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Aeromonas and Plesiomonas spp. in fishery products and their effects

Year 2019, Volume 36, Issue 2, 191 - 199, 15.06.2019
https://doi.org/10.12714/egejfas.2019.36.2.12

Abstract



Aeromonas and Plesiomonas genus of bacteria have been frequently found in fishery products. The pathogen species of these genus can be caused infections and diseases in humans. For this reason the purpose of this review is to recognise the genus of Aeromonas and Plesiomonas, the sources of contamination,  the incidence of these bacteria in waters, fishery products and stored fishery products were reviewed. In addition to this;  the diseases and infections of Aeromonas and Plesiomonas spp. and the prevention methods for being controlled of these genus of bacteria in fishery products were examined. 




References

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Su ürünlerinde Aeromonas ve Plesiomonas cinsi mikroorganizmalar ve etkileri

Year 2019, Volume 36, Issue 2, 191 - 199, 15.06.2019
https://doi.org/10.12714/egejfas.2019.36.2.12

Abstract



Aeromonas ve Plesiomonas cinsi bakteriler su ürünlerinde yaygın bulunan bakteri grubudur. Bu mikroorganizmaların patojen türleri insanlarda hastalık ve enfeksiyonlara neden olabilmektedir. Bu nedenle yapılan bu derleme çalışmasında; Aeromonas ve Plesiomonas cinsi mikroorganizmaların bulaşma kaynakları, bu mikroorganizmaların sularda, su ürünlerinde ve depolanan su ürünlerinde bulunmasının tanıtılması amaçlanmıştır. Ayrıca Aeromonas ve Plesiomonas cinsi mikroorganizmaların neden olduğu hastalıklar ve bu mikroorganizmaların kontrolü için uygulanan yöntemler üzerine yapılan çalışmalar incelenmiştir.




