Safe and hygienic fish products for Vienna

Vienna marketplaces are favoured and important sources of fresh and processed fish products. However, a huge amount of fishery products are imported (61.254 to, 2010) from non-European countries. The domestic production is recorded about 3.300 tons of fish (including stock fish) in 2010 and production mainly focuses on breeding certain fish species, such as carp, brown trout, rainbow trout, charr and catfish which are mainly sold via direct marketing. Fresh fish and fishery products are known as perishable foods. It is documented that microbiological contamination increases along the supply chain. Listeria spp. are widespread in the environment and various food types, including fishery products can harbor the human pathogenic species Listeria monocytogenes. Especially people with immune deficiencies are considered to be vulnerable to infections caused by L. monocytogenes. As most of the popular fresh fish and fishery products in the Vienna market are imported, the production conditions in the countries of origin are mainly unknown to the customers. Hence, the safety and hygiene of those commodities should be understood in order to minimize the risk of food threats for the fish trade in Austria (Vienna) and finally the consumer. Current scientific publications also indicate an increased incidence of L. monocytogenes in certain fish species, such as halibut, which is also traded in Vienna. The aim of this study is a detailed description and analysis of the incidence of L. monocytogenes and related Listeria species in fishery products relevant for the market in Vienna. Data are apparently lacking at this supply chain. Moreover, the potential contamination routes of Listeria spp. in a typical fish market establishment should be elucidated through strategic environmental monitoring and further molecular biological analysis. Representative fishery products will be purchased in different marketplaces in Vienna for further microbiological testingThese preliminary results should form a base for practical concepts to minimize potential listerial hazards. In detail, isolates obtained through the screening study are genetically subtyped with cost-efficient and rapid PCR-protocols. Further, relevant genetic markers responsible for contamination and persistence of Listeria spp. in tested establishments and products are analyzed (e.g. biofilm forming capacity, resistance to cleaning and disinfection agents). Hence, the overall outcome is a collection of tailor-made countermeasures which support food safety experts to adequately react on acute hygiene relevant topics in Vienna fish trade.