SavedAdd your journal

Journals / Avrupa Bilim ve Teknoloji Dergisi / 2021 / Sayı: 28

Occurrence and characteristics of staphylococci and enterococci in retail fish used for human consumption in Turkey

Türkiye'de tüketime sunulan perakende balıklarda stafilokok ve enterokok varlığı ve özellikleri

Meryem Burcu KÜLAHCI
Neslihan GÜNDOĞAN
Pages
911–916
Publication Date
2021-11-30
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

None of the Enterococcus species had lipolytic activity.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:A total of 163 (66.0 %) Staphylococcus isolates and 52 (21.0 %) Enterococcus isolates were isolated from 247 fish samples consisting of Atlantic salmon (Salmo salar), Atlantic bonito (Sarda sarda), Sea trout (Salmo trutta), and European seabass (Dicentrararchus labrax).
📊
Key Findings & Data:The Staphylococcus isolates were identified as S. aureus (8.0 %), S. intermedius (6.7 %), S. warneri (32.0 %), S. hemolyticus (22.7 %), S. saprophyticus (7.4 %), S. simulans (5.5 %), S. capitis (5.5 %), S. xylosus (4.9 %), S. epidermidis (4.3 %), S. schleiferi (1.8 %) and S. caprae (1.2 %).
💡
Conclusion & Impact:None of the Enterococcus species had lipolytic activity.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Staphylococcus · Enterococcus · biyofilm

Abstract

A total of 163 (66.0 %) Staphylococcus isolates and 52 (21.0 %) Enterococcus isolates were isolated from 247 fish samples consisting of Atlantic salmon (Salmo salar), Atlantic bonito (Sarda sarda), Sea trout (Salmo trutta), and European seabass (Dicentrararchus labrax). The Staphylococcus isolates were identified as S. aureus (8.0 %), S. intermedius (6.7 %), S. warneri (32.0 %), S. hemolyticus (22.7 %), S. saprophyticus (7.4 %), S. simulans (5.5 %), S. capitis (5.5 %), S. xylosus (4.9 %), S. epidermidis (4.3 %), S. schleiferi (1.8 %) and S. caprae (1.2 %). The Enterococcus isolates were identified as E. faecalis (46.1 %), E. avium (25.0 %), E. solitarius (11.5 %), E. gallinarium (7.7 %), E. casseliflavus (6.0 %), E. maladoratus (1.9 %), and E. flavescens (1.9 %). The majority of Staphylococcus strains had biofilm formation (93.8 %), lipase production (89.6 %), slime production (84.0 %), hemolytic activity (69.9 %), DNase activity (63.1 %) and protease production (57.0 %). Biofilm formation, slime formation, DNase activity, proteolysis, and hemolysis were detected in 94.2 %, 90.3 %, 57.7 %, 36.5 %, and 3.8 % of Enterococcus strains, respectively. None of the Enterococcus species had lipolytic activity.

Özet

Araştırmamızda, Atlantik somonu (Salmo salar), palamut (Sarda sarda), deniz alabalığı (Salmo trutta) ve avrupa levreğinden (Dicentrararchus labrax) oluşan 247 balık örneğinden, toplam 163 (%66.0) Staphylococcus ve 52 (%21.0) Enterococcus izole edilmiştir. Staphylococcus izolatları, S. aureus (%8.0), S. intermedius (%6.7), S. warneri (%32.0), S. hemolyticus (%22.7), S. saprophyticus (%7.4), S. simulans ( %5.5), S. capitis (%5.5), S. xylosus (%4.9), S. epidermidis (%4.3), S. schleiferi (%1.8) ve S. caprae (%1.2) olarak adlandırılmıştır. Enterococcus izolatları ise, E. faecalis (%46.1), E. avium (%25.0), E. solitarius (%11.5), E. gallinarium (%7.7), E. casseliflavus (%6.0), E. maladoratus ( %1,9) ve E. flavescens (%1,9) olarak adlandırılmıştır. Staphylococcus izolatlarının çoğunda biyofilm oluşumu (%93.8), lipaz üretimi (%89.6), slime üretimi (%84.0), hemolitik aktivite (%69.9), DNaz aktivitesi (%63.1) ve proteaz üretimi (%57.0) tespit edilmiştir. Enterococcus izolatlarının sırasıyla %94,2'sinde, %90.3'ünde, %57.7'sinde, %36.5'inde ve %3.8'inde biyofilm oluşumu, slime oluşumu, DNaz aktivitesi, proteoliz ve hemoliz tespit edilmiştir. Enterococcus türlerinin hiçbirinde lipolitik aktivite belirlenmemiştir.

