Isolation, identification & characterization of Listeria monocytogenes

Zusatztext

Fish and shellfish are regarded as an important part of a healthy diet because of the high quality protein and other essential nutrients, such as omega - 3 fatty acids. Some aquatic pathogens that could be found in fish include Vibrio parahaemolyticus, Vibrio vulnificus, Listeria monocytogenes, Aeromonas hydrophila, Yersinia enterocolytica, Clostridium perfringens and Clostridium botulinum. Microbial growth and their metabolism are the major cause of fish spoilage which produce amines and biogenic amines with unacceptable off-flavors. Trimethylamine (TMA) levels are used universally to determine microbial deterioration leading to fish spoilage. Many microorganisms secrete hydrolytic enzymes which ensure their penetration into the host cells.

Autorenportrait

Dr Ngozi Izuchukwu graduated from the University of Nigeria, Nsukka with a B.Sc in Microbiology/Chemistry. She obtained an M.Sc in Food Microbiology from the University of Port Harcourt, Nigeria. She had a doctorate degree in Microbiology, from the Institute of Aquaculture, School of Natural Sciences, University of Stirling, Scotland, UK.

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