1
|
Chan SS, Moen B, Løvdal T, Roth B, Nilsson A, Pettersen MK, Rotabakk BT. Extending the Shelf Life of Atlantic Salmon ( Salmo salar) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays. Foods 2023; 13:19. [PMID: 38201047 PMCID: PMC10778411 DOI: 10.3390/foods13010019] [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: 11/15/2023] [Revised: 12/07/2023] [Accepted: 12/13/2023] [Indexed: 01/12/2024] Open
Abstract
This study investigated the effect of sub-chilling whole gutted salmon and sub-chilled storage at -1 °C in modified-atmosphere packaging in two recyclable mono-material trays (CPET, HDPE). Quality parameters were measured, including water-holding properties, salt content, color, texture, lipid oxidation, and sensory and microbiological shelf life. The oxygen transmission rate was measured for the packages. Compared to traditional fish storage on ice, sub-chilling gave a 0.4% weight gain, better water-holding capacity, and higher salt content. The sub-chilled fish gave a significantly better sensory quality and microbiological shelf life of up to 49 days. Photobacterium was the dominating bacteria during storage. Salmon packaged in CPET trays had a higher drip loss than HDPE trays, but a lower rate of lipid oxidation (1-penten-3-ol). Our results showed the feasibility of significantly extending shelf life with sub-chilling, removing the need for ice. Moreover, using recyclable trays for packaging contributes to a circular economy without compromising food quality.
Collapse
Affiliation(s)
- Sherry Stephanie Chan
- Department of Processing Technology, Nofima AS, 4021 Stavanger, Norway; (S.S.C.); (T.L.); (B.R.)
| | - Birgitte Moen
- Department of Food Safety and Quality, Nofima AS, 1433 Ås, Norway; (B.M.); (M.K.P.)
| | - Trond Løvdal
- Department of Processing Technology, Nofima AS, 4021 Stavanger, Norway; (S.S.C.); (T.L.); (B.R.)
| | - Bjørn Roth
- Department of Processing Technology, Nofima AS, 4021 Stavanger, Norway; (S.S.C.); (T.L.); (B.R.)
| | - Astrid Nilsson
- Department of Food and Health, Nofima AS, 1433 Ås, Norway;
| | | | - Bjørn Tore Rotabakk
- Department of Processing Technology, Nofima AS, 4021 Stavanger, Norway; (S.S.C.); (T.L.); (B.R.)
| |
Collapse
|
2
|
Díaz-Formoso L, Silva V, Contente D, Feito J, Hernández PE, Borrero J, Igrejas G, del Campo R, Muñoz-Atienza E, Poeta P, Cintas LM. Antibiotic Resistance Genes, Virulence Factors, and Biofilm Formation in Coagulase-Negative Staphylococcus spp. Isolates from European Hakes ( Merluccius merluccius, L.) Caught in the Northeast Atlantic Ocean. Pathogens 2023; 12:1447. [PMID: 38133330 PMCID: PMC10745931 DOI: 10.3390/pathogens12121447] [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: 11/05/2023] [Revised: 12/04/2023] [Accepted: 12/11/2023] [Indexed: 12/23/2023] Open
Abstract
The indiscriminate use of antibiotics has contributed to the dissemination of multiresistant bacteria, which represents a public health concern. The aim of this work was to characterize 27 coagulase-negative staphylococci (CoNS) isolated from eight wild Northeast Atlantic hakes (Merluccius merluccius, L.) and taxonomically identified as Staphylococcus epidermidis (n = 16), Staphylococcus saprophyticus (n = 4), Staphylococcus hominis (n = 3), Staphylococcus pasteuri (n = 2), Staphylococcus edaphicus (n = 1), and Staphylococcus capitis (n = 1). Biofilm formation was evaluated with a microtiter assay, antibiotic susceptibility testing was performed using the disk diffusion method, and antibiotic resistance and virulence determinants were detected by PCR. Our results showed that all staphylococci produced biofilms and that 92.6% of the isolates were resistant to at least one antibiotic, mainly penicillin (88.8%), fusidic acid (40.7%), and erythromycin (37%). The penicillin resistance gene (blaZ) was detected in 66.6% (18) of the isolates, of which 10 also carried resistance genes to macrolides and lincosamides (mphC, msr(A/B), lnuA, or vgaA), 4 to fusidic acid (fusB), and 3 to trimethoprim-sulfamethoxazole (dfrA). At least one virulence gene (scn, hla, SCCmecIII, and/or SCCmecV) was detected in 48% of the isolates. This study suggests that wild European hake destined for human consumption could act as a vector of CoNS carrying antibiotic resistance genes and/or virulence factors.
Collapse
Affiliation(s)
- Lara Díaz-Formoso
- Grupo de Seguridad y Calidad de los Alimentos por Bacterias Lácticas, Bacteriocinas y Probióticos (Grupo SEGABALBP), Sección Departamental de Nutrición y Ciencia de los Alimentos (Nutrición, Bromatología, Higiene y Seguridad Alimentaria), Facultad de Veterinaria, Universidad Complutense de Madrid, Avda. Puerta de Hierro, s/n, 28040 Madrid, Spain; (L.D.-F.); (D.C.); (P.E.H.); (J.B.); (L.M.C.)
| | - Vanessa Silva
- Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (V.S.); (P.P.)
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal;
- Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Diogo Contente
- Grupo de Seguridad y Calidad de los Alimentos por Bacterias Lácticas, Bacteriocinas y Probióticos (Grupo SEGABALBP), Sección Departamental de Nutrición y Ciencia de los Alimentos (Nutrición, Bromatología, Higiene y Seguridad Alimentaria), Facultad de Veterinaria, Universidad Complutense de Madrid, Avda. Puerta de Hierro, s/n, 28040 Madrid, Spain; (L.D.-F.); (D.C.); (P.E.H.); (J.B.); (L.M.C.)
| | - Javier Feito
- Grupo de Seguridad y Calidad de los Alimentos por Bacterias Lácticas, Bacteriocinas y Probióticos (Grupo SEGABALBP), Sección Departamental de Nutrición y Ciencia de los Alimentos (Nutrición, Bromatología, Higiene y Seguridad Alimentaria), Facultad de Veterinaria, Universidad Complutense de Madrid, Avda. Puerta de Hierro, s/n, 28040 Madrid, Spain; (L.D.-F.); (D.C.); (P.E.H.); (J.B.); (L.M.C.)
