Determination of microbiological quality and histamine levels in rainbow trouts (Oncorhynchus mykiss)

PDF (English)
DOI: https://doi.org/10.12681/jhvms.29368
A AKSOY
Department of Food Engineering, Faculty of Engineering Architecture, Kafkas University, Kars, Turkey
Ç SEZER
Department of Food Safety and Public Health, Faculty of Veterinary Medicine, Kafkas University, Kars, Turkey
M ATASEVER
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Ataturk University, Erzurum, Turkey
A ÇETINKAYA
Department of Food Engineering, Faculty of Engineering Architecture, Kafkas University, Kars, Turkey
G GÜLBAZ
Department of Food Engineering, Faculty of Engineering Architecture, Kafkas University, Kars, Turkey
Abstract

This study aims to determine the microbiological quality and histamine levels of fresh-marketed rainbow trouts (Oncorhynchus mykiss). The total mesophilic aerobic bacteria (TMAB), total psychrophilic aerobic bacteria (TPAB), coliform, fecal coliform, Enterobacteriaceae, Pseudomonas, Staphylococcus-Micrococcus and mold-yeast numbers were detected as 4.24, 4.00, 1.10, 0.17, 1.50, 3.05, 0.28 and 3.82 log10 cfu/g, respectively. Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157:H7 and Vibrio spp bacteria were found in 18 (37.5%), 14 (29.1%), 8 (16.6%) and 14 (29.1%) respectively. Twenty-eight out of 51 Listeria isolates (54.9%) were verified through PCR analysis as L. monocytogenes. It was determined that the histamine level in the samples was above the detectable level (>2.5 mg/kg) in 8 of the samples (16.6%)determined using an ELISA method. It was concluded that the detection of foodborne pathogens in fresh-marketed fish samples potentially constitutes a public health hazard.

Article Details
  • Sezione
  • Research Articles
Creative Commons License

Questo lavoro è fornito con la licenza Creative Commons Attribuzione - Non commerciale 4.0 Internazionale.

Authors who publish with this journal agree to the following terms:

· Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution Non-Commercial License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

· Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g. post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

· Authors are permitted and encouraged to post their work online (preferably in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.

