Survival of three Mycobacterium avium subsp. hominissuis isolates in fish products after hot smoking and frying

Abstract

Summary Fish mycobacteriosis should be considered as one possible means of transmission of mycobacterial infections to humans. In our study, we examined the survival of three field Mycobacterium avium subsp. hominissuis (MAH) isolates in fish meat during thermal processing technologies using culture and quantitative real‐time PCR (qPCR) methods. Minced carp meat mixture was artificially contaminated with known amount of MAH cells and survival and absolute numbers of MAH was monitored after hot smoking and frying. The viability of MAH was significantly lower after the frying process, whereas in response to hot smoking viable MAH cells could still be cultured even after 10 min at 70 °C. Significant differences in thermal stability were also observed among the three different MAH isolates. The human isolate was the most resistant, whereas the environmental isolate was the least resistant, which is probably due to host adaptability. In this work we confirmed that MAH can survive temperatures of 70 °C and thus can pose a risk to consumers.

Development and Characterization of Fish Sausages Supplemented with Salmon Oil

“…; Klanicova et al . ). Generally, the lipid contents of fish sausages without land‐based animal fat ingredients tend to be lower as noted for sausages made from crimson snapper (5.5%; Al‐Bulushi et al .…”

“…Fish sausage may contain land-based animal fat sources as in the case of rainbow trout sausage formulated with 7.5% beef fat (Dincer and Cakli 2010), catfish sausage formulated with variable contents of pork fat (Chuapoehuk et al 2001), and hake sausages developed using beef and pork trim with lipid contents that ranged from 23 to 25% (Park et al 1978). Nonetheless, majority of fish sausage formulations reported in the scientific literature do not contain land-based animal fat sources (Daley et al 1978;Dawood et al 1983;Yin and Jiang 2001;Rahman et al 2007;Moola et al 2008;Sachindra and Mahendrakar 2010;Umesha Bhatta et al 2012;Klanicova et al 2013). Generally, the lipid contents of fish sausages without land-based animal fat ingredients tend to be lower as noted for sausages made from crimson snapper (5.5%; Al-Bulushi et al 2011), croacker (4.96%; Hedge et al 1990), catfish with 3% fish oil (4.5%; Chuapoehuk et al 2001), saithe (4.6%; Nordvi et al 2007), rohu (7.08%; Sini et al 2008) and unwashed minced Nile tilapia muscle (6.…”

“…Their findings were similar to Hastings (1989), who determined that 5% potato starch increased hardness of raw sausage mix produced from cod fillets. Others have reported inclusion of oatmeal, oats or oat fibers to improve nutritional and textural properties of meat or fish sausages (Hughes et al 1997;Yang et al 2007;Klanicova et al 2013). The peak shear forces for uncooked and smoked sausages were 30.1 Ϯ 7.3 and 70.6 Ϯ 13.5 kg, respectively.…”

“…There is worldwide interest in utilizing fish muscle for production of sausages and frankfurters given the numerous fish species investigated for this purpose, as listed in chronological order of publication: mullet (Mugil cephalus; Daley et al 1978), North Pacific hake (Merluccius productus; Park et al 1978), Spanish mackerel (Scomberomorous maculatus; Lee and Toledo 1979), freshwater sucker fish (Catostamidae family; Dawood et al 1983), channel catfish (Ictalurus punctatus; Medeiros et al 1986); Atlantic cod (Gadus morhua ;Hastings 1989), crocker (Jhonius spp; Hedge et al 1990), pike eel (Muraenesox cinereus ;Hsu 1990), Indian sardine (Sardinella longiceps; Ravishankar et al 1992), hybrid catfish (genus Claria; Chuapoehuk et al 2001), Pacific mackerel (Scomber australasicus; Yin and Jiang, 2001), Argentine croaker (Umbrina canosai, Lempek et al 2007), Atlantic salmon and saithe (Salmo salar and Pollachius virens; Nordvi et al 2007), geelback croaker (Atractoscion aequidens; Rahman et al 2007), African walking catfish (Clarias gariepinus; Oksuz et al 2008), ribbon fish (Lepturacanthus savala; Moola et al 2008), rohu (Labeo rohita; Sini et al 2008), Cape hake (Merluccius capensis; Pires et al 2009), sliver carp (Hypophthalmichthys molitrix; Taskaya et al 2009 Klanicova et al 2013).…”

Recovery of Mycobacteria from Heavily Contaminated Environmental Matrices

“…qPCR can be used for accurate detection of mycobacteria with partial quantification, as verified by several studies. These studies focused on the detection of NTM in multiple water samples [ 20 , 25 , 26 , 27 , 28 , 29 , 30 ], as well as the detection of obligate and potentially pathogenic mycobacteria in clinical samples from humans [ 31 ], tissue samples from animals [ 32 , 33 , 34 , 35 , 36 ], and in food and feed samples [ 33 , 37 , 38 , 39 , 40 , 41 ].…”