Detection of Salmonella Organisms from Carps, Trouts and Eels

Akinobu WATANABE, Masakazu TOKUMARU, Makoto KURISU, Keiko YANAGAWA, Tomoko IKEUCHI, Hiroyuki MASAKI
1981 Shokuhin Eiseigaku Zasshi  
A survey was conducted on the distribution of Salmonella organisms in the gills and intestinal contents of cultured carps, trouts and eels sold at fresh-water fish restaurants and wholesale shops. Salmonella was isolated from 9 out of 39 carps (23.1%), and from 2 out of 21 eels (9.5%) obtained at fresh-water fish restaurants. Salmonella organisms were present in 15.4% of gills, in 14.6% of intestinal contents of carps, and in 40.7% of the fish-pond water in which the carps had been kept.
more » ... lla was isolated from 11 out of 57 carps (19.3%) obtained at wholesale shops selling fresh-water fish. Salmonella organisms were present in 8.8% of gills, in 15.8% of intestinal contents of carps, and in 22.8% of the water used for the transportation of carps. Salmonella was isolated from 1 out of 31 intestinal contents of trouts (3.2%), and from 1 out of 21 samples of water used for the transportation of trouts (4.8%) obtained at freshwater fish wholesale shops. Sixty-two strains isolated from fresh-water fish and water in which they had been kept were typed into 17 serovars. Predominant serovars were S.
doi:10.3358/shokueishi.22.8 fatcat:yxto4ohc3nbbzojctjudcbfrku