Bacteriological quality of ice used in Mucuripe Market, Fortaleza, Brazil

Vieira, Regine Helena Silva dos Fernandes; Souza, Oscarina V.; Patel, Thakor R.

doi:10.1016/s0956-7135(96)00076-x

Cited by 14 publications

(17 citation statements)

References 4 publications

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“…On what seafood is regarded, the occurrence of E. coli is related to water contamination and/or unhygienic conditions during the handling process [1]. Often cited as potential cause for E. coli contamination are: The quality of the ice used for conservation [5,6], and also the food processing plants [7].…”

Section: Introductionmentioning

confidence: 99%

<i>Escherichia coli</i> in seafood: A brief overview

Costa¹

2013

ABB

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Section: Introductionmentioning

confidence: 99%

<i>Escherichia coli</i> in seafood: A brief overview

Costa¹

2013

ABB

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“…The results of this study concerning ice from seawater are comparable with the results of Vieira et al . () who examined ice samples from the fish market of Fortaleza, Brazil. Falcao et al .…”

Section: Discussionmentioning

confidence: 99%

“…; Vieira et al . ; Huss, ). According to the European legislation (Regulation No 852/2004 and 853/2004; European Commision a , b ) ice that comes in contact with food or which may contaminate food has to be made from potable water or, when used to chill whole fishery products, from clean water.…”

Section: Introductionmentioning

confidence: 98%

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Microbial Quality and Histamine Producing Microflora Analysis of the Ice Used for Fish Preservation

Εconomou

Gousia

Kemenetzi

et al. 2016

Journal of Food Safety

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The aim of the present study was the estimation of the microbiological quality of ice used for fish preservation. Samples of flake ice, produced either from potable or seawater were collected monthly during a 12 month period and were examined for total heterotrophic count (THC) at 378C and 58C, total and fecal coliforms, enterococci, Pseudomonas spp., staphylococci, fungi, Vibrio spp., and histamine producing bacteria (HPB). THC at 378C was higher than the IPIA limit in 15% of the samples (9/60). In 91.67% of the samples (55/60) at least one fecal coliform colony was counted, with three of them (5%) exhibiting counts larger than 100 CFU/100g. All samples tested positive for enterococci, with 6 samples (10%) exhibiting counts greater than 100 CFU/ 100g. From the 282 isolates characterized as HPB, 24.10% were Pseudomonas spp. (n 5 67), 20.86% belonged to Enterobacteriaceae (n 5 58) and 19.42% were Staphylococcus spp. (n 5 54). Therefore, the ice used for fish preservation can be a potential source of microbial contamination, particularly of HPB; ice production from safe potable water should be practiced in order to safeguard public health. PRACTICAL APPLICATIONSIce is used extensively for fish preservation, providing an easy and cost effective way to control temperature of stored fish. Ice is a possible vehicle of pathogens contaminating the fish. The present research provides insight in the potential microbial contamination of fish by ice. Factors such as the nature of the water (potable water, seawater) used for ice production and the ice production process (small scale production at the retail store, production in an ice facility) were examined. Also, the involvement of ice as source of histamine producing bacteria was assessed based on the isolation, identification and enumeration of histamine producing bacteria in the examined ice samples. Therefore the results of this study provide useful data that can be applied to minimize the microbial burden of fish due to contaminated ice, to lengthen fish storage life and to avoid pathogen transmission to the consumers.

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“…An important source of contamination would be water used for ice production (Vieira et al. 1997; Falcão et al.…”

Section: Discussionmentioning

confidence: 99%

Occurrence of Pathogenic Microorganisms in Fish Sold in São Paulo, Brazil

Silva

Matté

Germano

et al. 2010

Journal of Food Safety

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This study investigated the presence of potentially human pathogenic strains of Vibrio spp., Aeromonas spp., Escherichia coli, Salmonella spp. and Staphylococcus aureus in fish commercialized in street markets of São Paulo city, Brazil. Twenty fish of different species were analyzed for foodborne pathogens using conventional methods. High levels of fecal contamination were detected in 25% of samples. S. aureus was isolated from 10% of samples. All were negative for Salmonella. Vibrio species, including Vibrio cholerae non‐O1/non‐O139, were observed in 85% of samples although Vibrio parahaemolyticus was not found in this study. Aeromonas spp., including A. hydrophila, was isolated from 50% of fish samples. The occurrence of these pathogens suggests that the fish commercialized in São Paulo may represent a health risk to the consumers. PRACTICAL APPLICATIONS Fish and fish products represent an important vehicle of gastrointestinal infection in the world. International trade in fish and its derivatives has grown substantially over the last decades and continue to expand; requiring rigorous sanitary control. The integration of world‐wide commerce, among other reasons, has led to increased fish consumption around world Moreover, healthier lifestyles and cultural globalization have popularized the consumption of raw fish dishes, which were historically restricted to oriental countries. This study suggests that fish can represent health risks.

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Bacteriological quality of ice used in Mucuripe Market, Fortaleza, Brazil

Cited by 14 publications

References 4 publications

<i>Escherichia coli</i> in seafood: A brief overview

<i>Escherichia coli</i> in seafood: A brief overview

Microbial Quality and Histamine Producing Microflora Analysis of the Ice Used for Fish Preservation

Occurrence of Pathogenic Microorganisms in Fish Sold in São Paulo, Brazil

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Bacteriological quality of ice used in Mucuripe Market, Fortaleza, Brazil

Cited by 14 publications

References 4 publications

&lt;i&gt;Escherichia coli&lt;/i&gt; in seafood: A brief overview

&lt;i&gt;Escherichia coli&lt;/i&gt; in seafood: A brief overview

Microbial Quality and Histamine Producing Microflora Analysis of the Ice Used for Fish Preservation

Occurrence of Pathogenic Microorganisms in Fish Sold in São Paulo, Brazil

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<i>Escherichia coli</i> in seafood: A brief overview

<i>Escherichia coli</i> in seafood: A brief overview