Investigation of The Microbiological Quality of Sea Breeding (Sparus aurata) and Sea Bass (Dicentrarchus labrax) Fishes in Afyonkarahisar Province

Yıl 2019, , 150 - 157, 30.06.2019

Şebnem Pamuk , Yağmur Nil Demirel , Zeki Gürler

https://doi.org/10.30607/kvj.526068

Öz

The aim of this study
is to determine the microbiological quality levels of fish (Sparus
aurata and Dicentrarchus labrax)
sold in fishermen in Afyonkarahisar.
In this study, 82 fish samples randomly selected and purchased from 14
different retail points were microbiologically analyzed. According to
this; the microorganism
ranges isolated from 43 Sparus aurata
and 39 Dicentrarchus labrax were;
5.0-7.88/4.90-7.34 log10 mL^-1 TVBC; 3.30-7.17/ 3.90-7.54 log10 mL^-1
psychrophilic microorganism; 1.30-5.89/ 1.30-4.53 log10 mL^-1
staphylococcus / micrococcus, only in Sparus aurata 2.30-4.14 log10  mL^-1S. aureus; 1.30-6.49/1.30-6.11 log10 m^-1 lactic acid
bacteria (LAB); 1.30-6.55/ 1.30-7.14 log10 mL^-1 enterobacteria,
1.30-6.62/1.30-6.60 log10 mL^-1 total coliform and
1.30-4.30/1.30-4.47 log10 mL^-1 levels E. coli and 1.2% of the samples (from Sparus aurata) Salmonella spp., were identified respectively.

Anahtar Kelimeler

Fish, Microbial contamination, Microbiological quality, Seafood

Afyonkarahisar İli’nde Satışa Sunulan Çupra (Sparus aurata) ve Levrek (Dicentrarchus labrax) Balıklarının Mikrobiyolojik Kalitelerinin Araştırılması

Öz

Bu çalışmanın amacı,
Afyonkarahisar’da balıkçılarda satışa sunulan balıkların (çupra ve levrek)
mikrobiyolojik kalite düzeylerinin belirlenmesidir. Çalışmada,  14 farklı balıkçıdan rastgele seçilen 82 adet
(43 çupra, 39 levrek) balık satın alınarak, mikrobiyolojik analizleri
yapılmıştır.  Buna göre; çupra ve levrek
balıklarından izole edilen mikroorganizma aralıkları sırasıyla;  5.0-7.88/4.90-7.34 log₁₀  mL^-1 AMGC;  3.30-7.17/3.90-7.54 log₁₀ mL^-1
psikrofil mikroorganizma; 1.30-5.89/1.30-4.53 log₁₀ mL^-1
stafilokok/mikrokok;  sadece çupra
balığında 2.30-4.14 log₁₀ mL^-1S. aureus ; 1.30-6.49/1.30-6.11 log₁₀ mL^-1
laktik asit bakterisi (LAB); 1.30-6.55/1.30-7.14
log₁₀  mL^-1 enterobakteri,
1.30-6.62/1.30-6.60 log₁₀ mL^-1 total koliform ve 1.30-4.30/1.30-4.47 log₁₀
mL^-1 düzeylerinde
E. coli  izole edilmiştir. Örneklerin  %1.2’sinden (çupra balığı) Salmonella
spp. identifiye edilmiştir. 

