Microbiological Quality of Ready-to-Eat Pickled Fish Products

• Published in: Journal of aquatic food product technology Vol. 23; no. 5; pp. 498 - 510
• Main Authors: Atanassova, Miroslava R, Chapela, Maria-José, Garrido-Maestu, Alejandro, Fajardo, Paula, Ferreira, Martiña, Lago, Jorge, Aubourg, Santiago P, Vieites, J. M, Cabado, Ana G
• Format: Journal Article
• Language: English
• Published: Philadelphia Taylor & Francis 03.09.2014; Taylor & Francis Ltd
• Subjects: Chemical contaminants; Citrobacter; Citrobacter freundii; Cronobacter sakazakii; E coli; Engraulidae; Enterobacter cloacae; enterobacteria; Escherichia coli; Fish; fish products; Hafnia alvei; microbiological quality; Microbiology; microorganisms; opportunistic pathogens; Pantoea; Pathogens; Proteus; ready-to-eat fish products; ready-to-eat foods; Staphylococcus; Spain
• ISSN: 1547-0636; 1049-8850; 1547-0636
• DOI: 10.1080/10498850.2012.731676

The microbiological quality of 18 commercially available in Spain ready-to-eat fish products containing Engraulidae was evaluated through application of the corresponding ISO procedures for total mesophilic aerobic microbial counts, detection and enumeration of enterobacteria, and detection of Staphylococcus spp. All isolates were identified to the species level using two different biochemical methods: the API® test and the Biolog® identification system. The most commonly occurring contaminants found were Enterobacteriaceae —such as Citrobacter freundii and other Citrobacter species, Enterobacter cloacae, Cronobacter sakazakii, Hafnia alvei, Pantoea, Proteus ssp . , and Escherichia coli . The presence of such opportunistic pathogens and contaminant microflora was confirmed in 61% of the foods sampled.