1
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Li X, Wang H, Abdelrahman H, Kelly A, Roy L, Wang L. Profiling and source tracking of the microbial populations and resistome present in fish products. Int J Food Microbiol 2024; 413:110591. [PMID: 38306774 DOI: 10.1016/j.ijfoodmicro.2024.110591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 01/08/2024] [Accepted: 01/18/2024] [Indexed: 02/04/2024]
Abstract
Microorganisms in processing environments significantly impact the quality and safety of food products and can serve as potential reservoirs for antibiotic-resistant genes, contributing to public health concerns about antimicrobial resistance (AMR). Fish processing plants represent an understudied environment for microbiome mapping. This study investigated the microbial composition, prevalence of Listeria spp., and resistome structures in three catfish processing facilities in the southeastern United States. The 16S rRNA gene sequencing revealed that the observed richness and Shannon diversity index increased significantly from fish to fillet. Beta diversity analysis showed distinct clustering of microbial communities between fish, environment, and fillet samples. Fast expectation-maximization microbial source tracking (FEAST) algorithm demonstrated that the microbiota presents in the processing environment contributed 48.2 %, 62.4 %, and 53.7 % to the microbiota present on fillet in Facility 1 (F1), F2, and F3, respectively. Food contact surfaces made larger contributions compared to the non-food contact surfaces. The linear discriminant analysis of effect size (LEfSe) identified specific microbial genera (e.g., Plesiomohas, Brochothrix, Chryseobacterium and Cetobacterium) that significantly varied between Listeria spp. positive and negative samples in all three processing plants. The metagenomic sequencing results identified 212 antimicrobial resistance genes (ARGs) belonging to 72 groups from the raw fish and fish fillet samples collected from three processing plants. Although there was a significant decrease in the overall diversity of ARGs from fish to fillet samples, the total abundance of ARGs did not change significantly (P > 0.05). ARGs associated with resistance to macrolide-lincosamide-streptogramin (MLS), cationic antimicrobial peptides, aminoglycosides, and beta-lactams were found to be enriched in the fillet samples when compared to fish samples. Results of this study highlight the profound impact of processing environment on shaping the microbial populations present on the final fish product and the need for additional strategies to mitigate AMR in fish products.
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Affiliation(s)
- Xiran Li
- Department of Food Science and Technology, University of California Davis, Davis, CA 95616, United States
| | - Hongye Wang
- Department of Food Science and Technology, University of California Davis, Davis, CA 95616, United States
| | - Hisham Abdelrahman
- Alabama Fish Farming Center, Greensboro, AL 36744, United States; School of Fisheries, Aquaculture & Aquatic Sciences, Auburn University, Auburn, AL 3684, United States
| | - Anita Kelly
- Alabama Fish Farming Center, Greensboro, AL 36744, United States; School of Fisheries, Aquaculture & Aquatic Sciences, Auburn University, Auburn, AL 3684, United States
| | - Luke Roy
- Alabama Fish Farming Center, Greensboro, AL 36744, United States; School of Fisheries, Aquaculture & Aquatic Sciences, Auburn University, Auburn, AL 3684, United States
| | - Luxin Wang
- Department of Food Science and Technology, University of California Davis, Davis, CA 95616, United States.
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2
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Dai J, Huang J, Wu S, Zhang F, Li Y, Rong D, Zhao M, Ye Q, Gu Q, Zhang Y, Wei X, Zhang J, Wu Q. Occurrence, Antibiotic Susceptibility, Biofilm Formation and Molecular Characterization of Staphylococcus aureus Isolated from Raw Shrimp in China. Foods 2023; 12:2651. [PMID: 37509743 PMCID: PMC10378822 DOI: 10.3390/foods12142651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 06/25/2023] [Accepted: 06/28/2023] [Indexed: 07/30/2023] Open
Abstract
The aim of this study was to determine the prevalence and characterization of Staphylococcus aureus isolated from 145 shrimp samples from 39 cities in China. The results show that 41 samples (28%) from 24 cities were positive, and most of the positive samples (39/41, 95.1%) were less than 110 MPN/g. Antimicrobial susceptibility testing showed that only seven isolates were susceptible to all 24 antibiotics, whereas 65.1% were multidrug-resistant. Antibiotic resistance genes that confer resistance to β-lactams, aminoglycosides, tetracycline, macrolides, lincosamides and streptogramin B (MLSB), trimethoprim, fosfomycin and streptothricin antibiotics were detected. All S. aureus isolates had the ability to produce biofilm and harbored most of the biofilm-related genes. Genes encoding one or more of the important virulence factors staphylococcal enterotoxins (sea, seb and sec), toxic shock syndrome toxin 1 (tsst-1) and Panton-Valentine leukocidin (PVL) were detected in 47.6% (30/63) of the S. aureus isolates. Molecular typing showed that ST15-t085 (27.0%, 17/63), ST1-t127 (14.3%, 9/63) and ST188-t189 (11.1%, 7/63) were the dominant genetic types. The finding of this study provides the first comprehensive surveillance on the incidence of S. aureus in raw shrimp in China. Some retained genotypes found in this food have been linked to human infections around the world.
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Affiliation(s)
- Jingsha Dai
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Key Laboratory of Agricultural Microbiomics and Precision Application, Ministry of Agriculture and Rural Affairs, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Jiahui Huang
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Key Laboratory of Agricultural Microbiomics and Precision Application, Ministry of Agriculture and Rural Affairs, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Shi Wu
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Key Laboratory of Agricultural Microbiomics and Precision Application, Ministry of Agriculture and Rural Affairs, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Feng Zhang
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Key Laboratory of Agricultural Microbiomics and Precision Application, Ministry of Agriculture and Rural Affairs, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Yuanyu Li
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Key Laboratory of Agricultural Microbiomics and Precision Application, Ministry of Agriculture and Rural Affairs, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Dongli Rong
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Key Laboratory of Agricultural Microbiomics and Precision Application, Ministry of Agriculture and Rural Affairs, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Miao Zhao
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Key Laboratory of Agricultural Microbiomics and Precision Application, Ministry of Agriculture and Rural Affairs, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Qinghua Ye
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Key Laboratory of Agricultural Microbiomics and Precision Application, Ministry of Agriculture and Rural Affairs, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Qihui Gu
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Key Laboratory of Agricultural Microbiomics and Precision Application, Ministry of Agriculture and Rural Affairs, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Youxiong Zhang
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Key Laboratory of Agricultural Microbiomics and Precision Application, Ministry of Agriculture and Rural Affairs, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Xianhu Wei
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Key Laboratory of Agricultural Microbiomics and Precision Application, Ministry of Agriculture and Rural Affairs, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Jumei Zhang
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Key Laboratory of Agricultural Microbiomics and Precision Application, Ministry of Agriculture and Rural Affairs, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Qingping Wu
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Key Laboratory of Agricultural Microbiomics and Precision Application, Ministry of Agriculture and Rural Affairs, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
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3
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Osanloo M, Eskandari Z, Zarenezhad E, Qasemi H, Nematollahi A. Studying the microbial, chemical, and sensory characteristics of shrimp coated with alginate sodium nanoparticles containing
Zataria multiflora
and
Cuminum cyminum
essential oils. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023] Open
Affiliation(s)
- Mahmoud Osanloo
- Department of Medical Nanotechnology, School of Advanced Technologies in Medicine Fasa University of Medical Sciences Fasa Iran
| | - Zahra Eskandari
- Student Research Committee Fasa University of Medical Sciences Fasa Iran
| | - Elham Zarenezhad
- Noncommunicable Diseases Research Center Fasa University of Medical Sciences Fasa Iran
| | - Hajar Qasemi
- Noncommunicable Diseases Research Center Fasa University of Medical Sciences Fasa Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health Fasa University of Medical Sciences Fasa Iran
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4
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Lin D, Sun LC, Chen YL, Liu GM, Miao S, Cao MJ. Shrimp spoilage mechanisms and functional films/coatings used to maintain and monitor its quality during storage. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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5
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Salmonella enterica Serovar Typhimurium and Enteritidis Isolated from Raw Shrimp in Bangladesh: An Investigation Based on Molecular Characteristics, Survival, Virulence, Antibiotic Resistance, and Biofilm Formation Attributes. J FOOD QUALITY 2022. [DOI: 10.1155/2022/3420364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Shrimp is the white gold of Bangladesh, with the second-highest income source from exporting to foreign countries. Contamination with Salmonella spp. is now one of the significant issues for Bangladesh to export. Proper characterization of the salmonella pathogen is thus necessary to avoid undesirable losses due to the rejection of exported shrimp. In Bangladesh, the present condition of raw shrimp contamination with pathogenic Salmonella serovars and their survival/virulence properties was not adequately characterized. In this study, we collected 43 raw shrimps as samples from different farms in Jashore, Khulna, and Sathkhira regions. We then maintained standard cultural and biochemical protocols for isolating Salmonella strains, followed by the molecular identification of particular Salmonella serovars. The standard method for checking its credibility to form biofilm in 0–10% NaCl, tolerate acid/bile stress likewise in the gastrointestinal tract, and resist antimicrobial pressure was performed individually with the particular pathogenic strains. Our results successfully identified eleven Salmonella strains with three typhimurium serovars and three enteritidis serovars, which have biofilm-forming capability up to 4–8% NaCl, acid/bile habituation alike stomach/small intestine of humans, and resistance against necessary antibiotics generally used in treating human and poultry infection signifying the impending danger in the shrimp industry. While previous studies of Bangladesh successfully isolated Salmonella only presumptively, our research focused mainly on molecular characterization of the human Salmonella pathogen along with important survival and virulent attributes, such as biofilm formation, acid/bile tolerance, and antibiotic resistance of selected S. typhimurium and S. enteritidis strains. Further study with more sampling will be necessary to confer the transmission route of the pathogen from the natural reservoir to the shrimp industry.
