Isolation of Mycobacteria from Frozen Fish Destined for Human Consumption

Mycobacteria were isolated from defrost water and tissue of sole (Solea solea), hake (Merluccius merluccius), cod (Gadus morhua), ling (Genypterus blacodes), and monkfish (Lophius piscatorius) on Löwenstein-Jensen medium after incubation at different temperatures. Samples of frozen fish were obtained under sterile conditions inside a refrigeration chamber (−18 to −22°C) in a wholesale market from which these products are distributed to shops for retail sale and human consumption.