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RESEARCH PRODUCT
Prevalence of bacteria and absence of anisakid parasites in raw and prepared fish and seafood dishes in Spanish restaurants
Jordi MañesJosep RubertJosé Miguel SorianoMàrius V. FuentesIsabel Sospedrasubject
Staphylococcus aureusSalmonellaRestaurantsColony Count MicrobialFood ContaminationBiologyPrepared fishmedicine.disease_causeMicrobiologyEnterobacteriaceaeFood ParasitologyListeria monocytogenesSalmonellamedicineAnimalsLife ScienceFood serviceFood scienceRaw and prepared fishBacteriabusiness.industryConsumer healthFishesFood safetybiology.organism_classificationListeria monocytogenesAnisakisSeafoodConsumer Product SafetySpainFood MicrobiologyHazard analysis and critical control pointsEnfermeríaSeafood dishesAnisakid parasitesbusinessHazard Analysis and Critical Control PointsBacteriaFood Sciencedescription
This study evaluated the presence of bacteria and anisakid parasites in 45 samples of raw anchovies in vinegar, a dish widely eaten in Spain, and in 227 samples of cooked fish and cephalopods served in Spanish food service establishments. Our analysis showed that, according to European and Spanish regulation, 14 to 30% of the prepared fish and cephalopod dishes exceeded the maximum allowable level for mesophilic aerobic counts, and 10 to 40% of these samples exceeded the allowable levels for Enterobacteriaceae. None of the studied samples showed evidence of anisakid parasites, Escherichia coli, Staphylococcus aureus, Salmonella, or Listeria monocyto genes. These results indicate that application of hazard analysis and critical control points, food safety training courses, and routine inspections in compliance with current European and Spanish legislation help protect consumer health.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2015-03-01 | Journal of Food Protection |