engleski

BACTERIAL CONTAMINATIONOF THE BROWN TROUT (SALMO TRUTTA) AND COMMON CARP (CYPRINUS CARPIO) IN CROATIA

Brown trout (Salmo trutta) and common carp (Cyprinus carpio) are the most consumed freshwater fish species among Croatian consumers. Contamination of fish with pathogenic bacteria from the aquatic environment may pose a risk for human health. This study documents the bacteria contamination associated with farm-raised and wild-caught brown trout and common carp in order to assess bacteriological safety for human consumption. During 2016-2018, in total 159 samples (72 farmed) of the brown trout on Krka river and attached to commercial farm (CF) and 67 samples (62 farmed) of the common carp on Ilova river and attached to CF were collected seasonally (spring, summer, autumn and winter). Swabs from gills and skin were incubated on Marine agar (22°C), CHROMagar™ Acinetobacter (37°C), Slanetz-Bartley (35°C), Pseudomonas agar F (22°C) and Thiosulphate Citrate Bile Salt Sucrose (22°C) for isolation, followed by MALDI-TOF MS identification. Predominant bacterial genera in both fish species, farm-raised and wild-caught, were comprised mostly of Pseudomonas, followed by Acinetobacter and Aeromonas. The less numerous bacteria were from the genera Achromobacter, Carnobacterium, Hafnia, Serratia, Shewanella, Bacillus, Delftia, Erwinia, Enterococcus, Morganella, Proteus and Stenotrophomonas Microorganisms play a pivotal role in the area of food safety. Results obtained from this study enables better assessment of various microbiological safety and quality parameters of the most consumed fresh water fish in Croatia, and may help to optimise product safety and quality as well as resource utilisation.

bacetrial contamination, brown trout, common carp

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