Aislamiento e identificación de Listeria spp. a partir de muestras de pescado fresco expendido en Pamplona (Norte de Santander)

Abstract

The genus Listeria comprises eight species between them Listeria monocytogenes, pathogenic to humans, causing gastroenteritis, meningitis, neuro-encephalitis, septicemia, abortions and even death. L. monocytogenes is an

A Review on Food Safety: The Case of Citrobacter sp., Fish and Fish Products

“…Health risks can be caused by different pathogenic bacteria, which can be classified as follows: (1) autochthonous, which are those whose natural habitat is water (C. botulinum, Listeria spp., Vibrio spp., Plesiomonas shigelloides, Edwardsiella tarda, Pseudomonas spp., and Aeromonas spp., among others) and are widely distributed in the aquatic environments of different places in the world, where temperature and salinity have a selective effect. They are also considered part of the natural microbiota of the fish [2,4,33]; and…”

“…(2) non-native, which includes bacteria present in water with fecal contamination and/or associated with inadequate hygiene practices and conditions during capture, transportation, processing, and handling phases, identifying various enterobacteria, such as E. coli, Shigella spp., Salmonella spp., Enterobacter cloacae, Citrobacter sp., Serratia sp., P. vulgaris, Listeria monocytogenes, S. agalactiae, Staphylococcus epidermidis, and Staphylococcus aureus, among others [2,4,30,31,34].…”

“…Therefore, the microbial load of freshly caught, living fish bacteria considerably influences their quality, safety, and useful life [4,10,30]. Factors such as food, season of the year, geographical area, age and species of the fish, capture system, conditions, and hygienic practices in the capture, harvesting, handling, conservation, storage, and transportation of fish qualitatively and quantitatively influence the spoilage and health risk for consumers of fish [4,10,30,31,33].…”

“…Sci. 2023, 13, 6907 2 of 19 Fish and fish products are foods highly susceptible to contamination by various chemical hazards related to foodborne illnesses, including heavy metals, polychlorinated biphenyls, dioxins, insecticides, nitrosamines, antibiotics, hormones, biotoxins, biogenic amines (histamine), and biological hazards, such as parasites, viruses, and bacteria [2,[4][5][6]. They have also been related to numerous outbreaks of infections or poisoning in humans around the world, derived from consumption of microorganisms, in which bacteria are the most causative-related agents [2,[6][7][8].…”

Análisis microbiológico de dos muestras de pescado comercializadas en Tunja, Boyacá. Estudio de caso

“…Asimismo, se encontró una relación significativa entre la presencia de E. coli y del patógeno Listeria spp. (Herrera & Suárez, 2012). Otra investigación científica realizada en el mercado de Sincelejo, donde se tomaron muestras de bagre (Pseudoplatystoma magdaleniatum); las cuales, el 60,7 % de las muestras de este pez superó el límite (mayor a 400 UFC/g) establecido por la ley acerca de la presencia de E. coli (Suárez, 2016).…”