Deniz Ürünlerinde Salmonella spp. ve Listeria monocytogenes Varlığının Kültürel Metotlar ve PCR İle Araştırılması

İkiz, Serkan; Dümen, Emek; Kahraman, Beren Başaran; Bayrakal, Gülay Merve; Kahraman, Tolga; Erǧin, Sevgi

doi:10.9775/kvfd.2015.14808

Cited by 4 publications

(4 citation statements)

References 28 publications

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“…Findings from this study provide an estimation of the prevalence of Salmonella from RTE shrimps in open markets from south-south region in Nigeria. The prevalence of Salmonella positive samples was higher than a previous study from Turkey (Ikiz et al, 2016) (2%), Iran (Rahimi et al, 2013) (1.8%) and China (Yang et al, 2015) (13%). The prevalence of Salmonella spp.…”

Section: Discussioncontrasting

confidence: 64%

Prevalence of Antimicrobial Resistance and Virulence Gene Elements of Salmonella Serovars From Ready-to-Eat (RTE) Shrimps

Beshiru

Igbinosa

2019

Front. Microbiol.

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Gastrointestinal illnesses continue to be a global public health risk. Exposure to foodborne Salmonella directly or indirectly through consumption of ready-to-eat seafood can be an important route of infection to humans. This study was designed to estimate the population cell density, prevalence, virulence gene signatures, and antibiotic resistance of Salmonella serovars from ready-to-eat shrimps. Ready-to-eat (RTE) shrimp samples were obtained from different open markets in Delta and Edo States, Nigeria from November 2016 to October 2017. We employed classical and polymerase chain reaction (PCR) approaches. The mean Salmonella species enumerated from the RTE shrimps ranged from −0.301 to 5.434 log 10 cfu/g with 210/1440 (14.58%) of the RTE shrimp samples harbored Salmonella species. After biochemical and PCR approach, the identified isolates were Salmonella Enteritidis 11(24.4%), Salmonella Typhimurium 14 (31.1%) and other Salmonella spp. 20 (44.4%). All Salmonella species recovered were resistant to penicillin and erythromycin with 100% sensitivity to cefotaxime, cephalothin, colistin, and polymyxin B. Findings on the multidrug-resistant (MDR) profile showed that a total of 9/14 (64.3%) of Salmonella Enteritidis were resistant to 5 antibiotics which belongs to 3 different groups of antimicrobials with a multiple antibiotic-resistant (MAR) index of 0.21; while 3/11 (27.3%) of Salmonella Typhimurium were resistant to 11 antibiotics which belongs to 7 different groups of antimicrobials with a MAR index of 0.46. Virulence genes ( spi A, sip B, inv A, sif A, flj B, and sef A) and resistance genes (class 1 and II integrase, sul 2, catB 3, flor, tmp, bla TEM , str B, dfr 1, and tet C) were also detected in some of the Salmonella species with variable percentage. This study indicates that ready-to-eat shrimps are probable reservoirs harboring Salmonella strains. The identified Salmonella isolates which exhibited virulence determinants and antibiotic-resistant coupled with high MAR index constitute a consumer health risk to the communities.

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Section: Discussioncontrasting

confidence: 64%

Prevalence of Antimicrobial Resistance and Virulence Gene Elements of Salmonella Serovars From Ready-to-Eat (RTE) Shrimps

Beshiru

Igbinosa

2019

Front. Microbiol.

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“…Occurrence in finfish, for instance, ranged from null to 43.3% (reviewed in Jami et al. ()) being, in earlier as in more recent studies, predominantly in the interval between 0% and 10% (Yan et al., ; Das et al., ; Jami et al., ; Chen et al., , ; Jamali et al., ; İKİZ et al., ; Tao et al., ; Pyz‐Łukasik and Paszkiewicz, ; Rezai et al., ; Li et al., ). Similar occurrence of L. monocytogenes was reported also in crustacean and cephalopods, in which prevalence varies between zero and 28.8%, with values often below 5% (Wang et al., ; Pagadala et al., ; Momtaz and Yadollahi, ; Jami et al., ).…”

Section: Appendix a – Search Strategies And Outcome Of The Literaturementioning

confidence: 98%

The use of the so‐called ‘tubs’ for transporting and storing fresh fishery products

