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Investigations of the microbial status of caviar from the retail market and wholesale with special emphasis of the occurrence of aquatic mycobacteria.

Project

Food and consumer protection

This project contributes to the research aim 'Food and consumer protection'. Which funding institutions are active for this aim? What are the sub-aims? Take a look:
Food and consumer protection


Project code: BfR-SiN-08-1322-449
Contract period: 01.04.2010 - 31.12.2010
Purpose of research: Applied research

Infections of fish with aquatic mycobacteria, especially with Mycobacterium (M.) marinum, M. chelonae und M. fortuitum result in chronically and, rarely acute disease. Almost all ma-rine and freshwater fish (wild catch, aquaculture) are susceptible to these bacteria. Aquatic mycobacteria represent a zoonosis which could lead to infections in man whereby immun-compromised persons or humans with underlying diseases are a high-risk group. Caviar is produced from different fish species, including salmon, trout, sturgeon, lumpfish and capelin. There are no systematic investigations which could show to what extent caviar is contaminated with these aquatic mycobacteria. For this reason first examinations should show to which extend caviar - derived from different fish species at the retail and wholesale ? is contaminated with aquatic mycobacteria to assess the risk exposure for notably the high-risk groups.

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Subjects

Framework programme

BMEL Frameworkprogramme 2008

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