Bacterial microflora of European perch (Perca fluviatilis) obtained from rivers in Latvia | Latvijas upēs iegūto Eiropas asaru (Perca fluviatilis) bakteriālā microflora
2017
Kluga, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Veterinary Medicine | Miroslava Kacaniova, M., Slovak Univ. of Agriculture in Nitra (Slovak Republic). Faculty of Biotechnology and Food Sciences | Terentjeva, M., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Veterinary Medicine
Fish is a high risk product that contains a wide range of microorganisms. Evaluation of fish bacterial composition and load is necessary to determine the quality and safety of the food, therefore the aim of the present study was to identify the bacterial microflora of European perch (Perca fluviatilis) skin, gills and gut. 11 samples of European perch were caught in the Driksna River and the Svete River in Jelgava. Skin, gills and gut samples were collected for detection of total bacterial count (TBC), coliform, and Enterobacteriaceae. Pooled skin, muscles and internal organ samples were tested to detect bacterial pathogens. Testing was carried out in accordance with ISO standards. MALDI-TOF MS Biotyper has been used to differentiate the bacterial species. In fish samples, the TBC ranged from 0 to 3.96 log10 CFU gE-1, coliforms from 0 to 3.55 log10 CFU gE-1 and Enterobacteriaceae from 0 to 3.56 log10 CFU gE-1 . The highest bacterial contamination was observed in the gill samples. Coliforms and Enterobacteriaceae in skin and gut samples was significantly less than in gill samples (p is greater than 0.05). The microflora of perch skin, gills and gut samples included Pseudomonas spp. 56%, Enterobacter spp. 19%, 45 Raoultella spp. 11%, Klebsiella spp. 8% and Pantoea spp. 6%. Salmonella spp., Listeria spp. and Yersinia spp. were not detected in perch samples. The microbiological quality of tested perch samples was satisfactory. The abundance of Pseudomonas spp., which are specific fish spoilage microorganisms and may facilitate the spoilage processes of fish meat.
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