Original scientific paper

Occurrence of Listeria monocytogenes in fish and fishery products

Jelena Rožman orcid.org/0000-0001-5388-8742 ; Sveučilište u Zagrebu, Agronomski fakultet
Bela Njari
Lidija Kozačinski orcid.org/0000-0002-7534-7362 ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane, Heinzelova 55, Zagreb

Abstract

Listeriosis is an infection that is caused by eating food contaminated by bacteria Listeria monocytogenes, which represents one of the major public health issues and mostly occurs during the transport of food worldwide. It is primarily associated with the consumption of finished products. This paper outlines our findings of bacteria L. monocytogenes in analysed samples of fresh fish (sea bass) and fishery products (smoked and marinated fish, gilt-head bream and sea bass). We also examined swabs taken from work surfaces and hands of fish-proce¬ssing plant employees. Bacteria L. monocytogenes were not present in samples of fresh, smoked and marinated fish. However, bacteria L. inocua were present in samples of marinated and smoked fish. Although bacteria L. monocytogenes were not present in samples of swabs, bacteria L. inocua were present in swabs taken from work surfaces during handling, grading and processing of fish, i.e. in areas designated for evisceration and the control of fish processing, as well as on the hands of employees who operated the process for the filleting of fish.

Keywords

L. monocytogenes; L. inocua; fish; fishery products; plant hygiene

Hrčak ID:

158324

URI

https://hrcak.srce.hr/158324

Publication date:

30.4.2016.

Article data in other languages: croatian german italian spanish

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