PCR detection of potentially pathogenic aeromonads in raw and cold-smoked freshwater fish

AIMS

Development of a PCR assay for detection of aeromonads carrying the hlyA and/or aerA genes in fish.

METHODS AND RESULTS

The protocol involves an overnight selective enrichment step in tryptic soy broth yeast extract containing 10 microg ml(-1) of ampicillin followed by extraction of DNA and PCR amplification of two haemolysin genes that contribute to the virulence of Aer. hydrophila. This procedure can detect initial populations of 1-10 cfu g(-1) within 24 h in artificially contaminated samples. In naturally contaminated fish, both genes were detected in 13 out of 14 fresh fish lots (aeromonads levels between < 1 and 5.42 log cfu g(-1)) and in 4 out of 16 lots of vacuum-packed cold-smoked fish (aeromonads levels between < 1 and 3.37 log cfu g(-1)). Before enrichment, dominant species were Aer. hydrophila HG1 (aerA+hlyA+), Aer. bestiarum HG2 (aerA+hlyA+) and Aer. caviae HG4 (aerA-hlyA-). After enrichment, Aer. hydrophila HG1 (aerA+hlyA+) was dominant.

CONCLUSIONS

Fresh fish and even smoked fish carry hlyA+ and/or aerA+ aeromonads that can be detected by PCR within 24 h.

SIGNIFICANCE AND IMPACT OF THE STUDY

The PCR assay described offers considerable potential as a rapid method with specificity, sensitivity and simplicity.

Foodborne pathogenic bacteria in prepackaged fresh retail portions of farmed rainbow trout and salmon stored at 3 degrees C

Twelve lots of fresh unskinned fillets of rainbow trout (Oncorhynchus mykiss) and 10 lots of fresh sliced salmon (Salmo salar) prepacked in trays wrapped with an oxygen-permeable film were obtained immediately after packing from two supermarkets having in-plant facilities for packaging wet fish. During storage at 3 degrees C, Listeria innocua was detected in eight lots of trout fillets after 4 days storage. L. monocytogenes was recovered from a single lot also contaminated with L. innocua. Initial numbers of aeromonads were significantly (p < 0.05) lower in trout fillets (3.35 +/- 0.62 log cfu g(-1)) than in salmon slices (4.20 +/- 0.89 log cfu g(-1)). In both fish products, these bacteria significantly (p < 0.05) increased up until spoilage. Most Aeromonas spp. isolates from trout fillets were assigned to A. veronii biovar sobria HG8 (hybridisation group 8), A. caviae HG4, A. eucrenophila HG6, A. hydrophila HG1 and A. veronii biovar veronii HG10. Strains of HG12 (A. schubertii), HG4 and HG8 formed the majority of aeromonads recovered from salmon slices.

Bacteriological quality of aquacultured freshwater fish portions in prepackaged trays stored at 3 degrees C

Fresh trout fillets and salmon slices packed in trays were obtained from two multinational chain supermarkets and evaluated for freshness and bacteriological quality immediately after packaging and during storage at 3 degrees C. Initial aerobic counts at 30 and 25 degrees C were significantly (P < 0.05) lower in trout fillets (5.27 +/- 0.57 and 4.87 +/- 0.80 log CFU/g, respectively) than in salmon slices, where levels in excess of 6 log CFU/g were found. In both products, initial Enterobacteriaceae counts were slightly higher than 3 log CFU/g and increased significantly during shelf life by approximately 3 log CFU/g. Most of the enterobacteria were identified as Citrobacter freundii, Hafnia alvei, and Enterobacter cloacae. On day 0, most probable number (MPN) counts of total and fecal coliforms were not significantly different, numbers of the latter group being approximately 4 MPN/g. Escherichia coli was only detected when fish was spoiled. Although initial presumptive Staphylococcus aureus counts were approximately 3 log CFU/g, only 4 of 84 selected colonies belonged to this species. Neither Salmonella nor antimicrobial residues were detected in any sample. Ethanol content in salmon slices did not significantly (P > 0.05) increase until they became inedible. Significant correlation (r = +0.72, P < 0.05) was observed between this chemical index and viable counts at 30 degrees C only when salmon slices were inedible. Trout fillets were acceptable for 7 days, and salmon slices showed signs of spoilage after 4 days. Although public health concerns associated with packed trout and salmon appear to be minimal, data on sensory quality, shelf life, and total viable and Enterobacteriaceae counts strongly suggest the need to improve the quality control systems used by European multinational retailers, especially for imported salmon.