Main isolated enterobacteria of the digestive tract from consumer fish. In search of carriers

Abstract

A healthy diet is crucial for maintaining optimal body function and preventing disease, and includes the consumption of fish for its high supply of protein, essential amino acids and other beneficial elements. For this reason, fish production, and therefor e fish consumption, is expected to increase in the coming years. However, fish consumption is not without risk and can pose a health hazard to humans as it can act as a carrier of pathogens The aim of this study was to investigate the presence of Salmonella spp. and other Gram negative bacilli that may be present in the gastrointestinal tract of Atlantic fish from the Macaronesian region marketed for sale to the public. Fifty nine samples from different fish species were processed and analysed according to ISO 6579 1:2017 by adding Hektoen agar and two different concentrations of MgCl2 as differential medium to assess their usefulness. The results showed that Salmonella spp. was not present in any of the processed samples. However, other Gram negative bacilli, resistant to the application of the ISO Standard, such as Enterobacter cloacae , Shewanella putrefaciens and Escherichia hermanni i , were identified among the most fr equent. These isolates showed diverse growth characteristics and were correlated with the species of fish processed Although Salmonella spp. were not found, the isolation and identification of other Gram negative bacilli of potential clinical and health interest indicates the need to further investigate and monitor the presence of pathogens in fish intended for human consumption . Furthermo re, it highlights the importance of carrying out studies to improve the safety and quality of fish products, as well as the adoption of a One Health approach to prevent fish borne diseases. In conclusion, the study has provided information on the presence of bacteria in fish and highlights the need for further research and monitoring of the microbiology of fish products for human consumption.