Microbiological and Pathogenic Contaminants of Seafood in Greece

Papadopoulou, Chrissanthy; Εconomou, Vangelis; Zakas, G.; Salamoura, C.; Dontorou, C.; Apostolou, J.

doi:10.1111/j.1745-4557.2007.00104.x

Cited by 57 publications

(57 citation statements)

References 42 publications

(82 reference statements)

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“…L. innocua and L. seeligeri were the dominant strains isolated from fish skin. Similar results were reported by Papadopoulou et al (2006). They isolated Listeria innocua from 1% of trout (Salmo truta) samples from retail markets in Greece.…”

Section: Discussionsupporting

confidence: 78%

“…has been reported in some marine fish in Greece (Soultos et al 2006, Papadopoulou et al 2006). However, scanty information is available on isolation from freshwater fish and the environment of the fish markets (Papadopoulou et al 2006). Thus, the purpose of the present study was to investigate the presence of Listeria spp.…”

Section: Isteriosis Is a Disease Caused By Bacteria Of The Genusmentioning

confidence: 99%

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Prevalence of Listeria spp. in freshwater T\s\v(Oncorhynchus my kiss and Carassius gibelio) and the environment offish markets in Northern Greece

Papadopoulos¹,

Abrahim

Sergelidis

et al. 2017

J Hellenic Vet Med Soc

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In this study, a total of 405 samples from freshwater fish, personnel and environment were collected from retail fish markets in three cities in Northern Greece and they were examined for the presence of Listeria spp. They consisted of 136 samples from the skin and 136 from the flesh of 71 rainbow trout (Oncorhynchus mykiss) and 65 gibel carps (Carassius gibelio), 20 from workers' hands, 27 from workers' knives, 22 from working surfaces, 29 from wooden boxes, 15 from plastic boxes, 18 from floor surfaces and 2 from drainage lids. Listeria spp. was isolated from 10.62% of the samples, L. monocytogenes were 0.99%, 4.69% L. seeligeri and 4.94% L. innocua, respectively. L. monocytogenes was isolated from 3.54% of the environmental samples and none from fresh water fish and workers hands' samples. Listeria spp. was isolated from 1.54% of gibel carp flesh (1.54% L. seeligeri), from 18.46% of gibel carp skin (10.77% L. seeligeri and 7.69% L. innocua) and from 8.45% from rainbow trout skin samples (1.41% L. seeligeri and 7.04% L. innocua). The higher rate of isolation of Listeria spp. from the environmental samples emphasises the importance of sanitary conditions in order to reduce the risk of contamination by L. monocytogenes at the retail level.

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Section: Discussionsupporting

confidence: 78%

Section: Isteriosis Is a Disease Caused By Bacteria Of The Genusmentioning

confidence: 99%

Prevalence of Listeria spp. in freshwater T\s\v(Oncorhynchus my kiss and Carassius gibelio) and the environment offish markets in Northern Greece

Papadopoulos¹,

Abrahim

Sergelidis

et al. 2017

J Hellenic Vet Med Soc

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“…Seafood safety, which differs according to products, is predisposed to a number of factors such as fish origin, product characteristics, handling and processing practices and preparation before consumption [67]. Adequate cooking of the seafood samples will inactivate the microorganisms, improper handling and cross contamination or raw seafood eating habits, might pose a health hazard, especially to susceptible populations such as the immunosuppressed, pregnant women, children and elderly people especially as regards L. monocytogenes [36]. Hazard Analysis and Critical Control Points (HACCP) should be used in all stages of food production and preparation processes including packaging and distribution to identify potential food safety hazards.…”

