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Williams M, Shamsi S, Williams T, Hernandez-Jover M. Bacteria of Zoonotic Interest Identified on Edible Freshwater Fish Imported to Australia. Foods 2023; 12:foods12061288. [PMID: 36981215 PMCID: PMC10048124 DOI: 10.3390/foods12061288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/06/2023] [Accepted: 03/10/2023] [Indexed: 03/22/2023] Open
Abstract
Previous research has shown that freshwater edible fish imported into Australia are not compliant with Australian importation guidelines and as a result may be high risk for bacterial contamination. In the present study, the outer surface of imported freshwater fish were swabbed, cultured, confirmatory tests performed and antimicrobial patterns investigated. Channidae fish (Sp. A/n = 66) were contaminated with zoonotic Salmonella sp./Staphylococcus aureus (n = 1/66) and other bacteria implicated in cases of opportunistic human infection, these being Pseudomonas sp. (including P. mendocina and P. pseudoalcaligenes (n = 34/66)); Micrococcus sp. (n = 32/66); Comamonas testosteroni (n = 27/66) and Rhizobium radiobacter (n = 3/66). Pangasiidae fish (Species B/n = 47) were contaminated with zoonotic Vibrio fluvialis (n = 10/47); Salmonella sp. (n = 6/47) and environmental bacteria Micrococcus sp. (n = 3/47). One sample was resistant to all antimicrobials tested and is considered to be Methicillin Resistant S. aureus. Mud, natural diet, or vegetation identified in Sp. A fish/or packaging were significantly associated with the presence of Pseudomonas spp. The study also showed that visibly clean fish (Sp. B) may harbour zoonotic bacteria and that certain types of bacteria are common to fish groups, preparations, and contaminants. Further investigations are required to support the development of appropriate food safety recommendations in Australia.
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Affiliation(s)
- Michelle Williams
- School of Agricultural, Environmental and Veterinary Sciences & Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
- Correspondence: or
| | - Shokoofeh Shamsi
- School of Agricultural, Environmental and Veterinary Sciences & Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
| | - Thomas Williams
- Institute for Future Farming Systems, CQUniversity, Rockhampton, QLD 4701, Australia
| | - Marta Hernandez-Jover
- School of Agricultural, Environmental and Veterinary Sciences & Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
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2
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Sospedra I, Rubert J, Soriano JM, Mañes J, Fuentes MV. Prevalence of bacteria and absence of anisakid parasites in raw and prepared fish and seafood dishes in Spanish restaurants. J Food Prot 2015; 78:615-8. [PMID: 25719890 DOI: 10.4315/0362-028x.jfp-14-362] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study evaluated the presence of bacteria and anisakid parasites in 45 samples of raw anchovies in vinegar, a dish widely eaten in Spain, and in 227 samples of cooked fish and cephalopods served in Spanish food service establishments. Our analysis showed that, according to European and Spanish regulation, 14 to 30% of the prepared fish and cephalopod dishes exceeded the maximum allowable level for mesophilic aerobic counts, and 10 to 40% of these samples exceeded the allowable levels for Enterobacteriaceae. None of the studied samples showed evidence of anisakid parasites, Escherichia coli, Staphylococcus aureus, Salmonella, or Listeria monocytogenes. These results indicate that application of hazard analysis and critical control points, food safety training courses, and routine inspections in compliance with current European and Spanish legislation help protect consumer health.