| | - Pablo E. Hernández
- Grupo de Seguridad y Calidad de los Alimentos por Bacterias Lácticas, Bacteriocinas y Probióticos (Grupo SEGABALBP), Sección Departamental de Nutrición y Ciencia de los Alimentos (Nutrición, Bromatología, Higiene y Seguridad Alimentaria), Facultad de Veterinaria, Universidad Complutense de Madrid, Avda. Puerta de Hierro, s/n, 28040 Madrid, Spain; (L.D.-F.); (D.C.); (P.E.H.); (J.B.); (L.M.C.)
| | - Juan Borrero
- Grupo de Seguridad y Calidad de los Alimentos por Bacterias Lácticas, Bacteriocinas y Probióticos (Grupo SEGABALBP), Sección Departamental de Nutrición y Ciencia de los Alimentos (Nutrición, Bromatología, Higiene y Seguridad Alimentaria), Facultad de Veterinaria, Universidad Complutense de Madrid, Avda. Puerta de Hierro, s/n, 28040 Madrid, Spain; (L.D.-F.); (D.C.); (P.E.H.); (J.B.); (L.M.C.)
| | - Gilberto Igrejas
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal;
- Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Rosa del Campo
- Servicio de Microbiología, Hospital Universitario Ramón y Cajal, Instituto Ramón y Cajal de Investigación Sanitaria (IRYCIS), 28034 Madrid, Spain;
| | - Estefanía Muñoz-Atienza
- Grupo de Seguridad y Calidad de los Alimentos por Bacterias Lácticas, Bacteriocinas y Probióticos (Grupo SEGABALBP), Sección Departamental de Nutrición y Ciencia de los Alimentos (Nutrición, Bromatología, Higiene y Seguridad Alimentaria), Facultad de Veterinaria, Universidad Complutense de Madrid, Avda. Puerta de Hierro, s/n, 28040 Madrid, Spain; (L.D.-F.); (D.C.); (P.E.H.); (J.B.); (L.M.C.)
| | - Patrícia Poeta
- Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (V.S.); (P.P.)
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
- CECAV—Veterinary and Animal Research Centre, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- Associate Laboratory for Animal and Veterinary Science (AL4AnimalS), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
| | - Luis M. Cintas
- Grupo de Seguridad y Calidad de los Alimentos por Bacterias Lácticas, Bacteriocinas y Probióticos (Grupo SEGABALBP), Sección Departamental de Nutrición y Ciencia de los Alimentos (Nutrición, Bromatología, Higiene y Seguridad Alimentaria), Facultad de Veterinaria, Universidad Complutense de Madrid, Avda. Puerta de Hierro, s/n, 28040 Madrid, Spain; (L.D.-F.); (D.C.); (P.E.H.); (J.B.); (L.M.C.)
| |
Collapse
|
3
|
Exploring the Diversity of Biofilm Formation by the Food Spoiler Brochothrix thermosphacta. Microorganisms 2022; 10:microorganisms10122474. [PMID: 36557727 PMCID: PMC9785830 DOI: 10.3390/microorganisms10122474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/11/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022] Open
Abstract
Brochothrix thermosphacta is considered as a major spoiler of meat and seafood products. This study explores the biofilm formation ability and the biofilm structural diversity of 30 multi-origin B. thermosphacta strains using a set of complementary biofilm assays (biofilm ring test, crystal violet staining, and confocal laser scanning microscopy). Two major groups corresponding to low and high biofilm producers were identified. High biofilm producers presented flat architectures characterized by high surface coverage, high cell biovolume, and high surface area.
Collapse
|
4
|
Anagnostopoulos DA, Parlapani FF, Boziaris IS. The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
5
|
Bouju-Albert A, Saltaji S, Dousset X, Prévost H, Jaffrès E. Quantification of Viable Brochothrix thermosphacta in Cold-Smoked Salmon Using PMA/PMAxx-qPCR. Front Microbiol 2021; 12:654178. [PMID: 34335490 PMCID: PMC8316974 DOI: 10.3389/fmicb.2021.654178] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Accepted: 06/17/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to develop a rapid and accurate PMA-qPCR method to quantify viable Brochothrix thermosphacta in cold-smoked salmon. B. thermosphacta is one of the main food spoilage bacteria. Among seafood products, cold-smoked salmon is particularly impacted by B. thermosphacta spoilage. Specific and sensitive tools that detect and quantify this bacterium in food products are very useful. The culture method commonly used to quantify B. thermosphacta is time-consuming and can underestimate cells in a viable but not immediately culturable state. We designed a new PCR primer set from the single-copy rpoC gene. QPCR efficiency and specificity were compared with two other published primer sets targeting the rpoC and rpoB genes. The viability dyes PMA or PMAxx were combined with qPCR and compared with these primer sets on viable and dead B. thermosphacta cells in BHI broth and smoked salmon tissue homogenate (SSTH). The three primer sets displayed similar specificity and efficiency. The efficiency of new designed rpoC qPCR on viable B. thermosphacta cells in SSTH was 103.50%, with a linear determination coefficient (r2) of 0.998 and a limit of detection of 4.04 log CFU/g. Using the three primer sets on viable cells, no significant difference was observed between cells treated or untreated with PMA or PMAxx. When dead cells were used, both viability dyes suppressed DNA amplification. Nevertheless, our results did not highlight any difference between PMAxx and PMA in their efficiency to discriminate viable from unviable B. thermosphacta cells in cold-smoked salmon. Thus, this study presents a rapid, specific and efficient rpoC-PMA-qPCR method validated in cold-smoked salmon to quantify viable B. thermosphacta in foods.
