Investigation of The Presence of Escherichia Coli and Salmonella spp. in Seafood Sold in Izmir

Abstract

Seafood is a valuable source of animal protein that is consumed raw, partially cooked, or fully cooked in various cultures. Due to their high water and protein content, along with a near-neutral pH, they are conducive to the growth of various microorganisms. Microorganisms can be found in freshly caught seafood and can be transmitted by cross-contamination from humans during transport, gutting, sale at fish stalls or from substances added during seafood processing. Salmonella is not part of the natural microbiota of aquatic organisms. The presence of Salmonella in seafood indicates fecal contamination or cross-contamination during transport and storage. Escherichia coli is usually found in faecally contaminated water or food and is an indicator of poor hygiene. This study investigated the presence of E. coli and Salmonella spp. in 50 seafood products sold in Izmir. The samples subjected to analysis included trout, red mullet, sea bream, sole, frozen haddock, bogue, sea bass, seabream, saddled seabream, red porgy, stuffed mussel, striped catfish, sardine, bluefish, salema fish, salmon, mackerel, comber, anchovy, white grouper, annular sea bream, horse mackerel, oyster, picarel, squid, shrimp, chub mackerel. As a result, E. coli was detected in 21 of the samples analysed, while Salmonella spp. was detected in only 1 sample. The total coliform count was found to vary between 1.30 and 5.85 log cfu/g. These results showed that a significant amount of E. coli was present in seafood products and that the level of faecal contamination, and hence the potential hazard, was high. Therefore, it is necessary to increase efforts to prevent cross-contamination during the production, distribution and sale of seafood products, pay more attention to hygiene and sanitation practices, and pay special attention to personnel hygiene.