title: Microbiological quality of grey-mullet roe.
abstract: The Greek grey-mullet roe is produced from the fully developed gonads of the female mullet (Mugil cephalus) couth in lagoons during their reproductive migration. The traditional processing method of the roe includes, air drying, salting, shape formation and covering with multiple layers of natural beeswax for preservation and distribution. Fish Roe brands have been a staple in local diet and is increasingly becoming popular in the international market. As a ready-to-eat food it's microbial quality should be of concern for the protection of consumers health. In this study, 48 samples of fish roe, just before waxing, were collected from various local processors for microbiological examination by using selective media and incubated under aerobic and anaerobic conditions. The identification of the bacteria was carried out according to the Bergey's manual. Microscopic examination of Gram stained cells, catalase, oxidase and biochemical tests were performed when necessary to further identify. V. parahaemolyticus, Vibrio spp., Salmonella spp., and Aeromonas hydrophila were detected in one sample (2%). Shigella spp., and Flavobacterium spp. in two samples (4%), Clotriduim perfringens (vegetative forms), E. coli, and spores of Bacillus spp., were detected in three samples (6%), Staphylococcus aureus in four samples (8%). Various Micrococcus spp., and spores of C. perfringens in 16% and 35% of the samples respectively. From the Listeria genus, only the species Listeria innocua, Listeria welshimeri, Listeria seeligeri Listeria ivanovii and Listeria grayi were recovered from 2 to 10% of the samples. Microbiological analyses revealed the presence of a small number of pathogens in grey-mullet roe samples which are in accordance with the findings of similar studies. Traditional processing of the fish roe, seems inadequate to ensure the food safety and even waxing isn't expected to fully protect them against facultative anaerobes with salt tolerance. Therefore, additional measures should be taken during processing and marketing of fish roe to minimize potential health risks for the consumers.
authors.affiliation: Technological Educational Institute of Epirus, Arta GR47100, Greece.
authors.forename: C
authors.initials: C
authors.lastname: Voidarou
authors.forename: A
authors.initials: A
authors.lastname: Alexopoulos
authors.forename: S
authors.initials: S
authors.lastname: Plessas
authors.forename: H
authors.initials: H
authors.lastname: Noussias
authors.forename: E
authors.initials: E
authors.lastname: Stavropoulou
authors.forename: K
authors.initials: K
authors.lastname: Fotou
authors.forename: A
authors.initials: A
authors.lastname: Tzora
authors.forename: I
authors.initials: I
authors.lastname: Skoufos
authors.forename: E
authors.initials: E
authors.lastname: Bezirtzoglou
authors.forename: K
authors.initials: K
authors.lastname: Demertzi-Akrida
mesh_terms: D000818:Animals; D001419:Bacteria / Q000145:classification* / Q000302:isolation & purification* / Q000378:metabolism; D015373:Bacterial Typing Techniques; D044822:Biodiversity; D005260:Female; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D023701:Smegmamorpha / Q000382:microbiology*