Collapse
|
6
|
Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage. Foods 2021; 10:foods10020362. [PMID: 33562402 PMCID: PMC7914861 DOI: 10.3390/foods10020362] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 01/23/2021] [Accepted: 02/02/2021] [Indexed: 02/03/2023] Open
Abstract
Cold-smoked salmon is a widely consumed ready-to-eat seafood product that is a fragile commodity with a long shelf-life. The microbial ecology of cold-smoked salmon during its shelf-life is well known. However, to our knowledge, no study on the microbial ecology of cold-smoked salmon using next-generation sequencing has yet been undertaken. In this study, cold-smoked salmon microbiotas were investigated using a polyphasic approach composed of cultivable methods, V3—V4 16S rRNA gene metabarcoding and chemical analyses. Forty-five cold-smoked salmon products processed in three different factories were analyzed. The metabarcoding approach highlighted 12 dominant genera previously reported as fish spoilers: Firmicutes Staphylococcus, Carnobacterium, Lactobacillus, β-Proteobacteria Photobacterium, Vibrio, Aliivibrio, Salinivibrio, Enterobacteriaceae Serratia,Pantoea, γ-Proteobacteria Psychrobacter, Shewanella and Pseudomonas. Specific operational taxonomic units were identified during the 28-day storage study period. Operational taxonomic units specific to the processing environment were also identified. Although the 45 cold-smoked salmon products shared a core microbiota, a processing plant signature was found. This suggest that the bacterial communities of cold-smoked salmon products are impacted by the processing environment, and this environment could have a negative effect on product quality. The use of a polyphasic approach for seafood products and food processing environments could provide better insights into residential bacteria dynamics and their impact on food safety and quality.
Collapse
|
7
|
Parlapani F, Michailidou S, Anagnostopoulos D, Koromilas S, Kios K, Pasentsis K, Psomopoulos F, Argiriou A, Haroutounian S, Boziaris I. Bacterial communities and potential spoilage markers of whole blue crab (Callinectes sapidus) stored under commercial simulated conditions. Food Microbiol 2019; 82:325-333. [DOI: 10.1016/j.fm.2019.03.011] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Revised: 03/07/2019] [Accepted: 03/07/2019] [Indexed: 11/30/2022]
|
8
|
Parlapani FF, Syropoulou F, Tsiartsafis A, Ekonomou S, Madesis P, Exadactylos A, Boziaris IS. HRM analysis as a tool to facilitate identification of bacteria from mussels during storage at 4 °C. Food Microbiol 2019; 85:103304. [PMID: 31500716 DOI: 10.1016/j.fm.2019.103304] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2018] [Revised: 08/09/2019] [Accepted: 08/10/2019] [Indexed: 12/15/2022]
Abstract
High-resolution melting (HRM) analysis followed by sequencing was applied for determination of bacteria grown on plates isolated from farmed mussels (Mytilus galloprovincialis) during their storage at 4 °C. The V3-V4 region of the 16S rRNA gene from the isolates was amplified using 16S universal primers. Melting curves (peaks) and high resolution melting curves (shape) of the amplicons and sequencing analysis were used for differentiation and identification of the isolated bacteria, respectively. The majority of the isolates (a sum of 101 colonies, from five time intervals: day 0, 2, 4, 6 and 8) from non-selective solid medium plates were classified in four bacterial groups based on the melting curves (peaks) and HRM curves (shape) of the amplicons, while three isolates presented distinct HRM curve profiles (single). Afterwards, sequencing analysis showed that the isolates with a) the same melting peak temperature and b) HRM curves that were >95% similar grouped into the same bacterial species. Therefore, based on this methodology, the cultivable microbial population of chill-stored mussels was initially dominated by Psychrobacter alimentarius against others, such as Psychrobacter pulmonis, Psychrobacter celer and Klebsiella pneumoniae. P. alimentarius was also the dominant microorganism at the time of the sensory rejection (day 8). Concluding, HRM analysis could be used as a useful tool for the rapid differentiation of the bacteria isolated from mussels during storage, at species level, and then identification is feasible by the sequencing of one only representative of each bacterial species, thus reducing the cost of required sequencing.
Collapse
Affiliation(s)
- F F Parlapani
- Lab of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou street, 38446, Volos, Greece.
| | - F Syropoulou
- Lab of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou street, 38446, Volos, Greece
| | - A Tsiartsafis
- Lab of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou street, 38446, Volos, Greece
| | - S Ekonomou
- Lab of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou street, 38446, Volos, Greece
| | - P Madesis
- Institute of Applied Biosciences, Centre for Research and Technology Hellas (CERTH), 57001, Thessaloniki, Greece
| | - A Exadactylos
- Lab of Hydrobiology-Ichthyology, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou street, 38446, Volos, Greece
| | - I S Boziaris
- Lab of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou street, 38446, Volos, Greece
| |
Collapse
|
9
|
Al-Harbi AH, Al-Asous AI. Bacterial community of salted bluespot mullet (Valamugil seheli). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
10
|
Parlapani F, Michailidou S, Anagnostopoulos D, Sakellariou A, Pasentsis K, Psomopoulos F, Argiriou A, Haroutounian S, Boziaris I. Microbial spoilage investigation of thawed common cuttlefish (Sepia officinalis) stored at 2 °C using next generation sequencing and volatilome analysis. Food Microbiol 2018; 76:518-525. [DOI: 10.1016/j.fm.2018.08.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 08/05/2018] [Accepted: 08/06/2018] [Indexed: 12/15/2022]
|
11
|
Illikoud N, Klopp C, Roulet A, Bouchez O, Marsaud N, Jaffrès E, Zagorec M. One complete and three draft genome sequences of four Brochothrix thermosphacta strains, CD 337, TAP 175, BSAS1 3 and EBP 3070. Stand Genomic Sci 2018; 13:22. [PMID: 30338025 PMCID: PMC6180393 DOI: 10.1186/s40793-018-0333-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Accepted: 09/28/2018] [Indexed: 11/10/2022] Open
Abstract
Brochothrix thermosphacta is one of the dominant bacterial species associated with spoilage of chilled meat and seafood products through the production of various metabolites responsible for off-odors. However, metabolic pathways leading to meat and seafood spoilage are not all well known. The production of spoiling molecules seems to depend both on strains and on food matrix. Several B. thermosphacta genome sequences have been reported, all issued from meat isolates. Here, we report four genome sequences, one complete and three as drafts. The four B. thermosphacta strains CD 337, TAP 175, BSAS1 3, and EBP 3070 were isolated from different ecological niches (seafood or meat products either spoiled or not and bovine slaughterhouse). These strains known as phenotypically and genetically different were selected to represent intraspecies diversity. CD 337 genome is 2,594,337 bp long, complete and circular, containing 2593 protein coding sequences and 28 RNA genes. TAP 175, BSAS1 3, and EBP 3070 genomes are arranged in 57, 83, and 71 contigs, containing 2515, 2668, and 2611 protein-coding sequences, respectively. These genomes were compared with two other B. thermosphacta complete genome sequences. The main genome content differences between strains are phages, plasmids, restriction/modification systems, and cell surface functions, suggesting a similar metabolic potential but a different niche adaptation capacity.
