Prevalence of bacteria and absence of anisakid parasites in raw and prepared fish and seafood dishes in Spanish restaurants
| Autor: | Jordi Mañes, Josep Rubert, José Miguel Soriano, Màrius V. Fuentes, Isabel Sospedra |
|---|---|
| Přispěvatelé: | Grupo de Investigación en Alimentación y Nutrición (ALINUT), Universidad de Alicante. Departamento de Enfermería |
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
Staphylococcus aureus
Salmonella Restaurants Colony Count Microbial Food Contamination Biology Prepared fish medicine.disease_cause Microbiology Enterobacteriaceae Food Parasitology Listeria monocytogenes medicine Animals Life Science Food service Food science Raw and prepared fish Bacteria business.industry Consumer health Fishes Food safety biology.organism_classification Anisakis Seafood Consumer Product Safety Spain Food Microbiology Hazard analysis and critical control points Enfermería Seafood dishes Anisakid parasites business Hazard Analysis and Critical Control Points Food Science |
| Zdroj: | Journal of Food Protection 78 (2015) 3 JOURNAL OF FOOD PROTECTION r-IIS La Fe. Repositorio Institucional de Producción Científica del Instituto de Investigación Sanitaria La Fe instname Journal of Food Protection, 78(3), 615-618 |
| ISSN: | 0362-028X |
| DOI: | 10.4315/0362-028x.jfp-14-362 |
| Popis: | This study evaluated the presence of bacteria and anisakid parasites in 45 samples of raw anchovies in vinegar, a dish widely eaten in Spain, and in 227 samples of cooked fish and cephalopods served in Spanish food service establishments. Our analysis showed that, according to European and Spanish regulation, 14 to 30% of the prepared fish and cephalopod dishes exceeded the maximum allowable level for mesophilic aerobic counts, and 10 to 40% of these samples exceeded the allowable levels for Enterobacteriaceae. None of the studied samples showed evidence of anisakid parasites, Escherichia coli, Staphylococcus aureus, Salmonella, or Listeria monocyto genes. These results indicate that application of hazard analysis and critical control points, food safety training courses, and routine inspections in compliance with current European and Spanish legislation help protect consumer health. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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