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2020

EFS2

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On‐land transport/storage of fresh fishery products (FFP) for up to 3 days in ‘tubs’ of three‐layered poly‐ethylene filled with freshwater and ice was compared to the currently authorised practice (fish boxes of high‐density poly‐ethylene filled with ice). The impact on the survival and growth of biological hazards in fish and the histamine production in fish species associated with a high amount of histidine was assessed. In different modelling scenarios, the FFP are stored on‐board in freshwater or seawater/ice (in tubs) and once on‐land they are ‘handled’ (i.e. sorted or gutted and/or filleted) and transferred to either tubs or boxes. The temperature of the FFP was assumed to be the most influential factor affecting relevant hazards. Under reasonably foreseeable ‘abusive’ scenarios and using a conservative modelling approach, the growth of the relevant hazards (i.e. Listeria monocytogenes, Aeromonas spp. and non‐proteolytic Clostridium botulinum), is expected to be < 0.2 log10 units higher in tubs than in boxes after 3 days when the initial temperature of the fish is 0°C (‘keeping’ process). Starting at 7°C (‘cooling‐keeping’ process), the expected difference in the growth potential is higher (< 1 log10 for A. hydrophila and < 0.5 log10 for the other two hazards) due to the poorer cooling capacity of water and ice (tub) compared with ice (box). The survival of relevant hazards is not or is negligibly impacted. Histamine formation due to growth of Morganella psychrotolerans under the ‘keeping’ or ‘cooling‐keeping’ process can be up to 0.4 ppm and 1.5 ppm higher, respectively, in tubs as compared to boxes after 3 days, without reaching the legal limit of 100 ppm. The water uptake associated with the storage of the FFP in tubs (which may be up to 6%) does not make a relevant contribution to the differences in microbial growth potential compared to boxes.

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“…Human activities, contaminated water, and poor catch, handling, and transport conditions can lead to the transmission of pathogenic bacteria to fish. Salmonella Enteritidis has been associated with approximately 378 deaths and more than 19 000 hospitalisations in the United States each year (Pamuk & Sırıken, 2018) and is the primary pathogen that may cause foodborne diseases in humans due to fish consumption (Ikiz et al ., 2016; Novoslavskij et al ., 2016).…”

Section: Introductionmentioning

confidence: 99%

An opportunity for post‐harvest seafood safety: atmospheric pressure air or helium cold plasma to control Salmonella Enteritidis in sea bass

Üçok,

Akan,

Kartal

et al. 2024

Int J of Food Sci Tech

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SummarySalmonella contamination of fish after harvest is a significant food safety risk. To control this risk, it was aimed to reduce Salmonella Enteritidis in sea bass by helium and air plasma. Considering that preserving the fresh properties of sea bass is important for industrial applicability, determining the sensory effects of plasma treatments was also aimed. Since air plasma would provide a cheaper and easier alternative to helium plasma, their effects were compared. Additionally, the in vitro effects of these treatments on Salmonella Enteritidis were also investigated. Air and helium plasma completely inhibited the initial load of S. Enteritidis (2.79 Log CFU) inoculated on agar surface after 10 min treatment. Then, the inoculated sea bass samples were exposed to air or helium plasma for durations ranging from 1 to 15 min. Air and helium plasma treatments for 10 min provided 0.90 log cfu g−1 and 1.13 Log CFU/g reductions, respectively, but longer treatments did not lead to further significant reductions. Sensory scores were all above 7 (good) when samples were treated with air or helium plasma for 1–10 min, but longer treatments resulted in lower scores. The reduction of S. Enteritidis and changes in sensory characteristics were interpreted together and it was concluded that 10 min of air or helium plasma provided maximum reduction without causing any significant sensory changes. Overall, the current study showed that atmospheric pressure air and helium plasmas can be useful for ensuring post‐harvest safety in the fish trade.

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Deniz Ürünlerinde Salmonella spp. ve Listeria monocytogenes Varlığının Kültürel Metotlar ve PCR İle Araştırılması

Cited by 4 publications

References 28 publications

Prevalence of Antimicrobial Resistance and Virulence Gene Elements of Salmonella Serovars From Ready-to-Eat (RTE) Shrimps

Prevalence of Antimicrobial Resistance and Virulence Gene Elements of Salmonella Serovars From Ready-to-Eat (RTE) Shrimps

The use of the so‐called ‘tubs’ for transporting and storing fresh fishery products

An opportunity for post‐harvest seafood safety: atmospheric pressure air or helium cold plasma to control Salmonella Enteritidis in sea bass

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