Salmonella in Fish and Fishery Products

Olgunoğlu, İlkan Ali

doi:10.5772/28090

Cited by 3 publications

(1 citation statement)

References 30 publications

(34 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, Salmonella is a member of Enterobacteriaceae family, Gram-negative, facultative anaerobe, motile, with peritrichous flagella, non-spore forming rods that are responsible for causing salmonellosis. In humans, these pathogenic bacteria cause enteric fever (typhi or paratyphi) and acute gastroenteritis (Olgunoğlu, 2012). Finally, S. aureus is the most common food poisoning organism (Hennekinne et al, 2012) that produces enterotoxins.…”

Section: Introductionmentioning

confidence: 99%

Microbiological quality and safety assessment of sun dried Rastrineobola argentea (Mukene) sold at selected landing sites of Lake Victoria and Peri Urban Kampala City Markets

Muhame¹,

Mugampoza²,

Lubuulwa³

et al. 2020

Afr. J. Food Sci.

View full text Add to dashboard Cite

Silver fish (Rastrineobola argentea) also locally known in Uganda as Mukene contributes significantly to Ugandan national economy and its value was estimated at $13 million US dollars in 2015. The fish is traditionally dried under direct sunshine on bare ground in unhygienic conditions, which expose it to dust and microbiological contamination. In this study, the microbial load of indicator and pathogenic organisms was determined in Mukene sold at selected landing sites of Lake Victoria and Kampala markets, Uganda. A total of 46 samples were collected randomly from landing sites and markets. The total aerobic counts, total coliforms, Escherichia coli, Salmonella and Staphylococcus aureus were enumerated using standard microbiological methods. The findings showed that Mukene was of low microbial quality for total plate counts, total coliforms, E. coli and S. aureus counts with values ranging from 2.48-8.61 log cfu/g, 0.36-3.09 log MPN/g, 0.36-3.04 log MPN/g and 0.10-6.66 log cfu/g, respectively. Of all samples analyzed, 63% were positive for Salmonella species. As salmonellae and staphylococci are often implicated in incidences of food poisoning, this study suggests that consumption of sun dried Mukene sold at landing sites of Lake Victoria, Uganda, poses a public health concern. There is the need to improve on hygiene during processing, storage and distribution of Mukene in Uganda.

show abstract

Section: Introductionmentioning

confidence: 99%

Microbiological quality and safety assessment of sun dried Rastrineobola argentea (Mukene) sold at selected landing sites of Lake Victoria and Peri Urban Kampala City Markets

Muhame¹,

Mugampoza²,

Lubuulwa³

et al. 2020

Afr. J. Food Sci.

View full text Add to dashboard Cite

show abstract

Lactic Acid Bacteria and Their Bacteriocins: A Promising Approach to Seafood Biopreservation

Ghanbari¹,

Jami²

2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

View full text Add to dashboard Cite

Application of Ionizing Radiation for Control of Salmonella in Food

Szczawinska¹

2017

Current Topics in Salmonella and Salmonellosis

View full text Add to dashboard Cite

Ionizing radiation (gamma rays from the radionuclides cobalt-60 or cesium-137, e-beams) is an effective, nonthermal method to reduce or eliminate food-borne pathogens, including Salmonella spp. both in raw and in cooked meats, poultry, fish, and shellfish. Irradiation treatment, applied as the final processing step, seems to be particularly promising in the case of packed food products, including ready-to-eat food. Final packaged food products can be contaminated from post-lethality exposure, that is, after heat treatment and before packaging. The application of ionizing radiation after packaging can eliminate or considerably reduce both saprophytic and pathogenic microflora in final products. It is of particular importance in the case of ready-to-eat food which is not subjected to heat treatment before consumption. According to hurdle concept technology, the combination of existing and novel preservation methods can ensure safety of food by applying all treatments as mild as possible. Irradiation treatment can be combined with the use of natural antibacterial compounds, such as extracts of spices and herbs, or various packaging systems. Doses of ionizing radiation required for the inactivation of Salmonella spp. in fish and seafood are lower than those used for meats and poultry.

show abstract

Salmonella in Fish and Fishery Products

Cited by 3 publications

References 30 publications

Microbiological quality and safety assessment of sun dried Rastrineobola argentea (Mukene) sold at selected landing sites of Lake Victoria and Peri Urban Kampala City Markets

Microbiological quality and safety assessment of sun dried Rastrineobola argentea (Mukene) sold at selected landing sites of Lake Victoria and Peri Urban Kampala City Markets

Lactic Acid Bacteria and Their Bacteriocins: A Promising Approach to Seafood Biopreservation

Application of Ionizing Radiation for Control of Salmonella in Food

Contact Info

Product

Resources

About