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Efficacy of 405 nm Light-Emitting Diode Illumination and Citral Used Alone and in Combination for Inactivation of Vibrio parahaemolyticus on Shrimp. Foods 2022; 11:foods11142008. [PMID: 35885251 PMCID: PMC9324625 DOI: 10.3390/foods11142008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 06/29/2022] [Accepted: 06/30/2022] [Indexed: 02/01/2023] Open
Abstract
Vibrio parahaemolyticus is a widely distributed pathogen, which is frequently the lead cause of infections related to seafood consumption. The objective of the present study was to investigate the antimicrobial effect of the combination of 405 nm light-emitting diode (LED) and citral on V. parahaemolyticus. The antimicrobial effect of LED illumination and citral was evaluated on V. parahaemolyticus not only in phosphate-buffered saline (PBS) but also on shrimp. Quality changes of shrimp were determined by sensory evaluation. Changes in bacteria cell membrane morphology, cell membrane permeability, cell lipid oxidation level, and DNA degradation were examined to provide insights into the antimicrobial mechanism. The combination of LED treatments and citral had better antimicrobial effects than either treatment alone. LED combined with 0.1 mg/mL of citral effectively reduced V. parahaemolyticus from 6.5 log CFU/mL to below the detection limit in PBS. Combined treatment caused a 3.5 log reduction of the pathogen on shrimp within 20 min and a 6 log reduction within 2 h without significant changes in the sensory score. Furthermore, combined LED and citral treatment affected V. parahaemolyticus cellular morphology and outer membrane integrity. The profile of the comet assay and DNA fragmentation analysis revealed that combination treatment did not cause a breakdown of bacterial genomic DNA. In conclusion, LED may act synergistically with citral. They have the potential to be developed as novel microbial intervention strategies.
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7
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8
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Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108195] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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9
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Makariti IP, Grivokostopoulos NC, Skandamis PN. Effect οf οxygen availability and pH οn adaptive acid tolerance response of immobilized Listeria monocytogenes in structured growth media. Food Microbiol 2021; 99:103826. [PMID: 34119111 DOI: 10.1016/j.fm.2021.103826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 05/01/2021] [Accepted: 05/03/2021] [Indexed: 10/21/2022]
Abstract
The aim of the present study was to evaluate the effect of oxygen availability (aerobic, hypoxic and anoxic conditions) and sub-optimal pH (6.2 and 5.5) in a structured medium (10% w/V gelatin) on the growth of two immobilized L. monocytogenes strains (C5, 6179) at 10 °C and their subsequent acid resistance (pH 2.0, e.g., gastric acidity). Anaerobic conditions resulted in lower bacterial population (P < 0.05) (7.8-8.2 log CFU/mL) at the end of storage than aerobic and hypoxic environment (8.5-9.0 log CFU/mL), a phenomenon that was intensified at lower pH (5.5), where no significant growth was observed for anaerobically grown cultures. Prolonged habituation of L. monocytogenes (15 days) at both pH increased its acid tolerance resulting in max. 10 times higher t4D (appx. 60 min). The combined effect though of oxygen availability and suboptimal pH on L. monocytogenes acid resistance was found to vary with the strain. Anoxically grown cultures at pH 5.5 exhibited the lowest tolerance towards lethal acid stress, with countable survivors occurring only until 20 min of exposure at pH 2.0. Elucidating the role of oxygen limiting conditions, often encountered in structured foods, on acid resistance of L. monocytogenes, would assist in assessing the capacity of L. monocytogenes originated from different food-related niches to withstand gastric acidity and possibly initiate infection.
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Affiliation(s)
- Ifigeneia P Makariti
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55, Athens, Greece
| | - Nikos C Grivokostopoulos
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55, Athens, Greece
| | - Panagiotis N Skandamis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55, Athens, Greece.
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10
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Kontominas MG, Badeka AV, Kosma IS, Nathanailides CI. Innovative Seafood Preservation Technologies: Recent Developments. Animals (Basel) 2021; 11:E92. [PMID: 33418992 PMCID: PMC7825328 DOI: 10.3390/ani11010092] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/31/2020] [Accepted: 01/02/2021] [Indexed: 11/16/2022] Open
Abstract
Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.
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Affiliation(s)
- Michael G. Kontominas
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Anastasia V. Badeka
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Ioanna S. Kosma
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
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11
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LÓPEZ AMQ, SANTOS FARD, MARTINS ES, SILVA ALDS, SANTOS ECLD. Pink and white shrimps from the Brazilian coast: pigment identification, antioxidant activity and microbial quality under different freezing-times. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.29920] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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12
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Survival behaviour of Salmonella enterica in fish and shrimp at different conditions of storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109795] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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Growth of Listeria monocytogenes in ready-to-eat "shrimp cocktail": Risk assessment and possible preventive interventions. Int J Food Microbiol 2020; 334:108800. [PMID: 32829187 DOI: 10.1016/j.ijfoodmicro.2020.108800] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 04/01/2020] [Accepted: 07/25/2020] [Indexed: 11/21/2022]
Abstract
The present study investigated the presence, growth potential, and public health risk posed by Listeria monocytogenes in a ready-to-eat "shrimp cocktail". The pathogen was detected in 4 out of the 104 samples, and there were no counts above the enumeration limit (1 Log colony-forming unit (CFU)/g); the product was a suitable substrate for pathogen growth owing to its chemical/physical properties. A stochastic quantitative microbial risk assessment (QMRA) was performed to estimate the expected number of invasive listeriosis cases caused by the consumption of 10,000 servings of the product on the last day of its shelf life, considering a population comprising healthy consumers, those susceptible, and transplant recipients. The model predicted no cases for this scenario. Uncertainties were included by considering alternative scenarios; even when considering an increased mean bacterial concentration (up to 3-4 Log CFU/g), no cases were estimated. Following a producer's demand, the exposure assessment model was also used to estimate the probability of the product exceeding the threshold of 2 log CFU/g during the shelf life. The possibility of Listeria growth in the product could not be avoided. Therefore, a modification of the production process was tested to re-classify the product as unsuitable for Listeria growth (EC Reg. 2073/2005). The shrimps were conditioned in three different organic acid solutions comprising: acetic acid (1500 ppm) (A); benzoic acid (1500 ppm) + acetic acid (500 ppm) + lactic acid (750 ppm) (BLA); and lactic acid (4500 ppm) + sodium acetate (2500 ppm) (LSA). Testing was conducted over various treatment durations (1 day-5 days). Treatment for 2 days in the LSA solution was selected based on efficacy, the absence of consumer-perceptible sensorial modifications, and the producers' production rate requirements. The concentration of L. monocytogenes decreased when the new process was applied, which confirmed the usefulness and effectiveness of the treatment relative to the traditional process. Thus, the product obtained by the modified production process did not support the growth of L. monocytogenes.