Collapse
Affiliation(s)
| | - Christophe Klopp
- Plateforme Bio-informatique, Toulouse Genopole, Institut National de la Recherche Agronomique, Castanet-Tolosan, France
| | - Alain Roulet
- INRA, US 1426, GeT-PlaGe, Genotoul, Castanet-Tolosan, France
| | - Olivier Bouchez
- INRA, US 1426, GeT-PlaGe, Genotoul, Castanet-Tolosan, France
| | - Nathalie Marsaud
- LISBP, Université de Toulouse, CNRS, INRA, INSA, Toulouse, France
| | | | | |
Collapse
|
12
|
Ghasemi-Varnamkhasti M, Apetrei C, Lozano J, Anyogu A. Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.07.018] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
13
|
A meta-barcoding approach to assess and compare the storage temperature-dependent bacterial diversity of gilt-head sea bream ( Sparus aurata ) originating from fish farms from two geographically distinct areas of Greece. Int J Food Microbiol 2018; 278:36-43. [DOI: 10.1016/j.ijfoodmicro.2018.04.027] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 04/04/2018] [Accepted: 04/13/2018] [Indexed: 11/19/2022]
|
14
|
Wang G, Ma F, Zeng L, Bai Y, Wang H, Xu X, Zhou G. Modified atmosphere packaging decreased Pseudomonas fragi cell metabolism and extracellular proteolytic activities on meat. Food Microbiol 2018; 76:443-449. [PMID: 30166172 DOI: 10.1016/j.fm.2018.07.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 07/09/2018] [Accepted: 07/16/2018] [Indexed: 10/28/2022]
Abstract
Modified atmosphere packaging (MAP) is considered an effective method for extending the shelf life of meat. The use of optimal mixture of gases (CO2 and N2) in food packaging containers has been proved to effectively inhibit the growth of microorganisms in poultry meat. In general, a minimum CO2 concentration range of 20%-30% is required for the inhibitory effect. The aim of this study was to investigate the mechanism by which MAP (CO2/N2 30%/70%) inhibits Pseudomonas fragi, a dominant spoilage microorganism in aerobically stored chilled meat. The cell physiological changes were determined by measuring membrane integrity, membrane potential, ATP level, and extracellular proteolytic activity. The results showed that samples stored under MA retained cell membrane integrity, but lost significant membrane potential and ATP synthesis activity. Furthermore, the peptides issued from 2 structural proteins (myosin and actin) were mainly identified in air samples, indicating that these fragments result from bacterial proteolytic activity while MAP inhibited this activity. Overall, the study found that cell metabolism and extracellular protease activity decreased under MAP conditions. This study showed that MAP is an effective food preservation strategy and revealed mechanisms by which MAP inhibits spoilage.
Collapse
Affiliation(s)
- Guangyu Wang
- Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| | - Fang Ma
- College of Veterinary Medicine, Nanjing Agriculture University, Nanjing, Jiangsu, 210095, PR China
| | - Leyin Zeng
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, PR China
| | - Yun Bai
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, PR China
| | - Huhu Wang
- Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, PR China.
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| |
Collapse
|
15
|
Illikoud N, Rossero A, Chauvet R, Courcoux P, Pilet MF, Charrier T, Jaffrès E, Zagorec M. Genotypic and phenotypic characterization of the food spoilage bacterium Brochothrix thermosphacta. Food Microbiol 2018; 81:22-31. [PMID: 30910085 DOI: 10.1016/j.fm.2018.01.015] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 01/10/2018] [Accepted: 01/19/2018] [Indexed: 11/17/2022]
Abstract
Microbial food spoilage is responsible for significant economic losses. Brochothrix thermosphacta is one of the major bacteria involved in the spoilage of meat and seafood. Its growth and metabolic activities during food storage result in the production of metabolites associated with off-odors. In this study, we evaluated the genotypic and phenotypic diversity of this species. A collection of 161 B. thermosphacta strains isolated from different foods, spoiled or not, and from a slaughterhouse environment was constituted from various laboratory collections and completed with new isolates. A PCR test based on the rpoB gene was developed for a fast screening of B. thermosphacta isolates. Strains were typed by MALDI-TOF MS, rep-PCR, and PFGE. Each typing method separated strains into distinct groups, revealing significant intra-species diversity. These classifications did not correlate with the ecological origin of strains. The ability to produce acetoin and diacetyl, two molecules associated with B. thermosphacta spoilage, was evaluated in meat and shrimp juices. The production level was variable between strains and the spoilage ability on meat or shrimp juice did not correlate with the substrate origin of strains. Although the B. thermosphacta species encompasses ubiquitous strains, spoiling ability is both strain- and environment-dependent.
Collapse
Affiliation(s)
- Nassima Illikoud
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France.
| | - Albert Rossero
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France.
| | - Romain Chauvet
- EUROFINS, Laboratoire Microbiologie Ouest, 44300 Nantes, France.
| | - Philippe Courcoux
- Oniris, StatSC Sensometrics and Chemometrics Laboratory, Nantes F-44322, France.
| | - Marie-France Pilet
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France.
| | - Thomas Charrier
- EUROFINS, Laboratoire Microbiologie Ouest, 44300 Nantes, France.
| | - Emmanuel Jaffrès
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France.
| | - Monique Zagorec
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France.
| |
Collapse
|
16
|
Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions. Int J Food Microbiol 2018; 280:87-99. [PMID: 29478710 DOI: 10.1016/j.ijfoodmicro.2017.12.029] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 12/21/2017] [Accepted: 12/30/2017] [Indexed: 01/12/2023]
Abstract
Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious, rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy diet. However, despite the health and nutritional benefits, seafood is highly perishable. Spoilage of seafood could be as a result of microbial activity, autolysis or chemical oxidation. Microbial activity constitutes more spoilage than others. Spoilage bacteria are commonly Gram negative and produce off odours and flavours in seafood as a result of their metabolic activities. Storage temperature, handling and packaging conditions affect microbial growth and thus the shelf-life of seafood. Due to the complexity of the microbial communities in seafood, culture dependent methods of detection may not be useful, hence the need for culture independent methods are necessary to understand the diversity of microbiota and spoilage process. Similarly, the volatile organic compounds released by spoilage bacteria are not fully understood in some seafood. This review therefore highlights current knowledge and understanding of seafood spoilage microbiota, volatile organic compounds, effects of storage temperature and packaging conditions on quality of seafood.
