Comparative study on spoilage and pathogenic bacteria in selected commercial marine and freshwater fishes
Microorganisms are the major cause of spoilage of most seafood products. Fishes are more perishable than other protein foods and thus more prone to bacterial contamination. Based on above perspectives, a bacterial invasion in commercially important fresh and spoiled marine (Lates calcarifer, Lutj...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM)
2017
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/57467/ http://irep.iium.edu.my/57467/ http://irep.iium.edu.my/57467/1/57467_Comparative%20study%20on%20spoilage.pdf http://irep.iium.edu.my/57467/7/57467_Comparative%20study%20on%20spoilage%20and%20pathogenic%20bacteria_scopus.pdf |
| Summary: | Microorganisms are the major cause of spoilage of most seafood products. Fishes are more
perishable than other protein foods and thus more prone to bacterial contamination. Based on
above perspectives, a bacterial invasion in commercially important fresh and spoiled marine
(Lates calcarifer, Lutjanus sanguineus) and freshwater fish (Pangasius pangasius) were
analyzed using API 20E kit. Out of 25 isolates obtained from fresh water fish, only 6 isolates were
characterized as Gram-positive bacteria and the rest were Gram negative strains (19 isolates).
The most dominant genera were Vibrio, Enterobacter, Serratia, and Aeromonas. All these
bacteria were found in both fresh fish and spoiled fish sample while Erwinia spp. and Kluyvera
spp. were identified only in fresh fish samples. Out of four (4) strains of Staphylococcus spp.,
S. xylosus was detected exclusively from spoiled fish. The higher number of bacterial micro
flora in the spoiled fish gut indirectly indicated increased microbial degradation in the fish
gut during spoilage process. Notably, almost all the isolates were lactose degraders, positive
oxidizers and carbohydrate fermenters. Vibrio fluvialis, Proteus mirabilis, Proteus vulgaris,
Brucella sp. and Ochrabactrum anthropi were the human pathogenic bacteria found in marine
fish Lates calcarifer (Sea perch). While Vibrio fluvialis, Proteus mirabilis and Proteus vulgaris
were detected in Lutjanus sanguineus (Red snapper). The study portrays that the existing postharvest
handling techniques could be a vital factor for degrading hygienic conditions of fish in
local fish markets. Nevertheless, a long term monitoring is an urgently needed for sustaining
the quality flesh of fish towards the betterment of the consumer’s health. |
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