Assessment of microbiological status of fresh gilthead seabream (Sparus aurata) from aquaculture in Adriatic sea, Montenegro Microbiology of gilthead seabream

PDF (English)
Δημοσιευμένα: Απρ 17, 2025
DOI: https://doi.org/10.12681/jhvms.31855
N Grkovic
Department of Food Hygiene and Technology. Faculty of Veterinary Medicine, University of Belgrade, Serbia
IZ Bogdanovic
Diagnostic veterinary laboratory, Podgorica, Montenegro
S Djurić
Department of Food Hygiene and Technology. Faculty of Veterinary Medicine, University of Belgrade, Serbia
N Čobanović
Department of Food Hygiene and Technology. Faculty of Veterinary Medicine, University of Belgrade, Serbia
B Suvajdžić
Department of Food Hygiene and Technology. Faculty of Veterinary Medicine, University of Belgrade, Serbia
I Vićić
Department of Food Hygiene and Technology. Faculty of Veterinary Medicine, University of Belgrade, Serbia
N Karabasil
Department of Food Hygiene and Technology. Faculty of Veterinary Medicine, University of Belgrade, Serbia
M Dimitrijevic
Department of Food Hygiene and Technology. Faculty of Veterinary Medicine, University of Belgrade, Serbia
Περίληψη

The aim of this research was to determine the microbiological status of gilthead seabream (Sparus aurata), which were caught in the Boka Kotorska Bay (Montenegro), for the first time in this part of . Collected fish were analysed for hygiene indicator and pathogens microorganisms through the winter and summer season during one year. Total bacterial counts of aerobic mesophilic bacteria (AB), Enterobacteriaceae, Salmonella spp., Escherichia coli, coagulase-positive Staphylococci (CoPS) and sulphite-reducing Clostridia (SRC) were measured. Results shown that all samples were suitable for human consumption in terms of microbiology status. The microbiological quality of individual samples varied widely between winter/summer seasons regarding total counts of aerobic mesophilic and Enterobacteriaceae. Samples obtained in summer showed significantly higher levels for aerobic mesophilic bacteria and Enterobacteriaceae then samples obtained in winter. Salmonella spp. and E. coli were not detected in fish samples, and also none of the samples tested for coagulase positive Staphylococci and sulphite-reducing Clostridia were above the detection limit (10 CFU/g). Results underline the relevance of preventing and the application of good hygiene and good manufacturing practice during fish handling to secure the quality and safety of sea bream. Also,  results presented in this study is valuable in the assessment of  conditions in aquatic environments and and this method of testing can be applied in other locations worldwide.

Λεπτομέρειες άρθρου
  • Ενότητα
  • Research Articles
Creative Commons License

Αυτή η εργασία είναι αδειοδοτημένη υπό το CC Αναφορά Δημιουργού – Μη Εμπορική Χρήση 4.0.

Οι συγγραφείς των άρθρων που δημοσιεύονται στο περιοδικό διατηρούν τα δικαιώματα πνευματικής ιδιοκτησίας επί των άρθρων τους, δίνοντας στο περιοδικό το δικαίωμα της πρώτης δημοσίευσης.

Άρθρα που δημοσιεύονται στο περιοδικό διατίθενται με άδεια Creative Commons 4.0 Non Commercial και σύμφωνα με την άδεια μπορούν να χρησιμοποιούνται ελεύθερα, με αναφορά στο/στη συγγραφέα και στην πρώτη δημοσίευση για μη κερδοσκοπικούς σκοπούς.

Οι συγγραφείς μπορούν να καταθέσουν το άρθρο σε ιδρυματικό ή άλλο αποθετήριο ή/και να το δημοσιεύσουν σε άλλη έκδοση, με υποχρεωτική την αναφορά πρώτης δημοσίευσης στο J Hellenic Vet Med Soc

Οι συγγραφείς ενθαρρύνονται να καταθέσουν σε αποθετήριο ή να δημοσιεύσουν την εργασία τους στο διαδίκτυο πριν ή κατά τη διαδικασία υποβολής και αξιολόγησής της.

