A Review of the Bacteriology of Fresh Marine‐fishery Products

Griffiths, Francis P.

doi:10.1111/j.1365-2621.1937.tb16503.x

Cited by 30 publications

(11 citation statements)

References 32 publications

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“…There are claims that fish slime is bactericidal, apparently this has not been adequately demonstrated, though inhibitors may be present (Wood, 1967) ; and Griffiths (1937) has speculated that the constant sloughing of the slime may protect the fish from bacterial invasion. An analysis of the slime from freshly trawled, ungutted and unwashed cod (Gadus morhua L.) placed in sterile boxes and held at 0" C for 2 days, revealed the presence of glucose, galactose, mannose, fucose, and ribose; also sialic acid, taurine and the amino acids aspartic, glutamic, serine, glycine, threonine, alanine, lysine, leucine, valine and tyrosine (Murray, 1960).…”

Section: The Commensal Bacterial Floramentioning

confidence: 99%

A review of the bacterial flora of teleosts and elasmobranchs, including methods for its analysis

Horsley

1977

Journal of Fish Biology

130

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Techniques for the quantitative and qualitative analysis of the commensal bacterial flora of fish are reviewed. The literature concerning the commensal bacterial flora of fish indicates that teleost skin often features 10a-107 organisms per cm2 of skin, representing the following taxa, in descending numerical order, Achromobacter, Pseudomonas, Flavobacterium and Cytoghaga species also coryneform organisms. Actively feeding teleosts appear to have an alimentary canal bacterial flora similar to that of the skin and gills, often there are from 10s-108 organisms per 1.0 g, wet weight, of tissue. According to the limited data available for elasmobranchs Gram-positive bacteria are the predominant component of the bacterial flora on the skin of sharks, though the bacterial flora of North Sea skate (Raja spp.) is reported as being similar to that of teleosts. The commensal flora of fish, particularly of teleosts, is related t o their environment and is influenced by environmental changes that affect the quality of the water. Regular monitoring of the water of commercial fish ponds and aquaria for bacterial quality, temperature, dissolved oxygen concentration and pH, combined with a base-line knowledge of the water's quality, may provide an advanced indication of the presence of bacteria potentially able to produce diseased conditions, and factors that will enhance their growth.

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Section: The Commensal Bacterial Floramentioning

confidence: 99%

A review of the bacterial flora of teleosts and elasmobranchs, including methods for its analysis

Horsley

1977

Journal of Fish Biology

130

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“…Various workers (Griffiths, 1937;Wood, 1940; Thjprtta & S~m m e , 1943; Shewan, 1949; Georgala, 1958) have shown that the flora of fresh and spoiling fish is composed in the main of bacteria from a limited number of families, viz. the Micrococcaceae, Pseudomonadaceae and Achromobacteraceae, along with small numbers from the Corynebacteriaceae and the Bacillaceae (genus Bacillus), and it was considered that the fish box flora would not be markedly different.…”

Section: Sampling the Boxesmentioning

confidence: 99%

The Sanitation of Fish Boxes. I. The Quantitative and Qualitative Bacteriology of Commercial Wooden Fish Boxes

Spencer¹

1959

Journal of Applied Bacteriology

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The cleaning efficiency of hosing wooden market fish boxes with cold water, the usual commercial practice, was very low, even when high pressure jets were used. After washing, the internal surfaces could still carry up to 20 x 10' bacteria/cm*. Even prolonged steaming failed to sterilize the surfaces. Coryneform organisms accounted for over 50% of the total bacterial flora, although these have usually been reported as present in only low proportions on both fresh and spoiling fish. The major subsidiary groups were species of AchrcnmbacCer and Peeudomonaa, constituting about 18% and 14% of the population respectively. A few micrococci and flavobacteria, were also present.The conditions of counting, i.e. whether roll tubes or Petri dishes were used, whether incubation was at 0'. 20' or 37", and whether the media were based on sea or tap water, could markedly influence both the magnitude of the count and the proportions of the different types of bacteria which could be isolated.

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“…Only fragmentary studies have been done on the quantitative importance of microorganisms as food for fish. Most of the work was based on the enumeration of bacteria in the stomach and in intestinal contents (3)(4)(5)(6)15) and only semiquantitative estimations have been given. Methods must be developed to estimate what proportion of the total nutrient for fish is due to microorganisms.…”

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confidence: 99%

Marine Microorganisms Associated with the Food of Young Salmon

Seki¹

1969

Applied Microbiology

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The biomass of microorganisms in the digestive tracts of young salmon in the sea of Saanich Inlet was examined by (i) the direct microscopic method, (ii) the plate count method and (iii) the physiological method (microbial biomass assumed from the release of carbon dioxide). By all methods, most microbial biomass in foods was shown to decrease during its stay in the digestive organ. This observation was supported by the detection of many bacteria at different stages of digestion. The microbial biomass was quantitatively influenced by the composition of food ingested and by the sampling time.0.01 ml) was inoculated into 1.0 ml of sterilized 0.1% peptone-sea water (pH 7.8) with a sterile syringe andc 252 on July 7, 2020 by guest

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A Review of the Bacteriology of Fresh Marine‐fishery Products

Cited by 30 publications

References 32 publications

A review of the bacterial flora of teleosts and elasmobranchs, including methods for its analysis

A review of the bacterial flora of teleosts and elasmobranchs, including methods for its analysis

The Sanitation of Fish Boxes. I. The Quantitative and Qualitative Bacteriology of Commercial Wooden Fish Boxes

Marine Microorganisms Associated with the Food of Young Salmon

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