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14
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Patel A, Jeyasekaran G, Jeyashakila R, Anand T, Wilwet L, Pathak N, Malini AH, Neethiselvan N. Prevalence of antibiotic resistant Salmonella spp. strains in shrimp farm source waters of Nagapattinam region in South India. MARINE POLLUTION BULLETIN 2020; 155:111171. [PMID: 32469781 DOI: 10.1016/j.marpolbul.2020.111171] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 03/08/2020] [Accepted: 04/12/2020] [Indexed: 06/11/2023]
Abstract
The prevalence of antibiotic-resistant Salmonella spp. in the source waters of shrimp farms in the Nagapattinam region of South India was investigated. Water and sediment samples (188 Nos.) collected from 23 natural creeks during December 2018 to April 2019 were examined for Salmonella spp. by conventional and PCR methods. The study indicated 28.7% of water and 25.5% of sediment isolates as Salmonella spp., while PCR test gave positive for 7.44% and 5.15% of the isolates, respectively. The isolates were resistant to sulfonamide (SF), but sensitive to tetracycline (TC), chloramphenicol (CAP), and furazolidone (FZ). PCR amplification of mitochondrial 16S rRNA region identified the highly resistant Salmonella serovar as S. Montevideo, which is an emerging food-borne pathogen. The incidence of antibiotic-resistant S. Montevideo reported for the first time in the natural creeks that supply water for shrimp farms emphasizes the need for regulatory steps to control its prevalence.
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Affiliation(s)
- Akalesh Patel
- Department of Fish Quality Assurance & Management, FC&RI, TNJFU, Thoothukudi 628008, India
| | | | - Robinson Jeyashakila
- Department of Fish Quality Assurance & Management, FC&RI, TNJFU, Thoothukudi 628008, India
| | - Theivasigamani Anand
- Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Nagapattinam 611002, India
| | - Lidiya Wilwet
- Central Institute of Fisheries Education, Versova, Mumbai 400061, India
| | - Neeraj Pathak
- Department of Fish Quality Assurance & Management, FC&RI, TNJFU, Thoothukudi 628008, India
| | - Asha Hema Malini
- Department of Fish Quality Assurance & Management, FC&RI, TNJFU, Thoothukudi 628008, India
| | - Neethirajan Neethiselvan
- Department of Fishing Technology & Fisheries Engineering, FC&RI, TNJFU, Thoothukudi 628008, India
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15
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Chen P, Wang JJ, Hong B, Tan L, Yan J, Zhang Z, Liu H, Pan Y, Zhao Y. Characterization of Mixed-Species Biofilm Formed by Vibrio parahaemolyticus and Listeria monocytogenes. Front Microbiol 2019; 10:2543. [PMID: 31787947 PMCID: PMC6856058 DOI: 10.3389/fmicb.2019.02543] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Accepted: 10/21/2019] [Indexed: 12/15/2022] Open
Abstract
Mixed-species biofilms are the predominant form of biofilms found in nature. Research on biofilms have typically concentrated on single species biofilms and this study expands the horizon of biofilm research, where the characterization and dynamic changes of mono and mixed-species biofilms formed by the pathogens, Vibrio parahaemolyticus and Listeria monocytogenes were investigated. Compared to mono-species biofilm, the biomass, bio-volume, and thickness of mixed-species biofilms were significantly lower, which were confirmed using crystal violet staining, confocal laser scanning microscopy and scanning electron microscopy. Further experimental analysis showed these variations might result from the reduction of bacterial numbers, the down-regulation of biofilm-regulated genes and loss of metabolic activity in mixed-species biofilm. In addition, V. parahaemolyticus was located primarily on the surface layers of the mixed-species biofilms thus accruing competitive advantage. This competitive advantage was evidenced in a higher V. parahaemolyticus population density in the mixed-species biofilms. The adhesion to surfaces of the mixed-species biofilms were also reduced due to lower concentrations of extracellular polysaccharide and protein when the structure of the mixed-species was examined using Raman spectral analysis, phenol-sulfuric acid method and Lowry method. Furthermore, the minimum biofilm inhibitory concentration to antibiotics obviously decreased when V. parahaemolyticus co-exited with L. monocytogenes. This study firstly elucidated the interactive behavior in biofilm development of two foodborne pathogens, and future studies for biofilm control and antibiotic therapy should take into account interactions in mixed-species biofilms.
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Affiliation(s)
- Ping Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Jing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai, China
| | - Bin Hong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Ling Tan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Yan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai, China
| | - Zhaohuan Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Haiquan Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai, China
| | - Yingjie Pan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai, China
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16
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Wu W, Jing Z, Yu X, Yang Q, Sun J, Liu C, Zhang W, Zeng L, He H. Recent advances in screening aquatic products for Vibrio spp. Trends Analyt Chem 2019. [DOI: 10.1016/j.trac.2018.11.043] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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17
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Rocha R, Sousa JM, Cerqueira L, Vieira MJ, Almeida C, Azevedo NF. Development and application of Peptide Nucleic Acid Fluorescence in situ Hybridization for the specific detection of Listeria monocytogenes. Food Microbiol 2018; 80:1-8. [PMID: 30704592 DOI: 10.1016/j.fm.2018.12.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2017] [Revised: 02/25/2018] [Accepted: 12/14/2018] [Indexed: 02/07/2023]
Abstract
Listeria monocytogenes is one of the most important foodborne pathogens due to the high hospitalization and mortality rates associated to an outbreak. Several new molecular methods that accelerate the identification of L. monocytogenes have been developed, however conventional culture-based methods still remain the gold standard. In this work we developed a novel Peptide Nucleic Acid Fluorescence in situ Hybridization (PNA-FISH) method for the specific detection of L. monocytogenes. The method was based on an already existing PNA probe, LmPNA1253, coupled with a novel blocker probe in a 1:2 ratio. The method was optimized for the detection of L. monocytogenes in food samples through an evaluation of several rich and selective enrichment broths. The best outcome was achieved using One Broth Listeria in a two-step enrichment of 24 h plus 18 h. For validation in food samples, ground beef, ground pork, milk, lettuce and cooked shrimp were artificially contaminated with two ranges of inoculum: a low level (0.2-2 CFU/25 g or mL) and a high level (2-10 CFU/25 g or mL). The PNA-FISH method performed well in all types of food matrices, presenting an overall accuracy of ≈99% and a detection limit of 0.5 CFU/25 g or mL of food sample.
