Biology Reference
In-Depth Information
aerobes are not a good indication of the real microfl ora present. Once
cultured fi sh leave the production and/or processing center it goes to a
Primary Distribution Center (PDC). All analyses might be repeated, but
if it is assumed that they are pathogen-free, psychrotrophic aerobes (or
lactic acid bacteria for modifi ed atmosphere packaged seafood) might be
analyzed in order to control the spoilage process. Seafood leaves PDC to
go to Secondary Distribution Center. At least psychrotrophic aerobes (or
lactic acid bacteria) might be analyzed once again. From the Secondary
Distribution Center seafood is directed to retailers and then from retailers
distributed to consumers. At this point, sanitary inspectors can routinely
check the microbial conditions of the retail seafood products and can
ensure microbiological risk to avoid food-borne pathogens in seafood
products (Amárita, 2007).
Microbiological Quality Assessment of Wild Captured Fish
Once seafood arrives to the harbor microbial analyses is to be done with
a representative sample containing skin, gills, and intestinal tract, as they
are especially exposed to contamination, muscle also can be contaminated
after fi shing. Psychrotrophic aerobes must be analyzed as seafood is
usually sold in a refrigerated condition and mesophilic aerobes are not
a good indication of the real microfl ora present. Coliforms might be
analyzed in order to determine fecal contamination due to unhygienic
working practices and/or storage conditions; this is important in coastal
fi shes as they can be exposed to fecal contamination due to human
proximity. Pathogens like
Salmonella
and
Shigella
,
Listeria monocytogenes
must be analyzed and should be absent. When fi sh is captured in warm
waters the presence of
Vibrio
spp. should be verifi ed.
When processes involve thermal treatment in vacuum or anaerobic
conditions, thermophilic anaerobes must be analyzed.
Clostridium
botulinum
also needs to be analyzed because of the presence of botulinic
toxin. In all cases pathogens should be analyzed. In Primary and Secondary
Distribution Centers, all analyses should be repeated, but if it is assumed
that they are pathogen-free, psychrotrophic aerobes, lactic acid bacteria,
halophilic aerobes or thermophilic anaerobes might be analyzed in order
to control the spoilage process. From the Secondary Distribution Center
seafood is directed to retailers and then to consumers. Sanitary authorities
must ensure exhaustive controls
(Amárita, 2007).
