Short Communication- Isolation of some human pathogens from fresh and smoked shad
2012
Tavakoli, HR. | Soltani, M. | Bahonar, A.
The consumption of sea-foods especially different kinds of fish has been increased in many countries such Iran in recent years (Akhonzade Basti et al 2006, Feldhusen, 2004). However, there is substantial evidence that fish and seafood are high on the list of foods associated with outbreaks of food borne diseases (Huss, 2003). Safety of fish products and their quality assurance is one of the main problems of food industry today. The presence or absence of foodborne pathogens in a fish product is a function of the harvest environment, sanitary conditions, and practices associated with equipment and personnel in the processing environment (FDA, 2001; Huss, 2003). The handling of fish products during process involves a risk of contamination by pathogenic bacteria such as V.parahaemolyticus and S. aureus, causing foodborne human intoxication (Shena et al., 2007); These bacteria are salt-tolerant and therefore can contaminate all cured preparations such as cold smoked fish, caviar and fish-based preserves. Staphylococcus is not found in the normal microflora of fish. This microorganism could be associated with salt (Herrero et al., 2003, Hansen et al., 1995) or the raw fish (Ferreira et al., 2007). According to Basti et al, (2006) some kinds of salt smoked fish may be considered as risk of E.coli and S. aureus infection and intoxication for Iranian consumers.
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