RECOVERY OF PATHOGENS FROM RETAIL CATFISH
Food Safety and Intervention Technologies
2011 Annual Report
1a.Objectives (from AD-416)
1. Different sampling techniques will be determined for microbial pathogens in edible catfish products: swab, whole fillets sampling, ice if finfish in direct contact, and drip liquid if frozen then thawed.
2. Pathogen test methods (selective agar or test kits) for Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcal aureus will be compared to determine influence of catfish components (interfering histamine) and time to obtain results.
3. Confirmation will be done on positive samples to verify presence of human pathogen.
4. Data obtained delivered to FSIS for retail catfish inspection and extension personal to develop literature for proper handling of raw catfish.
1b.Approach (from AD-416)
Catfish to be purchased at various retail stores and microbial counts done. Bacteria identification done on the isolates to determine if human pathogens are present.
This information will be used by FSIS to develop a sampling program.
In collaboration with Cheyney University tested 895 catfish fillets purchased from retail establishments in the tri-state area (NJ, NY, PA). The fillets were tested for aerobic and psytrophic plate bacterial counts, coliforms and Eschericha coli, and Salmonella.