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Bacterial microflora associated with cephalopods from southwest coast of India
(Society of Fisheries Technologists (India), 2010) Lalitha, K.V.; Thampuran, N.
Cephalopods are believed to be a major and largely untapped source of marine protein. While groundfish landings have remained fairly stable or declined over the past three decades, the cephalopod world catch has increased substantially (Caddy and Rodhouse, 1998), reaching 3.78 million tin 2004 (FAQ, 2006). Squid is by far the major cephalopod species (67%) produced worldwide, but octopus (9.5%) and cuttlefish (16%) are becoming increasingly important (FAQ, 2003). Of the species that are explored world-wide roughly 41% belong to the genera Loligo, Sepia or Octopus, which are predominantly found on the continental shelf (Guerra, 1996). The consumption of cephalopods has recently increased in countries that were not traditionally cephalopod consumers, mainly as chilled and frozen ready meals (Barbosa and Vaz-Pires, 2004). Squid consumption is limited in large parts of the world, especially in North America and northern Europe. On the other hand, considerable amounts of squid are consumed in east and south-east Asia. General handling, processing, preservation and product properties of cephalopods, mainly based on squid which is the major cephalopod species produced, were published by Kreuzer (1984). The microbiology of fresh and spoiling fish has been extensively studied, as reviewed by Liston (1980) and Gram and Huss (1996), but qualitative microbiological data on cephalopods are scarce as autolytic changes are believed to be the main reason for deteriorating sensory quality (LeBlanc and Gill, 1984).
Clostridium botulinum in finfish and shellfish
(Society of Fisheries Technologists(India),Cochin, 2003) Lalitha, K.V.; Surendran, P.K.
Clostridium botulinum, an anaerobic Gram positive spore forming bacterium, is a food safety hazard. The distribution of C. botulinum in wild caught and farmed finfish and shellfish in India was investigated. A total of 226 samples of finfish and shellfish were tested. An overall prevalence of 16% was found. The predominant types were type C and D (11%) followed by type B (3%) and type A (1%). Incidence of C. botulinum in wild caught and farmed shellfish was 18% and 23%, respectively. The predominant types were type D (13%) followed by type A (8%) and type C (2%).
Distribution of Clostridium botulinum in cured fishery products
(FAO, 1998) Lalitha, K.V.; Gopakumar, K.
A total of forty cured fish samples procured from local retail markets in and around Cochin were analysed for the moisture content, salt content, water activity (aw) and for the presence of Clostridium botulinum. Wide variations in the salt concentration and moisture level were observed in the cured fish samples examined. Fifty five percent (22140) of the samples had water content in the range of 454%. THe sodium chloride content of the cured fish samples varied between 16- 25% in only 60 percent of the samples. The sodium chloride content of less than 7% was noticed in 8 prawn samples. The aw of the samples varied greatly. Clostridium botulinum was detected in 13% of the cured fish samples and type D was predominant (415) followed by type C (115). Clostridium botulinum spores remain viable at aw level 0.75. The incidence of C. botulinum in cured fish should emphasize the need for adequate brining and drying to protect these products until their final use.
Distribution of Clostridium botulinum in finfish and shellfish from Indian waters
(1999) Lalitha, K.V.; Surendran, P.K.
Clostridium botulinum, a gram positive spore forming bacterium, is the causative agent of highly lethal food poisoning namely 'botulism' in man. Strains of C. botulinum are classified into seven serotypes (A to G) depending on the serological specificity of the neurotoxin produced. The organism is found naturally in numerous terrestrial and aquatic habitats. The distribution of Clostridium botulinum serotypes in finfish and shellfish collected from onboard fishing vessel and from the retail markets in and around Cochin were examined. A total of 167 samples of finfish and shellfish were tested. An overall prevalence of 16% was found. In freshly caught fish, of the 90 samples tested, 12% harboured C. botulinum. In finfish/shellfish obtained from the retail markets, the overall contamination level was 21% (16/77), it ranged from 16% for marine finfish to 22% for brackishwater finfish, to 30% for shrimp and to 33% for freshwater prawn. Incidence of C. botulinum was high in prawn. Most of the samples harboured type D spores followed by type C, type B and type A. Type E was noticeably absent from the samples tested. 1
Distribution of clostridium perfringens in fish and aqauatic environments
(Society of Fisheries Technologists(India),Cochin, 2003) Lalitha, K.V.; Surendran, P.K.
Clostridium perfringens has been implicated as the etiological agent in many food poisoning outbreaks. It is a Gram-positive anaerobic spore-forming bacilus. Spores of C. perfringens are widely distributed in soil, sewage, aquatic environments, animal and human intestine, and their presence is usually indicative of sewage contamination. The distribution of C. perfringens in water, sediment and fish/shellfish from brackish water and freshwater environments was investigated. Water, sediment and fish/shellfish samples collected from various locations in three districts of Kerala were screened for the presence of C. perfringens. The study revealed that incidence of C. perfringens was high in sediment samples compared to water samples. In farm sediment samples, occurence of C. perfringens was high (30%), and 22% of the fish/shellfish samples also harboured C. perfringens.
Hazard Characterization
(FAO, 2010) Karunasagar, I.; Radu, S.; Burkhardt, W.; Quiroz, C.C.; Karunasagar, I.; Lalitha, K.V.; Htwe, M.M.
Reduction in Microbial Load of Farmed Freshwater Scampi (Macrobrachium rosenbergii) by Application of Permitted Food Preservatives
(Society of Fisheries Technologists (India), Cochin, India, 2003) Lalitha, K.V.; Unnithan, G.R.; Surendran, P.K.
Farmed freshwater scampi (Macrobrachiuni rosetthergii) from four different farms in Kerala were examined for their microbial quality. Total bacterial counts (TPC) were of the order of l(r-10".e.Escherichia coll. IW-1(Y.g' and faecal streptococci. 1(V- I (fg Presence of excessively high TPC and total faecal streptococci has been a major quality problem. since freezing did not reduce the TPC below 10.g' which is a requirement as per EU and USFDA regulations. Permitted food preservatives like sodium chloride. potassium sorbate. citric acid and chlorine were tried as dips to reduce the bacterial load. TPC. faecal streptococci. total coliforms. faecal coliform and Escherichia coil were estimated before and after treatments and the data were statistically analysed. A 15 min dip in a chilled aqueous solution of a combination of 0.5% potassium sorbate and 0.29c citric acid was found to be very effective in reducing both TPC and faecal streptococci considerably.
Use of catalase values as an index of quality of oil sardine (Sardinella longiceps)1982 in ice storage
(Society of Fisheries Technologists (India), Cochin, India, 1982) Lalitha, K.V.; Iyer, K.M.
The amount of catalase in the tissues nil sardine during ice storage was estimated in a series of experiments. The organoleptic quality of the muscle, as well as total plate count, the amount of bacterial catalse, trimethyl amine and total volatile nitrogen were determined side by side. Changes in the bacterial catalase values were not in agreement with the changes in bacterial count. But it has been observed that the muscle catalase values are in good correlation with organoleptic evaluation of quality of oil sardine and hence, it can be used as an index of quality of sardine during ice storage.

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