Bacteriological quality of raw oysters in Trinidad and the attitudes, knowledge and perceptions of the public about its consumption

Laloo, S.; Rampersad, Fidel; Borde, Ananta; Maharaj, K.; Sookhai, L; Teelucksingh, Jerome; Reid, Sandra D.; McDougall, Laura; Adesiyun, Abiodun A.

doi:10.1016/s0168-1605(99)00161-0

Cited by 20 publications

(12 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In 2007, about 11.000 t of mollusks were commercialized in Santa Catarina State, the largest producing region of oysters (Crassostrea gigas). The major production takes place in sea farms located in the South Bay of Santa Catarina Island (OLIVEIRA NETO, 2007).Oysters are filter-feeders that efficiently concentrate microorganisms from polluted habitats, and because they are often consumed raw, they pose a health risk to consumers (CORRÊA et al, 2007;LALOO et al, 2000; PEREIRA et al, 2006;SILVA et al, 2004). The enteric bacteria, originating from the contamination of water with human residues, can readily contaminate the fauna in marine environments, especially molluscan shellfish (CORRÊA et al, 2007, PEREIRA et al, 2006.…”

mentioning

confidence: 99%

Ocurrence of Vibrio spp., positive coagulase staphylococci and enteric bacteria in oysters (Crassostrea gigas) harvested in the south bay of Santa Catarina island, Brazil

et al. 2012

View full text Add to dashboard Cite

Ocurrence of Vibrio spp., positive coagulase staphylococci and enteric bacteria in oysters (Crassostrea gigas) harvested in the south bay of Santa Catarina island, Brazil IntroductionIn Brazil, bivalve mollusks production takes place mainly in Santa Catarina State, south Brazil, due to the excellent geographical conditions of this area for marine organism cultures, such as the presence of a large number of bays facilitating the establishment of mollusk farms (COELHO et al., 2003;CORRÊA et al., 2007;OLIVEIRA NETO, 2005). In 2007, about 11.000 t of mollusks were commercialized in Santa Catarina State, the largest producing region of oysters (Crassostrea gigas). The major production takes place in sea farms located in the South Bay of Santa Catarina Island (OLIVEIRA NETO, 2007).Oysters are filter-feeders that efficiently concentrate microorganisms from polluted habitats, and because they are often consumed raw, they pose a health risk to consumers (CORRÊA et al., 2007;LALOO et al., 2000; PEREIRA et al., 2006;SILVA et al., 2004). The enteric bacteria, originating from the contamination of water with human residues, can readily contaminate the fauna in marine environments, especially molluscan shellfish (CORRÊA et al., 2007, PEREIRA et al., 2006. To guarantee sanitary quality, mollusk cultures should be monitored for contamination by pathogenic microorganisms (CORRÊA et al., 2007).Vibrios are very common in marine and estuarine water environments and some may cause infections in humans that were exposed to seafood or sea water. Several Vibrio species are pathogenic to humans and may be present in raw or partially cooked shellfish (LHAFI; KÜHNE, 2007; PEREIRA et al., 2007a, b , para ambos os microrganismos, sugerindo um monitoramento tanto destas espécies quanto da temperatura das águas marinhas nas regiões de cultivo. Com base nos resultados das análises microbiológicas, as amostras analisadas mostraram qualidade bacteriológica aceitável, ou seja, dentro dos parâmetros estabelecidos na legislação brasileira. Palavras-chave: qualidade microbiológica; moluscos bivalves; filtradores; Escherichia coli; Vibrio parahaemolyticus; Vibrio vulnificus. AbstractThe aim of this study was to assess the contamination of oysters (Crassostrea gigas), harvested in six different regions of the South Bay of Santa Catarina Island, with Coliforms at 45 °C, Escherichia coli, Vibrio spp., positive coagulase staphylococci, and Salmonella sp. over a period of one year. One hundred eighty oyster samples were collected directly from their culture sites and analyzed. Each sample consisted of a pool of 12 oysters. All of the samples analyzed showed absence of Salmonella, 18 (10%) samples showed presence of Escherichia coli, 15 (8.3%) samples were positive for V. alginolyticus, and Vibrio cholerae was detected in 4 samples (2.2%). The counts of positive-coagulase staphylococci varied from <10 to 1.9 × 10 2 CFU.g , for both microorganisms. This suggests the need for monitoring these vibrios contamination in oysters. Based on the results of the ...

show abstract

mentioning

confidence: 99%

Ocurrence of Vibrio spp., positive coagulase staphylococci and enteric bacteria in oysters (Crassostrea gigas) harvested in the south bay of Santa Catarina island, Brazil

et al. 2012

View full text Add to dashboard Cite

show abstract

“…The addition of lemon juice and spices might have imparted antimicrobial activities that caused the reduction of the microbial population in the prepared ceviche. Laloo et al. (2000) similarly reported that the addition of condiments and spices in preparing oyster cocktails could reduce the TAMB by more than 2.0 log 10 units.…”