Λήψεις
Τα δεδομένα λήψης δεν είναι ακόμη διαθέσιμα.
Αναφορές
Al Shabeeb SS, Ibrahim MM & Ramadhan GA (2016) A comparative
microbial quality assessment among fishes, prawns and cuttlefishes
collected from dammam fish market. International Journal of Current
Microbiology and Applied Sciences, 5(9):405-418.
Andrés-Bello A, De Jesús C, García-Segovia P, Pagán-Moreno MJ &
Martínez-Monzó J (2015) Vacuum impregnation as a tool to introduce
biopreservatives in gilthead sea bream fillets (Sparus aurata).
LWT-Food Science and Technology 60(2): 758-765.
Anihouvi DGH, Kpoclou YE, Abdel Massih M, Iko Afe OH, Assogba
MF, Covo M & Mahillon J (2019) Microbiological characteristics of
smoked and smoked-dried fish processed in Benin. Food science &
nutrition, 7(5):1821-1827.
Borrego JJ, Castro D & Figueras MJ (2003) Fecal streptococci/enterococci
in aquatic environments. Encyclopedia of Environmental Microbiology.
Caggiano M (2000) Quality in harvesting and post-harvesting proceduresinfluence
on quality. Fish freshness and quality assessment
for seabass and seabream. Cahiers Options Méditerranéenns (CIHEAM),
-1379.
Chouliara I, Savvaidis IN, Panagiotakis N & Kontominas MG (2004)
Preservation of salted, vacuum-packaged, refrigerated sea bream
(Sparus aurata) fillets by irradiation: microbiological, chemical and
sensory attributes. Food Microbiology, 21(3): 351-359.
Costa JCCP, Floriano B, Villegas IMB, Rodríguez-Ruiz JP, Posada-Izquierdo
GD, Zurera G & Pérez-Rodríguez F (2020) Study of the microbiological
quality, prevalence of foodborne pathogens and product
shelf-life of Gilthead sea bream (Sparus aurata) and Sea bass
(Dicentrarchus labrax) from aquaculture in estuarine ecosystems of
Andalusia (Spain). Food microbiology, 90: 103498.
Directive 2002/99/EC of 16 December 2002 laying down the animal
health rules governing the production, processing, distribution and
introduction of products of animal origin for human consumption.
Official Journal, L, 18 (23/01/2003), pp. 11-20
Domingo JL (2007) Omega-3 fatty acids and the benefits of fish consumption:
is all that glitters gold?. Environment International 33(7):993-
European Union. (2004). Commission Decision of 29 April 2004 concerning
laying down specific hygiene rules for on the hygiene of foodstuffs,
/853/EC.Official Journal, L 139, 30/04/2004 (2004)
Fernandes DVGS, Castro VS, Cunha Neto AD & Figueiredo, EEDS
(2018) Salmonella spp. in the fish production chain: a review. Ciência
Rural, 48.
Floris R, Manca S & Fois N (2013) Microbial ecology of intestinal tract of
gilthead sea bream (Sparus aurata Linnaeus, 1758) from two coastal
lagoons of Sardinia (Italy). Transitional Waters Bulletin 7(2): 4-12.
Food and Agriculture Organization (FAO). (2020). The state of world
fisheries and aquaculture 2020. Retrieved from http://www.fao.org/
state-of-fisheries-aquaculture
Galaviz-Silva L, Goméz-Anduro G, Molina-Garza ZJ & Ascencio-Valle
F (2009) Food safety Issues and the microbiology of fish and shellfish.
Hoboken, NJ: John Wiley & Sons.
Haldar S, Maharajan A, Chatterjee S, Hunter SA, Chowdhury N, Hinenoya
A & Yamasaki S (2010) Identification of Vibrio harveyi as a
causative bacterium for a tail rot disease of sea bream Sparus aurata
from research hatchery in Malta. Microbiological research, 165(8):
-648.
ICMSF (1986). International commission on microbiological specifications
for foods. Sampling plans for fish and shellfish. In ICMSF (Ed.), ICMSF, Microorganisms in foods. Sampling for microbiological