Anahtar Kelimeler

Balık, Deniz ürünü, Mikrobiyal kontaminasyon, Mikrobiyolojik kalite

Kaynakça

• Acco M, Ferreira FS, Henriques JAP, Tondo EC. Identification of multiple strains of Staphylococcus aureus colonizing nasal mucosa of food handlers. Food Microbiology. 2003; 20(5): 489-493.
• Adenike OMojisola. The effect of different processing methods on the nutritional quality and microbiological status of cat fish (Clarias lezera). Food Processing and Technology. 2014; 5:6.
• Adeyemo OK. Consequences of Pollution and Degradation of Nigerian Aquatic environment on Fisheries Resources. The Environmentalist 2003; 23(4): 297-306.
• Alak G, Hisar SA, Hisar O, Kaban G, Kaya M. Microbiological and chemical properties of bonito fish (Sarda sarda) fillets packaged with chitosan film, modified atmosphere and vacuum. Kafkas Universitesi Veteriner Fakültesi Dergisi. 2010; 16: 73-80.
• Alparslan Y, Metin C, Hasanhocaoğlu Yapıcı H, Baygar T. Köyceğiz lagününde avlanan kefal türlerinin duyusal, kimyasal ve mikrobiyolojik kalitesinin belirlenmesi. Journal of Aquaculture Engineering and Fisheries Research. 2017; 3(4): 160-170.
• Alvarez Pellitero P. Fish immunity and parasite infections: from innate immunity to immunoprophylactic prospects. Veterinary Immunology and Immunopathology. 2008; 126: 171-198.
• Anon. Türk Gıda Kodeksi Mikrobiyolojik Kriterler Yönetmeliği, http://www.resmigazete.gov.tr/eskiler/2011/12/20111229m3-6.htm. 2011; Ankara.
• Anon. Gıda Tarım ve Hayvancılık Bakanlığı, Balıkçılık ve Su Ürünleri Genel Müdürlüğü, Su Ürünleri İstatistikleri.www.tarimorman.gov.tr/sgb/Belgeler/SagMenuVeriler/BSGM.pdfhttp://www.tarim.gov.tr/BSGM. 2018; Ankara.
• Attouchi M, Sadok S. The effect of powdered thyme sprinkling on quality changes of wild and farmed gilthead sea bream fillets stored in ice. Food Chemistry. 2010; 119: 1527-1534.
• Ayulo AMR, Machado RA, Scussel VM. Enterotoxigenic Escherichia coli and Staphylococcus aureus in fish and seafood from the southern region of Brazil. International Journal of Food Microbiology. 1994; 24(1-2): 171-178.
• Begum M, Abu Ahmed AT, Das M, Parveen S. Acomparative microbiological assesment of five types of selected fishes collected from two different market. Advances in Biological Research. 2010; 4(5): 259-265.
• Bennett RW, Lancette GA: Staphylococus aureus. In, Bacteriological Analytical Manual. 7th ed. 1992; 161-164, AOAC, Arlington.
• Blood RM, Curtis GDW. Media for ‘total’ enterobacteriaceae, coliforms and Escherichia coli. International Journal of Food Microbiology. 1995; 26(1): 93-115.
• Bojanic KL, Kozacinski I, Filipovic Z, Cvrtila N, Zdolec NB. Quality of sea bass meat during storage on ice. MESO. 2009; 11: 70-74.
• Boulares M, Mejri L, Hassouna M. Study of the microbial ecology of wild and aquacultured Tunisian fresh fish. Journal of Food Protection. 2011; 74(10): 1762-1768.
• Boulares M, Mankai M, Aoudhi C, Moussa Olfa B, Hassouna M. Characterisation and identification of spoilage psychotrophic Gram-negative bacteria originating from Tunisian fresh fish. Annual of Microbiology. 2013; 63: 733-744.
• Budiati T, Rusul G, Wan-Abdulla WN, Ahmad R, Mat Arip Y. Microbiological Quality of Catfish (Clarias Gariepinus) and Tilapia (Tilapia Mossambica) Obtained from Wet Markets and Ponds in Malaysia. Aquaculture Research and Development. 2015; 6: 1.
• Buras N, Duek L, Niv S, Hepher B, Sandbank E. Microbiological aspects of fish grown in treated wastewater. Water Research. 1987; 21(1): 1-10.
• Cardinal M, Gunnlaugsdottir H, Bjoernevik M, Ouisse A, Vallet JL. Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements. Food Research International. 2004; 37: 181-193.
• Chytiri S, Chouliara I, Savvaidis IN, Kontominas MG. Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiology. 2004; 21: 157-165.
• Cousin MA, Jay JM, Vasavada PC. Psychrotrophic microorganisms, In: Downes FP., Ito K. (Eds.), Compendium of methods fort he microbiological examination of foods, 4th ed. American Public Health Association, Washington, D.C. 2001; 159-166.
