Microbiological quality of freshly caught freshwater fish from lakes in Latvia

• Main Authors: Terentjeva, Margarita, Eizenberga, Inga, Valciņa, Olga, Novoslavskij, Aleksandr, Strazdiņa, Vita, Ošmjana, Jevgēnija, Bērziņš, Aivars
• Format: Conference Object
• Language: English
• Published: 2015
• Subjects: Lakes; microbiology.; Fresh water; Fishes; Food quality.; Latvia; info:eu-repo/classification/udc/614.777; Anguilla anguilla
• Online Access: http://lsmu.lvb.lt/LSMU:ELABAPDB15369659&prefLang=en_US

Background Freshwater fishes are commonly used for fish preparations in Latvia and the hygienic status of a lake from there the freshwater fishes were originated may alter microbiological quality of fresh caught fish. Objectives The aim of the present study was to detect the microbiological quality of freshly caught freshwater fish in Latvia. Methods Altogether, 36 fishes were collected, among them 25, four and seven were European eel (Anguilla anguilla), silver bream (Blicca bjoerkna) and European perch (Perca fluvialitis), respectively. Samples were collected between September and November, 2014 from fishermen from lakes in Latvia. Surface swabs of a 5x5 cm2 of freshly caught fish skin were examinated according to ISO methods for total bacterial count (TBC), Enterobacteriaceae, fecal coliforms, psychrotrophic microorganisms, Salmonella spp., Listeria spp. and Yersinia spp. Conclusions Counts of TBC, Enterobacteriaceae, fecal coliforms and psychrotrophic microorganisms were found to be significantly lower on eels than on perch and silver bream (p>0.05). Eels in Latvia are introduced to lakes in elder or glass eel stage in the frame of eel breeding program and this could influence the contamination rates of eel microflora as they are mostly not a native part of freshwater environment. Observed significant differences (p>0.05) between the counts of TBC, Enterobactericae, fecal coliforms and psychrotrophic microorganisms may be explained with the hygienic status of lake of origin of freshwater fish. Absence of Salmonella spp., Listeria spp. and Yersinia spp. in tested samples indicates that they do not share pathogens of public health significance.