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Affiliation(s)
- I Sospedra
- Department of Preventive Medicine and Public Health, Faculty of Pharmacy, Avenida Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
| | - J Rubert
- Department of Preventive Medicine and Public Health, Faculty of Pharmacy, Avenida Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
| | - J M Soriano
- Department of Preventive Medicine and Public Health, Faculty of Pharmacy, Avenida Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
| | - J Mañes
- Department of Preventive Medicine and Public Health, Faculty of Pharmacy, Avenida Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
| | - M V Fuentes
- Department of Parasitology, Faculty of Pharmacy, University of Valencia, 46100 Burjassot, Valencia, Spain
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Friesema I, de Jong A, Hofhuis A, Heck M, van den Kerkhof H, de Jonge R, Hameryck D, Nagel K, van Vilsteren G, van Beek P, Notermans D, van Pelt W. Large outbreak of Salmonella Thompson related to smoked salmon in the Netherlands, August to December 2012. Euro Surveill 2014; 19. [DOI: 10.2807/1560-7917.es2014.19.39.20918] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Binary file ES_Abstracts_Final_ECDC.txt matches
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Affiliation(s)
- I Friesema
- Epidemiology and Surveillance Unit, Centre for Infectious Disease Control, National Institute for Public Health and the Environment (RIVM), Bilthoven, the Netherlands
- These authors contributed equally to this work
| | - A de Jong
- These authors contributed equally to this work
- Dutch Food and Consumer Product Safety Authority (NVWA), Utrecht, the Netherlands
| | - A Hofhuis
- These authors contributed equally to this work
- Epidemiology and Surveillance Unit, Centre for Infectious Disease Control, National Institute for Public Health and the Environment (RIVM), Bilthoven, the Netherlands
| | - M Heck
- Laboratory for Infectious Diseases and Perinatal Screening, Centre for Infectious Disease Control, RIVM, Bilthoven, the Netherlands
| | - H van den Kerkhof
- Preparedness and Response Unit, Centre for Infectious Disease Control, RIVM, Bilthoven, the Netherlands
| | - R de Jonge
- Centre for Zoonoses and Environmental Microbiology, Centre for Infectious Disease Control, RIVM, Bilthoven, the Netherlands
| | - D Hameryck
- Dutch Food and Consumer Product Safety Authority (NVWA), Utrecht, the Netherlands
| | - K Nagel
- Dutch Food and Consumer Product Safety Authority (NVWA), Utrecht, the Netherlands
| | - G van Vilsteren
- Dutch Food and Consumer Product Safety Authority (NVWA), Utrecht, the Netherlands
| | - P van Beek
- Preparedness and Response Unit, Centre for Infectious Disease Control, RIVM, Bilthoven, the Netherlands
| | - D Notermans
- Laboratory for Infectious Diseases and Perinatal Screening, Centre for Infectious Disease Control, RIVM, Bilthoven, the Netherlands
| | - W van Pelt
- Epidemiology and Surveillance Unit, Centre for Infectious Disease Control, National Institute for Public Health and the Environment (RIVM), Bilthoven, the Netherlands
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Labbé R, Rahmati T. Growth of enterotoxigenic Bacillus cereus on salmon (Oncorhynchus nerka). J Food Prot 2012; 75:1153-6. [PMID: 22691488 DOI: 10.4315/0362-028x.jfp-11-485] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We previously demonstrated the widespread presence of enterotoxigenic Bacillus cereus in marine foods. In view of the widespread consumption of raw fish, we sought to determine the ability of this organism to grow on the surface of wild Alaskan salmon at abusive temperatures (12, 16, and 20°C), using an isolate able to produce elevated levels of hemolysin BL enterotoxin and nonhemolytic enterotoxin. An incubation temperature of 37°C for colony formation was found to be selective for B. cereus grown on salmon held for up to 24 h at each temperature. A fivefold increase in log CFU per gram was observed after 26 and 22 h at 16 and 20°C, respectively, while a >4-log CFU/g increase occurred on salmon held at 12°C for 48 h. Generation times of 169.7, 53.5, and 45.6 min were observed at 12, 16, and 20°C. Nonhemolytic enterotoxin was detected when levels of B. cereus were in excess of 10(8) CFU/g. Nisin, at concentrations of 1 and 15 m g/g of salmon, reduced levels of B. cereus 2.5- and 25-fold, respectively. Our results indicate that fresh salmon can serve as an excellent substrate for enterotoxigenic B. cereus and that this organism can reach levels associated with foodborne illness following moderate temperature abuse.
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Affiliation(s)
- Ronald Labbé
- Food Microbiology Laboratory, Department of Food Science, 102 Holdsworth Way, University of Massachusetts, Amherst, Massachusetts 01003, USA.
