<abstract xmlns="http://www.w3.org/1999/xhtml"><sec id="j_jvetres-2018-0023_s_005_w2aab3b7b6b1b6b1aab1c16b1Aa"><h3>Introduction</h3><p>The purpose of this study was to determine the microbiological quality of food fish and its safety for consumers.</p></sec><sec id="j_jvetres-2018-0023_s_006_w2aab3b7b6b1b6b1aab1c16b2Aa"><h3>Material and Methods</h3><p>The study included 24 fish representing grass carp, bighead carp, Siberian sturgeon, and wels catfish. Specimens were collected in winter. Aerobic bacteria, psychrophilic, <italic>Enterobacteriaceae</italic>, <italic>Staphylococcus</italic> spp., and <italic>E. coli</italic> counts were made, and the presence of <italic>Salmonella</italic> spp., <italic>L. monocytogenes</italic>, <italic>S. aureus</italic>, and other coagulase-positive staphylococci was investigated.</p></sec><sec id="j_jvetres-2018-0023_s_007_w2aab3b7b6b1b6b1aab1c16b3Aa"><h3>Results</h3><p>The microbiological analysis showed a similar level of aerobic, psychrophilic, and <italic>Staphylococcus</italic> spp. contamination of the four fish species. The <italic>Enterobacteriaceae</italic> count was higher in the muscles of grass carp and bighead carp than S. sturgeon and wels catfish. No pathogenic bacteria such as <italic>Salmonella</italic> spp., <italic>E. coli, L. monocytogenes</italic>, <italic>Staphylococcus aureus</italic>, or other coagulase positive staphylococci were found in samples of the examined fish species.</p></sec><sec id="j_jvetres-2018-0023_s_008_w2aab3b7b6b1b6b1aab1c16b4Aa"><h3>Conclusion</h3><p>The fresh fish examined in this study were of good microbiological quality and there was no health risk for consumers.</p></sec></abstract>

IntroductionThe purpose of this study was to determine the microbiological quality of food fish and its safety for consumers.Material and MethodsThe study included 24 fish representing grass carp, bighead carp, Siberian sturgeon, and wels catfish. Specimens were collected in winter. Aerobic bacteria, psychrophilic, Enterobacteriaceae, Staphylococcus spp., and E. coli counts were made, and the presence of Salmonella spp., L. monocytogenes, S. aureus, and other coagulase-positive staphylococci was investigated.ResultsThe microbiological analysis showed a similar level of aerobic, psychrophilic, and Staphylococcus spp. contamination of the four fish species. The Enterobacteriaceae count was higher in the muscles of grass carp and bighead carp than S. sturgeon and wels catfish. No pathogenic bacteria such as Salmonella spp., E. coli, L. monocytogenes, Staphylococcus aureus, or other coagulase positive staphylococci were found in samples of the examined fish species.ConclusionThe fresh fish examined in this study were of good microbiological quality and there was no health risk for consumers.

Microbiological quality of farmed grass carp, bighead carp, Siberian sturgeon, and wels catfish from Eastern Poland

Department of Food Hygiene of Animal Origin, Faculty of Veterinary Medicine

Journal of Veterinary Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

IntroductionThe purpose of this study was to determine the microbiological quality of food fish and its safety for consumers.Material and MethodsThe study...

Microbiological quality of farmed grass carp, bighead carp, Siberian sturgeon, and wels catfish from Eastern Poland

Publié en ligne: 07 juil. 2018

Pages: 145 - 149

Reçu: 29 mars 2018

Accepté: 14 juin 2018

DOI: https://doi.org/10.2478/jvetres-2018-0023

Mots clés
fish quality, food safety, microbiological analysis

© 2018 Renata Pyz-Łukasik et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Fig. 1

Microbiological quality of farmed grass carp, bighead carp, Siberian sturgeon, and wels catfish from Eastern Poland

Publié en ligne: 07 juil. 2018

Pages: 145 - 149

Reçu: 29 mars 2018

Accepté: 14 juin 2018

DOI: https://doi.org/10.2478/jvetres-2018-0023

Mots clésfish quality, food safety, microbiological analysis

© 2018 Renata Pyz-Łukasik et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Fig. 1

Mots clés
fish quality, food safety, microbiological analysis