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Isolation of mycobacteria from frozen fish destined for human consumption
M J Mediel1, V Rodriguez, G Codina
1Servei de Microbiologia i Parasitologia, Ciutat Sanitària Vall d'Hebron, Universitat Autònoma de Barcelona, Barcelona, Spain.
Applied and Environmental Microbiology
|August 5, 2000
Abstract:
Mycobacteria were isolated from defrost water and tissue of sole (Solea solea), hake (Merluccius merluccius), cod (Gadus morhua), ling (Genypterus blacodes), and monkfish (Lophius piscatorius) on Löwenstein-Jensen medium after incubation at different temperatures. Samples of frozen fish were obtained under sterile conditions inside a refrigeration chamber (-18 to -22 degrees C) in a wholesale market from which these products are distributed to shops for retail sale and human consumption.