Collapse
|
17
|
Yang SP, Xie J, Qian YF. Determination of Spoilage Microbiota of Pacific White Shrimp During Ambient and Cold Storage Using Next-Generation Sequencing and Culture-Dependent Method. J Food Sci 2017; 82:1178-1183. [DOI: 10.1111/1750-3841.13705] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2016] [Revised: 03/05/2017] [Accepted: 03/09/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Sheng-Ping Yang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation; College of Food Science & Technology; Shanghai Ocean Univ.; Shanghai 201306 P. R. China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation; College of Food Science & Technology; Shanghai Ocean Univ.; Shanghai 201306 P. R. China
| | - Yun-Fang Qian
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation; College of Food Science & Technology; Shanghai Ocean Univ.; Shanghai 201306 P. R. China
| |
Collapse
|
18
|
Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria. Int J Food Microbiol 2017; 241:69-77. [DOI: 10.1016/j.ijfoodmicro.2016.09.024] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2016] [Revised: 09/22/2016] [Accepted: 09/25/2016] [Indexed: 12/18/2022]
|
19
|
Silbande A, Adenet S, Smith-Ravin J, Joffraud JJ, Rochefort K, Leroi F. Quality assessment of ice-stored tropical yellowfin tuna (Thunnus albacares) and influence of vacuum and modified atmosphere packaging. Food Microbiol 2016; 60:62-72. [DOI: 10.1016/j.fm.2016.06.016] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2015] [Revised: 05/18/2016] [Accepted: 06/26/2016] [Indexed: 11/28/2022]
|
20
|
Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods. Int J Food Microbiol 2016; 239:35-43. [DOI: 10.1016/j.ijfoodmicro.2016.07.034] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 07/25/2016] [Accepted: 07/27/2016] [Indexed: 11/21/2022]
|
21
|
Lépinay A, Capiaux H, Turpin V, Mondeguer F, Lebeau T. Bacterial community structure of the marine diatom Haslea ostrearia. ALGAL RES 2016. [DOI: 10.1016/j.algal.2016.04.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
22
|
Assessment throughout a whole fishing year of the dominant microbiota of peeled brown shrimp (Crangon crangon) stored for 7 days under modified atmosphere packaging at 4 °C without preservatives. Food Microbiol 2016. [DOI: 10.1016/j.fm.2015.10.016] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
23
|
Assohoun-Djeni N, Djeni N, Messaoudi S, Lhomme E, Koussemon-Camara M, Ouassa T, Chobert JM, Onno B, Dousset X. Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.037] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
24
|
Calliauw F, Horemans B, Broekaert K, Michiels C, Heyndrickx M. Spoilage potential of Vagococcus salmoninarum in preservative-free, MAP-stored brown shrimp and differentiation from Brochothrix thermosphacta on streptomycin thallous acetate actidione agar. J Appl Microbiol 2016; 120:1302-12. [PMID: 26913473 DOI: 10.1111/jam.13107] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2015] [Revised: 01/25/2016] [Accepted: 02/17/2016] [Indexed: 11/29/2022]
Abstract
AIMS During a previous study concerning brown shrimp (Crangon crangon), selective streptomycin thallous acetate actidione (STAA) agar was used to determine the growth of Brochothrix thermosphacta. However, the growth of Vagococcus salmoninarum on this medium was also noticed. This study explores the spoilage potential of this organism when inoculated on sterile shrimp. METHODS AND RESULTS Isolates growing on STAA were identified using (GTG)5 clustering followed by partial 16S rRNA gene sequence analysis. Their biochemical spoilage potential was analysed for H2 S production and enzymatic activities were tested using an APIZYM test. Headspace solid phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to analyse the volatile organic compounds (VOCs) produced during storage of inoculated shrimp. CONCLUSION Fifty-five per cent of isolates taken from STAA could be identified as V. salmoninarum, while no apparent morphological difference with B. thermosphacta isolates was identified upon the prescribed incubation conditions. For isolates identified as V. salmoninarum, production of 2-heptanone, 2-nonanone, 2-undecanone was found, as was the possibility to form H2 S. SIGNIFICANCE AND IMPACT OF THE STUDY When using the STAA medium for detecting B. thermosphacta, one should consider the possible abundant presence of V. salmoninarum as well. Based on this study, V. salmoninarum does not exhibit great spoilage potential, although it can produce H2 S and formed VOCs which are also found in other spoiled seafood products.
Collapse
Affiliation(s)
- F Calliauw
- Technology and Food Science Unit - Food safety, Institute of Agriculture and Fisheries Research, Melle, Belgium
| | - B Horemans
- Departement of Food Safety & Food Quality, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
| | - K Broekaert
- Technology and Food Science Unit - Food safety, Institute of Agriculture and Fisheries Research, Melle, Belgium
| | - C Michiels
- Centre for Food and Microbial Technology and Leuven Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - M Heyndrickx
- Technology and Food Science Unit - Food safety, Institute of Agriculture and Fisheries Research, Melle, Belgium.,Department of Pathology, Bacteriology and Poultry Diseases, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| |
Collapse
|
25
|
Lhomme E, Urien C, Legrand J, Dousset X, Onno B, Sicard D. Sourdough microbial community dynamics: An analysis during French organic bread-making processes. Food Microbiol 2016; 53:41-50. [DOI: 10.1016/j.fm.2014.11.014] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2014] [Revised: 11/20/2014] [Accepted: 11/28/2014] [Indexed: 10/24/2022]
|
26
|
Dabadé DS, Wolkers-Rooijackers JCM, Azokpota P, Hounhouigan DJ, Zwietering MH, Nout MJR, den Besten HMW. Bacterial concentration and diversity in fresh tropical shrimps (Penaeus notialis) and the surrounding brackish waters and sediment. Int J Food Microbiol 2015; 218:96-104. [PMID: 26656527 DOI: 10.1016/j.ijfoodmicro.2015.11.013] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 11/19/2015] [Accepted: 11/22/2015] [Indexed: 11/24/2022]
Abstract
This study aimed at determining bacterial concentration and diversity in fresh tropical shrimps (Penaeus notialis) and their surrounding brackish waters and sediment. Freshly caught shrimp, water and sediment samples were collected in Lakes Nokoue and Aheme in Benin (West Africa) during two periods with different water salinity and temperature. We used complementary culture-dependent and culture-independent methods for microbiota analysis. During both sampling periods, total mesophilic aerobic counts in shrimp samples ranged between 4.4 and 5.9 log CFU/g and were significantly higher than in water or sediment samples. In contrast, bacterial diversity was higher in sediment or water than in shrimps. The dominant phyla were Firmicutes and Proteobacteria in shrimps, Firmicutes, Proteobacteria, and Actinobacteria in water, and Proteobacteria and Chloroflexi in sediment. At species level, distinct bacterial communities were associated with sediment, water and shrimps sampled at the same site the same day. The study suggests that the bacterial community of tropical brackish water shrimps cannot be predicted from the microbiota of their aquatic environment. Thus, monitoring of microbiological quality of aquatic environments might not reflect shrimp microbiological quality.
