Bacterial ecology of tilapia fresh fillets and some factors that can influence their microbial quality

Cleube   Andrade BOARI; Gisele   Inocêncio PEREIRA; Carolina   VALERIANO; Belami   Cássia SILVA; Vinicíus   Mendes de MORAIS; Henrique Cesár   Pereira FIGUEIREDO; Roberta   Hilsdor PICCOLI

Bacterial ecology of tilapia fresh fillets and some factors that can influence their microbial quality

Autores

Cleube Andrade BOARI

Gisele Inocêncio PEREIRA

Carolina VALERIANO

Belami Cássia SILVA

Vinicíus Mendes de MORAIS

Henrique Cesár Pereira FIGUEIREDO

Roberta Hilsdor PICCOLI

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

The purpose of research was to investigate the bacterial ecology of tilapia (Oreochromis niloticus) fresh fillets and some factors that can influenceits microbial quality. Samples of fish cultivation water (n = 20), tilapia tegument and gut (n = 20) and fresh fillets (n = 20) were collected in anexperimental tilapia aquaculture located in the city of Lavras, Minas Gerais, Brazil.Staphylococcusspp.,Aeromonasspp.,Enterococcusspp. andEnterobacteriaceae were quantified using selective plating. For the enumeration ofPseudomonasspp., the most probable number technique(MPN) was utilized. Bacterial colonies (n = 198) were identified by Gram strain and biochemical tests.Aeromonasspp.,Pseudomonasspp.,Enterococcusspp. and Enterobacteriaceae were found in the cultivation water (water from a fishpond cultivation), tegument, gut, and freshfillets.Staphylococcusspp. was not isolated in the cultivation water.Salmonellaspp. was not detected. The count variable of 10 to 103CFU orMPN.(g or mL)–1. Associated to freshwater tilapia fillet processing, there is a large variety of microorganisms related to foodborne illnessesand fish products deterioration.