Pathogenic bacteria load and safety of retail marine fish

Oğur, Seda

doi:10.1590/1519-6984.262735

Cited by 4 publications

(3 citation statements)

References 18 publications

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“…In a study at an inland city in Turkey [42], many fish samples were unacceptable in terms of loads of diverse indicator bacteria. Salmonella was isolated in 39.3% of samples, S. aureus in 28.6%, and all the samples were unacceptable according to the critical limit for E. coli.…”

Section: Discussionmentioning

confidence: 99%

Biochemical and Microbiological Characteristics of Fresh Sardines (Sardinella maderensis) from the Exclusive Economic Zone of Mauritania Waters

Tolba,

Tejedor-Junco,

El Mahmoud Hamed

et al. 2023

Journal of Food Processing and Preservation

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Mauritania acquired the status of a lower-middle-income country in 2014. Economic development has relied primarily on fishing and mining. Fish is an important element in achieving adequate nutrition in these countries. But foodborne chemical and microbial hazards that may be present in fish are a major concern. The purpose of this study was to evaluate the microbiological and biochemical properties of fresh sardines (Sardinella maderensis). Totally, 135 samples were collected when boats arrived at the landing site and at the four main market sites. Microbiological and biochemical parameters were tested. Samples taken just after the arriving of the boats, almost always met quality standards. But when samples were taken on the markets, a high proportion of samples showed values of microbiological parameters higher than permissible limits. TVBN and TMA that result from the degradation of fish proteins, exceeded the authorized values in approximately 20% of the samples. Our findings suggest that postharvest contamination is the main health risk. Ensuring the cold chain, improving hygienic conditions in markets, and training vendors in food safety are the main challenges to be faced to reduce public health risks.

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Section: Discussionmentioning

confidence: 99%

Biochemical and Microbiological Characteristics of Fresh Sardines (Sardinella maderensis) from the Exclusive Economic Zone of Mauritania Waters

Tolba,

Tejedor-Junco,

El Mahmoud Hamed

et al. 2023

Journal of Food Processing and Preservation

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“…The total bacterial count was calculated by following the method of Ogur (2022), with slight modifications. Additionally, the microbiological quality of the pudding samples was assessed by screening for specific food‐borne pathogens, such as Salmonella and Escherichia coli , which can be present in pudding samples.…”

Section: Methodsmentioning

confidence: 99%

Development of novel lactose‐free Tigernut milk pudding with no added sugar and determination of physicochemical and organoleptic attributes

Kalahal,

Gavahian,

Lin

2024

Int J of Food Sci Tech

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SummaryDeveloping health‐oriented novel products (e.g. no sugar added for diabetes and lactose‐free for lactose intolerance) supports diverse consumer needs, promotes healthier eating habits and fosters inclusivity in the food sector. This study aimed to develop a Tigernut milk pudding (TNP), an alternative to dairy‐based pudding and assess its physicochemical and sensory attributes. TNP was formulated by incorporating hydrocolloids κ‐carrageenan (KC), konjac powder (KP) and corn starch (CS), then compared with a commercial milk pudding (CMP) and traditionally prepared raw cow milk pudding (RMP). The crude protein, fat, ash and moisture levels ranged from 5.62% to 8.04%, 5.25% to 7.03%, 2.81% to 3.98% and 68.71% to 74.76% respectively. Lightness (L*) ranged from 69.87 to 77.89, while a* ranged from 0.36 to 0.86 and b* ranged from 8.13 to 9.97. Syneresis ranged from 4.98% to 8.00%, slightly higher than RMP (4.98%) and CMP (4.87%), while pH levels ranged from 6.31 to 6.89, nearly acidic to neutral pH range. Total soluble solids ranged from 2.90 °Brix to 3.67 °Brix. The bacterial count was in the marginal range below 105 CFU g−1, with no presence of Salmonella spp. or E. coli. Total antioxidant properties showed total flavonoid and phenolics, ranging from 306.24 mg QE/100 g to 358.58 mg QE/100 g and 39.06 mg GAE/100 g to 54.81 mg GAE/100 g respectively. An overall organoleptic rate of 3.50 was attained with 0.25% KC, 0.50% KP and 2.50% CS, achieving a desired texture comparable to CMP. The novel study on using Tigernut milk in pudding explores its plant‐based, vegan‐friendly, lactose‐free attributes as a healthy dairy milk alternative. With desirable physicochemical properties, promising improved nutrition, potential health benefits and possible contribution to food security and enhanced resource efficiency, TNP could be considered for commercialisation.

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“…Bacterial count was done as described by (Ogur, 2022). The samples obtained from serial dilution were inoculated on nutrient agar medium in petri dishes for microbial count.…”

Section: Bacterial Count Of Samplementioning

confidence: 99%

Aflatoxin, bacterial and heavy metal load in Scomber scombrus and Clupea harengus from two selected coldroom facilities in Kwara State, Nigeria

Oghenochuko,

Kolawole,

Olajide

et al. 2023

EgeJFAS

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Impurities found in fish have been a major cause of disease and illness to consumers. This study's objective was to evaluate the total aflatoxin, heavy metal and microbial load in two frozen fish: Scomber scombrus and Clupea harengus from two (2) cold room facilities in Omu-Aran and Ilorin. Heavy metals, aflatoxin and microbial load were investigated using standard methods. Health risk was also determined using health risk index (HRI), daily intake of metals (DIM), and health quotient (HQ), and total toxicity of metals (TTM). Cd, Cu, Ni, Pb, Mn and Cr did not differ significantly (p>0.05) in both species from both locations. Nickel was lower than the recommended limit by World Health Organization (WHO). Level of Mn and Cr were higher in both species. Mn load was higher in the muscles of the sampled fish than in the gills from September through to November with highest value of 1.26±0.08 and 1.30±0.12 obtained for S. scombrus and C. harengus. Highest concentrations of all metals was observed in the gills except manganese and copper [Cd = 0.03 (S. scombrus), Cr = 1.22±0.13 (S. scombrus), Ni = 0.025±0.04 (S. scombrus), Pb = 0.06±0.02 (S. scombrus)]. HRI was > 1 in the different age groups for the different metals. TTM was > 1 in both species. Total aflatoxin level was higher in the gills (4.25 – 5) ppb than in the muscle (1.5 - 3) ppb for both locations respectively. Vibrio spp. and non-coliform bacteria were high in both species from both locations. The study concludes that heavy metal loads (Mn, Cd, Cu, Cr, and Ni) were more than the permitted limitations imposed by FAO, WHO and EU legislation for fish and fish products placing consumers at health risk.

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Pathogenic bacteria load and safety of retail marine fish

Cited by 4 publications

References 18 publications

Biochemical and Microbiological Characteristics of Fresh Sardines (Sardinella maderensis) from the Exclusive Economic Zone of Mauritania Waters

Biochemical and Microbiological Characteristics of Fresh Sardines (Sardinella maderensis) from the Exclusive Economic Zone of Mauritania Waters

Development of novel lactose‐free Tigernut milk pudding with no added sugar and determination of physicochemical and organoleptic attributes

Aflatoxin, bacterial and heavy metal load in Scomber scombrus and Clupea harengus from two selected coldroom facilities in Kwara State, Nigeria

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