Collapse
Affiliation(s)
- D Sylvain Dabadé
- Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin; Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | | | - Paulin Azokpota
- Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin
| | - D Joseph Hounhouigan
- Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin
| | - Marcel H Zwietering
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - M J Rob Nout
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Heidy M W den Besten
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
| |
Collapse
|
27
|
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs. Int J Food Microbiol 2015; 215:161-70. [DOI: 10.1016/j.ijfoodmicro.2015.09.015] [Citation(s) in RCA: 84] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2015] [Revised: 09/11/2015] [Accepted: 09/22/2015] [Indexed: 11/21/2022]
|
28
|
Qian YF, Xie J, Yang SP, Wu WH, Xiong Q, Gao ZL, Shi JB. Effect of CO2on Chemical and Microbial Changes of Pacific White Shrimp During Modified Atmosphere Packaging. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2014.914117] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
29
|
Parlapani FF, Kormas KA, Boziaris IS. Microbiological changes, shelf life and identification of initial and spoilage microbiota of sea bream fillets stored under various conditions using 16S rRNA gene analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2386-2394. [PMID: 25312872 DOI: 10.1002/jsfa.6957] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2014] [Revised: 10/01/2014] [Accepted: 10/09/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Sea bream fillets are one of the most important value-added products of the seafood market. Fresh seafood spoils mainly owing to bacterial action. In this study an exploration of initial and spoilage microbiota of sea bream fillets stored under air and commercial modified atmosphere packaging (MAP) at 0 and 5 °C was conducted by 16S rRNA gene sequence analysis of isolates grown on plates. Sensory evaluation and enumeration of total viable counts and spoilage microorganisms were also conducted to determine shelf life and bacterial growth respectively. RESULTS Different temperatures and atmospheres affected growth and synthesis of spoilage microbiota as well as shelf life. Shelf life under air at 0 and 5 °C was 14 and 5 days respectively, while under MAP it was 20 and 8 days respectively. Initial microbiota were dominated by Pseudomonas fluorescens, Psychrobacter and Macrococcus caseolyticus. Different temperatures and atmospheres affected the synthesis of spoilage microbiota. At the end of shelf life, different phylotypes of Pseudomonas closely related to Pseudomonas fragi were found to dominate in most cases, while Pseudomonas veronii dominated in fillets under MAP at 0 °C. Furthermore, in fillets under MAP at 5 °C, new dominant species such as Carnobacterium maltaromaticum, Carnobacterium divergens and Vagococcus fluvialis were revealed. CONCLUSION Different temperature and atmospheric conditions affected bacterial growth, shelf life and the synthesis of spoilage microbiota. Molecular identification revealed species and strains of microorganisms that have not been reported before for sea bream fillets stored under various conditions, thus providing valuable information regarding microbiological spoilage.
Collapse
Affiliation(s)
- Foteini F Parlapani
- Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fitokou Street, GR-38446 N. Ionia, Volos, Greece
| | - Konstantinos Ar Kormas
- Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fitokou Street, GR-38446 N. Ionia, Volos, Greece
| | - Ioannis S Boziaris
- Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fitokou Street, GR-38446 N. Ionia, Volos, Greece
| |
Collapse
|
30
|
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]
|
31
|
Characterization of the dominant bacterial communities during storage of Norway lobster and Norway lobster tails ( Nephrops norvegicus ) based on 16S rDNA analysis by PCR-DGGE. Food Microbiol 2015; 46:132-138. [DOI: 10.1016/j.fm.2014.06.022] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2014] [Revised: 06/19/2014] [Accepted: 06/20/2014] [Indexed: 11/18/2022]
|
32
|
Application of a nisin Z-producing Lactococcus lactis subsp. lactis KT2W2L isolated from brackish water for biopreservation in cooked, peeled and ionized tropical shrimps during storage at 8 °C under modified atmosphere packaging. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2428-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
33
|
Remenant B, Jaffrès E, Dousset X, Pilet MF, Zagorec M. Bacterial spoilers of food: Behavior, fitness and functional properties. Food Microbiol 2015; 45:45-53. [DOI: 10.1016/j.fm.2014.03.009] [Citation(s) in RCA: 132] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2014] [Revised: 03/11/2014] [Accepted: 03/13/2014] [Indexed: 01/24/2023]
|
34
|
Techer C, Daoud A, Madec MN, Gautier M, Jan S, Baron F. Microbial quality of industrial liquid egg white: assumptions on spoiling issues in egg-based chilled desserts. J Food Sci 2015; 80:M389-98. [PMID: 25588552 DOI: 10.1111/1750-3841.12764] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2014] [Accepted: 12/04/2014] [Indexed: 12/31/2022]
Abstract
As a 1st step, this study aimed at investigating the microbial quality of liquid egg white in a French egg processing company. Thirty raw and 33 pasteurized liquid egg white samples were analyzed. Pasteurization was globally found efficient on mesophilic contaminants (1.7 ± 1.6 and 0.8 ± 0.9 log CFU/mL in raw and pasteurized samples, respectively), including for the control of Salmonella. However, Gram-positive enterococci were still detected in the pasteurized samples. As a 2nd step, a representative bacterial collection was built for exploring the spoilage issue in egg-based chilled desserts. Custard cream was chosen as growth medium since this food is widely used for the production of French chilled desserts. All of the 166 isolates of the bacterial collection were shown to be able to grow and to induce spoilage of the custard cream at refrigeration temperature (10 °C). Several spoilage types were highlighted in the custard cream, on the basis of changes regarding pH, consistency, production of holes or gas. As a 3rd step, bacterial enzymatic activities were explored on custard cream-based agar media. The bacterial collection was reduced to 43 isolates, based on further selection regarding the genera and the spoilage types previously highlighted. Albeit to different degrees, all these isolates were able to produce proteases. A large part of these isolates also expressed lipolytic and amylolytic activities. This study emphasizes the need to control egg white contamination and especially with Gram-positive heat-resistant Enterococi, in order to guarantee the shelf life of egg-based chilled desserts.