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Affiliation(s)
- Rui Rocha
- LEPABE, Department of Chemical Engineering, Faculty of Engineering of the University of Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal; CEB - Centre of Biological Engineering, LIBRO - Laboratory of Research in Biofilms Rosário Oliveira, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal; BIOMODE, Biomolecular Determination S.A., Edifício GNRATION, Praça Conde Agrolongo no 123, 4700-312, Braga, Portugal.
| | - José M Sousa
- BIOMODE, Biomolecular Determination S.A., Edifício GNRATION, Praça Conde Agrolongo no 123, 4700-312, Braga, Portugal
| | - Laura Cerqueira
- LEPABE, Department of Chemical Engineering, Faculty of Engineering of the University of Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal; BIOMODE, Biomolecular Determination S.A., Edifício GNRATION, Praça Conde Agrolongo no 123, 4700-312, Braga, Portugal
| | - Maria J Vieira
- CEB - Centre of Biological Engineering, LIBRO - Laboratory of Research in Biofilms Rosário Oliveira, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
| | - Carina Almeida
- LEPABE, Department of Chemical Engineering, Faculty of Engineering of the University of Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal; CEB - Centre of Biological Engineering, LIBRO - Laboratory of Research in Biofilms Rosário Oliveira, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal; BIOMODE, Biomolecular Determination S.A., Edifício GNRATION, Praça Conde Agrolongo no 123, 4700-312, Braga, Portugal; INIAV, IP- National Institute for Agrarian and Veterinary Research, Rua dos Lagidos, Lugar da Madalena, 4485-655, Vairão, Vila do Conde, Portugal
| | - Nuno F Azevedo
- LEPABE, Department of Chemical Engineering, Faculty of Engineering of the University of Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal
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18
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McDermott A, Whyte P, Brunton N, Bolton DJ. Thermal Inactivation of Listeria monocytogenes in Crab Meat. J Food Prot 2018; 81:2003-2006. [PMID: 30476441 DOI: 10.4315/0362-028x.jfp-18-276] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Listeria monocytogenes is an important bacterial pathogen in seafood products, but limited information is currently available on the thermal resistance of relevant isolates in seafood. Thermal inactivation studies were undertaken (i) to provide much needed thermal inactivation data for L. monocytogenes in crab meat and (ii) to investigate whether tryptone soya broth (TSB) is representative of crab meat in thermal inactivation studies involving L. monocytogenes. D-values were obtained for a cocktail of two crab isolates (serotypes 1/2a and 4b) at 50, 55, and 60°C. In crab meat, D-values were 174.4, 28.2, and 1.6 min, respectively. Similar D-values of 176.4, 28.8, and 1.4 min were obtained in TSB. The corresponding z-values were 4.9°C (crab meat) and 4.8°C (TSB), respectively. The conclusions were that (i) current pasteurization conditions (e.g., 70°C for 2 min) would achieve complete destruction of any L. monocytogenes present in crab meat and (ii) TSB could be used as a model matrix for assessing the thermal inactivation of L. monocytogenes in crab meat.
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Affiliation(s)
- A McDermott
- 1 Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.,2 School of Veterinary Medicine
| | - P Whyte
- 2 School of Veterinary Medicine
| | - N Brunton
- 3 School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - D J Bolton
- 1 Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
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19
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Hamilton KA, Chen A, de-Graft Johnson E, Gitter A, Kozak S, Niquice C, Zimmer-Faust AG, Weir MH, Mitchell J, Gurian P. Salmonella risks due to consumption of aquaculture-produced shrimp. MICROBIAL RISK ANALYSIS 2018; 9:22-32. [PMID: 30525084 PMCID: PMC6277047 DOI: 10.1016/j.mran.2018.04.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The use of aquaculture is increasing to meet the growing global demand for seafood. However, the use of aquaculture for seafood production incurs potential human health risks, especially from enteric bacteria such as Salmonella spp. Salmonella spp. was the most frequently reported cause of outbreaks associated with crustaceans from 1998 to 2004. Among crustacean species, shrimp are the most economically important, internationally traded seafood commodity, and the most commonly aquaculture-raised seafood imported to the United States. To inform safe aquaculture practices, a quantitative microbial risk assessment (QMRA) was performed for wastewater-fed aquaculture, incorporating stochastic variability in shrimp growth, processing, and consumer preparation. Several scenarios including gamma irradiation, proper cooking, and improper cooking were considered in order to examine the relative importance of these practices in terms of their impact on risk. Median annual infection risks for all scenarios considered were below 10-4, however 95th percentile risks were above 10-4 annual probability of infection and 10-6 DALY per person per year for scenarios with improper cooking and lack of gamma irradiation. The greatest difference between microbiological risks for the scenarios tested was observed when comparing proper vs. improper cooking (5 to 6 orders of magnitude) and gamma irradiation (4 to 5 orders of magnitude) compared to (up to less than 1 order of magnitude) for peeling and deveining vs. peeling only. The findings from this research suggest that restriction of Salmonella spp. to low levels (median 5 to 30 per L aquaculture pond water) may be necessary for scenarios in which proper downstream food handling and processing cannot be guaranteed.
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Affiliation(s)
- Kerry A. Hamilton
- Department of Civil, Architectural, and Environmental Engineering, Drexel University, 3141 Chestnut Street, Philadelphia, PA 19104
| | - Arlene Chen
- Maryland Pathogen Research Center, Department of Cell Biology and Molecular Genetics, University of Maryland, College Park, MD 20742
| | - Emmanuel de-Graft Johnson
- Department of Mathematics, Faculty of Physical and Computational Sciences, College of Science, Kwame Nkrumah University of Science and Technology, SCB/AMC SF 24/B6-KNUST, Kumasi Ghana
| | - Anna Gitter
- Water Management and Hydrological Sciences Program, Texas A&M University, 400 Bizzell Street, College Station, Texas 77843
| | - Sonya Kozak
- School of Medicine, Griffith University, Gold Coast, Australia
| | - Celma Niquice
- Faculty of Civil Engineering and Geosciences, Technical University of Delft, Netherlands
| | - Amity G. Zimmer-Faust
- Western Ecology Division, National Health and Environmental Effects Research Laboratory, U.S. Environmental Protection Agency, USA
| | - Mark H. Weir
- Division of Environmental Health Sciences and Department of Civil Environmental and Geodetic Engineering, The Ohio State University
| | - Jade Mitchell
- Department of Biosystems and Agricultural Engineering, Michigan State University, 524 S. Shaw Lane, East Lansing, MI 48824
| | - Patrick Gurian
- Department of Civil, Architectural, and Environmental Engineering, Drexel University, 3141 Chestnut Street, Philadelphia, PA 19104
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20
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Soltan Dallal MM, Mazaheri Nezhad Fard R, Sharifi-Yazdi MK. Prevalence of sea, seb, tsst, and mecA Genes in Staphylococcus aureus Isolated from Shrimps Sold in Seafood Retailers in Tehran, Iran. JOURNAL OF FOOD QUALITY AND HAZARDS CONTROL 2018. [DOI: 10.29252/jfqhc.5.2.7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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21
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Alfaro L, Chotiko A, Chouljenko A, Janes M, King JM, Sathivel S. Development of water-soluble chitosan powder and its antimicrobial effect against inoculated Listeria innocua NRRL B-33016 on shrimp. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.10.023] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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22
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Ning M, Xiu Y, Yuan M, Bi J, Liu M, Wei P, Yan Y, Gu W, Wang W, Meng Q. Identification and function analysis of ras-related nuclear protein from Macrobrachium rosenbergii involved in Spiroplasma eriocheiris infection. FISH & SHELLFISH IMMUNOLOGY 2017; 70:583-592. [PMID: 28935600 DOI: 10.1016/j.fsi.2017.09.046] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 09/11/2017] [Accepted: 09/15/2017] [Indexed: 06/07/2023]
Abstract
A ras-related nuclear protein (Ran) protein was obtained from Macrobrachium rosenbergii, named MrRan. Phylogenetic analysis results showed that MrRan was clustered in one group together with other crustaceans. Tissue distribution analysis revealed that MrRan was expressed mainly in gill, intestine and stomach, and expressed weakly in muscle. The MrRan expression levels in gill and hemocyte of prawns were significantly up-regulated after challenged by Spiroplasma eriocheiris. The copy number of S. eriocheiris in MrRan dsRNA injection group was significantly less than control groups during infection. Meanwhile, silencing MrRan obviously increased the survival rate of prawns. The subcellular localization experiment suggested that recombinant MrRan was mainly located in the nucleus, and relatively weak in the cytoplasm. Finally, over-expression in Drosophila S2 cell indicated that MrRan could increase copies of S. eriocheiris and decrease of cell viability. The present study suggested that MrRan participated in regulating the phagocytosis of S. eriocheiris in M. rosenbergii.
