Isolation of the Pseudomonas spp. to cause of microbial spoilage of fishes

In this study, fish samples such as trout (Oncorhynchus mykiss), gilt head bream (Sparus auratus), sea bass (Dicentrarchus labrax), mullet (Mugil cephalus) and whiting (Merlangus euxinus) supplied from fish sales centers arround the country of Izmir and Manisa were used as an experiment material. In total, 100 fish samples analysed. Pseudomonas isolation and identification applied on samples. Vitek 2 system were used to identification of Pseudomonas spp. At the end of identification, counting of Pseudomonas spp. carried out.Results of Pseudomonas spp. counting on fish samples (trout, gilt head bream, sea bass, mullet and whiting) determined between values of <105-3.2x107 cfu/g on gills and <105-2.8x107 cfu/g on carcass of trout; <105-2.3x107 cfu/g on gills and <105-2.7x107 cfu/g on carcass of gilt head bream; <105-2.8x107 cfu/g on gills and <105-1.6x107 cfu/g on carcass of sea bass; <105-1.0x107 cfu/g on gills and <105-1.1x107 cfu/g on carcass of mullet; 3.0x105-1.5x106 cfu/g on gills and 7.2x105-9.0x105 cfu/g on carcass of whiting. Pseudomonas spp. identified from fishes were Pseudomonas fluorescence and Pseudomonas putida.Isolation of Pseudomonas spp. from fishes samples is a result of breaking of cold chain, not to keeping hygiene or preserving of fish and fish products from bad conditions from processing to sales. Pseudomonas spp. which has been identified on spoilage of fishes to be effective and play an important role as a potential pathogen in terms of public health.