Collapse
Affiliation(s)
- Clarisse Techer
- Equipe Microbiologie de l'Oeuf et des Ovoproduits (Micov), UMR1253 Science et Technologie du Lait et de l'Œuf, Agrocampus Ouest, INRA, F-35042, Rennes, France
| | | | | | | | | | | |
Collapse
|
35
|
Shahid riaz M, Shaheen T, Batool N, Saleem S, Hayat F. Lactic acid bacteria as probiotic candidate and their application. ACTA ACUST UNITED AC 2015. [DOI: 10.15412/j.jbtw.01041202] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
36
|
Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage. ISME JOURNAL 2014; 9:1105-18. [PMID: 25333463 DOI: 10.1038/ismej.2014.202] [Citation(s) in RCA: 201] [Impact Index Per Article: 20.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2014] [Revised: 07/10/2014] [Accepted: 09/03/2014] [Indexed: 02/07/2023]
Abstract
The microbial spoilage of meat and seafood products with short shelf lives is responsible for a significant amount of food waste. Food spoilage is a very heterogeneous process, involving the growth of various, poorly characterized bacterial communities. In this study, we conducted 16S ribosomal RNA gene pyrosequencing on 160 samples of fresh and spoiled foods to comparatively explore the bacterial communities associated with four meat products and four seafood products that are among the most consumed food items in Europe. We show that fresh products are contaminated in part by a microbiota similar to that found on the skin and in the gut of animals. However, this animal-derived microbiota was less prevalent and less abundant than a core microbiota, psychrotrophic in nature, mainly originated from the environment (water reservoirs). We clearly show that this core community found on meat and seafood products is the main reservoir of spoilage bacteria. We also show that storage conditions exert strong selective pressure on the initial microbiota: alpha diversity in fresh samples was 189±58 operational taxonomic units (OTUs) but dropped to 27±12 OTUs in spoiled samples. The OTU assemblage associated with spoilage was shaped by low storage temperatures, packaging and the nutritional value of the food matrix itself. These factors presumably act in tandem without any hierarchical pattern. Most notably, we were also able to identify putative new clades of dominant, previously undescribed bacteria occurring on spoiled seafood, a finding that emphasizes the importance of using culture-independent methods when studying food microbiota.
Collapse
|
37
|
Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging. Food Microbiol 2014; 40:9-17. [DOI: 10.1016/j.fm.2013.11.018] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2013] [Revised: 11/21/2013] [Accepted: 11/29/2013] [Indexed: 11/24/2022]
|
38
|
Broekaert K, Heyndrickx M, Herman L, Devlieghere F, Vlaemynck G. Molecular identification of the microbiota of peeled and unpeeled brown shrimp (Crangon crangon) during storage on ice and at 7.5 °C. Food Microbiol 2013; 36:123-34. [DOI: 10.1016/j.fm.2013.04.009] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2011] [Revised: 04/09/2013] [Accepted: 04/15/2013] [Indexed: 10/26/2022]
|
39
|
Coton M, Joffraud J, Mekhtiche L, Leroi F, Coton E. Biodiversity and dynamics of the bacterial community of packaged king scallop (Pecten maximus) meat during cold storage. Food Microbiol 2013; 35:99-107. [DOI: 10.1016/j.fm.2013.02.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2012] [Revised: 01/22/2013] [Accepted: 02/14/2013] [Indexed: 10/27/2022]
|
40
|
Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage. Int J Food Microbiol 2013; 166:487-93. [DOI: 10.1016/j.ijfoodmicro.2013.08.013] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2012] [Revised: 07/10/2013] [Accepted: 08/14/2013] [Indexed: 11/21/2022]
|
41
|
Parlapani F, Meziti A, Kormas K, Boziaris I. Indigenous and spoilage microbiota of farmed sea bream stored in ice identified by phenotypic and 16S rRNA gene analysis. Food Microbiol 2013; 33:85-9. [DOI: 10.1016/j.fm.2012.09.001] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2012] [Revised: 07/20/2012] [Accepted: 09/04/2012] [Indexed: 10/27/2022]
|
42
|
Macé S, Joffraud JJ, Cardinal M, Malcheva M, Cornet J, Lalanne V, Chevalier F, Sérot T, Pilet MF, Dousset X. Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging. Int J Food Microbiol 2013; 160:227-38. [DOI: 10.1016/j.ijfoodmicro.2012.10.013] [Citation(s) in RCA: 81] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2012] [Revised: 10/01/2012] [Accepted: 10/25/2012] [Indexed: 10/27/2022]
|
43
|
Human Bacterial Diseases from Ocean. Infect Dis (Lond) 2013. [DOI: 10.1007/978-1-4614-5719-0_4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
|
44
|
Noseda B, Goethals J, De Smedt L, Dewulf J, Samapundo S, Van Langenhove H, Devlieghere F. Effect of O2CO2 enriched atmospheres on microbiological growth and volatile metabolite production in packaged cooked peeled gray shrimp (Crangon crangon). Int J Food Microbiol 2012; 160:65-75. [DOI: 10.1016/j.ijfoodmicro.2012.09.018] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2012] [Revised: 09/14/2012] [Accepted: 09/22/2012] [Indexed: 10/27/2022]
|
45
|
Nieminen TT, Välitalo H, Säde E, Paloranta A, Koskinen K, Björkroth J. The effect of marination on lactic acid bacteria communities in raw broiler fillet strips. Front Microbiol 2012; 3:376. [PMID: 23087685 PMCID: PMC3475127 DOI: 10.3389/fmicb.2012.00376] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2012] [Accepted: 10/03/2012] [Indexed: 11/13/2022] Open
Abstract
Marination with marinade containing salt, sugar, and acetic acid is commonly used in Finland to enhance the value of raw broiler meat. In this study, we investigated the effect of marination, marinade components and storage time on composition of bacterial communities in modified atmosphere-packaged (MAP) broiler fillet strips. The communities were characterized using two culture-independent methods: 16S rRNA gene fragment sequencing and terminal restriction fragment length polymorphism. In unmarinated broiler fillet strips, Lactococcus spp. and Carnobacterium spp. predominated at the early storage phase but were partially replaced by Lactobacillus spp. and Leuconostoc spp. when the chilled storage time was extended. In the marinated fillet strips, Lactobacillus spp. and Leuconostoc spp. predominated independent from the storage time. By mixing the different marinade components with broiler meat, we showed that marination changed the community composition and favored Leuconostoc spp. and Lactobacillus spp. by the combined effect of carbohydrates and acetic acid in marinade. Marination increased the maximum level of lactic acid bacteria in broiler meat and enhanced CO2 production and acidification of meat during the chilled storage. Accumulation of CO2 in package head-space due to the enhanced growth of Leuconostoc spp. in marinated meat may lead to bulging of packages, which is a spoilage defect frequently associated with marinated and MAP raw broiler preparations in Finland.