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Affiliation(s)
- Mingxiao Ning
- Jiangsu Key Laboratory for Biodiversity & Biotechnology, Jiangsu Key Laboratory for Aquatic Crustacean Diseases, College of Life Sciences, Nanjing Normal University, 1 Wenyuan Road, Nanjing 210023, China
| | - Yunji Xiu
- Jiangsu Key Laboratory for Biodiversity & Biotechnology, Jiangsu Key Laboratory for Aquatic Crustacean Diseases, College of Life Sciences, Nanjing Normal University, 1 Wenyuan Road, Nanjing 210023, China; Key Laboratory for Sustainable Utilization of Marine Fisheries Resources, Ministry of Agriculture, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, Shandong, China
| | - Meijun Yuan
- Jiangsu Key Laboratory for Biodiversity & Biotechnology, Jiangsu Key Laboratory for Aquatic Crustacean Diseases, College of Life Sciences, Nanjing Normal University, 1 Wenyuan Road, Nanjing 210023, China
| | - Jingxiu Bi
- Jiangsu Key Laboratory for Biodiversity & Biotechnology, Jiangsu Key Laboratory for Aquatic Crustacean Diseases, College of Life Sciences, Nanjing Normal University, 1 Wenyuan Road, Nanjing 210023, China
| | - Min Liu
- Jiangsu Key Laboratory for Biodiversity & Biotechnology, Jiangsu Key Laboratory for Aquatic Crustacean Diseases, College of Life Sciences, Nanjing Normal University, 1 Wenyuan Road, Nanjing 210023, China
| | - Panpan Wei
- Jiangsu Key Laboratory for Biodiversity & Biotechnology, Jiangsu Key Laboratory for Aquatic Crustacean Diseases, College of Life Sciences, Nanjing Normal University, 1 Wenyuan Road, Nanjing 210023, China
| | - Yuye Yan
- Jiangsu Key Laboratory for Biodiversity & Biotechnology, Jiangsu Key Laboratory for Aquatic Crustacean Diseases, College of Life Sciences, Nanjing Normal University, 1 Wenyuan Road, Nanjing 210023, China
| | - Wei Gu
- Jiangsu Key Laboratory for Biodiversity & Biotechnology, Jiangsu Key Laboratory for Aquatic Crustacean Diseases, College of Life Sciences, Nanjing Normal University, 1 Wenyuan Road, Nanjing 210023, China; Co-Innovation Center for Marine Bio-Industry Technology of Jiangsu Province, Lianyungang, Jiangsu 222005, China
| | - Wen Wang
- Jiangsu Key Laboratory for Biodiversity & Biotechnology, Jiangsu Key Laboratory for Aquatic Crustacean Diseases, College of Life Sciences, Nanjing Normal University, 1 Wenyuan Road, Nanjing 210023, China
| | - Qingguo Meng
- Jiangsu Key Laboratory for Biodiversity & Biotechnology, Jiangsu Key Laboratory for Aquatic Crustacean Diseases, College of Life Sciences, Nanjing Normal University, 1 Wenyuan Road, Nanjing 210023, China; Co-Innovation Center for Marine Bio-Industry Technology of Jiangsu Province, Lianyungang, Jiangsu 222005, China.
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23
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Sharaf Eddin A, Tahergorabi R. Application of a Surimi-Based Coating to Improve the Quality Attributes of Shrimp during Refrigerated Storage. Foods 2017; 6:foods6090076. [PMID: 28872592 PMCID: PMC5615288 DOI: 10.3390/foods6090076] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Revised: 08/25/2017] [Accepted: 08/25/2017] [Indexed: 12/02/2022] Open
Abstract
Shrimp is a popular seafood throughout the world. However, shrimp is highly perishable due to biochemical, microbiological, or physical changes during postmortem storage. In this study, the effect of a surimi-based coating with and without montmorillonite (MMT) nanoclay on shrimp quality was evaluated during eight days of refrigerator storage. Use of a surimi-based coating resulted in reductions of aerobic plate counts (APC) up to 2 log units. The combined effect of the MMT and coating was observed. Surimi-based coating with MMT resulted in lower APC (p < 0.05) toward the end of storage. The application of surimi-based coating with MMT to the shrimp samples improved sensory quality and delayed lipid oxidation and color deterioration during storage time. In general, better texture was observed when coating was applied either with or without MMT. This study suggests that surimi-based coating may improve the quality of shrimp during refrigerated storage.
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Affiliation(s)
- Abdulhakim Sharaf Eddin
- Food and Nutritional Sciences program, Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA.
| | - Reza Tahergorabi
- Food and Nutritional Sciences program, Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA.
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24
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Pigłowski M. Product categories and hazard categories in the RASFF notifications: dependences between chosen variables. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2016.1004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. Pigłowski
- Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland
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25
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Hoel S, Jakobsen A, Vadstein O. Effects of storage temperature on bacterial growth rates and community structure in fresh retail sushi. J Appl Microbiol 2017; 123:698-709. [DOI: 10.1111/jam.13527] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 05/23/2017] [Accepted: 06/18/2017] [Indexed: 11/28/2022]
Affiliation(s)
- S. Hoel
- Department of Biotechnology and Food Science; NTNU - Norwegian University of Science and Technology; Trondheim Norway
| | - A.N. Jakobsen
- Department of Biotechnology and Food Science; NTNU - Norwegian University of Science and Technology; Trondheim Norway
| | - O. Vadstein
- Department of Biotechnology and Food Science; NTNU - Norwegian University of Science and Technology; Trondheim Norway
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26
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Abstract
Fresh fish and seafood are highly perishable, and microbiological spoilage is one of the important factors that limit their shelf life and safety. Fresh seafood can be contaminated at any point from rearing or harvesting to processing to transport or due to cross-contamination by consumer mishandling at home. With the increase in the demand for fish and seafood, aquaculture production is increasing, which could lead to new risks that will need to be addressed in the future to control foodborne pathogens.
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27
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Cheok CY, Sobhi B, Mohd Adzahan N, Bakar J, Abdul Rahman R, Ab Karim MS, Ghazali Z. Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat. Food Chem 2017; 216:10-8. [DOI: 10.1016/j.foodchem.2016.08.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Revised: 08/02/2016] [Accepted: 08/04/2016] [Indexed: 10/21/2022]
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28
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Enríquez-Espinoza T, Mendoza-Cano F, Encinas-García T, Sánchez-Paz A. Molecular epidemiology of selected infectious diseases caused by bacteria in juveniles and post-larvae of the white shrimp Penaeus vannamei from the north-western coast of Mexico. JOURNAL OF FISH DISEASES 2016; 39:1393-1397. [PMID: 27037647 DOI: 10.1111/jfd.12473] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2015] [Revised: 01/06/2016] [Accepted: 01/29/2016] [Indexed: 06/05/2023]
Affiliation(s)
- T Enríquez-Espinoza
- Laboratorio de Referencia, Análisis y Diagnóstico en Sanidad Acuícola, Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Hermosillo, Sonora, Mexico
| | - F Mendoza-Cano
- Laboratorio de Referencia, Análisis y Diagnóstico en Sanidad Acuícola, Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Hermosillo, Sonora, Mexico
| | - T Encinas-García
- Laboratorio de Referencia, Análisis y Diagnóstico en Sanidad Acuícola, Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Hermosillo, Sonora, Mexico
| | - A Sánchez-Paz
- Laboratorio de Referencia, Análisis y Diagnóstico en Sanidad Acuícola, Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Hermosillo, Sonora, Mexico.
