Occurrence of Vibrio, Salmonella and Staphylococcus aureus in retail fresh fish, mussel and shrimp
2014
Mus, T.E., University of Uludag, Bursa (Turkey). Dept. of Food Hygiene and Technology | Cetinkaya, F., University of Uludag, Bursa (Turkey). Dept. of Food Hygiene and Technology | Celik, U., University of Uludag, Bursa (Turkey). Dept. of Food Hygiene and Technology
This study aimed to determine the presence of pathogenic Vibrio spp., S. aureus and Salmonella in 100 seafood samples purchased from retail outlets in Bursa city (Turkey). Of the samples examined including fish, mussel and shrimp, 67% were found to be contaminated with Vibrio. Presumed Vibrio spp. were identified by standard biochemical tests, and further confirmed by API 20E system. Identified Vibrio spp. were V. parahaemolyticus (28%), V. vulnificus (1%) and V. cholerae (1%), with the most prevalent being V. alginolyticus (37%). Six (6%) of the samples analysed were positive for S. aureus. However, no contamination of the samples with Salmonella was observed. Our results showed that seafood from retail outlets can be a likely vehicle for infections with Vibrio spp. and S. aureus.
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