microorganisms can be found on fish skin and gills because of exposure to contaminated water (e.g.,Escherichia coli, Vibrio spp., etc) (Novoslavskij et al, 2015). In addition, pathogens such as L. monocytogenes, Salmonella spp., and S. aureus can contaminate fish and fish products from utensils, personnel, and food processing environment during handling and various processes for example, gutting and filleting (Huss, Reilly, & Ben Embarek, 2000).…”

Section: Introductionmentioning

confidence: 99%

Survival of food‐borne bacterial pathogens in traditional Mediterranean anchovy products

Verdos

Makrigiannis

Tsigaras

et al. 2018

Journal of Food Safety

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The aim of this study was to investigate the survival of Salmonella Enteritidis, Staphylococcus aureus and Listeria monocytogenes in salted and marinated anchovy (Engraulis encrasicholus). Total viable counts (TVCs), lactic acid bacteria, Enterobacteriaceae, and yeasts/molds were also enumerated. Initially, TVC was as high as 5.5 log10 cfu/g, but the population dropped down to 3.2 and 2.2 log10 CFU/g for salted and marinated anchovy, respectively. S. aureus was the most salt‐tolerant and L. monocytogenes was the most acid‐tolerant microorganism. A biphasic inactivation of S. Enteriditis and L. monocytogenes was apparent during the 8‐hr marination process, implying adaptation and resistance to low pH. Results suggest that salting or marinating of anchovy creates an environment in which pathogenic bacteria are inactivated. However, inherent resistance or possible adaptation to stresses can result to prolonged inactivation times; hence it is important to avoid contamination with high numbers of food‐borne pathogens. Practical applications Many food‐borne bacterial pathogens can survive at low pH and aw, especially in cases in which they might adapt to the imposed stresses and become resistant. Knowing the time required to reduce food‐borne pathogens is of great interest for ensuring safety of traditional seafood.

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Major foodborne pathogens in fish and fish products: a review

Cited by 162 publications

References 111 publications

Comparative analysis of cutaneous bacterial communities of farmed Rana dybowskii after gentamycin bath

Comparative analysis of cutaneous bacterial communities of farmed Rana dybowskii after gentamycin bath

Risk factors associated with retail meat vendors in Lubumbashi, Democratic Republic of Congo

Survival of food‐borne bacterial pathogens in traditional Mediterranean anchovy products

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