Naslov
Microbial properties of European chub (Squalis cephalus) collected from the River Sava

Autori
Kapetanović, Damir ; Valić, Damir ; Vardić Smrzlić, Irena ; Kurtović, Božidar ; Teskeredžić, Emin

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
5th Croatian Congress of Microbiology with International Participation / Černi, Silvija ; Šeruga Musić, Martina ; Korić, Dijana - Zagreb : Hrvatsko mikrobiološko društvo, 2012, 82-82

ISBN
978-953-778-05-7

Skup
5th Croatian Congress of Microbiology with International Participation

Mjesto i datum
Primošten, Hrvatska, 26.09.2012. - 30.09.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
European chub; River Sava; meat; Staphylococcus aureus; total viable bacteria

Sažetak
The microbiological condition of fish meat is directly related to its habitat and environmental factors. The River Sava is the most important and the longest Croatian river. With fishing opportunities the River Sava is important water flow and half of all Croatian fishing catch come from the River Sava. There is more than 55 fish species, among which European chub is dominating in biomas, whereas in abundance is subdominant. In the Croatian rivers, the genus Squalius is represented by seven species and European chub (Squalius cephalus) is the most abundant. There is a lack of information on the microbiological condition of the European chub, as well as about microbiological quality of fish from the River Sava. In the present work microbiological quality of European chub meat was studied. In total of 90 fish, during two seasons (spring and autumn), were caught at five locations of the River Sava. Fish meat samples were cut aseptically into slices. 10 grams of skinless fish meat were homogenized for 5 min in sterile bags with 90 ml of Phosphate Buffered Saline solution (Merck) using hand homogenizer. From the resulting dilution, appropriate decimal dilutions were prepared and plated in duplicate to enumerate the following microorganisms: (a) Total viable bacteria, were enumerated by the spread plate method using Yeast Extract Agar (Iso). Plates were incubated at 35°C for 1 day and at 22°C for 3 days. (b) Staphylococcus aureus, was enumerated using the spread plate method on Baird Parker Agar (BD-BBL). Plates were incubated at 35°C for 1–2 days. Average results of duplicate measurements, are presented as log colony forming units (CFU)/g. Total viable bacteria of the European chub skin and gills remained at same values during the year. In the European chub meat content of S. aureus demonstrated variations in number at different sampling sites. Variations are possible result of water quality impact. Extreme values of S. aureus as well as consequences of microbial quality of European chub flesh were no observed. Their habitat and river environment seemed to affect the microbiological condition of European chub meat more than the time of year. The variations of the values within seasons are minimal and equivalency in the microbiological quality of European chub meat (S. aureus less than 1000 CFU/g) is observed.

Izvorni jezik
Engleski

Znanstvena područja
Geologija, Biologija, Veterinarska medicina

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