analysis: Principles and scientific applications (Vol. 2, 2nd ed.).
Toronto, Canada: University of Toronto Press.
ICMSF, Microbiological testing in food safety management. Microorganisms
in foods, Vol. 7, Kluwer Academic/Plenum Publishers, New
York (2002), pp. 1-43
ISO 15213:2003 Microbiology of food and animal feeding stuffs — Horizontal
method for the enumeration of sulfite-reducing bacteria growing
under anaerobic conditions
ISO 16649-2:2001 Microbiology of food and animal feeding stuffs —
Horizontal method for the enumeration of beta-glucuronidase-positive
Escherichia coli — Part 2: Colony-count technique at 44 degrees
C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide
ISO 21528-2:2004 Microbiology of food and animal feeding stuffs —
Horizontal methods for the detection and enumeration of Enterobacteriaceae
— Part 2: Colony-count method
ISO 4833:2003 Microbiology of food and animal feeding stuffs — Horizontal
method for the enumeration of microorganisms — Colony-
count technique at 30 degrees C
ISO 6579:2002 Microbiology of food and animal feeding stuffs — Horizontal
method for the detection of Salmonella spp.
ISO 6887-3:2017 Microbiology of the food chain — Preparation of test
samples, initial suspension and decimal dilutions for microbiological
examination — Part 3: Specific rules for the preparation of fish and
fishery products
ISO 6888-1:1999/Amd 1:2003 Microbiology of food and animal feeding
stuffs — Horizontal method for the enumeration of coagulase-positive
staphylococci (Staphylococcus aureus and other species) — Part
: Technique using Baird-Parker agar medium — Amendment 1: Inclusion
of precision data
Lee RJ, Rangdale RE, Croci L, Hervio-Heath D, Lozach S (2008) Bacterial
pathogens in seafood T. Borresen (Ed.), Improving Seafood Products
for the Consumer, Woodhead Publishing, Cambridge, United
Kingdom , pp. 1-70
Mokrani D, Oumouna M & Cuesta A (2018) Fish farming conditions affect
to European sea bass (Dicentrarchus labrax L.) quality and shelf
life during storage in ice. Aquaculture 490:120-124.
MONSTAT (2020): https://www.monstat .org/cg/page.php?id=265&pageid=
Parlapani FF & Boziaris IS (2016) Monitoring of spoilage and determination
of microbial communities based on 16S rRNA gene sequence
analysis of whole sea bream stored at various temperatures. LWTFood
Science and Technology 66:553-559.
Şengör GFÜ, Ceylan Z, Gürün S, Kalkan S & Hülyar O (2021) The visual
characteristics and quality of cultured gilthead seabream (Sparus aurata)
in earthen ponds and net cages in Turkey.
Stratev D, Stoev S, Vashin I & Daskalov H (2015) Some varieties of
pathological changes in experimental infection of carps (Cyprinus
carpio) with Aeromonas hydrophila. Journal of Aquaculture Engineering
and Fisheries Research 1(4): 191-202.
Svanevik CS, Roiha IS, Levsen A & Lunestad BT (2015) Microbiological
assessment along the fish production chain of the Norwegian pelagic
fisheries sector-results from a spot sampling programme. Food Microbiology
: 144-153.
Topić Popović N, Benussi Skukan A, Džidara P, Čož-Rakovac R, Strunjak-
Perović I, Kozačinski L & Brlek-Gorski D (2010) Microbiological
quality of marketed fresh and frozen seafood caught off the Adriatic
coast of Croatia. Veterinarni Medicina 55 (5): 233-241
Zambuchini B, Fiorini D, Verdenelli MC, Orpianesi C & Ballini R (2008)
Inhibition of microbiological activity during sole (Solea solea L.)
chilled storage by applying ellagic and ascorbic acids. LWT-Food
Science and Technology, 41(9): 1733-1738.