Microbiological quality of whole and filleted shelf-tilapia

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorInst Int Ecol
dc.creatorGatti Junior, Pedro [UNESP]
dc.creatorAssuncao, Argos W. A. [UNESP]
dc.creatorBaldin, Juliana C. [UNESP]
dc.creatorAmaral, Luiz A. [UNESP]
dc.date2015-03-18T15:53:18Z
dc.date2015-03-18T15:53:18Z
dc.date2014-09-20
dc.date.accessioned2023-09-09T11:04:33Z
dc.date.available2023-09-09T11:04:33Z
dc.identifierhttp://dx.doi.org/10.1016/j.aquaculture.2014.06.015
dc.identifierAquaculture. Amsterdam: Elsevier Science Bv, v. 433, p. 196-200, 2014.
dc.identifier0044-8486
dc.identifierhttp://hdl.handle.net/11449/116428
dc.identifier10.1016/j.aquaculture.2014.06.015
dc.identifierWOS:000342529400028
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8765913
dc.descriptionDespite fish being a rich source of animal nutrients and having numerous associated health benefits, it is an extremely perishable food, prone to a wide range of hazards. The bacterial load associated with shelf-whole-fish organs (e.g. digestive tracts and skin) or mishandling of fish may be a vehicle of infection and become a risk to public health. The objective of this paper is to evaluate the microbiological quality of whole ungutted and filleted shelf-tilapia, as well as assess the safety for human consumption. For this purpose, in order to investigate the distribution and occurrence of bacterial populations, the count of total and thermotolerant coliforms, coagulase-positive Staphylococcus and presence of Salmonella spp. was determined. This paper shows that all fish organs were contaminated with thermotolerant coliform. Skin and fillet show higher populations and occurrence of all microorganisms analyzed. Lower bacterial populations were recovered from the gut and muscles of whole tilapia. Two samples of fillet were contaminated with coagulase-positive Staphylococcus. It can be concluded that the skin and filleted tilapia are important carriers of food-borne pathogens. In addition, fish might become an important cross and self-contamination source. (C) 2014 Elsevier B.V. All rights reserved.
dc.descriptionUniv Estadual Paulista, UNESP, Sao Paulo State Univ, Aquaculture Ctr, BR-14870000 Sao Paulo, Brazil
dc.descriptionInst Int Ecol, BR-13560660 Sao Paulo, Brazil
dc.descriptionUniv Estadual Paulista, UNESP, Dept Vet Prevent Med, BR-14870000 Sao Paulo, Brazil
dc.descriptionUniv Estadual Paulista, UNESP, Sao Paulo State Univ, Aquaculture Ctr, BR-14870000 Sao Paulo, Brazil
dc.descriptionUniv Estadual Paulista, UNESP, Dept Vet Prevent Med, BR-14870000 Sao Paulo, Brazil
dc.format196-200
dc.languageeng
dc.publisherElsevier B.V.
dc.relationAquaculture
dc.relation2.710
dc.relation1,152
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectFish
dc.subjectFillet
dc.subjectTilapia
dc.subjectSelf-contamination
dc.subjectCoagulase-positive Staphylococcus
dc.subjectThermotolerant coliforms
dc.titleMicrobiological quality of whole and filleted shelf-tilapia
dc.typeArtigo


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