Phenotypic characterization and identification of bacterial isolates from smoked fish
Abstract
This study aimed to phenotypically characterize and identify bacterial isolates from smoked fish. From the seven morphologically different bacterial colonies, four of them were identified using selective/differential media. The two isolates belong to genus Pseudomonas while the remaining two were confirmed under genus Staphylococcus. Results of gram-staining, motility and selected biochemical and physiological tests supported the identity of the four isolates. Pseudomonas isolates were found resistant to 30 µg tetracycline while Staphylococcus isolates were intermediate to susceptible on the said antibiotics. Unhygienic preparation of the smoked fish could be the possible reason for the product contamination.
Keywords: Smoked fish, phenotypic characterization, biochemical test, physiological test, antibiotic susceptibility
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References
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2. Mohanty, B, Mahanty A, Ganguly S, Nutritional composition of food fishes and their importance in providing food and nutritional security, J Food Chemistry, 2017.
3. Mahmud, A, Abraha B, Samuel M, Mohammedidris H, Abraham W, Mahmud E, Fish preservation: A multi-dimensional approach, MOJ Food Process Technol., 2018; 6(3):303‒310. DOI: 10.15406/mojfpt.2018.06.00180
4. Gram, L, Huss HH, Microbiological spoilage of fish and fish products, Int. J. of Food Microbiol., 1996; 33(1):121–137.
5. Nowsad, AKMA, Participatory training of trainers: A new approach applied in the fish processing. Bangladesh Fisheries Research Forum, Bangladesh, 2007.
6. Rawson, GC, A short guide to fish preservation, U.S Food and Agriculture Organization, Rome, 1996.
7. Eyo, AA, Fish processing technology in the tropics, National Institute for Freshwater Fisheries Research (FIFR), New Bussa, Nigeria, 2001.
8. Olokor, JO, Ihuahi JA, Omojowo FS, Falayi BA, Adelowo, EA, Handbook of practical fisheries technology, Fisheries Technology Division, National Institute for Freshwater Fisheries Research (NIFFR), PMB 6006, New Bussa, Niger State, Nigeria, 2007.
9. Horner, WFA, Preservation of fish by curing, drying, salting and smoking, In: Fish Processing Technology, G.M. Hull (edn) Blackie Academic and Professional, New York, 1992.
10. Clucas, IJ, Ward AR, Post-harvest fisheries development: A guide to handling, preservation, processing and quality, Natural Resource Institute Chatham Maritime, Kent, United Kingdom, 1996.
11. Codex Alimentarius, Recommended international code of practice for smoked fish CAC/RCP 25-1979, 1963.
12. Heintz, ML, Johnson JM, The incidence of Listeria spp., Salmonella spp., and Clostridium botulinum in smoked fish and shellfish, J. Food Prot., 1998; 61:318-323.
13. Chapman GH, J. Bact., 1952; 63:147-150.
14. Stainer, RY, Palleroni NJ, Doudoroff M, The aerobic Pseudomonas, a taxonomic study, J. Gen. Microbiol., 1996; 42:159.
15. Reyes, AT, Morpho-biochemical aided identification of bacterial isolates from Philippine native pig, Adv. Pharmacol. Clin. Trials, 2018; 3(5):000148.
16. Yoshimura, F, Nikaido H, Permeability of Pseudomonas aeruginosa outer membrane to hydrophilic solutes, J. Bacteriol., 1982; 152:636-642.
17. Angus, BL, Carey AM, Caron DA, Kropinski AMB, Hancock REW, Outer membrane permeability in Pseudomonas aeruginosa: Comparison of a wild-type with an antibiotic supersusceptible mutant, Antimicrob. Agents Chemother., 1982; 21:299- 309.
18. Kelman, A, Soong YA, Depuy N, Shafer D, Richbourg W, Johnson K, Brown T, Kestler E, Li Y, Zheng J, McDermott p, Meng J, Antimicrobial susceptibility of Staphylococcus aureus from retail ground meats, Journal of Food Protection, 2011; 74:1625–1629, doi:10.4315/0362-028X.JFP-10-571
19. Akanbi, OE, Niom HA, Fri J, Otigbu AC, Clarke AM, Antimicrobial susceptibility of Staphylococcus aureus isolated from recreational waters and beach sand in Eastern Cape Province of South Africa, Int. J. Environ Res. Public Health, 2017; 14(9): 1001, doi: 10.3390/ijerph14091001
20. Reij, MW, Den Aantrekker ED, ILSI Europe Risk Analysis in Microbiology Task Force, Recontamination as a source of pathogens in processed foods, International Journal of Food Microbiology, 2003.
21. Montville, R, Chen Y, Schaffner DW, Risk assessment of hand washing efficacy using literature and experimental data, International Journal of Microbiology, 2002; 73:305-313.
22. Olsen, AR, Hammack TS, Isolation of Salmonella spp. from the housefly, Musca domestica L., and the damp fly, Hydrotea aenescens, at caged layer houses, Journal of Food Protection, 2000; 63:958-960.
23. Urban, JE, Broce A, Killing of flies in electrocuting insects traps releases bacteria and viruses, Current Microbiology, 2000; 41:267-270.
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1.
Reyes AT, Reyes AT, Bermudez JL, Atayde JD, Aguilar John Paul T, Estes JG, Baltazar LS, Calapardo ME, Vallada RL. Phenotypic characterization and identification of bacterial isolates from smoked fish. JDDT [Internet]. 15May2019 [cited 14Apr.2021];9(3):356-9. Available from: http://jddtonline.info/index.php/jddt/article/view/2680
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