References

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  • Aponte, M., Anastasio, A., Marrone, R., Mercogliano, R., Peruzy, M.F. & Murru, N. (2018). Impact of gaseous ozone coupled to passive refrigeration system to maximize shelf-life and quality of four different fresh fish products. LWT- Food Science and Technology, 93, 412-419. DOI: 10.1016/ j.lwt.2018.03.073
  • Arvanitoyannis, I.S. & Stratakos, A.C. (2010). Chapter 9: Effect of Irradiation on Fish and Seafood. Irradiation of Food Commodities, 287-365.
  • Behera, B.K., Bera, A.K., Paria , P., Das, A., Parida, P.K., Kumari, S., Bhowmick, S. & Das, B.K.(2018). Identification and pathogenity of Plesiomonas shigelloides in Silver carp. Aquaculture, 314-318. DOI: 10.1016/j.aquaculture.2018.04.063
  • Beuchat, L.R. (1991). Behaviour of Aeromonas species at refrigeration temperatures. International Journal of Food Microbiology, 13, 3, 217-224.
  • Carter, G.R. (1990). Pseudomonas, Aeromonas, Plesiomonas and Vibrio. Diagnostic Procedure in Veterinary Bacteriology and Mycology (Fith Edition), 77-86.
  • Chen, P.L., Tsai, P.J., Chen, C.S., Lu, Y.C., Chen, H.M., Lee, N.Y., Lee, C.C., Li, W.C., Li, M.C., Wu, C.J. & Ko, W.C.(2015). Aeromonas stool isolates from individuals with or without diarrhea in southern Taiwan: Predominance of Aeromonas veronii. Journal of Microbiology, Immunology and Infection, 48, 618-624. DOI: 10.1016/j.mii.2014.08.007
  • Colejo, S., Alvarez-Ordanez, A., Prieto, M., Gonzalez-Raurich, M., Lopez, M. (2018). Evaluation of ultra violet light (UV), non-thermal atmospheric plasma (NTAP) and their combination for the control of foodborne pathogens in smoked salmon and their effect on quality attributes. Innovative Food Science and Emerging Technologies, 50, 84-93. DOI: 10.1016/j.ifset.2018.10.002
  • Çolakoglu, F.A., Sarmasık, A. & Koseoglu, B. (2006). Occurence of Vibrio spp., in shellfish harvested off Dardanelles cost of Turkey. Food Control, 17, 648-652. DOI: 10.1016/j.foodcont.2005.04.014
  • Daskalov, H. (2006). The importance of Aeromonas hydrophila in food safety. Food Control, 17, 474-483. DOI: 10.1016/j.foodcont.2005.02.009
  • Don, S., Xavier, K.A.M., Devi, S.T., Nayak, B.B. & Kannuchamy, N. (2018). Identification of potential spoilage bacteria in farmed fish (Litopenaeus vannamei): Application of relative rate of spoilage models in shelf life-prediction. LWT-Food Science and Technology, 97, 295-301. DOI: 10.1016/ j.lwt.2018.07.006
  • Esteve, C. (1995). Numerical taxonomy of Aeromonadaceae and Vibrionaceae associated with reared fish and surrounding fresh and brackish water. System. Applied Microbiology,18, 391-402.
  • Falcao, J.P., Dias, A.M.G., Correa, E.F. & Falcao, D.P.(2002). Microbiological quality of ice used to refrigerate foods. Food Microbiology, 19, 269-276. DOI: 10.1006/yfmic.490
  • Fricker, C.R. & Tompsett, S.(1989). Aeromonas spp. in foods: A significant cause of food poisings? International Journal of Food Microbiology, 9,1, 17-23.
  • Ghenghesh, K.S., Rahouma, A., Zorgani, A., Tawil, K., Tomi, A.A., & Faranka, E. (2015). Aeromonas in Arab countries: 1995-2014. Comparative Immunology, Microbiology and Infectious Diseases, 42, 8-14. DOI: 10.1016/j.cimid.2015.07.002
  • Gomez-Estaca, J., Lopez-Caballero, M.E., Martinez-Bartolome, M.A., Lopez de Lacey, A.M., Gomez- Guillen, M.C., Pilar Montero, M. (2018). The effect of the combined use of high pressure treatment and antimicrobial edible film on the quality of salmon carpaccio. International Journal of Food Microbiology, 283, 28-36. DOI: 10.1016/j.ijfoodmicro.2018.06.015
  • Gonzalez-Rey, C., Svenson, S.B., Bravo, L., Rosinsky, J. & Krovacek, K. (2000). Specific Detection of Plesiomonas shigelloides isolated from aquatic environments, animals and human diarrhoeal cases by PCR based on 23S rRna gene. FEMS Immunology and Medical Microbiology, 29, 2, 107-113.
  • Gonzalez-Rodruguez, M.N., Sanz, J.J., Santos, J.A., Otero, A. & Garcia-Lopez, M.L.(2002). Foodborne pathogenic bacteria in prepackaged fresh retail portions of farmed rainbow trout and salmon stored at 3°C. International Journal of Food Microbiology, 76, 135-141.
  • Gonzalez-Rodruguez, M.N., Sanz, J.J., Santos, J.A., Otero, A. & Garcia-Lopez, M.L.(2002). Numbers and types of microorganisms in vacuum-packed cold smoked freshwater fish at retail level. International Journal of Food Microbiology, 77, 1-2, 161-168.
  • Gonzalez-Rey, C., Svenson, S.B., Brova, L., Siitonen, A., Pasquale, V., Dumontet, S., Ciznar, I., Krovacek, K. (2004). Serotypes and anti-microbial susceptibility of Plesiomonas shigelloides isolates from humans, animals and aquatic environments in diffrent countries. Comparative Immunology, Microbiology& Infectious Diseases, 27, 129-139. DOI: 10.1016/j.cimid.2003.08.001
  • Grim, C.J.(2013). Chapter 14: Aeromonas and Plesiomonas, Foodborne Infections and Intoxications (Fourth Edition). 229-237.
  • Gu, W. & Levin, R.E. (2006). Quantitative detection of Plesiomonas shigelloides in clam and oyster tissue by PCR. International Journal of Food Microbiology, 111, 81-86. DOI: 10.1016/j.ijfoodmicro.2006.05.005
  • Herrera, F.C., Santos, J.A., Otero, A. & Garcia-Lopez, M.L.(2006). Occurence of Plesiomonas shigelloides in displayed portions of saltwater fish determined by a PCR assay based on the hugA gene. International Journal of Food Microbiology, 108, 233-238. DOI: 10.1016/j.ijfoodmicro.2005.12.008
  • Hoel, S., Vadstein, O. & Jakobsen, A.N.(2018). Growth of mesophilic Aeromonas salmonicida in an experimental model of nigiri sushi during cold storage. International Journal of Food Microbiology, 285, 1-6. DOI: 10.1016/j.ifoodmicro.2018.07.008
  • Huang, Z., Liu, X., Jia, S. & Luo, Y.(2017). Antimicrobial effects of cinnamon bark oil on microbial composition and quality of grass carp (Chenopharyngodon idellus) fillets during cold storage Food Control,82,316-324. DOI: 10.1016/j.foodcont. 2017.07.017
  • Hudson, J.A., Mott, S.J., Delacy, K.M. & Edridge, A.L.(1992). Incidence and coincidence of Listeria spp., motile Aeromonads, and Yersinia enterocolitica on ready –to-eat fleshfoods. International Journal of Food Microbiology, 16, 2, 99-108.
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Details

Primary Language Turkish
Subjects Food Science and Technology
Journal Section Reviews
Authors

Berna KILINÇ (Primary Author)
EGE ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ
0000-0002-4663-5082
Türkiye

Publication Date June 15, 2019
Application Date February 18, 2019
Acceptance Date May 14, 2019
Published in Issue Year 2019, Volume 36, Issue 2

Cite

APA Kılınç, B. (2019). Su ürünlerinde Aeromonas ve Plesiomonas cinsi mikroorganizmalar ve etkileri . Ege Journal of Fisheries and Aquatic Sciences , 36 (2) , 191-199 . DOI: 10.12714/egejfas.2019.36.2.12