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29
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Singh S, ho Lee M, Park L, Shin Y, Lee YS. Antimicrobial seafood packaging: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2505-18. [PMID: 27478206 PMCID: PMC4951407 DOI: 10.1007/s13197-016-2216-x] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/13/2016] [Accepted: 03/18/2016] [Indexed: 12/21/2022]
Abstract
Microorganisms are the major cause of spoilage in most seafood products; however, only few microbes, called the specific spoilage organisms (SSOs), contribute to the offensive off-flavors associated with seafood spoilage. In food, microbial degradation manifests itself as spoilage, or changes in the sensory properties of a food product, rendering it unsuitable for human consumption. The use of antimicrobial substances can control the general microflora as well as specific microorganisms related to spoilage to provide products with higher safety and better quality. Many antimicrobial compounds have been evaluated in film structures for use in seafood, especially organic acids and their salts, enzymes, bacteriocins; some studies have considered inorganic compounds such as AgSiO2, zinc oxide, silver zeolite, and titanium oxide. The characteristics of some organic antimicrobial packaging systems for seafood and their antimicrobial efficiency in film structures are reviewed in this article.
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Affiliation(s)
- Suman Singh
- />Department of Packaging, Yonsei University, Wonju, 220-710 South Korea
| | - Myung ho Lee
- />Department of Packaging, Yonsei University, Wonju, 220-710 South Korea
| | - lnsik Park
- />Department of Packaging, Yonsei University, Wonju, 220-710 South Korea
| | - Yangjai Shin
- />LogisAll R and D Institute KCP Co, Seoul, South Korea
| | - Youn Suk Lee
- />Department of Packaging, Yonsei University, Wonju, 220-710 South Korea
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30
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Barbosa L, Ribeiro L, Lavezzo L, Barbosa M, Rossi G, do Amaral L. Detection of pathogenic Escherichia coli
and microbiological quality of chilled shrimp sold in street markets. Lett Appl Microbiol 2016; 62:372-8. [DOI: 10.1111/lam.12562] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2015] [Revised: 03/03/2016] [Accepted: 03/03/2016] [Indexed: 10/22/2022]
Affiliation(s)
- L.J. Barbosa
- Faculdade de Ciências Agrárias e Veterinárias (FCAV); UNESP - Univ. Estadual Paulista; Jaboticabal São Paulo Brazil
| | - L.F. Ribeiro
- Faculdade de Ciências Agrárias e Veterinárias (FCAV); UNESP - Univ. Estadual Paulista; Jaboticabal São Paulo Brazil
| | - L.F. Lavezzo
- Faculdade de Ciências Agrárias e Veterinárias (FCAV); UNESP - Univ. Estadual Paulista; Jaboticabal São Paulo Brazil
| | - M.M.C. Barbosa
- Instituto Federal de Educação; Ciência e Tecnologia do Ceará (IFCE) - Avenida José de Freitas Queiroz; Quixadá Ceará Brazil
| | - G.A.M. Rossi
- Faculdade de Ciências Agrárias e Veterinárias (FCAV); UNESP - Univ. Estadual Paulista; Jaboticabal São Paulo Brazil
| | - L.A. do Amaral
- Faculdade de Ciências Agrárias e Veterinárias (FCAV); UNESP - Univ. Estadual Paulista; Jaboticabal São Paulo Brazil
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31
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Du S, Zhang Z, Xiao L, Lou Y, Pan Y, Zhao Y. Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp. Front Microbiol 2016; 7:305. [PMID: 27014228 PMCID: PMC4783573 DOI: 10.3389/fmicb.2016.00305] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Accepted: 02/24/2016] [Indexed: 01/02/2023] Open
Abstract
Acidic electrolyzed water (AEW), a novel non-thermal sterilization technology, is widely used in the food industry. In this study, we firstly investigated the effect of AEW as a new pressure transmitting medium for high hydrostatic pressure (AEW-HHP) processing on microorganisms inactivation on shelled fresh shrimp. The optimal conditions of AEW-HHP for Vibrio parahaemolyticus inactivation on sterile shelled fresh shrimp were obtained using response surface methodology: NaCl concentration to electrolysis 1.5 g/L, treatment pressure 400 MPa, treatment time 10 min. Under the optimal conditions mentioned above, AEW dramatically enhanced the efficiency of HHP for inactivating V. parahaemolyticus and Listeria monocytogenes on artificially contaminated shelled fresh shrimp, and the log reductions were up to 6.08 and 5.71 log10 CFU/g respectively, while the common HHP could only inactivate the two pathogens up to 4.74 and 4.31 log10 CFU/g respectively. Meanwhile, scanning electron microscopy (SEM) showed the same phenomenon. For the naturally contaminated shelled fresh shrimp, AEW-HHP could also significantly reduce the micro flora when examined using plate count and PCR-DGGE. There were also no significant changes, histologically, in the muscle tissues of shrimps undergoing the AEW-HHP treatment. In summary, using AEW as a new transmitting medium for HHP processing is an innovative non thermal technology for improving the food safety of shrimp and other aquatic products.
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Affiliation(s)
- Suping Du
- College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China
| | - Zhaohuan Zhang
- College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China
| | - Lili Xiao
- College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China
| | - Yang Lou
- College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China
| | - Yingjie Pan
- College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and PreservationShanghai, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture ShanghaiShanghai, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and PreservationShanghai, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture ShanghaiShanghai, China
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32
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Liu C, Mou J, Su YC. Behavior of Salmonella and Listeria monocytogenes in Raw Yellowfin Tuna during Cold Storage. Foods 2016; 5:E16. [PMID: 28231111 PMCID: PMC5224575 DOI: 10.3390/foods5010016] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2016] [Revised: 02/04/2016] [Accepted: 02/15/2016] [Indexed: 11/24/2022] Open
Abstract
Behavior of Salmonella and Listeria monocytogenes in raw yellowfin tuna during refrigeration and frozen storage were studied. Growth of Salmonella was inhibited in tuna during refrigerated storage, while L. monocytogenes was able to multiply significantly during refrigerated storage. Populations of Salmonella in tuna were reduced by 1 to 2 log after 12 days of storage at 5-7 °C, regardless levels of contamination. However, populations of L. monocytogenes Scott A, M0507, and SFL0404 in inoculated tuna (10⁴-10⁵ CFU/g) increased by 3.31, 3.56, and 3.98 log CFU/g, respectively, after 12 days of storage at 5-7 °C. Similar increases of L. monocytogenes cells were observed in tuna meat with a lower inoculation level (10²-10³ CFU/g). Populations of Salmonella and L. monocytogenes declined gradually in tuna samples over 84 days (12 weeks) of frozen storage at -18 °C with Salmonella Newport 6962 being decreased to undetectable level (<10 CFU/g) from an initial level of 10³ log CFU/g after 42 days of frozen storage. These results demonstrate that tuna meat intended for raw consumption must be handled properly from farm to table to reduce the risks of foodborne illness caused by Salmonella and L. monocytogenes.
