Presence ofSalmonellaspp. andCampylobacterspp. in shellfish

Abstract

Bivalve molluscs, (cockles, mussels, scallops and oysters) were examined according to EC shellfish bed classification regulations for faecal coliforms, Escherichia coli and salmonella, and for coliforms and campylobacter which are not specified by these regulations. Salmonella serotypes were detected in 8% of 433 molluscs. Seven salmonella isolations (2%) were made from category A beds, nominally suitable for immediate consumption according to E. coli counts. A higher percentage of salmonella isolates (6%) was detected in shellfish which require relaying or depuration prior to eating. In another survey, thermophilic Campylobacter spp. were found in 42% of 380 shellfish. These findings show bed classification on the basis of indicator organisms alone is not sufficient to assure the absence of bacterial, and no doubt viral, pathogens. Depuration and end product specifications which require the absence of salmonellae are an essential part of these regulations. Microbiologists may wish to consider whether tests for pathogens such as salmonella and campylobacter should be included when determining the suitability of shellfish for human consumption.

Faecal bacteria in Perna perna (Linnaeus, 1758) (Mollusca: Bivalvia) for biomonitoring coastal waters and seafood quality

“…In Brazil, this classification is based only on the presence of fecal bacteria in the water, but this may not be sufficient to guarantee the product´s quality. Wilson and Moore (1996) have shown that this criterion is not enough to ensure safety regarding pathogenic bacteria and, especially, the accumulation of viruses. The present study corroborates these authors´ conclusions.…”

Risk factors for indigenousCampylobacter jejuniandCampylobacter coliinfections in The Netherlands: a case-control study

“…Although Campylobacter has been isolated from shellfish and crustaceans [36], the predominant species identified was C. lari [37]. The risk of undercooked seafood consumption may also mirror the effect of cross-contamination of undercooked food products in general.…”

Campylobacter

“…Harvesting shellfish from Campylobacter-contaminated waters would appear to be the most likely cause of infection [193]. Campylobacters have also been isolated frequently from asymptomatic companion animals, with symptoms of enteritis frequently reported in younger animals [56].…”

“…UPTC organisms were demonstrated to belong within C. lari possibly as a biovar [122] or a variant [96]. After these descriptions of UPTC appeared, isolates of UPTC have been reported in several European countries (The Netherlands in 1997 [39], Northern Ireland in 1996, 1999 and 2003 [66,93,193], England in 1998 [42]) and one Asian country (Japan in 1996 and 2002 [92,94]). Consequently, about 200 UPTC isolates have been found from the natural environment, river water, sea water and shellfish, including wild birds, but not from any domestic or wild animals.…”