Staphylococcus aureus concerns in smoked fish

Hygiene practices in food processing plants are important determinants of food quality and safety. Poor hygiene practices may result in the contamination of foods and food products with pathogens, which means a serious risk to public health. This study was aimed at isolating and determining the antibacterial susceptibility profile of Listeria spp. and Staphylococcus aureus from smoked fish sold within Ahmadu Bello University Main Campus. A total of twenty-five (25) smoked fish samples were collected. Fifteen (15) samples, five each from Community market, Akenzua market and ICSA Ramat market were processed and inoculated on Mannitol Salt Agar for the isolation of Staphylococcus aureus. The remaining ten (10) samples were processed using stomacher and on Listeria Selective Agar (Oxford formulation) for the isolation of Listeria spp. The isolates were characterized based on their colonial morphology, Gram’s and biochemical reactions. In addition, agglutination test was carried out to further identify Listeria spp. Antibacterial susceptibility patterns of the isolates was determined using disc diffusion method. Staphylococcus aureus was isolated from all the 15 samples analyzed, giving an occurrence of 100%. However, only one Listeria spp. (Listeria ivanovii) was isolated from the 10 samples analyzed, with a 10% occurrence. All the S. aureus isolates were susceptible to most of the antibiotics, but four were resistant to rocephin and eight to ampiclox. The Listeria ivanovii isolate was also resistant to most of the antibiotics and susceptible to only two. The Multiple Antibiotics Resistance Index (MARI) of S. aureus isolates ranges from 0.2 to 0.4 while it was 0.75 for the Listeria ivanovii isolate. The study demonstrated that smoked fish sold in Ahmadu Bello University Main Campus were found to be contaminated and its consumption is potentially regarded as a health hazard, as such measures should be adopted to control it. Keywords: Smoked fish, Isolation, Listeria spp., Staphylococcus aureus, Antibacterial susceptibility pattern

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Characteristics of Staphylococcus aureus Isolated Smoked Fish Pinekuhe from Traditionally Processed from Sangihe District

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v20i1.16506 ◽

2017 ◽

Vol 20 (1) ◽

pp. 188

Author(s):

Ely John Karimela ◽

Frans G. Ijong ◽

Henny A. Dien

Keyword(s):

Staphylococcus Aureus ◽

Biochemical Characteristics ◽

Smoked Fish ◽

Gram Staining ◽

Physiological And Biochemical Characteristics ◽

Fish Product ◽

Physiological And Biochemical ◽

Local Fisherman

Pinekuhe is the local name for smoked scad fish (Decapterus sp.), a traditionally processed fish product from Sangihe Islands whose taste, aroma and form are typical and unique. In this research aims of physiological and biochemical characteristics with pathogenicity isolated S. aureus which the isolated from the product smoked scad fish (Decapterus rusellii) Pinekuhe it was produce and prepared by the local fisherman in Sangihe Island Regency. The isolated that have gathered from this researched was 111 product isolate from the smoke fish Pinekuhe which grown from media MSA. Its had isolated already through the<br />test of physiological comprise, Gram staining and from the test of biochemical e.g., from the test Catalase, Voges-Proskauer, and Fermentation carbohydrate tests (Glucose and Manitol). The characteristics of pathogenicity S. aureus had been done and used by making of Coagulase, Nuklease Thermostabil production<br />and deoksiribonuklease (DNase). The result of this research showing that had still 111 isolating strains that still ingroup which consists of 108 isolated Staphylococcus and from 108 strains to 68 strains that had been test in identifying, as of Staphylococcus aureus with characteristics of Gram positif coccus, catalase positif,<br />Voges-Proskauer positif, and to Fermentation Glucose and Manitol. The 68 isolate S. aureus that characterize from Phatogen principles product Coagulase test, Nuklease Thermostabil and deoksiribonuklease (DNase). S. aureus is dominant (62%) contaminate smoked fish Pinekuhe processed traditional of Sangihe island.

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A Retail Survey of Smoked Ready-to-eat Fish to Determine Their Microbiological Quality

Journal of Food Protection ◽

10.4315/0362-028x-55.3.208 ◽

1992 ◽

Vol 55 (3) ◽

pp. 208-210 ◽

Cited By ~ 10

Author(s):

KAREN L. DODDS ◽

MICHAEL H. BRODSKY ◽

DONALD W. WARBURTON

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Water Activity ◽

Clostridium Botulinum ◽

Microbiological Quality ◽

Colony Count ◽

International Commission ◽

Smoked Fish ◽

Average Water

A survey was conducted in the Toronto region in 1988/89 to determine the overall microbiological quality of both hot- and cold-smoked, ready-to-eat fish at the retail level. Of the samples collected, 34 were analyzed immediately after purchase (day 0) and 66 were analyzed at day 0 and after 30 d at 4°C. There was a wide variation in initial aerobic colony count (ACC) values, but most (77%) were under 105 CFU/g; 39% were under 103 CFU/g. After storage, just over half (56%) the samples had an ACC greater than 107 CFU/g, but some (12%) had an ACC less than 103 CFU/g. While coliforms were not detected in 70% of samples at day 0, or in 66% after 30 d, four samples initially had over 103 coliforms per g, and after 30 d, 15 samples had over 103 coliforms per g. Escherichia coli, Staphylococcus aureus, Salmonella, and Clostridium botulinum were not detected in any sample at either time. The water activity of samples varied greatly; the average water activity was 0.947, and the range was from 0.727 to 0.997 (n=98). Based on the ACC guidelines for cold-smoked fish of the International Commission on Microbiological Specifications for Foods, four samples would have been rejected at day 0, and 37 at day 30.