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Affiliation(s)
- Chengchu Liu
- Sea Grant College Extension Program, University of Maryland, Princess Anne, MD 21853, USA.
| | - Jing Mou
- Seafood Research and Education Center, Oregon State University, Astoria, OR 97103, USA.
| | - Yi-Cheng Su
- Seafood Research and Education Center, Oregon State University, Astoria, OR 97103, USA.
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Tang S, Orsi RH, den Bakker HC, Wiedmann M, Boor KJ, Bergholz TM. Transcriptomic Analysis of the Adaptation of Listeria monocytogenes to Growth on Vacuum-Packed Cold Smoked Salmon. Appl Environ Microbiol 2015; 81:6812-24. [PMID: 26209664 PMCID: PMC4561693 DOI: 10.1128/aem.01752-15] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2015] [Accepted: 07/16/2015] [Indexed: 01/26/2023] Open
Abstract
The foodborne pathogen Listeria monocytogenes is able to survive and grow in ready-to-eat foods, in which it is likely to experience a number of environmental stresses due to refrigerated storage and the physicochemical properties of the food. Little is known about the specific molecular mechanisms underlying survival and growth of L. monocytogenes under different complex conditions on/in specific food matrices. Transcriptome sequencing (RNA-seq) was used to understand the transcriptional landscape of L. monocytogenes strain H7858 grown on cold smoked salmon (CSS; water phase salt, 4.65%; pH 6.1) relative to that in modified brain heart infusion broth (MBHIB; water phase salt, 4.65%; pH 6.1) at 7°C. Significant differential transcription of 149 genes was observed (false-discovery rate [FDR], <0.05; fold change, ≥2.5), and 88 and 61 genes were up- and downregulated, respectively, in H7858 grown on CSS relative to the genes in H7858 grown in MBHIB. In spite of these differences in transcriptomes under these two conditions, growth parameters for L. monocytogenes were not significantly different between CSS and MBHIB, indicating that the transcriptomic differences reflect how L. monocytogenes is able to facilitate growth under these different conditions. Differential expression analysis and Gene Ontology enrichment analysis indicated that genes encoding proteins involved in cobalamin biosynthesis as well as ethanolamine and 1,2-propanediol utilization have significantly higher transcript levels in H7858 grown on CSS than in that grown in MBHIB. Our data identify specific transcriptional profiles of L. monocytogenes growing on vacuum-packaged CSS, which may provide targets for the development of novel and improved strategies to control L. monocytogenes growth on this ready-to-eat food.
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Affiliation(s)
- Silin Tang
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Renato H Orsi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Henk C den Bakker
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Martin Wiedmann
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Kathryn J Boor
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Teresa M Bergholz
- Department of Veterinary and Microbiological Sciences, North Dakota State University, Fargo, North Dakota, USA
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Listeria monocytogenes Prevalence and Characteristics in Retail Raw Foods in China. PLoS One 2015; 10:e0136682. [PMID: 26317852 PMCID: PMC4552630 DOI: 10.1371/journal.pone.0136682] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2015] [Accepted: 08/06/2015] [Indexed: 01/05/2023] Open
Abstract
The prevalence and levels of Listeria monocytogenes in retail raw foods covering most provincial capitals in China were studied with testing of 1036 samples of vegetables, edible mushrooms, raw meat, aquatic products and quick-frozen products from September 2012 to January 2014. The total prevalence of Listeria monocytogenes was 20.0% (207/1036), and the most probable number (MPN) values of 65.7% of the positive samples ranged from 0.3 to 110 MPN/g. Geographical differences were observed in this survey, and the results of both qualitative and quantitative methods indicated that the levels in the samples from North China were higher than those in the samples from South China. A total of 248 isolates were analyzed, of which approximately half belonged to molecular serogroup 1/2a-3a (45.2%), followed by 1/2b-3b-7 (30.6%), 1/2c-3c (16.1%), 4b-4d-4e (5.2%) and 4a-4c (2.8%). Most of the isolates carried hly (100%), inlB (98.8%), inlA (99.6%), inlC (98.0%) and inlJ (99.2%), and 44.8% of the isolates were llsX-positive. Seventeen epidemic clones (ECs) were detected, with 7 strains belonging to ECI (2.8%) and 10 belonging to ECIII (4.03%). Resistance to clindamycin (46.8%) was commonly observed, and 59 strains (23.8%) were susceptible to all 14 tested antibiotics, whereas 84 (33.9%) showed an intermediate level of resistance or were resistant to two or more antibiotics, including 7 multi-resistant strains that exhibited resistance to more than 10 antibiotics. The data obtained in the present study provides useful information for assessment of the possible risk posed to Chinese consumers, and this information will have a significant public health impact in China. Furthermore, the presence of virulence markers, epidemic clones, as well as the antibiotic resistance amongst the isolates strongly implies that many of these strains might be capable of causing listeriosis, and more accurate treatment of human listeriosis with effective antibiotics should be considered. This research represents a more full-scale and systematical investigation of the prevalence of L. monocytogenes in retail raw foods in China, and it provides baseline information for Chinese regulatory authorities that will aid in the formulation of a regulatory framework for controlling L. monocytogenes with the aim of improving the microbiological safety of raw foods.
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Quantifying viable Vibrio parahaemolyticus and Listeria monocytogenes simultaneously in raw shrimp. Appl Microbiol Biotechnol 2015; 99:6451-62. [DOI: 10.1007/s00253-015-6715-x] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2015] [Revised: 05/16/2015] [Accepted: 05/21/2015] [Indexed: 02/06/2023]
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Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures. Food Microbiol 2015; 48:8-16. [DOI: 10.1016/j.fm.2014.11.005] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2014] [Revised: 10/14/2014] [Accepted: 11/07/2014] [Indexed: 11/23/2022]
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37
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Zhang Z, Xiao L, Lou Y, Jin M, Liao C, Malakar PK, Pan Y, Zhao Y. Development of a multiplex real-time PCR method for simultaneous detection of Vibrio parahaemolyticus, Listeria monocytogenes and Salmonella spp. in raw shrimp. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.11.007] [Citation(s) in RCA: 66] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Hoel S, Mehli L, Bruheim T, Vadstein O, Jakobsen AN. Assessment of microbiological quality of retail fresh sushi from selected sources in Norway. J Food Prot 2015; 78:977-82. [PMID: 25951393 DOI: 10.4315/0362-028x.jfp-14-480] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Retail fresh sushi is gaining popularity in Europe. This study was conducted to investigate the microbiological quality of selected samples of fresh sushi with a shelf life of 2 to 3 days offered as complete meals in Norwegian supermarkets. Analysis of aerobic plate counts in 58 sushi samples from three producers revealed large variations in microbiological quality, and 48% of the analyzed sushi boxes were rated as unsatisfactory (> 6.0 log CFU/g). Mesophilic Aeromonas spp. was detected in 71% of the samples. In a follow-up study, we collected products and raw materials directly from the production facility of one producer and observed a significant decrease (P < 0.01) in aerobic plate counts compared with the initial sampling. The observed difference between products purchased in stores compared with those collected directly from the factory suggests that poor temperature control during distribution and display in stores leads to reduced microbiological quality. Microbiological analysis of the sushi ingredients revealed that potentially pathogenic bacteria such as mesophilic Aeromonas spp. or bacteria belonging to the Enterobacteriaceae can be introduced into sushi through both raw vegetables and fish. The results highlight the importance of high quality ingredients and proper temperature control to ensure stable quality and safety of these food products.