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Datta S, Janes M, Xue QG, Losso J, La Peyre J. Control of Listeria monocytogenes and Salmonella anatum on the Surface of Smoked Salmon Coated with Calcium Alginate Coating containing Oyster Lysozyme and Nisin. J Food Sci 2008; 73:M67-71. [DOI: 10.1111/j.1750-3841.2007.00633.x] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Liebana E, Guns D, Garcia-Migura L, Woodward MJ, Clifton-Hadley FA, Davies RH. Molecular typing of Salmonella serotypes prevalent in animals in England: assessment of methodology. J Clin Microbiol 2001; 39:3609-16. [PMID: 11574581 PMCID: PMC88397 DOI: 10.1128/jcm.39.10.3609-3616.2001] [Citation(s) in RCA: 71] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Salmonella enterica serotypes Derby, Mbandaka, Montevideo, Livingstone, and Senftenberg were among the 10 most prevalent serotypes isolated from farm animals in England and Wales in 1999. These serotypes are of potential zoonotic relevance; however, there is currently no "gold standard" fingerprinting method for them. A collection of isolates representing the former serotypes and serotype Gold Coast were analyzed using plasmid profiling, pulsed-field gel electrophoresis (PFGE), and ribotyping. The success of the molecular methods in identifying DNA polymorphisms was different for each serotype. Plasmid profiling was particularly useful for serotype Derby isolates, and it also provided a good level of discrimination for serotype Senftenberg. For most serotypes, we observed a number of nontypeable plasmid-free strains, which represents a limitation of this technique. Fingerprinting of genomic DNA by ribotyping and PFGE produced a significant variation in results, depending on the serotype of the strain. Both PstI/SphI ribotyping and XbaI-PFGE provided a similar degree of strain differentiation for serotype Derby and serotype Senftenberg, only marginally lower than that achieved by plasmid profiling. Ribotyping was less sensitive than PFGE when applied to serotype Mbandaka or serotype Montevideo. Serotype Gold Coast isolates were found to be nontypeable by XbaI-PFGE, and a significant proportion of them were found to be plasmid free. A similar situation applies to a number of serotype Livingstone isolates which were nontypeable by plasmid profiling and/or PFGE. In summary, the serotype of the isolates has a considerable influence in deciding the best typing strategy; a single method cannot be relied upon for discriminating between strains, and a combination of typing methods allows further discrimination.
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Affiliation(s)
- E Liebana
- Department of Bacterial Diseases, Veterinary Laboratories Agency-Weybridge, Addlestone, Surrey KT15 3NB, United Kingdom.
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Abstract
Field laboratories of the U.S. Food and Drug Administration collected and tested 11,312 import and 768 domestic seafood samples over a 9-year period (1990 to 1998) for the presence of Salmonella. The overall incidence of Salmonella was 7.2% for import and 1.3% for domestic seafood. Nearly 10% of import and 2.8% of domestic raw seafood were positive for Salmonella. The overall incidence of Salmonella in ready-to-eat seafood and shellfish eaten raw was 0.47% for domestic--one shucked oyster and one shark cartilage powder. The incidence in the 2,734 ready-to-eat import seafood was 2.6%--cooked shrimp, shellfish or fish paste, smoked fish, salted/dried fish, and caviar. The incidence in import shellfish consumed raw was 1% in oyster, 3.4% in clams, and 0% in mussels. The incidence in raw, import fish was 12.2%. Distribution of Salmonella in seafood on a regional basis indicated the incidence to be highest in central Pacific and Africa and lowest in Europe/Russia and North America (12% versus 1.6%). Data on a country basis indicated Vietnam to have the highest (30%) and Republic of Korea the lowest (0.7%). While the most frequent serotypes in import seafood were Salmonella Weltevreden (1st), Salmonella Senftenberg (2nd), Salmonella Lexington, and Salmonella Paratyphi-B (3rd, equal numbers for each serotype), the top 20 list included Salmonella enteritidis (5th), Salmonella Newport (6th), Salmonella Thompson (7th), Salmonella typhimurium (12th), and Salmonella anatum (13th), commonly involved in foodborne illness in the United States. Because the incidence in the present study is based on only a small fraction of the seafood imported into the United States, efforts should be directed toward implementation of hazard analysis and critical control points to reduce the incidence of Salmonella in seafood without relying on testing for Salmonella.