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Comparison of the Baird-Parker Agar and 3M Petrifilm Staph Express Count Plate Methods for Enumeration of Staphylococcus aureus in Naturally and Artificially Contaminated Foods

Journal of Food Protection ◽

10.4315/0362-028x-66.11.2151 ◽

2003 ◽

Vol 66 (11) ◽

pp. 2151-2155 ◽

Cited By ~ 13

Author(s):

STEVEN C. INGHAM ◽

KATIE L. BECKER ◽

MELODY A. FANSLAU

Keyword(s):

Staphylococcus Aureus ◽

Rainbow Trout ◽

Drug Administration ◽

Food And Drug Administration ◽

Raw Milk ◽

Mozzarella Cheese ◽

Smoked Fish ◽

Sampling Times ◽

The U.S

The recently developed 3M Petrifilm Staph Express Count plate (PFSE) method was compared with the U.S. Food and Drug Administration Bacteriological Analytical Manual's Baird-Parker agar spread plate (B-P) method for enumeration of Staphylococcus aureus in naturally contaminated, mechanically separated poultry (MSP; n = 92) and raw milk (n = 12). In addition, mozzarella and Parmesan cheeses and hot-smoked rainbow trout and chub were surface inoculated with a three-strain mixture of S. aureus, stored at 5°C, and periodically analyzed with both methods for numbers of S. aureus. For naturally contaminated raw milk and MSP samples, the PFSE method yielded counts that were not significantly different (P > 0.05) from counts obtained using the B-P method. From raw milk and MSP samples, 60% (21 of 35) and 55% (124 of 226), respectively, of confirmed (DNAse-positive) isolates from PFSE plates were identified by further testing as S. aureus. Corresponding S. aureus identification rates for isolates forming typical colonies on B-P plates were 53% (19 of 36) and 50% (125 of 248). For both methods, other staphylococci composed the vast majority of tested isolates that were not identified as S. aureus. For inoculated hot-smoked fish, S. aureus counts from the PFSE method were not significantly different from counts from the B-P method. Compared to the B-P method, significantly lower numbers of inoculated S. aureus were recovered using the PFSE method in analyses of mozzarella cheese stored 28 and 42 days at 4°C. The PFSE and B-P methods were not significantly different for inoculated cheeses at all other sampling times. DNAse-positive isolates from PFSE analyses of inoculated cheeses and smoked fish were identified as S. aureus 98% (51 of 52) and 86% (36 of 42) of the time, respectively, as compared with 100% (58 of 58) and 95% (40 of 42) of the time for typical B-P isolates. Overall, the PFSE and B-P methods appeared to perform similarly in enumeration of S. aureus in animal-derived foods.

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Cytochemical Studies of Cell Wall Biosynthesis in Staphylococcus Aureus

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100094905 ◽

1972 ◽

Vol 30 ◽

pp. 328-329

Author(s):

Masaatsu Koike ◽

Koichi Nakashima ◽

Kyoko Iida

Keyword(s):

Staphylococcus Aureus ◽

Periodate Oxidation ◽

Early Time ◽

The Other ◽

Penicillin G ◽

Cell Wall Biosynthesis ◽

Septal Wall ◽

Peptidoglycan Biosynthesis ◽

Gram Positive Bacteria ◽

Cross Linkage

Penicillin exerts the activity to inhibit the peptide cross linkage between each polysaccharide backbone at the final stage of wall-peptidoglycan biosynthesis of bacteria. Morphologically, alterations of the septal wall and mesosome in gram-positive bacteria, which were occurred in early time after treatment with penicillin, have been observed. In this experiment, these alterations were cytochemically investigated by means of silver-methenamine staining after periodate oxidation, which is applied for detection of localization of wall mucopolysaccharide.Staphylococcus aureus strain 209P treated with 100 u/ml of penicillin G was divided into two aliquotes. One was fixed by Kellenberger-Ryter's OSO4 fixative at 30, 60 and 120 min after addition of the antibiotic, dehydrated through alcohol series, and embedded in Epon 812 (Specimen A). The other was fixed by 21 glutaraldehyde, dehydrated through glycolmethacrylate series and embedded in glycolmethacrylate mixture, according to Bernhard's method (Specimen B).

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Gold labeling of teichoic acid on adjacent surfaces of staphylococcus aureus

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100160443 ◽

1990 ◽

Vol 48 (3) ◽

pp. 578-579

Author(s):

Margaret Hukee

Keyword(s):

Staphylococcus Aureus ◽

Teichoic Acid ◽

Protein Labeling ◽

Minimal Amount ◽

Section Thickness ◽

Double Labeling ◽

Parallel Surfaces ◽

Supporting Membrane

Gold labeling of two antigens (double labeling) is often done on two section surfaces separated by section thickness. Whether labeling is done on both sides of the same section or on two parallel surfaces separated by section thickness (PSSST), comparable results are dependent on an equal number of epitopes being exposed at each surface. We propose a method to study protein labeling within the same field of proteins, by examining two directly adjacent surfaces that were split during sectioning. The number of labeling sites on adjacent surfaces (AS) were compared to sites on PSSST surfaces in individual bacteria.Since each bacteria needed to be recognizable in all three section surfaces, one-hole grids were used for labeling. One-hole grids require a supporting membrane and excessive handling during labeling often ruptures the membrane. To minimize handling, a labeling chamber was designed that is inexpensive, disposable, minimizes contamination, and uses a minimal amount of solution.

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