Microbiological evaluation of minimally processed and marketed fish in popular market of the city of Tepic Nayarit, Mexico. Sanitary quality of tilapia (Oreochromis niloticus)

Abstract

Foodborne diseases are considered a public health challenge worldwide, due to their high morbidity and mortality. Fish is a highly nutritious food and consumed around the world; however, fish is also a perishable and an easy-to-contaminate food. The presence of pathogenic microorganisms in fish for human consumption is of high risk to public health. The objective of the present investigation was to carry out the microbiological evaluation of fresh Nile tilapia (Oreochromis niloticus) marketed in fillet presentation in the “Juan Escutia” market in Tepic Nayarit, Mexico. The samples collected consisted of fresh fillet from different fish shop in the market. The microbiological analysis was of Aerobic Mesophylls (AM), Mold and Yeasts, Total Coliforms (TC) and Fecal Coliforms (FC), Salmonella spp., and S. aureus. In 100% of the samples they presented AM accounts below what was established in the sanitary regulations, regarding mold the maximum value was 490 CFU / g and yeasts of 540 CFU / g, TC and FC were present in the 16.6% of the samples values above the microbiological limits established in sanitary regulations, while 33.3% of the samples were also outside the microbiological limit for Salmonella spp., and S. aureus. The study showed evidence of the potential health risk in the consumption of these foods sold in this market primarily if it is in raw state.

Keywords

• tilapia
• food safety
• sanitary quality
• pathogens