Publication Date:
2021-07-06
Description:
The consumption of sea-foods especially different kinds of fish has been increased in many countries such Iran in recent years (Akhonzade Basti et al 2006, Feldhusen, 2004). However, there is substantial evidence that fish and seafood are high on the list of foods associated with outbreaks of food borne diseases (Huss, 2003). Safety of fish products and their quality assurance is one of the main problems of food industry today. The presence or absence of foodborne pathogens in a fish product is a function of the harvest environment, sanitary conditions, and practices associated with equipment and personnel in the processing environment (FDA, 2001; Huss, 2003). The handling of fish products during process involves a risk of contamination by pathogenic bacteria such as V.parahaemolyticus and S. aureus, causing foodborne human intoxication (Shena et al., 2007); These bacteria are salt-tolerant and therefore can contaminate all cured preparations such as cold smoked fish, caviar and fish-based preserves. Staphylococcus is not found in the normal microflora of fish. This microorganism could be associated with salt (Herrero et al., 2003, Hansen et al., 1995) or the raw fish (Ferreira et al., 2007). According to Basti et al, (2006) some kinds of salt smoked fish may be considered as risk of E.coli and S. aureus infection and intoxication.for Iranian consumers, respectively. An assessment on the potential microbiological hazard associated with smoked fish fillets under refrigerated storage was made. S. aureus survived better at both storage temperatures (T= -100°C - 50°C) (Mariappan et al., 2010). According to some studies contamination of fish by pathogens particularly such as S.aureus, E. coli, V. parahaemolyticus and Listeria monocytogenes, may occur prior to harvest (Enclund, 2004). Fish and seafood may also be a vector for many bacterial human pathogens. In assessing the risks from fish, it is important to have information on the incidence of these pathogens (Davis et al., 2003, Hosseini et al., 2004, Khodaeeyan, 2008). Therefore the microbial status of seafood after being caught and during the rest of the processing is closely related to environmental conditions and the microbiological quality of the water. Water temperature, salt content, distance between localization of caught and polluted areas (containing human and animal feces), natural occurrence of bacteria in the water, ingestion of food by fish, methods of catching and chilling, and post- harvest handling or processing conditions are some of the important factors associated with pathogenic bacteria and cause of food born diseases (Feldhusen, 2004, Khodaeeyan, 2008).
Keywords:
Biology
;
Fisheries
;
Health
;
Staphylococcus aureus
;
Vibrio parahaemolyticus
;
Esherichia coli
;
Smoked fish
;
Shad
;
Silver carp
;
Iran
Repository Name:
AquaDocs
Type:
article
,
TRUE
Format:
application/pdf
Format:
application/pdf
Format:
424-429
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