Section: Resultsmentioning

confidence: 99%

“…Because oysters are usually eaten raw or partially cooked, a great risk is posed on the health of consumers (Rampersad et al. 1999; Laloo et al. 2000).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Thermal death time of Salmonella Typhimurium in oyster meat: establishment and application in a heat‐treated ceviche recipe

Plaza

Gabriel

2008

J Foodservice

View full text Add to dashboard Cite

The absence of heating processes in the preparation of oyster ceviche makes the dish a potential cause of foodborne illnesses. Hence, this study was conducted to establish the thermal death time at 60°C (D60°C) of the pathogen Salmonella Typhimurium in oyster meat so that it may be applied in the preparation of a heat‐treated oyster ceviche recipe. The established D60°C was used to calculate a heating protocol capable of deactivating 99.999% of the pathogen. Results showed that the heat treatment significantly (P ≤ 0.05) reduced the microbial populations in the oyster meats. Penetrometer and colorimeter measurements of the softness and color characteristics revealed that the heating process significantly influenced these characteristics. However, sensory analyses showed that test panelists did not detect significant differences between the color and texture of control and treatment oyster meats. Only some specific descriptors related to oyster appearance and aroma were given significantly different sensory evaluation scores.

show abstract

“…Hence, it has been demonstrated that the contamination of RTE foods in developing nations is higher than in developed nations. Several scientists from the developing Caribbean region, notably Trinidad, have conducted studies on the bacteriological quality of RTE foods (Adesiyun, ; Hosein, Muñoz, Sawh, & Adesiyun, ; Laloo et al, ; Mankee et al, , ; Rampersad et al, ; Syne, Ramsubhag, & Adesiyun, ) and raw fish, chicken, and table eggs (Adesiyun et al, , ; Gibbons, Adesiyun, Seepersadsingh, & Rahaman, ; Khan, Georges, Rahaman, Abdela, & Adesiyun, ; Newaj‐Fyzul et al, ). In Barbados, such studies have been limited.…”

Section: Introductionmentioning

confidence: 99%

Bacteriological quality and the prevalence of Salmonella spp. and E. coli O157:H7 in ready‐to‐eat foods from Barbados, WI

Hull-Jackson

Mota‐Meira

Adesiyun

2019

Journal of Food Safety

View full text Add to dashboard Cite

The bacteriological quality and safety of ready‐to‐eat (RTE) foods in Barbados were assessed in two separate studies conducted between 2014 and 2016. In Study 1, 206 food samples were processed for Salmonella spp. by conventional bacteriological methods. Polymerase chain reaction (PCR) and serotyping were used for confirmation. In Study 2, 120 food samples were processed for the total aerobic plate count (TAPC), coliform count, and E. coli count using conventional bacteriological methods. After a 24 hr pre‐enrichment, the food samples were screened for Salmonella spp. and E. coli O157:H7 by PCR. To validate the PCR screening method for use after pre‐enrichment, the detection limit was investigated in cooked chicken samples spiked with 10‐fold serial dilutions of an overnight culture of Salmonella Enteritidis. In Study 1, the prevalence of Salmonella Enteritidis was 1.5% (3/206). In Study 2, the prevalence of E. coli was 1.7%, and unsatisfactory TAPC (12.5%) and coliform counts (4.2%) were documented. The PCR screen detected DNA extracted from homogenates with as low as 6 CFU/mL, after a 24 hr pre‐enrichment. However, all samples screened negative (0.0%) for Salmonella spp. and E. coli O157:H7. Compared with other developing countries, the prevalence of pathogens in RTE foods in Barbados is low. Practical applications Salmonella and E.coli are major causes of food borne illness globally and antibiotic resistance among these bacteria have presented increasing challenges for clinicians. Studies demonstrate that bacterial contamination in ready‐to‐eat (RTE) foods have varied among developed and developing nations. While there are several published reports on the bacterial contamination of RTE foods from the developing Caribbean region, none have originated from Barbados. This study is the first to report a low prevalence of Salmonella, E. coli and other microbial contaminants in RTE foods sold in popular tourist districts in Barbados. This information can be applied to food safety considerations for public health and the tourism industry.

show abstract

Bacteriological quality of raw oysters in Trinidad and the attitudes, knowledge and perceptions of the public about its consumption

Cited by 20 publications

References 21 publications

Ocurrence of Vibrio spp., positive coagulase staphylococci and enteric bacteria in oysters (Crassostrea gigas) harvested in the south bay of Santa Catarina island, Brazil

Ocurrence of Vibrio spp., positive coagulase staphylococci and enteric bacteria in oysters (Crassostrea gigas) harvested in the south bay of Santa Catarina island, Brazil

Thermal death time of Salmonella Typhimurium in oyster meat: establishment and application in a heat‐treated ceviche recipe

Bacteriological quality and the prevalence of Salmonella spp. and E. coli O157:H7 in ready‐to‐eat foods from Barbados, WI

Contact Info

Product

Resources

About