• De Boer E. Update on media for isolation of enterobacteriaceae from foods. International Journal of Food Microbiology. 1998; 45(1): 43-53.
• Del Rio-Rodriguez, Inglis V, Millar SD. Survival of Escherichia coli in the intestine of fish. Aquaculture Research. ]997; 28: 257-264.
• Diercke M, Kirchner M, Claussen K, Mayr E. Transmission of shiga toxin-producing Escherichia coli O104:H4 at a family party possibly due to contamination by a food handler, Germany 2011. Epidemiology and Infection. 2014; 142(1): 99-106.
• Diop MB, Destain J, Tine E, Thonart P. Les produits de la mer au sénégal et le potentiel des bactéries lactiques et des bactériocines pour la conservation. Biotechnology Agronomy Society and Environment. 2010; 14: 341-350.
• EC. Establishing a community system to prevent, deter and eliminate illegal, unreported and unregulated fishing, amending regulations (EEC) No 2847/93, (EC) No 1936/2001 and (EC) No 601/2004 and repealing regulations (EC) No 1093/94 and (EC) No 1447/1999. 2008; http://eur-lex.europa.eu/LexUriServ /Lex UriServ.do?uri=OJ :L: 2008:286:0001:0032.
• EC. Summary record of the meeting of working group 3 (markets and trade policy) of the advisory committee on fisheries and aquaculture. 2010; http://ec.europa.eu/fisheries/dialog/acfa120608_en.pdf
• El-Shafai SA, Gijzen HJ, Nasr FA, El-Gohary FA. Microbial quality of tilapia reared in fecal-contaminated ponds. Environmental Research. 2004; 95(2): 231-238.
• Fagan RP, McLaughlin JB, Castrodale LJ, Gessner BD, Jenkerson SA,2 Funk EA, Hennessy TW, Middaugh JP, Butler JC. Endemic Foodborne Botulism among Alaska Native Persons-Alaska, 1947–2007. Clinical Infectious Diseases. 2011; 52(5): 585–592.
• FAO. Food and Drug Administration. Report of the global conference an Aquaculture 2010. Farming the waters for people and food. FAO Fisheries and Aquaculture. 2012; 84, Rome.
• Fattal B, Dotan A, Tchorsh Y. Rates of experimental microbiological contamination of fish exposed to polluted water. Water Research. 1992; 26(12): 1621-1627.
• Flowers RS, D'aoust JY, Andrews WH, Bailcy JS. Salmonella. In, Compendium of the Methods for the Microbiological Examination of Foods. 1992; 685.
• Franzetti L, Scarpellini M, Mora D, Galli A. Carnobacterium spp. in seafood packaged in modified atmosphere. Annual of Microbiology. 2003; 53: 189-198.
• Galvez A, Abriouel H, Ben Omar N, Lucas R. Microbial antagonists to food-borne pathogens and biocontrol. Current Opinion Biotechnology. 2010; 21: 142-148.
• Gerokomou V, Voidarou C, Vatopoulos A, Velonakis E, Rozos G, Alexopoulos A, Plessas S, Stavropoulou E, Bezirtzoglou E, Demertzis PG, Akrida-Demertzi K. Physical, chemical and microbiological quality of ice used to cool drinks and foods in Greece and its public health implications. Anaerobe. 2011; 17(6): 351-353.
• Ghaly AE, Dave D, Budge S, Brooks MS. Fish spoilage mechanism and preservation techniques review. American Journal of Applied Sciences. 2010; 7(7): 859-877.
• Gram L, Huss HH. Microbiological spoilage of fish and fish products. International Journal of Food Microbiology. 1996; 33 121-137.
• Goja AM. Microbiological assessment of three types of fresh fish (Tilapia niloticus, Labeo niloticus and Hydrocynus spp.) sold in Ed Dueim, Sudan. New York Science Journal. 2013; 6(4): 49-54.
• Gram L, Dalgaard P. Fish spoilage bacteria – problems and solutions. Current Opinion Biotechnology. 2002; 13: 262-266.
• Gram L, Huss HH. Fresh and processed fish and shellfish. In: Lund BM, Baird-Parker AC, Gould GW (eds) The microbiological safety and quality of foods, 1st edn. Chapman and Hall, London. 2000; 472-506.
• Guzman MC, Bistoni MA, Tamagni LM, Gonzalez RD. Recovery of Escherichia coli in fresh water fish, Jenynsia multidentata and Bryconamericus iheringi. Water Research. 2004; 38(9): 2368-2374.
• Hernandez MD, Lopez MB, Alvarez A, Ferrandini E, Garcia GB, Garrido MD. Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food Chemistry. 2009; 114: 237-245.
