Microbiological quality of whole and filleted shelf-tilapia

Gatti, Pedro; Assunção, Argos Willian de Almeida; Baldin, Juliana Cristina; Amaral, Luiz Augusto do

doi:10.1016/j.aquaculture.2014.06.015

Cited by 20 publications

(17 citation statements)

References 46 publications

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“…Patógenos de origem alimentar como Salmonella spp. podem ser encontrado em produtos de pesca, sendo contaminados, muitas vezes, devido a manipulação durante a cadeia de produção e comercialização destes alimentos (Gatti Junior et al, 2014).…”

Section: Dias De Armazenamentounclassified

Diferentes processos de salga na qualidade de filés de tilápia (Oreochromis niloticus)

Rebouças

Figueiredo

Alves

et al. 2020

RSD

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O presente estudo teve como objetivo avaliar os três processos de salga: seca, mista e úmida na qualidade de filés de tilápia (Oreochromis niloticus). Para isto, foram realizadas análises físicas de capacidade de retenção de água (CRA), perca de peso por cocção (PPC), força de cisalhamento (FC) e cor (Sistema CIE L*a*b*), análises químicas de pH, TBARS, N-BVT e TMA e análises microbiológicas de detecção de Salmonella spp., Coliformes totais, bactérias mesófilas, psicrotróficas e halófilas. O processo de salga melhorou as características físicas dos filés, com destaque para salga seca que apresentou maior CRA e menor PPC. Melhores resultados de FC foram encontrados na salga úmida seguida da salga seca e mista. Em relação a cor não houve diferença significativa entre os tratamentos quando comparado ao controle. Nas análises microbiológicas, as amostras apresentaram resultados condizentes com o estabelecido pela legislação vigente. Os valores de TBARS aumentaram nos três diferentes processos de salga ao longo dos dias de armazenamento com maiores índices no tratamento de salga úmida. Os valores de pH, NBVT e TMA se mantiveram de acordo com o permitido pela legislação brasileira com maiores valores encontrados na amostra controle. Os processos de salga seca, mista e úmida proporcionaram melhorias nas características físicas dos filés tratados e dentre estes, a salga seca se mostrou mais eficiente.

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Section: Dias De Armazenamentounclassified

Diferentes processos de salga na qualidade de filés de tilápia (Oreochromis niloticus)

Rebouças

Figueiredo

Alves

et al. 2020

RSD

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“…Each freshly eviscerated tilapia was stored in an individual sterile plastic bag (Gatti Junior et al, 2014) and refrigerated. For analysis of table and knife surfaces (25 of each), the areas were limited to 10 cm × 10 cm with the aid of a sterile square mold.…”

Section: Sample Collectionmentioning

confidence: 99%

“…One of the main sources of crosscontamination is utensils, such as cutting tables and knives. Cross-contamination with Staphylococcus aureus is a major issue (Gatti Junior et al, 2014). Thus, whole and filleted tilapia may be a potential risk to consumer health.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Staphylococcus aureus isolated from tilapia and utensils used in the commerciali- zation of tilapia in the street markets of a semi-arid Brazilian municipality [pdf]

Correia¹,

Oliveira²,

Miyasato³

et al. 2019

Acta Sci Pol Technol Aliment

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0000-0003-0174-4397, phone +55 87 2101 4839 www.food.actapol.net pISSN 1644-0730 eISSN 1898-9594 http://dx. ABSTRACTBackground. The production and sale of tilapia (Oreochromis niloticus) is fundamentally important to the semi-arid region of northeastern Brazil. In this region, one of the main forms of sale occurs in street markets (fairs). A high incidence of methicillin-resistant Staphylococcus aureus (MRSA) strains was previously detected in different food-related environments in Brazil. However, limited data is available about the presence of MRSA in street markets commercializing tilapias. In this study, we identified Staphylococcus aureus from tilapia and utensils used in the sale of tilapia in the street markets of a semi-arid Brazilian municipality and characterized the virulence potential of the isolates by analyzing their β-lactam resistance, intercellular adhesion and enterotoxin genes. Materials and methods. The study used samples from the 5 main markets in the city. Phenotypic tests to determine antimicrobial resistance, exopolysaccharide (EPS) production, the potential for biofilm formation and cell surface hydrophobicity were conducted on S. aureus isolates. The presence of antimicrobial resistance genes (mecA and blaZ), potential biofilm production genes (icaA and icaD) and enterotoxin (se) genes was investigated.Results. Coagulase-positive staphylococci (CoPS) were detected in samples from all markets in discordance with the legal limits in force. Twelve isolates were confirmed to be S. aureus. Ten isolates demonstrated multidrug resistance (MDR). All isolates were able to produce EPS and form biofilms. Eight isolates exhibited strong hydrophobicity and six a high potential for biofilm formation. Twelve isolates were positive for mecA, blaZ, icaD and sed. Conclusion. Tilapia marketed in unsuitable conditions may be a vehicle for staphylococcal food poisoning and for the dissemination of MRSA to consumers. Additionally, the ability of the isolates to produce biofilms is an alert to the presence and persistence of these virulent microorganisms on utensils used for the commercial distribution of tilapia.

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“…Species from the Salmonella genus are strongly linked to contamination in the handling process. The bacterial contamination may reduce the shelf life and is strongly involved in human food poisoning (Bartolomeu, Dallabona, Macedo, & Kirschnik, 2011;Gatti Junior, Assunção, Baldin, & Amaral, 2014). The Salmonella spp., including Salmonella Typhi, have been isolated in more than 30% of the fish from the Lake Victoria, in Kenya (David, Wandilli, Kakai, & Waindi, 2009).…”

Section: Introductionmentioning

confidence: 99%

<b>Bacteriocin-like inhibitory substance in aquaculture: a classic method of protein precipitation for a new aplicability

Pacheco¹,

Del'Duca²,

Borges³

et al. 2018

Acta Sci. Biol. Sci.

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Techniques to decrease losses from bacterial diseases are always important to improve the fish production. The use of antagonistic substances (bacteriocins) has been proven to be a viable option. The aim of this study was to evaluate different methods of purification for bacteriocin like inhibitory substances (BLIS). For the purification process, we isolated and used two Gram-positive bacilli that produce antagonistic substances for pathogens in aquaculture. Tests for detection of interfering factors were also performed. After the confirmation that the antagonistic action was due the BLIS activity, we carried out the purification methods. The methods tested were: cell free supernatant, acid extraction and ammonium sulfate precipitation at two concentrations (20 and 50%). Salmonella Tiphy CFP/IAL1472 and Aeromonas hydrophila (isolated in a tilapia production environment) were used as indicators of the efficiency of extracts in controlling pathogenic potentials. Ammonium sulfate precipitation at 50% was the most appropriate for purifying the antagonistic substance for both indicators. The extracts of the two isolates remained active for 22 days at 25ºC. These are promising results regarding the water and fish health without the use of antibiotics, in this manner being a safer environmental practice.

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Microbiological quality of whole and filleted shelf-tilapia

Cited by 20 publications

References 46 publications

Diferentes processos de salga na qualidade de filés de tilápia (Oreochromis niloticus)

Diferentes processos de salga na qualidade de filés de tilápia (Oreochromis niloticus)

Characterization of Staphylococcus aureus isolated from tilapia and utensils used in the commerciali- zation of tilapia in the street markets of a semi-arid Brazilian municipality [pdf]

<b>Bacteriocin-like inhibitory substance in aquaculture: a classic method of protein precipitation for a new aplicability

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