🔖

Cite This Article

KÜLAHCI, M. B., GÜNDOĞAN, N. (2021). Occurrence and characteristics of staphylococci and enterococci in retail fish used for human consumption in Turkey. Avrupa Bilim ve Teknoloji Dergisi, Sayı: 28, 911–916. https://ajindex.com/articles/470980

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (10)

  1. Anonymous (2011)
  2. Fishery Statistics, Fisheries economy, production, amount and value exchanges (in Turkish), No: 10863, State Institute of Statistics Prime Ministry of Turkey Ankara.
  3. Fonnesbech Vogel, B., Huss, H. H., Ojeniyi, B., Ahrens, P., and Gram, L. (2001). Elucidation of Listeria monocytogenes contamination routes in cold-smoked salmon processing plants detected by DNA-based typing methods. Applied and environmental microbiology, 67(6), 2586-2595.
  4. Sudheesh, P. S., Al-Ghabshi, A., Al-Aboudi, N., Al-Gharabi, S., & Al-Khadhuri, H. (2013). Evaluation of food contact surface contamination and the presence of pathogenic bacteria in seafood retail outlets in the sultanate of oman. Adv. J. Food Sci., 5, 77. Hammad, A. M., Shimamoto, T., & Shimamoto, T. (2014). Genetic characterization of antibiotic resistance and virulence factors in Enterococcus spp. from Japanese retail ready-to-eat raw fish. Food microbiology, 38, 62-66.
  5. Simon, S. S., and Sanjeev, S. (2007). Prevalence of enterotoxigenic Staphylococcus aureus in fishery products and fish processing factory workers. Food control, 18(12), 1565-1568. Červenka, L., Brožková, I., and Vytřasová, J. (2006). Effects of the principal ingredients of biscuits upon water activity. Journal of Food and Nutrition Research, 45(1), 39-43.
  6. Vasudevan, P., Nair, M. K. M., Annamalai, T., & Venkitanarayanan, K. S. (2003). Phenotypic and genotypic characterization of bovine mastitis isolates of Staphylococcus aureus for biofilm formation. Veterinary microbiology, 92(1-2), 179-185.
  7. Hammad, A. M., Watanabe, W., Fujii, T., & Shimamoto, T. (2012). Occurrence and characteristics of methicillin-resistant and-susceptible Staphylococcus aureus and methicillin-resistant coagulase-negative staphylococci from Japanese retail ready-to-eat raw fish. International journal of food microbiology, 156(3), 286-289.
  8. Barbosa, J., Gibbs, P. A., & Teixeira, P. (2010). Virulence factors among enterococci isolated from traditional fermented meat products produced in the North of Portugal. Food Control, 21(5), 651-656.
  9. Gundogan, N., Ataol, Ö., & Gunal, S. (2012). Determination of some virulence factors in staphylococci isolated from milk and meat products. Bestimmung von Virulenzfaktoren aus Staphylokokken-Isolaten von Milch-und Fleischprodukten. Archiv für Lebensmittelhygiene, 5(6), 182-186.
  10. Gundogan, N., Ataol, O., & Torlak, F. O. (2013). Determination of Some Virulence Factors in Staphylococcus aureus, Enterococcus faecalis and E nterococcus faecium