Isolation of Mycobacteria from Frozen Fish Destined for Human Consumption

ABSTRACT Mycobacteria were isolated from defrost water and tissue of sole ( Solea solea ), hake ( Merluccius merluccius ), cod ( Gadus morhua ), ling ( Genypterus blacodes ), and monkfish ( Lophius piscatorius ) on Löwenstein-Jensen medium after incubation at different temperatures. Samples of froz...

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Bibliographic Details
Published in:Applied and Environmental Microbiology
Main Authors: Mediel, M. J., Rodriguez, V., Codina, G., Martin-Casabona, N.
Format: Article in Journal/Newspaper
Language:English
Published: American Society for Microbiology 2000
Subjects:
Ecology
Applied Microbiology and Biotechnology
Food Science
Biotechnology
Gadus morhua
Online Access:http://dx.doi.org/10.1128/aem.66.8.3637-3638.2000
https://journals.asm.org/doi/pdf/10.1128/AEM.66.8.3637-3638.2000
Description
Summary:ABSTRACT Mycobacteria were isolated from defrost water and tissue of sole ( Solea solea ), hake ( Merluccius merluccius ), cod ( Gadus morhua ), ling ( Genypterus blacodes ), and monkfish ( Lophius piscatorius ) on Löwenstein-Jensen medium after incubation at different temperatures. Samples of frozen fish were obtained under sterile conditions inside a refrigeration chamber (−18 to −22°C) in a wholesale market from which these products are distributed to shops for retail sale and human consumption.

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