Prevalence and antimicrobial resistance of Salmonella isolated from fish, shrimp, lobster, and crab in Iran

Rahimi, Ebrahim; Shakerian, Amir; Falavarjani, Amir Ghasemi

doi:10.1007/s00580-011-1368-3

Cited by 22 publications

(16 citation statements)

References 17 publications

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“…Paratyphi B and ser. Typhi were found as a result of contamination during manual handling or sampling (Rahimi et al 2013). In a study by Hatha and Lakshmanaperumalsamy (1997), 14 out of 18 analysed fish samples were Salmonella positive.…”

Section: Microflora Of Fish and Fish Environmentsmentioning

confidence: 99%

Major foodborne pathogens in fish and fish products: a review

et al. 2015

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Fish plays an important role in the human diet, and there is an observed increase in the consumption of fish per capita in Europe. However, intensive growth of industry and agriculture may cause contamination of natural and humanmade aquatic environments, and may affect not only the health of fish, but also raise safety concerns with regard to fish used for human consumption. It is well known that fish and fish products are often associated with human diseases. Thus, it is necessary to study the prevalence of pathogens in fish to ensure the safety of fish products and environments. Microbial assessment of fish also gives additional information about the hygienic status of environments, including lakes, rivers, ponds, and fish farms. Detection of pathogenic microorganisms or changes in natural microflora in the water environment could be an important indicator of possible contamination. The aim of this review was to describe and discuss the five most relevant bacterial genera and species linked to aquatic environments-Vibrio spp., Listeria monocytogenes, Yersinia spp., pathogenic Salmonella serovars, and Clostridium botulinum-causing human foodborne diseases.

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Section: Microflora Of Fish and Fish Environmentsmentioning

confidence: 99%

Major foodborne pathogens in fish and fish products: a review

et al. 2015

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“…Studies on the occurrence of bacterial contaminants in fish produce from some freshwater ecosystem have been conducted by some researchers [15,[17][18] but little or no work has been done on humic fresh water ecosystem, hence, the need for the present study to provide information on ocurrence of bacterial contaminants of fin-fishes (Clarias gariepinus and Coptodon guineensis) from humic freshwater ecosystem of Eniong River, Itu, Akwa Ibom State.…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Bacterial Contaminants in Fin-fishes (Clarias gariepinus and Coptodon guineensis) from Humic Freshwater Ecosystem of Eniong River, Itu, Akwa Ibom State, Nigeria

Umana

Okon²,

Uko

et al. 2017

JAMB

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The occurrence of bacterial isolates in fin-fishes (Clarias gariepinus and Coptodon guineensis) from the humic ecosystem of Eniong River, Akwa Ibom State was investigated. The results obtained from pour plate analysis showed that the fin-fishes contained bacterial contaminants. The bacterial loads varied with the type of fin-fish and were much higher in fish intestines, when compared with the skin and gills. The heterotrophic bacterial loads obtained exceeded the 1.2 x 10 5 cfu/g limit recommended for fresh fishes. High and unsafe fecal coliform (1.1 ± 0.57 x 10 3 cfu/g -2. ± 0.26 x 10 3 cfu/g) loads were also obtained. The culture-able bacteria species associated with the fin-fish samples include Staphylococcus sp, Klebsiella sp, Bacillus sp, Enterobacter, Streptococcus sp, Micrococcus sp, Lactobacillus, Serratia sp, Proteus sp, Salmonella sp, Shigella sp, and Escherichia coli. The percentage of occurrence of the isolates in the various fish samples was also found to vary with the fish species. Staphylococcus sp had the highest rate of occurrence of 63% and 44.4% in C. gariepinus and C. guineensis respectively while the least prevalent organism was Micrococcus sp Umana et al.; JAMB, 6(1): 1-12, 2017; Article no.JAMB.36529 2 with 7.41%, and Serratia and Shigella sp with 11.1% for C. gariepinus and C. guineensis respectively. Twelve bacterial species with variable virulent potentials were isolated. The analysis revealed that each of the isolates exhibited varying degree of virulence. Of the 12 bacterial isolates obtained from the various fish samples, ten (Bacillus cereus, Micrococcus sp, Streptococcus sp., Proteus sp, Serratia sp, Salmonella sp., Shigella sp., E. coli, Enterobacter sp and Lactobacillus sp had the potentials to produce lipases enzyme. This enzyme is responsible for breaking down lipids. Among the isolates Stahylococcus aureus was the most virulent. The results indicate poor microbiological quality. These call for proper processing of aquatic foods as well as routine monitoring. Original Research Article

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“…Typhi, ser. Paratyphi B, were mentioned as common serotypes isolated from seafood (Rahimi et al, 2013). In conclusion, the prevalence of E. coli and Salmonella serovars in fish and water environments is a widespread concern in food handling and poor hygiene during the capture, transport, and processing of fish.…”

Section: Enterobacteriaceaementioning

confidence: 91%

Human Health Risks Associated with Chemical and Mycrobiological Contaminants in Fish - A Mini Review

Cioca

Balla

Mihaiu

et al. 2018

“Agriculture for Life, Life for Agriculture” Conference Proceedings

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Fish meat consumption has gained a lot of popularity in Europe in the last years. It is considered to be a great alternative for red meat because it provides large amounts of Omega-3 fatty acids and vitamin D. These components lower the risk of cardiovascular disease, reduce the risk of autoimmune diseases, are essential for growth and development, can contribute to mood elevation and can prevent cognitive decline, and eye disease. Unfortunately the benefits can sometimes be accompanied by a risk associated with chemical and microbiological contaminants. The aim of this paper is to review some recently published studies concerning the groups of chemical compounds and bacteria found in fish meat, which can have negative effects on human health. In order to raise awareness, aspects related to dangerous persistent organic pollutants and zoonotic bacteria are described. The frequency of encountering them is discussed, the ways in which they can reach the human body are specified and a critical comparison of their consequences is performed.

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Prevalence and antimicrobial resistance of Salmonella isolated from fish, shrimp, lobster, and crab in Iran

Cited by 22 publications

References 17 publications

Major foodborne pathogens in fish and fish products: a review

Major foodborne pathogens in fish and fish products: a review

Occurrence of Bacterial Contaminants in Fin-fishes (Clarias gariepinus and Coptodon guineensis) from Humic Freshwater Ecosystem of Eniong River, Itu, Akwa Ibom State, Nigeria

Human Health Risks Associated with Chemical and Mycrobiological Contaminants in Fish - A Mini Review

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