title: Foodborne pathogenic bacteria in prepackaged fresh retail portions of farmed rainbow trout and salmon stored at 3 degrees C.
abstract: Twelve lots of fresh unskinned fillets of rainbow trout (Oncorhynchus mykiss) and 10 lots of fresh sliced salmon (Salmo salar) prepacked in trays wrapped with an oxygen-permeable film were obtained immediately after packing from two supermarkets having in-plant facilities for packaging wet fish. During storage at 3 degrees C, Listeria innocua was detected in eight lots of trout fillets after 4 days storage. L. monocytogenes was recovered from a single lot also contaminated with L. innocua. Initial numbers of aeromonads were significantly (p < 0.05) lower in trout fillets (3.35 +/- 0.62 log cfu g(-1)) than in salmon slices (4.20 +/- 0.89 log cfu g(-1)). In both fish products, these bacteria significantly (p < 0.05) increased up until spoilage. Most Aeromonas spp. isolates from trout fillets were assigned to A. veronii biovar sobria HG8 (hybridisation group 8), A. caviae HG4, A. eucrenophila HG6, A. hydrophila HG1 and A. veronii biovar veronii HG10. Strains of HG12 (A. schubertii), HG4 and HG8 formed the majority of aeromonads recovered from salmon slices.
authors.affiliation: Department of Food Hygiene and Food Technology, Veterinary Faculty, University of León, Spain.
authors.forename: M N
authors.initials: MN
authors.lastname: González-Rodríguez
authors.forename: J J
authors.initials: JJ
authors.lastname: Sanz
authors.forename: J A
authors.initials: JA
authors.lastname: Santos
authors.forename: A
authors.initials: A
authors.lastname: Otero
authors.forename: M L
authors.initials: ML
authors.lastname: García-López
mesh_terms: D000333:Aeromonas / Q000254:growth & development* / Q000302:isolation & purification; D000818:Animals; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D018857:Food Packaging; D008087:Listeria / Q000254:growth & development* / Q000302:isolation & purification; D017686:Oncorhynchus mykiss / Q000382:microbiology*; D012474:Salmon / Q000382:microbiology*; D013696:Temperature; D013997:Time Factors