Prevalence of Staphylococcus aureus in fish processing factory

Abstract

<p class="MsoNormal">The aim of the presented work was the risk assessment of distribution and prevalence of Staphylococcus aureus during processing of cold-smoked fish. There were totally analyzed 80 samples of fish and 50 swab samples at all stages of the processing. Staphylococcus aureus was detected in 74% of analyzed samples. Brining stage was the important critical control point in cold-smoked fish proceesing.</p><p class="MsoNormal">&nbsp;</p><p class="MsoNormal"><span style="font-size: 12px;"><strong>doi:10.5219/47</strong></span></p> <p class="MsoNormal">&nbsp;</p

Bacterial hazards of ready to eat fish products.

“…The obtained results are being higher than those obtained by Vazquez-Sanchez (2012) isolated S. aureus from 27% of salted fish and 26% of smoked fish samples. The current results are being lower than those recorded by Grigoryan et al (2010) detected S. aureus in 74% of the analyzed samples of smoked fish. Nearly similar results were recorded by Subramanian (2007).…”

Occurrence and characteristics of staphylococci and enterococci in retail fish used for human consumption in Turkey

“…Meanwhile, the incidence of CNS isolates (85.3 %) found in this study is much higher than those CPS isolates (14.7 %) (Р<0.05). Likewise, Boari et al [18], Himelbloom and Crapo [19], and Grigoryan et al [20] reported that CNS species comprised 75-80 % of the staphylococci isolates in salmon and tilapia fishes.…”