Incidence ofYersinia enterocoliticaand RelatedSpecies in Some Fish, Meat and Meat Productsin India

Khare, Somya; Kamat, Anu; Doctor, T R; Nair, P.M.

doi:10.1002/(sici)1097-0010(199610)72:2<187::aid-jsfa631>3.0.co;2-0

Cited by 18 publications

(10 citation statements)

References 12 publications

(20 reference statements)

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“…Although the incidence of Y. enterocolitica isolation from fish has been found to be within the range of 0–23% (Hudson et al. 1992; Walker and Brooks 1993; Khare et al . 1996; Velazquez et al .…”

Section: Discussionmentioning

confidence: 99%

Microbiological and Pathogenic Contaminants of Seafood in Greece

Papadopoulou

Εconomou

Zakas

et al. 2007

Journal of Food Quality

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A total of 360 samples, including 105 marine fish, 25 prawns, 50 squid, 50 octopus, 30 mussels and 100 freshwater fish were examined microbiologically for the presence of microorganisms potentially pathogenic. All samples were examined following standard microbiological procedures. The isolated microorganisms were: Aeromonas hydrophilia (38–93%), Klebsiella ozonae (1–40%), Escherichia coli (14–87%), Yersinia enterocolitica (0–40%), Hafnia alvei (0–36.6%), Enterobacter agglomerans (0–42%), Citrobacter freundii (0–46%), Proteus vulgaris (15–80%), Proteus mirabilis (7–82%), Morganella morganii (0–30%), Pseudomonas fluorescens (0–34%), Pseudomonas putida (0–6%), Plesiomonas shigelloides (0–4%), Listeria innocua (1–3.3%), Vibrio parahaemolyticus (0–2%), Clostridium perfringens (0–1%), Staphylococcus aureus (0–80%) and Candida quillermondi (0–1%), Candida albicans (0–1%), Penicillium oxalicum (0–1%) and Penicillium italicum (0–12%).

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Section: Discussionmentioning

confidence: 99%

Microbiological and Pathogenic Contaminants of Seafood in Greece

Papadopoulou

Εconomou

Zakas

et al. 2007

Journal of Food Quality

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“…178 Another emerging pathogen, which has been recognized to survive in muscle foods including fish, is Y. enterocolitica. 149 Several of these organisms, including L. monocytogenes, Y. enterocolitica, and A. hydrophila, are capable of survival even at refrigerated temperatures, posing a threat to the safety of refrigerated products. 212,226 Significance of C. botulinum in fishery products has been discussed.…”

Section: Pathogenic Microorganismsmentioning

confidence: 99%

Radiation Processing to Improve the Quality of Fishery Products

Venugopal

Doke

Thomas

1999

Critical Reviews in Food Science and Nutrition

101

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Extensive investigations, worldwide, in the last 4 decades have shown the benefits of radiation processing for the preservation and microbial quality improvement of seafoods. In the present review, the various factors determining the quality of seafoods are first presented. The basic principles underlying the effects of ionizing radiation and specific effects on food constituents such as proteins, amino acids, lipids, vitamins, and tissue enzymes are discussed. Data on radiation processing of seafoods are reported and discussed with respect to shelf life enhancement under refrigeration by control of bacteria causing spoilage, radiation sensitivity of pathogenic microorganisms and parasites of public health significance and their elimination in fresh and frozen fishery products, control of insect disinfestation in dried fishery products, influence of irradiation on nutritional and sensory quality attributes, detection of irradiation treatment, economics, and international status.

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“…Although L. monocytogenes has not been detected in export consignments of Indian fish or in local fish (Fuchs and Surendran 1989 ;Kamat and Nair 1994), incidence of this pathogen in seafoods elsewhere (Weagant et al 1988) prompted its inclusion in these studies. Yersinia enterocolitica is a causative pathogen of gastroenteritis and has been recovered from fish and oysters (Khare et al 1996).…”

Section: Introductionmentioning

confidence: 99%

Radiation inactivation of some food-borne pathogens in fish as influenced by fat levels

Kamat

Thomas

1998

J Appl Microbiol

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A . K AM A T A ND P . T HO M AS . 1988. The influence of low (0·39-1·1%), medium (4·25%) and high (7·1-32·5%) fat levels in fish on radiation inactivation of four food-borne pathogens was investigated. Cells of Listeria monocytogenes 036, Yersinia enterocolitica F5692, Bacillus cereus and Salmonella typhimurium at logarithmic phase were inoculated in 10% fish homogenates and subjected to gamma irradiation at ice temperature (0-1°C) with doses ranging from 0·05 to 0·8 kGy. The radiation survival curves of L. monocytogenes and B. cereus were characterized by shoulders, while a tailing effect was depicted by cells of Y. enterocolitica and B. cereus. The D 10 values in kGy calculated on the exponential part of the curve ranged from 0·2 to 0·3, 0·15 to 0·25, 0·1 to 0·15 and 0·09 to 0·1 for L. monocytogenes 036, B. cereus, Salm. typhimurium and Y. enterocolitica F5692, respectively. This order (D 10 ) of radiation resistance of each organism was not affected by the fat content of the fish. Inoculated pack studies carried out separately with each pathogen in fatty (Indian sardine, 7·1%) and lean (Golden anchovy, 0·39%) fish showed no difference in their survival after exposure to 1 kGy and 3 kGy doses, which corroborated the above observation. The practical significance of these results in the application of the technology is discussed.

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Incidence ofYersinia enterocoliticaand RelatedSpecies in Some Fish, Meat and Meat Productsin India

Cited by 18 publications

References 12 publications

Microbiological and Pathogenic Contaminants of Seafood in Greece

Microbiological and Pathogenic Contaminants of Seafood in Greece

Radiation Processing to Improve the Quality of Fishery Products

Radiation inactivation of some food-borne pathogens in fish as influenced by fat levels

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