Section: Discussionmentioning

confidence: 99%

Bacterial Isolates from Seafood in Scotland

NgoziIzuchukwu¹

2017

IOSRJPBS

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I IntroductionFishery products are significant for human nutrition worldwide [1], but may also serve as a source of foodborne pathogens [2]. Chemicals, metals, marine toxins, and infectious agents, .i.e. bacteria, viruses, and parasites, have been detected in seafood, and may be associated with mild gastroenteritis to life-threatening diseases [3]. Microbial contamination of fish tissues may reflect the presence of pollutants in the aquatic environment [4]. This contamination by pathogens poses a potential risk to human health [5]. Specifically, the consumption of raw or undercooked seafood is especially problematic to human health. Filter feeders, such as mussels, and oysters, are particularly troublesome in terms of microbial contamination insofar as the animals collect bacteria in their filtering systems. Thus, they entrap pathogenic and non-pathogenic bacteria and viruses that occur in the aquatic environment [6].The presence of putative pathogens, such as Vibrio parahaemolyticus, Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens and Edwardsiella tarda,have been documented in conger eel, swordfish, sole, grouper, and whiting [2]. This study attempts has focused on potential pathogenic and spoilage microorganisms isolated from seafood in Central Scotland. II Materials And Methods Sample collectionThe seafood samples were obtained from Edinburgh and Stirling, Scotland, UK from March to April, 2010. Thus, fresh salmon and haddock fillets, chosen from within the middle of stacks of fillets in chilled display cabinets within fishmongers, were collected by use of disposable plastic gloves and packed in sealed aluminium foil packs. Enquiries of the fishmongers confirmed that in all cases the fish had been landed from fishing boats within the previous 24 h, although it was unknown how long the fish had been on the boats after capture. Filleting of the whole fish occurred in the shops within the same day as purchase, and the fillets were immediately displayed in refrigerated cabinets. Smoked haddock fillets were obtained by the fishmongers from a commercial smoke house in Leith, Edinburgh. The smoked salmon was pre-packed, and was sourced from farmed Atlantic salmon that had been smoked in the Highlands of Scotland. There was a lack of clarity about the origin of bags of live mussels and oysters, which were obtained by the fishmongers from wholesalers. All animals were sourced from Scotland. There was not any stated shelf life for any of the fresh fish or shellfish purchases.Samples from fishmongers in Stirling were packed in polyethylene wraps, and stated to be fresh with a 24 h use-by date. The samples from Edinburgh were transported to the laboratory within one hour of collection, and were maintained in a cold box at 4 o C. The samples from Stirling were transported at room temperature, and were processed microbiologically within 20 min of collection. In total, 4 samples of cold smoked salmon, 4 samples of fresh salmon, 4 bags of mussels, one sample of cold smoked haddock, one sample of fresh ...

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“…Improper storage and handling of seafood products may also lead to increased growth of spoilage bacteria such as Lactobacillus spp., Proteus spp., Shewanella putrefaciens, and Pseudomonas spp. (4,27,39,43).…”

mentioning

confidence: 99%

Bacterial Flora and Antimicrobial Resistance in Raw Frozen Cultured Seafood Imported to Denmark

Uddin

Larsen

Guardabassi

et al. 2013

Journal of Food Protection

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Intensified aquaculture includes the use of antimicrobials for disease control. In contrast to the situation in livestock, Escherichia coli and enterococci are not part of the normal gastrointestinal flora of fish and shrimp and therefore not suitable indicators of antimicrobial resistance in seafood. In this study, the diversity and phenotypic characteristics of the bacterial flora in raw frozen cultured and wild-caught shrimp and fish were evaluated to identify potential indicators of antimicrobial resistance. The bacterial flora cultured on various agar media at different temperatures yielded total viable counts of 4.0 ×104 to 3.0 × 105 CFU g−1. Bacterial diversity was indicated by 16S rRNA sequence analysis of 84 isolates representing different colony types; 24 genera and 51 species were identified. Pseudomonas spp. (23% of isolates), Psychrobacter spp. (17%), Serratia spp. (13%), Exiguobacterium spp. (7%), Staphylococcus spp. (6%), and Micrococcus spp. (6%) dominated. Disk susceptibility testing of 39 bacterial isolates to 11 antimicrobials revealed resistance to ampicillin, amoxicillin–clavulanic acid, erythromycin, and third generation cephalosporins. Resistance to third generation cephalosporins was found in Pseudomonas, a genus naturally resistant to most β-lactam antibiotics, and in Staphylococcus hominis. Half of the isolates were susceptible to all antimicrobials tested. Results indicate that identification of a single bacterial resistance indicator naturally present in seafood at point of harvest is unlikely. The bacterial flora found likely represents a processing rather than a raw fish flora because of repeated exposure of raw material to water during processing. Methods and appropriate indicators, such as quantitative PCR of resistance genes, are needed to determine how antimicrobials used in aquaculture affect resistance of bacteria in retailed products.

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Microbiological and Pathogenic Contaminants of Seafood in Greece

Cited by 57 publications

References 42 publications

Prevalence of Listeria spp. in freshwater T\s\v(Oncorhynchus my kiss and Carassius gibelio) and the environment offish markets in Northern Greece

Prevalence of Listeria spp. in freshwater T\s\v(Oncorhynchus my kiss and Carassius gibelio) and the environment offish markets in Northern Greece

Bacterial Isolates from Seafood in Scotland

Bacterial Flora and Antimicrobial Resistance in Raw Frozen Cultured Seafood Imported to Denmark

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