engleski

Occurrence of Vibrio parahaemolyticus and Enterobacteriaceae in marketed fresh seafood in Croatia

Fresh seafood (fish, shellfish, crustaceans, molluscs) were randomly selected and collected from the biggest inland market in Croatia in warm and cold season of the year and they were examined for presence of V. parahaemolyticus and enterobacteria through winter and summer seasons. Consumption of raw or undercooked seafood, particularly shellfish, contaminated with V. parahaemolyticus may lead to development of acute gastroenteritis characterized by diarrhoea, headache, vomiting, nausea, abdominal cramps and low fever. The Enterobacteriaceae count is considered as one of the indexes of fish quality because it is related to storage under ice, washing and evisceration. Unacceptable Enterobacteriaceae levels were obtained in 40 % of the summer fish samples. The poorest quality regarding high counts of enterobacteria was found for summer molluscs and fish, respectively, with up to 3x103 CFU/g. The overall prevalence of V. parahaemolyticus was 5 %. The recovery rate was higher in shellfish in both seasons than in other specimens or specific season conditions. The ubiquitous nature of Vibrio species in marine and estuarine environments makes it impossible to obtain seafood free of these bacteria. The significance for public health is dependant on the health status of the consumer as well as on the concentration and on the pathogenicity of bacteria. Seafood consumers should be acquainted with possible health hazards related with the consumption of raw or undercooked seafood, especially shellfish since careful handling of seafood, prevention of cross-contamination at the processing or food preparation are crucial in preventing infections associated with seafood pathogens.

Vibrio parahaemolyticus; Enterobacteriaceae

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