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Affiliation(s)
- M L Heinitz
- U.S. Food and Drug Administration, Minneapolis, Minnesota 55401-1999, USA
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8
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The incidence and antibiotic resistance profiles of Salmonella spp. on Irish retail meat products. Food Microbiol 1999. [DOI: 10.1006/fmic.1999.0278] [Citation(s) in RCA: 44] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Cloak OM, Duffy G, Sheridan JJ, McDowell DA, Blair IS. Development of a surface adhesion immunofluorescent technique for the rapid detection of Salmonella spp. from meat and poultry. J Appl Microbiol 1999; 86:583-90. [PMID: 10212404 DOI: 10.1046/j.1365-2672.1999.00698.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
A rapid method based on bacterial adhesion was developed for the detection of Salmonella in an enriched meat system. Minced beef samples inoculated with Salm. enteritidis (10 cfu g-1) were incubated overnight (18 h) at 37 degrees C in buffered peptone water. Salmonella enteritidis cells were isolated from the enriched meat sample by surface adhesion onto a polycarbonate membrane attached to a glass slide. The organisms attached to this polycarbonate membrane were subsequently visualized using immunofluorescent microscopy. The technique had a detection level of log10 3.5 Salmonella ml-1. The surface adhesion immunofluorescent technique correlated well with Salmonella plate counts (r2 = 0.99). Application of the rapid method to retail beef and poultry samples (n = 100) confirmed the correlation between this technique and traditional microbiological procedures. Thirty-one retail samples were reported positive for Salmonella species. No false positives or negatives were recorded for the rapid method.
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Affiliation(s)
- O M Cloak
- National Food Centre, Castleknock, Dublin, Ireland.
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Evans MR, Tromans JP, Dexter EL, Ribeiro CD, Gardner D. Consecutive salmonella outbreaks traced to the same bakery. Epidemiol Infect 1996; 116:161-7. [PMID: 8620907 PMCID: PMC2271616 DOI: 10.1017/s0950268800052390] [Citation(s) in RCA: 24] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023] Open
Abstract
Two consecutive community outbreaks of Salmonella enteritidis phage type 4 (PT4) traced to the same bakery occurred in Cardiff, Wales during August-September 1992. In the first outbreak, illness was associated with eating custard slices (odds ratio 23.8, 95% confidence interval 6.5-94.4, P < 0.0001), and in the second, with eating fresh cream cakes (odds ratio 15.8, 95% confidence interval 1.6-374, P = 0.004). Environmental investigations implicated cross-contamination during preparation of the cold-custard mix as the cause of the first outbreak, and inadequate cleaning and disinfection of nozzles used for piping cream in the second outbreak. S. enteritidis PT4 was isolated from fresh cream sponge cake retained by a case and from two fresh cream cakes and four environmental swabs obtained at the bakery. This incident illustrates the hazard of widespread environmental contamination with salmonella and the need for thorough environmental cleansing for any premises implicated in an outbreak of food poisoning.
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Affiliation(s)
- M R Evans
- Department of Public Health Medicine, South Glamorgan Health Authority, Cardiff
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Humphrey TJ, Martin KW, Whitehead A. Contamination of hands and work surfaces with Salmonella enteritidis PT4 during the preparation of egg dishes. Epidemiol Infect 1994; 113:403-9. [PMID: 7995350 PMCID: PMC2271315 DOI: 10.1017/s0950268800068412] [Citation(s) in RCA: 79] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
Abstract
Salmonella enteritidis PT4 was recovered from fingers following the breaking of intact shell eggs artificially contaminated in the contents with the bacterium. Kitchen utensils used to mix egg dishes were salmonella-positive, sometimes after washing. Following the preparation of batter or the mixing of eggs, S. enteritidis was recovered from work surfaces over 40 cm from the mixing bowl. The bacterium survived well in thin, dry films of either batter or egg and, from an initial level of one cell per cm2, could be recovered from formica work surfaces 24 h after contamination.
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Affiliation(s)
- T J Humphrey
- Food Unit, Public Health Laboratory, Heavitree, Exeter
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