Collapse
Affiliation(s)
- T T Nieminen
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki Helsinki, Finland
| | | | | | | | | | | |
Collapse
|
46
|
Leroi F, Fall PA, Pilet MF, Chevalier F, Baron R. Influence of temperature, pH and NaCl concentration on the maximal growth rate of Brochothrix thermosphacta and a bioprotective bacteria Lactococcus piscium CNCM I-4031. Food Microbiol 2012; 31:222-8. [DOI: 10.1016/j.fm.2012.02.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2011] [Revised: 02/28/2012] [Accepted: 02/29/2012] [Indexed: 10/28/2022]
|
47
|
Effect of Modified Atmosphere with Varying O 2 Concentrations on the Quality of Packed Pacific White Shrimp ( Penaeus vannamei) during Cold Storage. ACTA ACUST UNITED AC 2012. [DOI: 10.4028/www.scientific.net/amr.535-537.1054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The purpose of this study was to evaluate the effect of modified atmosphere packaging (MAP) with varying O2concentrations on the quality changes of Pacific white shrimp during cold storage at (4±1)°C by using the quality indices such as Total viable counts (TVC), TVB-N, pH, firmness, whiteness and sensory evaluation. Results showed that MAP inhibited the microbial growth and the spoilage which was confirmed by the lowered TVC and TVB-N. Among the four MAP groups, shrimp packaged in bags 40%CO2\55%O2\5%N2showed the lowest level of TVC and TVB-N, and shrimp in 40%CO2\5%O2\55%N2had the best appearance with lighter blackspots during storage. Low O2concentration packaging exhibited the ability to retard melanosis, but weakening the ability to impede the spoilage. Extremely high O2concentration with low CO2concentration packaging inhibit the microbial growth compared to the CK, but improved the melonasis of shrimp and reduced its sensory quality rapidly.
Collapse
|
48
|
Macé S, Cornet J, Chevalier F, Cardinal M, Pilet MF, Dousset X, Joffraud JJ. Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR–TTGE. Food Microbiol 2012; 30:164-72. [DOI: 10.1016/j.fm.2011.10.013] [Citation(s) in RCA: 109] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2011] [Revised: 09/27/2011] [Accepted: 10/20/2011] [Indexed: 11/28/2022]
|
49
|
Fall PA, Pilet MF, Leduc F, Cardinal M, Duflos G, Guérin C, Joffraud JJ, Leroi F. Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8°C. Int J Food Microbiol 2012; 152:82-90. [DOI: 10.1016/j.ijfoodmicro.2011.07.015] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2010] [Revised: 07/05/2011] [Accepted: 07/06/2011] [Indexed: 11/26/2022]
|
50
|
Mamlouk K, Macé S, Guilbaud M, Jaffrès E, Ferchichi M, Prévost H, Pilet MF, Dousset X. Quantification of viable Brochothrix thermosphacta in cooked shrimp and salmon by real-time PCR. Food Microbiol 2011; 30:173-9. [PMID: 22265298 DOI: 10.1016/j.fm.2011.09.012] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2011] [Revised: 09/05/2011] [Accepted: 09/20/2011] [Indexed: 10/17/2022]
Abstract
Brochothrix thermosphacta, a Gram-positive bacterium, is considered as the predominant spoilage microbiota of modified atmosphere packing (MAP) shrimp and fish. Traditional methods currently used to detect B. thermosphacta in foods are time-consuming and labour-intensive. The aim of this study was to develop a real-time PCR quantification method combined with a propidium monoazide (PMA) sample treatment step to monitor the population of B. thermosphacta in cooked shrimp and salmon. The specificity of the two primers MO405 and MO404 used to amplify a 70 bp fragment of the 16S rRNA gene was demonstrated by using purified DNA from 30 strains, among 21 bacterial species including 22 reference strains. Using these primers for real-time PCR and in pure culture, a good correlation was obtained between real-time PCR and the conventional plating method. Quantification was linear over 7-log units using artificially inoculated samples. The method performed successfully when tested on naturally contaminated cooked shrimp and fresh salmon, with a minimum threshold of 1.9×10² CFU/g for accurate quantification of B. thermosphacta. The correlation between the B. thermosphacta counts obtained by real-time PCR and plate counts on naturally contaminated shrimp and salmon was high (R²=0.895). Thus, this study presents a rapid tool for producing reliable quantitative data on B. thermosphacta in cooked shrimp and fresh salmon.
Collapse
Affiliation(s)
- Kelthoum Mamlouk
- LUNAM Université, Oniris, UMR1014 Secalim, Nantes, F-44307, France
| | | | | | | | | | | | | | | |
Collapse
|