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Original Scientific Article
 
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Microbiological quality and safety of Skipjack tuna loins (Katsuwonus Pelamis) intented for canning
Francesco Casalinuovo1, Donatella Brindisi2, Paola Rippa1, Carlotta Ceniti3, Lucia Ciambrone1, Rosanna Musarella1, Nicola Costanzo3
1Institute for Experimental Veterinary Medicine of Southern Italy, Viale Crotone 88100 Catanzaro, Italy
2Quality Manager Intertonno srl, Zona Industriale lotti 20/21 89843 Maierato (VV), Italy
3Department of Health Sciences, Magna Graecia University, Viale Europa - Loc. Germaneto Edificio delle Bioscienze 88100 – Catanzaro (CZ), Italy

 

ABSTRACT
Tuna is a food widely consumed fresh and canned as well. After catching and filleting, a pre-cooking step is normally followed by freezing and shipping to canning industry as loins. The aim of this paper was to assess the microbiological quality and safety of tuna loins (50 samples) imported by an Italian canned tuna producer from two different FAO fishing areas. Total bacterial count (TBC), Coliforms, Enterobacteriaceae, Escherichia coli, Listeria monocytogenes, Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus, Vibrio cholera, pH measurement, S. aureus enterotoxin and histamine levels were evaluated. Significant differences were evidenced for TBC, Enterobacteriaceae, E. coli, Coliforms and pH between fishing areas. Staphylococcus aureus was detected in all the samples tested at 1 to 3 Log cfu/g; Staphylococcus warneri, S. saprophyticus, S. epidermidis, S. hominis, S. intermedius, S. vitulinus and S. sciuri were also identified. Listeria monocytogenes, Salmonella, Vibrio parahaemolyticus, Vibrio cholera and Staphylococcus aureus enterotoxin were not detected. Histamine ranged between 0 to 5 mg/kg. The tuna loins analysed in this paper have to be considered safe; staphylococci presence represents a possible concern and has to been taken in account when risk analysis is carried out.
Key words: tuna loins, Katsuwonus pelamis, canned tuna, Staphylococcus aureus, histamine

Mac Vet Rev 2017; 41 (1): i-v
   
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Available Online First: 23 November 2017
 
 
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