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Affiliation(s)
- Sunniva Hoel
- Department of Food Technology, Sør-Trøndelag University College, N-7004 Trondheim, Norway; Department of Biotechnology, Norwegian University of Science and Technology, N-7491 Trondheim, Norway.
| | - Lisbeth Mehli
- Department of Food Technology, Sør-Trøndelag University College, N-7004 Trondheim, Norway
| | - Torkjel Bruheim
- Norwegian Veterinary Institute, P.O. Box 5695, N-7485 Trondheim, Norway
| | - Olav Vadstein
- Department of Biotechnology, Norwegian University of Science and Technology, N-7491 Trondheim, Norway
| | - Anita Nordeng Jakobsen
- Department of Food Technology, Sør-Trøndelag University College, N-7004 Trondheim, Norway
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Zhang B, Ma LK, Deng SG, Xie C, Qiu XH. Shelf-life of pacific white shrimp (Litopenaeus vannamei) as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.11.016] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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40
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41
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Wood MV, Sreedharan A, Silverberg R, Balaguero AN, Schneider KR. The Effects of Heat Shock on the D-Values of <i>Listeria monocytogenes</i> on Selected Seafood Matrices. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/aim.2015.58060] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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42
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Young H, Anang D, Tiwari B. Shelf life and textural properties of cooked-chilled black tiger prawns (Penaeus monodon) stored in vacuum pack or modified atmospheric packaging at 4 or 20°C. Food Packag Shelf Life 2014. [DOI: 10.1016/j.fpsl.2014.07.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Jami M, Ghanbari M, Zunabovic M, Domig KJ, Kneifel W. Listeria monocytogenesin Aquatic Food Products-A Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12092] [Citation(s) in RCA: 104] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mansooreh Jami
- Dept. of Food Science and Technology; Inst. of Food Science; BOKU-Univ. of Natural Resources and Life Sciences; Muthgasse 18, A-1190 Vienna Austria
- Dept. of Fisheries; Faculty of Natural Resources; Univ. of Zabol; Zabol Iran
| | - Mahdi Ghanbari
- Dept. of Food Science and Technology; Inst. of Food Science; BOKU-Univ. of Natural Resources and Life Sciences; Muthgasse 18, A-1190 Vienna Austria
- Dept. of Fisheries; Faculty of Natural Resources; Univ. of Zabol; Zabol Iran
| | - Marija Zunabovic
- Dept. of Food Science and Technology; Inst. of Food Science; BOKU-Univ. of Natural Resources and Life Sciences; Muthgasse 18, A-1190 Vienna Austria
| | - Konrad J. Domig
- Dept. of Food Science and Technology; Inst. of Food Science; BOKU-Univ. of Natural Resources and Life Sciences; Muthgasse 18, A-1190 Vienna Austria
| | - Wolfgang Kneifel
- Dept. of Food Science and Technology; Inst. of Food Science; BOKU-Univ. of Natural Resources and Life Sciences; Muthgasse 18, A-1190 Vienna Austria
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Amalia U, Dewanti-Hariyadi R, Poernomo A. RAPID DETECTION OF Salmonella IN SHRIMP BY POLYMERASE CHAIN REACTION. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2014. [DOI: 10.6066/jtip.2014.25.1.78] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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45
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Fallah AA, Saei-Dehkordi SS, Mahzounieh M. Occurrence and antibiotic resistance profiles of Listeria monocytogenes isolated from seafood products and market and processing environments in Iran. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.06.015] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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46
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Inactivation of natural microflora and inoculated Listeria innocua on whole raw shrimp by ozonated water, antimicrobial coatings, and cryogenic freezing. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.04.009] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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47
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A predictive model for assessment of decontamination effects of lactic acid and chitosan used in combination on Vibrio parahaemolyticus in shrimps. Int J Food Microbiol 2013; 167:124-30. [DOI: 10.1016/j.ijfoodmicro.2013.07.012] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2012] [Revised: 05/14/2013] [Accepted: 07/14/2013] [Indexed: 11/21/2022]
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48
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Edwards G, Janes M, Lampila L, Supan J. Consumer method to control Salmonella and Listeria species in shrimp. J Food Prot 2013; 76:59-64. [PMID: 23317857 DOI: 10.4315/0362-028x.jfp-12-141] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The purpose of this study was to determine whether the current consumer method of boiling shrimp until floating and pink in color is adequate for destroying Listeria and Salmonella. Shrimp samples were submerged in bacterial suspensions of Listeria and Salmonella for 30 min and allowed to air dry for 1 h under a biosafety cabinet. Color parameters were then measured with a spectrophotometer programmed with the CIELAB system. Twenty-four shrimp samples were divided into groups (days 0, 1, or 2) and stored at 4°C. The samples were treated by placing them in boiling water (100°C) on days 0, 1, and 2. The shrimp were immediately removed from the boiling water once they floated to the surface, and color parameters were measured. Bacterial counts were determined, and the log CFU per gram was calculated. The effect of sodium tripolyphosphate on the color change of cooked shrimp also was determined. Initial bacterial counts on shrimp after air drying were 5.31 ± 0.14 log CFU/g for Salmonella Enteritidis, 5.24 ± 0.31 log CFU/g for Salmonella Infantis, 5.40 ± 0.16 log CFU/g for Salmonella Typhimurium, 3.91 + 0.11 log CFU/g for Listeria innocua, 4.45 ± 0.11 log CFU/g for Listeria monocytogenes (1/2a), and 3.70 ± 0.22 log CFU/g for Listeria welshimeri. On days 0, 1, and 2, all bacterial counts were reduced to nondetectable levels for shrimp samples that floated. The average time for shrimp to float was 96 ± 8 s. The bacterial counts remained at nondetectable levels (<10 log CFU/g) during refrigerated (4°C) storage of cooked shrimp for 2 days. The redness, yellowness, and lightness were significantly higher (P < 0.0001) for the cooked shrimp than for the uncooked shrimp on all days tested. The standard deviation for redness in the cooked shrimp was large, indicating a wide range of pink coloration on all days tested. The results suggest that boiling shrimp until they float will significantly reduce Listeria and Salmonella contamination, but color change is not a good indication of reduction of these pathogens because of the wide natural color variation.
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Affiliation(s)
- Genevieve Edwards
- Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, Louisiana 70803, USA
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49
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Huang Y, Ghate V, Phua L, Yuk HG. Prevalence of Salmonella and Vibrio spp. in seafood products sold in Singapore. J Food Prot 2012; 75:1320-3. [PMID: 22980017 DOI: 10.4315/0362-028x.jfp-12-007] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Foodborne hazards in seafood have only recently received increased attention in Singapore since the illness outbreak in 2009 that was associated with consumption of Indian rojak (a traditional salad of fruits, vegetables, and seafood). The microbiological quality of seafood must be evaluated for assurance of food safety. The aim of this study was to evaluate the microbiological quality and to determine the prevalence of Salmonella and Vibrio spp. in seafood sold in Singapore. A total of 116 samples (41 prawn, 44 shellfish, and 31 fishball samples) were collected from major supermarkets and wet markets in Singapore. The mesophilic and psychrotrophic bacterial counts for prawn, shellfish, and fishballs were 2 to 7 log CFU/g. One Salmonella Lexington strain was isolated from a thawed-frozen shellfish product and two Vibrio parahaemolyticus strains were isolated from commercial fishball and shrimp meat products. Thus, seafood sold in Singapore has the potential to be contaminated with Vibrio spp. and Salmonella, and proper handling at food service establishments is required to ensure food safety. Effective control measures also are needed to prevent cross-contamination during postharvest seafood processing.
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Affiliation(s)
- Yunle Huang
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 2, Singapore 117543
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50
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EL MEJRI SELMA, EL BOUR MONIA, BOUKEF IMEN, AL GALLAS NAZEK, MRAOUNA RADHIA, GOT PATRICE, TROUSSELLIER MARC, KLENA JOHN, BOUDABBOUS ABDELATIF. INFLUENCE OF MARINE WATER CONDITIONS ON SALMONELLA ENTERICA SEROVAR TYPHIMURIUM SURVIVAL. J Food Saf 2012. [DOI: 10.1111/j.1745-4565.2012.00377.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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