Raw ready-to-eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets

Abstract

Microbiological quality of 206 raw ready-to-eat seafood samples was investigated according to species (gizzard shad, halibut, rockfish, tuna, oyster and squid) and distribution channels (fishery, hyper and online market). Enumeration of aerobic plate count and total coliforms (TC) and pathogenic bacteria (Bacillus cereus, Staphylococcus aureus and Vibrio parahaemolyticus) was performed, and level of microbiological quality was classified into four groups: satisfactory, acceptable, unsatisfactory and unacceptable. Qualitative analysis was also performed for Escherichia coli and eight foodborne pathogens (B.cereus, E.coli O157:H7, Listeria monocytogenes, Salmonella spp., S.aureus, Vibrio cholerae, V.parahaemolyticus, and Vibrio vulnificus). Raw ready-to-eat seafood products revealed 0<bold></bold>5% at an unsatisfactory level and 4<bold></bold>9% at an unacceptable level due to 4logCFUg(-1) of TC in squid and 3logCFUg(-1) of V.parahaemolyticus in gizzard shad respectively. Gizzard shad was shown to be potentially hazardous, as its sashimi is eaten with its skin attached. Bacillus cereus, E.coli, S.aureus, V.parahaemolyticus and V.vulnificus were qualitatively detected. Samples from the fishery market showed higher detection rate especially in V.parahaemolyticus (21<bold></bold>6%) and V.vulnificus (1<bold></bold>7%) which indicates the need to improve microbiological safety of raw ready-to-eat seafood products in fishery market.