Downloads
I dati di download non sono ancora disponibili.
Riferimenti bibliografici
Akyol V, Kundakçı A, Ergönül B (2015) Biogenic amines in foods. CBU J of Sci 11(2): 294-305.
Andrews WH, Hammack T (1995) Salmonella. Chapter 5. In: Bacteriological Analytic Manual, 8th ed, FDA, US.
Arslan G (2019) The determination of microbiological properties of rainbow trout (Oncorhynchus mykiss) applied with black cumin oil in different concentrations. Alinteri J of Agr Sci 34(2): 204-207.
Aznar R, Alarcon B (2003) PCR detection of Listeria monocytogenes: a study of multiple factors affecting sensitivity. J Appl Microbiol 95:958-966.
Border PM, Howard JJ, Plastow GS, Siggens KW (1990) Detection of Listeria species and Listeria monocytogenes using polymerase chain reaction.Lett Appl Microbiol 11: 158-162.
Cavanah DK, Casale TB (1993) Histamine. In: Kaliner MA, Metcalfe DD (Eds), The mast cell in health and disease, Marcel Dekker, New York, Basel, Hong Kong, Chapter 11: 321-342.
Chen HC, Huang YR, Hsu HH, Lin CS, Chen WC, Lin CM, Tsai YH (2010) Determination of histamine and biogenic amines in fish cubes (Tetrapturus angustirostris) implicated in a food-borne poisoning. Food Control 21(1): 13-18.
Ehsan S, Parviz SA, Somayeh B, Mitra M, Yahya P (2015) Histamine content of marine fillet fish in Kermanshah. Int j agric crop sci 8:1-4.
Eizenberga I, Terentjeva M, Valciņ O, Novoslavskij A, Strazdiņa V, Ošmjana J, Bērzıņš A (2015) Microbiological quality of raw fish at retail market in Latvia.Proceedings of the 25th NJF Congress Nordic View to Sustainable Rural Development, 16-18 Jun. 2015. Food Qual Saf
pp 324-328.
Eltholth M, Fornace K, Grace D, Rushton J, Häsler B (2018) Assessing the chemical and microbiological quality of farmedtilapia in Egyptian fresh fish markets. Glob Food Sec 17: 14-20.
Emir Çoban Ö, Patır B (2008) Investigation of histamine level and some chemical quality parameters in fish consumed in Elazig city. Int J Food Scı Tech 3(1): 59-65.
Er B, Demirhan B, Baş SY, Yentür G, Öktem AB (2014) Determination of histamine levels in canned tuna fish. Bulg J Agrıc Scı 20(4): 834-838.
European Commission (EC) (2005) European Commission Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs. Official Journal of the European Union.
Evangelista WP, Silva TM, Guidi LR, Tette PAS, Byrro RMD, Silva PS, Fernandes C, Gloria MB (2016) Quality assurance of histamine analysis in fresh and canned fish. Food Chem 211: 100-106.
Fagan PK, Hornitzky M, Bettelheim KA, Djordjevic SP (1999) Detection of shiga-like toxin (stx1 and stx2), intimin (eaeA), and enterohemorrhagic Escherichia coli (EHEC) hemolysin (EHEC hlyA) genes in animal feces by multiplex PCR.Appl Environ Microbiol 65(2): 868-872.
Feldhusen F (2000) The role of seafood in bacterial foodbourne diseases. Microbes Infect 2: 1651-1660.
Feng P, Weagant SD (2011) Diarrheagenic Escherichia coli, in: Bacteriological Analytical Manual, FDA, USA: http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm070080.htm, [accessed 1 February 2013].
Food and Drug Administration (FDA) (1992) Bacteriological Analytical Manual, 7th ed. USA: pp 111-140.
Food and Drug Administration (FDA) (2007) In: Yersinia enterocolitica. Bacteriological Analytical Manual Online. Weagant SD, Feng P (Eds). Food and Drug Administration Center for Food Safety and Applied Nutrition, USA.
Ghaly AE, Dave D, Budge S, Brooks MS (2010) Fish spoilage mechanisms and preservation techniques: Review. Am J Appl Sci 7(7):859-877.
Halasz A, Barath LSS, Holzapfel W (1994) Biogenic amines and their production by microorganisms in food. Trends Food Sci Technol 5(2): 42-49.
Han F, Huang X, Mahunu GK (2017) Exploratory review on safety of edible raw fish per the hazard factors and their detection methods. Trends Food Sci Technol 59: 37-48.
Harrigan WF (1998) Laboratory Methods in Food Microbiology. 3rd ed, Academic Press, California, USA: pp 1-532.
