<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Tuna is a food widely consumed fresh and canned as well. After catching and filleting, a pre-cooking step is normally followed by freezing and shipping to canning industry as loins. The aim of this paper was to assess the microbiological quality and safety of tuna loins (50 samples) imported by an Italian canned tuna producer from two different FAO fishing areas. Total bacterial count (TBC), Coliforms, Enterobacteriaceae, <italic>Escherichia coli</italic>, <italic>Listeria monocytogenes</italic>, <italic>Salmonella</italic>, <italic>Staphylococcus aureus</italic>, <italic>Vibrio parahaemolyticus</italic>, <italic>Vibrio cholera</italic>, pH measurement, <italic>S. aureus</italic> enterotoxin and histamine levels were evaluated. Significant differences were evidenced for TBC, <italic>Enterobacteriaceae</italic>, <italic>E. coli</italic>, Coliforms and pH between fishing areas. <italic>Staphylococcus aureus</italic> was detected in all the samples tested at 1 to 3 Log cfu/g; <italic>Staphylococcus warneri</italic>, <italic>S. saprophyticus</italic>, <italic>S. epidermidis</italic>, <italic>S. hominis</italic>, <italic>S. intermedius</italic>, <italic>S. vitulinus</italic> and <italic>S. sciuri</italic> were also identified. <italic>Listeria monocytogenes, Salmonella</italic>, <italic>Vibrio parahaemolyticus</italic>, <italic>Vibrio cholera</italic> and <italic>Staphylococcus aureus</italic> enterotoxin were not detected. Histamine ranged between 0 to 5 mg/kg. The tuna loins analysed in this paper have to be considered safe; staphylococci presence represents a possible concern and has to been taken in account when risk analysis is carried out.</p></abstract>

Tuna is a food widely consumed fresh and canned as well. After catching and filleting, a pre-cooking step is normally followed by freezing and shipping to canning industry as loins. The aim of this paper was to assess the microbiological quality and safety of tuna loins (50 samples) imported by an Italian canned tuna producer from two different FAO fishing areas. Total bacterial count (TBC), Coliforms, Enterobacteriaceae, Escherichia coli, Listeria monocytogenes, Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus, Vibrio cholera, pH measurement, S. aureus enterotoxin and histamine levels were evaluated. Significant differences were evidenced for TBC, Enterobacteriaceae, E. coli, Coliforms and pH between fishing areas. Staphylococcus aureus was detected in all the samples tested at 1 to 3 Log cfu/g; Staphylococcus warneri, S. saprophyticus, S. epidermidis, S. hominis, S. intermedius, S. vitulinus and S. sciuri were also identified. Listeria monocytogenes, Salmonella, Vibrio parahaemolyticus, Vibrio cholera and Staphylococcus aureus enterotoxin were not detected. Histamine ranged between 0 to 5 mg/kg. The tuna loins analysed in this paper have to be considered safe; staphylococci presence represents a possible concern and has to been taken in account when risk analysis is carried out.

Microbiological Quality and Safety of Skipjack Tuna Loins (<italic>Katsuwonus pelamis</italic>) Intented for Canning

Institute for Experimental Veterinary Medicine of Southern Italy

Macedonian Veterinary Review

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Microbiological Quality and Safety of Skipjack Tuna Loins () Intented for Canning

Tuna is a food widely consumed fresh and canned as well. After catching and filleting, a pre-cooking step is normally followed by freezing and shipping to...

Microbiological Quality and Safety of Skipjack Tuna Loins (Katsuwonus pelamis) Intented for Canning

Publicado en línea: 15 mar 2018

Páginas: 33 - 37

Recibido: 09 may 2017

Aceptado: 14 sept 2017

DOI: https://doi.org/10.1515/macvetrev-2017-0028

Palabras clave
tuna loins, canned tuna, histamine

© 2018 Francesco Casalinuovo et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Microbiological Quality and Safety of Skipjack Tuna Loins (Katsuwonus pelamis) Intented for Canning

Publicado en línea: 15 mar 2018

Páginas: 33 - 37

Recibido: 09 may 2017

Aceptado: 14 sept 2017

DOI: https://doi.org/10.1515/macvetrev-2017-0028

Palabras clavetuna loins, canned tuna, histamine

© 2018 Francesco Casalinuovo et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Palabras clave
tuna loins, canned tuna, histamine