Fish: a potential source of bacterial pathogens for human beings

Novotny, Laura A.; Dvorská, L.; Lorencova, Alena; Beran, V.; Pavlík, I.

doi:10.17221/5715-vetmed

Cited by 190 publications

(182 citation statements)

References 101 publications

(102 reference statements)

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“…Human infections caused by microorganisms transmitted by fish or an aquatic environment are quite common, depending on the season, the patient's contact with fish or the environment, dietary habits, and the immune system status of the exposed individual [1]. Infection rates often peak after storms, floods, or sewage spills that transfer contaminated effluent to aquatic ecosystems [2].…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Vibrio cholerae in fish and water from a reservoir and a neighboring channel in Ouagadougou, Burkina Faso

Traoré

Martikainen

Siitonen

et al. 2014

J Infect Dev Ctries

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Introduction: Vibrio cholerae is a human pathogen and natural inhabitant of aquatic environments. In this study, we surveyed the occurrence of V. cholerae in fish harvested from a reservoir that receives discharges from the population in Ouagadougou through several channels. Methodology: A total of 238 fish and 80 water samples were analyzed for the presence of V. cholerae. Results: Altogether, 13 V. cholerae strains were isolated. They were all identified as non-O1/non-O139 V. cholerae without the ctxA gene. The strains were mostly susceptible to the antimicrobials tested. Conclusion: Although no strains of epidemic V. cholerae serotypes were encountered, it is important to monitor the microbiological quality of this extensively used water resource and its fish.

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Section: Introductionmentioning

confidence: 99%

Occurrence of Vibrio cholerae in fish and water from a reservoir and a neighboring channel in Ouagadougou, Burkina Faso

Traoré

Martikainen

Siitonen

et al. 2014

J Infect Dev Ctries

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“…Most outbreak of food poisoning associated with fish derived from the consumption of raw or insufficiently heat treated fish which will contaminate with bacteria from water environment. Vibrio, C. botulinum or terrestrial sources or fish products recontaminated during heat processing [35][36][37].…”

Section: Resultsmentioning

confidence: 99%

Microbial Studies of Prepared Curries Stored in Tin Free Steel Cans

Pushparajan¹

2013

J Food Process Technol

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“…Dentre as bactérias patógenas relacionadas ao consumo de peixes e seus derivados encontram-se: Clostridium botulinum, Clostridium perfringens, Vibrio cholerae, Vibrio parahaemolyticus, Staphylococcus spp., Salmonella spp., Shigella spp., Escherichia coli (NOVOTNY et al, 2004).…”

Section: Análises Microbiológicasunclassified

Resíduos Da Comercialização De Pescado Marinho – Volume De Descarte E Aspectos Microbiológicos

Leite

Sucasas

Oetterer

2016

RBTA

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O Município de Santos, SP, apresenta destaque como centro de produção e comercialização de pescado do litoral sul do Estado de São Paulo. Neste local procedeu-se a um levantamento e caracterização dos resíduos gerados por ocasião das vendas de pescado, realizadas no mês de agosto de 2013. Utilizou-se de um inquérito exploratório em dois centros de venda e observou-se que a principal espécie comercializada e geradora de resíduo foi a pescada amarela, e a quantidade aproximada de resíduos de espécies de pescado, em geral, descartadas por mês foi de, aproximadamente, 20 t, correspondendo a 3.172 kg de proteínas. Nas amostras de resíduos coletadas foram realizadas análises físico-químicas e microbiológicas, detectando-se a presença de micro-organismos termotolerantes em níveis de 0,92x10 1 a 2,3x10 1 e mesófilos, da ordem de 1,2x10 7 , acima do permitido pela legislação e que podem indicar riscos ao ambiente e à saúde do consumidor PALAVRAS-CHAVE:Comercialização in natura. Descarte. Resíduo de pescado. Varejo de pescado.

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Fish: a potential source of bacterial pathogens for human beings

Cited by 190 publications

References 101 publications

Occurrence of Vibrio cholerae in fish and water from a reservoir and a neighboring channel in Ouagadougou, Burkina Faso

Occurrence of Vibrio cholerae in fish and water from a reservoir and a neighboring channel in Ouagadougou, Burkina Faso

Microbial Studies of Prepared Curries Stored in Tin Free Steel Cans

Resíduos Da Comercialização De Pescado Marinho – Volume De Descarte E Aspectos Microbiológicos

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