• Huang SL, Weng,YM, Chiou RYY. Survival of Staphylococcus aureus and Escherichia coli as Affected by Ethanol and NaCl. Journal of Food Protection. 2001; 64(4): 546-550.
• International Organization for Standardization (ISO 15214). Microbiology of food and animal feding stuffs-Horizontal methods for the enumeration of mesophilic lactic acid bacteria. Colony-count technique at 30°C. 1998; Geneva, Switzerland.
• International Organization for Standardization (ISO/DIS 17410). Microbiology of the food chain-Horizontal method for the enumeration of psychrotrophic microorganisms. 2001; Geneva, Switzerland.
• International Organization for Standardization (ISO 6579). Microbiology of food and animal feeding stuffs-horizontal method for the detection of Salmonella spp. 2002; Geneva, Switzerland.
• International Organization for Standardization (ISO 4833). Microbiology of food and animal feeding stuffs-horizontal methods for the enumeration of microorganisms. Colony-count technique at 30°C. 2003; Geneva, Switzerland.
• İnanlı AG, Karaton N, Çoban ÖE. Sensoral, chemical and microbiological quality of anchovy cake. African Journal of Biotechnology. 2011; 10(48): 98-70-9874.
• Jain S, Chen L, Dechet A, Hertz AT, Brus DL, Hanley K, Wilson B, Frank J, Greene KD, Parsons M, Bopp CA, Todd R, Hoekstra M, Mintz ED, Ram PK. An Outbreak of Enterotoxigenic Escherichia coli Associated with Sushi Restaurants in Nevada, 2004. Clinical Infectious Diseases 2008; 47:1-7.
• Jablonski LM, Bohach G. Staphylococcus aureus. In: Doyle MP, Beuchat LR, Montville TJ. Food Microbiology. Fundamentals and Frontiers. 2001; ASM Press, Wahington, DC.
• Jacobsen C, Bekaert K, Saebo A and Oehlenschläger J. Seafood Research from Fish to Dish - Quality, Safety & Processing of Wild and Farmed Seafood. Wageningen Academic Publishers. 2006; Netherlands.
• Joffraud JJ, Leroi F, Roy C, Berdagué JL. Characterization of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon. International Journal of Food Microbiology. 2001; 66: 175-184.
• Junior PG, Assunçao AWA, Baldin JC, Amaral LA. Microbiological quality of whole and filleted shelf-tilapia. Aquaculture. 2014; 433: 196-200.
• Kocatepe D, Taşkaya G, Kaya Y, Turan H, Erkoyuncu İ. Farklı balıkçı tezgahlarının mikrobiyolojik yönden incelenmesi. Biyoloji Bilimleri Araştırma Dergisi. 2011; 4(2): 73-77.
• Kapute F, Likongwe J, Kang’ombe J, Kiiyukia C, Mpeketula P. Quality assessment of fresh lake Malawi Tilapia (Chambo) collected from selected local and super markets in Malawi. Internet Journal of Food Safety. 2012; 14: 112-120.
• Kasai K, Ishikawa T, Komata T, Fukuchi K, Chiba M, Nozaka H, Nakamura T, Sato T, Miura T. Novel L‐amino acid oxidase with antibacterial activity against methicillin‐resistant aureus Staphylococcus isolated from epidermal mucus of the flounder stellatus Platichthys. The FEBS Journal. 2010; 277: 453-465.Kostic AD, Howitt MR, Garrett WS. Exploring host–microbiota interactions in animal models and humans. Genes and Development. 2013; 27: 701-718.
• Koutsoumanis K, Giannakourou MC, Taoukis PS, Nychas GJE. Application of shelf life decision system (SLDS) to marine cultured fish quality. International Journal of Food Microbiology. 2002; 73: 375-382.
• Ligia AS, Prinyawiwatkul W, King JM, Kyoon H, Bankston JD, Ge B. Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks during roomtemperature storage. Food Microbiology. 2008; 8: 958-963.
• Long Y, Li Q, Zhou B, Song G, Li T, Cui Z. De novo assembly of mud loach (Misgurnus anguillicaudatus) skin transcriptome to identify putative genes involved in immunity and epidermal mucus secretion. Plos One. 2013; 8(2): 1-14.
• Lyhs U, Korkeala H, Vandamme P, Bjorkroth J. Lactobacillus alimentarius: a specific spoilage organism in marinated herring. International Journal of Food Microbiology. 2001; 64: 355-360.
• Matamoros S, Pilet MF, Gigout F, Prevost H, Leroi F. Selection of psychotrophic bacteria active against spoilage and pathogenic micro-organisms relevant for seafood products. 2006; Wageningen Academic Publishers. 2006; Netherlands.
