Occurrence of Vibrio parahaemolyticus and Staphylococcus aureus in seafood.

IF 1.8 Q3 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Safety Pub Date : 2021-12-03 eCollection Date: 2021-11-22 DOI:10.4081/ijfs.2021.10027

Deyan Stratev, Todor Stoyanchev, Desislava Bangieva

{"title":"Occurrence of Vibrio parahaemolyticus and Staphylococcus aureus in seafood.","authors":"Deyan Stratev, Todor Stoyanchev, Desislava Bangieva","doi":"10.4081/ijfs.2021.10027","DOIUrl":null,"url":null,"abstract":"The objective of this study was to establish the occurrence of Vibrio parahaemolyticus and Staphylococcus aureus in several species of sea fish and mussels (Mytilus galloprovincialis). The study included a total of 33 samples of frozen sea fish and 64 samples of fresh wild and farmed mussels purchased from the stores. V. parahaemolyticus was isolated and confirmed via PCR in 2 (6%) fish samples (Atlantic cod and Alaska pollock) and 20 (31%) mussel samples. S. aureus was also isolated and confirmed via PCR in 2 (6%) fish samples (Argentine hake and Atlantic cod). Significant differences were found in the total bacterial contamination between wild mussels (6.54 log cfu/g) and farmed mussels (6.69 log cfu/g). Total V. parahaemolyticus count did not show significant differences either between wild (4.45 log cfu/g) and farmed mussels (4.99 log cfu/g). In wild mussels the S. aureus count was found to be 4.50 log cfu/g, while in farmed mussels it was 3.14 log cfu/g. The occurrence of V. parahaemolyticus and S. aureus in fish and mussels presents a risk to the consumer's health.","PeriodicalId":14508,"journal":{"name":"Italian Journal of Food Safety","volume":"10 4","pages":"10027"},"PeriodicalIF":1.8000,"publicationDate":"2021-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/45/18/ijfs-10-4-10027.PMC8672316.pdf","citationCount":"6","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Italian Journal of Food Safety","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4081/ijfs.2021.10027","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2021/11/22 0:00:00","PubModel":"eCollection","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 6

Abstract

The objective of this study was to establish the occurrence of Vibrio parahaemolyticus and Staphylococcus aureus in several species of sea fish and mussels (Mytilus galloprovincialis). The study included a total of 33 samples of frozen sea fish and 64 samples of fresh wild and farmed mussels purchased from the stores. V. parahaemolyticus was isolated and confirmed via PCR in 2 (6%) fish samples (Atlantic cod and Alaska pollock) and 20 (31%) mussel samples. S. aureus was also isolated and confirmed via PCR in 2 (6%) fish samples (Argentine hake and Atlantic cod). Significant differences were found in the total bacterial contamination between wild mussels (6.54 log cfu/g) and farmed mussels (6.69 log cfu/g). Total V. parahaemolyticus count did not show significant differences either between wild (4.45 log cfu/g) and farmed mussels (4.99 log cfu/g). In wild mussels the S. aureus count was found to be 4.50 log cfu/g, while in farmed mussels it was 3.14 log cfu/g. The occurrence of V. parahaemolyticus and S. aureus in fish and mussels presents a risk to the consumer's health.

Abstract Image

查看原文本刊更多论文

海产品中出现副溶血性弧菌及金黄色葡萄球菌。

本研究的目的是确定几种海鱼和贻贝(Mytilus galloprovincialis)中副溶血性弧菌和金黄色葡萄球菌的发生。该研究共包括33个冷冻海鱼样本和64个从商店购买的新鲜野生和养殖贻贝样本。从2份鱼类样本(大西洋鳕鱼和阿拉斯加鳕鱼)和20份贻贝样本(31%)中分离得到副溶血性弧菌。在2份(6%)鱼类样本(阿根廷鳕鱼和大西洋鳕鱼)中也分离到金黄色葡萄球菌并经PCR证实。野生贻贝和养殖贻贝的细菌污染总量(6.54 log cfu/g)差异显著(6.69 log cfu/g)。野生贻贝(4.45 log cfu/g)和养殖贻贝(4.99 log cfu/g)的副溶血性弧菌总数差异不显著。野生贻贝的金黄色葡萄球菌计数为4.50 log cfu/g，而养殖贻贝的金黄色葡萄球菌计数为3.14 log cfu/g。鱼类和贻贝中出现的副溶血性弧菌和金黄色葡萄球菌对消费者的健康构成威胁。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Italian Journal of Food Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

10 weeks

期刊介绍： The Journal of Food Safety (IJFS) is the official journal of the Italian Association of Veterinary Food Hygienists (AIVI). The Journal addresses veterinary food hygienists, specialists in the food industry and experts offering technical support and advice on food of animal origin. The Journal of Food Safety publishes original research papers concerning food safety and hygiene, animal health, zoonoses and food safety, food safety economics. Reviews, editorials, technical reports, brief notes, conference proceedings, letters to the Editor, book reviews are also welcome. Every article published in the Journal will be peer-reviewed by experts in the field and selected by members of the editorial board. The publication of manuscripts is subject to the approval of the Editor who has knowledge of the field discussed in the manuscript in accordance with the principles of Peer Review; referees will be selected from the Editorial Board or among qualified scientists of the international scientific community. Articles must be written in English and must adhere to the guidelines and details contained in the Instructions to Authors.