Hitchins AD (1992) Listeria monocytogenes. In: FDA Bacteriological Analytical Manual. 7th ed, 148, Arlington VA: AOAC Int.
Hosseini AR, Rahimi R, Mirghaed AT (2014) Determination of histamine content in muscle tissue of rainbow trout (Oncorhynchus mykiss) during ice storage.Comp Clin Path 23: 775-778.
Hussein HM, Fenwick SG, Lumsden JS (2001) A rapid and sensitive method for the detection of Yersinia enterocolitica strains from clinical samples. Lett Appl Microbiol 33: 445-449.
International Organization for Standardization (ISO) (2002) Microbiology-General guidance on methods for the detection of Salmonella, International Organization for Standardization, Geneve, Switzerland.
Junior PG, Assunçao AWA, Baldin JC, Amaral LA (2014) Microbiological quality of whole and filleted shelf-tilapia. Aquaculture 433: 196-200.
Kara R, Acaröz U, Gürler Z (2020) Levels of heavy metals in different fish species offered for consumption. Fresenius Environ Bull 10(07A):6191-6197.
Kim JY, Kim SH, Kwon NH, Bae WK, Lim JY, Koo HC, Kim JM, Noh KM, Jung WK, Park KT, Park YH (2005) Isolation and identification of Escherichia coli O157:H7 using different detection methods and molecular determination by multiplex PCR and RAPD.J Vet Sci 6(1):7-19.
Kuley E, Durmuş M, Balıkcı E, Uçar Y, Regenstein JM, Özoğul F (2017) Fish spoilage bacterial growth and their biogenic amineaccumulation: Inhibitory effects of olive by-products.Int. J Food Prop 20:1029-1043.
Lucero Estrada CSM, Velázquez L.del C, Escudero ME, Favier GI, Lazarte V, Stefanini de Guzmán AM (2011) Pulsed field, PCR ribotyping and multiplex PCR analysis of Yersinia enterocolitica strains isolated from meat food in San Luis Argentina. Food Microbiol 28(1):21-28.
Maintz L, Novak N(2007) Histamine and histamine intolerance. Am J Clin Nutr 85(5): 1185-96.
Maktabi S, Zarei M, Chadorbaf M (2016) Effect of a traditional marinating on properties of rainbow trout fillet during chilled storage. Vet Res Forum 7(4): 295-300.
Nandi B, Nandy RK, Mukhopadhyay S, Nair GB, Shimada T, Ghose AC (2000) Rapid method for species-specific identification of Vibrio cholerae using primers targeted to the gene of outer membrane protein OmpW. J Clin Microbiol 38(11): 4145-4151.
Onmaz NE, Abay S, Karadal F, Hızlısoy H, Telli N, Al S (2015) Occurrence and antimicrobial resistance of Staphylococcus aureus and Salmonella spp. in retail fish samples in Turkey.Mar Pollut Bull90(1-2):242-246.
Popelka P, Jevinová P, Marcincák, S (2016) Microbiological and chemical quality of fresh and frozen whole trout and trout fillets. Potr S J F Sci 10: 431-436.
Ridascreen (2014) Ridascreen Histamin enzyme immunoassay for the quantitative analysis of histamine. R-Biopharm AG, Germany.
Sadeghi N, Behzad M, Jannat B, Oveisi M, Hajimahmoodi M, Mozafzri M (2019) Determination of histamine in canned tuna fish available in Tehran market by ELISA method. J Food Safe Hyg 5: 46-50.
Seeliger HPR, Jones D (1986) Genus Listeria. In: Bergey’s Manual of Systematic Bacteriology, Eds; Sneath PHA, Mair NS, Sharpe ME, Holt JG, Williams and Wilkins, Baltimore, New York, USA: pp 1235-1245.
Shalaby AR (1996) Significance of biogenic amines to food safety and human health. Food Res Int 29(7): 675-690.
Sheikh AF, Goodarzi H, Aslani S(2012) Identification of Vibrio cholera pathogenicity island (ctxA, OmpW and tcpA) in non-O139 and non-O1 V. cholerae strains isolated from Karun River in Ahvaz, Iran. Afr J Microbiol Res 6(6): 1185-1189.
Turkish Food Codex (TFC) (2011) Türk Gıda Kodeksi Mikrobiyolojik Kriterler Yönetmeliği. Resmi Gazete, 29 Aralık 2011, Sayı: 28157.
Ucak I, Khalily R, Carrillo C, Tomasevic I, Barba FJ (2020) Potential of propolis extract as a natural antioxidant and antimicrobial in gelatine films applied to rainbow trout (Oncorhynchus mykiss) fillets. Foods 9(11): 1584.
Visciano P, Schirone M, Paparella A (2020) An overview of histamine and other biogenic amines in fish and fish products. Foods 9: 1795.
Puoi leggere altri articoli dello stesso autore/i