Study on the overview on food borne bacteria in food with animal origin in Iran; Part three: seafood

Bihdāsht-i Mavādd-i Ghaz̠āyī

M Abbasvali¹  G karim²  N Rokni²  S.M.M Kiaie²  S.M Razavi Rohani³  S.S Shekarforoush⁴ 

[1] Assistant Professor, Faculty of Veterinary Medicine, Shahrekord University;Professor, Faculty of Veterinary Medicine, University of Tehran and Member of the Academy of Science IRI;Professor, Faculty of Veterinary Medicine, University of Urmia and Member of the Academy of Science IRI;Professor, School of Veterinary Medicine, Shiraz University and Member of the Academy of Science IRI;

关键词: Food borne bacteria;    Seafood;    Food Contamination;   

DOI  :  

来源: DOAJ

【 摘 要 】

The current retrospective study was focused on the contamination of seafood in Iran during the years 1999 to 2012. The isolates were Clostridium botulinum, Clostridium perferingense, Escherichia coli, Listeria monocytogenes, Salmonella, Shigella, Staphylococcus aureus and Vibrio parahemolyticus. C. botulinum type E was the most prevalent type of bacteria in the fisheries products, responsible for the most cases of botulinal food poisoning. The presence of coliforms and E. coli in the seafood was due to environmental pollution. Additionally, in the processed food, the contamination of potable water and poor handling of the products are the main sources. L. monocytogenes was isolated from fresh, frozen and processed food. The microorganism is able to grow in the refrigeration condition and multiply in the processed food. The temperature of cold smoking (20-30 ºC) cannot stop growing of Listeria. High prevalence of Salmonella in water and fisheries product was mainly because of the low environmental sanitation and various geographical conditions. However, Compost fertilizer and flowing of the swages through the farms were considered as the major source of contamination. S. aureus is not a typical microorganism of the fisheries farms but may contaminate them during the processing or in-appropriate handling of the products. V. Parahemolyticus is a normal habitant organism of the pelagic area. The organism usually find in the warm water and presents in the tropical conditions. Different species of Vibrio may contaminate the salty water in the warm seasons and so contaminate the aquatics farms in these areas. In general, the prevalence of vibriosis was associated with the consumption of semi-cooked food stuff and/or the secondary contamination of the processed ones.

【 授权许可】

Unknown