• Mol S., Tosun ŞY. The quality of fish from retail markets in İstanbul, Turkey. Journal of Fisheries Sciences. 2011; 5(1): 16-25.
• Nelson JS, Grande TC, Wilson MVH. Fishes of the World. John Wiley and Sons Pulishers. 2016; Canada.
• Nilla SS, Khan AR, Khan MR, Ahsan DA, Mustafa G. Bacteriological quality of marketed mola fish, Amblypharyngodon mola from Dhaka metropolis. Bangladesh Journal of Zoology. 2012: 40(1): 77-88.
• Nygren BL, Schilling KA, Blanton EM, Silk BJ. Foodborne outbreaks of shigellosis in the USA, 1998-2008. Epidemiology and Infection. 2013; 141(2): 233-241.
• Odu NN, Imaku LN. Assesment of the microbiological quality of street-vended ready-to-eat bole (roasted plantain) fish (Trachurus Trachurus) in port harcourt metropolis, Nigeria. Researcher. 2013; 5(3): 9-18.
• Ozden O, Inugur M, Erkan N. Effect of different dose gamma radiation and refrigeration on the chemical and sensory properties and microbiological status of aquacultured sea bass (Dicentrarchus labrax). Radiation Physics and Chemistry. 2007; 76: 1169-1178.
• Pal D, Gupta CD. Microbial pollution in water and its effect on fish. Journal Aquatic Animal Health. 1992; 4: 32-39.
• Pıérard D, Crowcroft N, De bock S, Potters D, Crabbe G, Van loock F, Lauwers S. A case-control study of sporadic infection with O157 and non-O157 verocytotoxin-producing Escherichia coli. Epidemiology and Infection. 1999; 122(3): 359-365.
• Pillay TVR. Water and wastewater use. In, Pillay TVR. Aquaculture and the environment. Cambridge University Press. 1992; 49-55, England.
• Poli MB, Parisi G, Zambacavallo G, Mecatti M, Lupi P, Gualtieri M, Franci O. Quality outline of European sea bass (Dicentrarchus labrax) reared in Italy: shelf life, edible yield, nutritional and dietetic traits. Aquaculture. 2001; 202: 303-313.
• Popovic NT, Skukan AB, Dzıdara P, Coz-Rakovac R, Strunjak-Perovic I, Kozacınskı L, Jadan M, Brlek-Gorski D. Microbiological quality of marketed fresh and frozen seafood caught off the Adriatic coast of Croatia. Veterinarni Medicina. 2010; 55(5): 233-241.
• Rakers S, Gebert M, Uppalapati S, Meyer W, Maderson P, Sell AF, Kruse C. Fish matters’: the relevance of fish skin biology to investigative dermatology. Experimental Dermatology. 2010; 19(4): 313-324.Rahal EG, Abd El Rahman H, Ismail SAS. Bacteriological Quality Assessment of Pagha fish (Trachurus Indicus) in Suez city fish markets. Department of Food Hygiene and Control, Faculty of Veterinary Medicine. Suez Canal University. 1981; 1-9.
• Redmond EC, Griffith CJ. The importance of hygiene in the domestic kitchen; implications for preparation and storage of food and infant Formula. Perspective Public Health. 2009; 129: 69-76.
• Roberts TA, Cordier JL, Gram L, Tompkin RB, Pitt JI, Gorris LGM, Swanson KMJ. Fish and fish products microorganisms in food. Springer. 2005; 174-249, USA.
• Satomi M. Scombroid (histamine) poisoning associated with seafood. In, Bari L, Yamazaki K. Seafood Safety and Quality. 2018; Chapter 12, CRC Press, US. Shao D,
• Shi Z, Wei J , Ma Z. A brief review of foodborne zoonoses in China. Epidemiology and Infection. 2011; 139(10): 1497-1504.
• Suhalima R, Huanga YW, Burtleb GJ. Survival of Escherichia coli O157:H7 in channel catfish pond and holding tank water. LWT. 2008; 41: 1116-1121.
• Tavakoli HR, Soltani M, Bahonar A. Isolation of some human pathogens from fresh and smoked shad (Alosa kessleri) and silver carp (Hypophthalmichthys molitrix). Iranian Journal of Fisheries Sciences. 2012; 11(2): 424-429.
• Tripathy S, Kumar N, Mohanty S, Samanta M, Mandal RN, Maiti NK. Characterisation of Pseudomonas aeruginosa isolated from freshwater culture systems. Microbiology Research. 2007; 162: 391-396.
• Vollaard AM, Ali S, Van Asten HAGH , Ismid IS, Widjaja S, Visser LG, Surjadi Ch, Van Dissel JT. Risk factors for transmission of foodborne illness in restaurants and street vendors in Jakarta, Indonesia. Epidemiology and Infection. 2004; 132(5): 863-872.