Bacterial Pathogens Associated with Aquaculture Products

Karunasagar, Iddya

doi:10.1007/978-94-017-9457-2_5

Cited by 6 publications

(4 citation statements)

References 148 publications

(160 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Whereas, in cold-water fish, it consists of Gram-negative species in the surface mucus (mainly Pseudomonas, Alteromonas, Photobacterium, and Shewanella) and Gram-positive species in the intestinal contents (Clostridium spp.) [11][12][13]. The exogenous microbiota consists of typically terrestrial microbial species, such as Enterococcus, Escherichia coli, Salmonella, Enterobacter, Klebsiella, Shigella and Yersinia.…”

Section: Fish Spoilagementioning

confidence: 99%

Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits

Speranza

Racioppo

Bevilacqua

et al. 2021

Foods

View full text Add to dashboard Cite

Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc.), in recent years, some alternative methods have been proposed as innovative processing technologies able to guarantee the extension of their shelf-life while minimally affecting their organoleptic properties. The present review aims to describe the primary mechanisms of some of these innovative methods applied to preserve quality and safety of fish products; namely, non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), pulsed light (PL), ultrasounds (US) and electrolyzed water (EW) are analysed, focusing on the main results of the studies published over the last 10 years. The limits and the benefits of each method are addressed in order to provide a global overview about these promising emerging technologies and to facilitate their greater use at industrial level. In general, all the innovative methods analysed in this review have shown a good effectiveness to control microbial growth in fish products maintaining their organoleptic, nutritional and sensory characteristics. Most of the technologies have also shown the great advantage to have a lower energy consumption and shorter production times. In contrast, not all the methods are in the same development stage; thus, we suggest further investigations to develop one (or more) hurdle-like non-thermal method able to meet both food production requirements and the modern consumers’ demand.

show abstract

Section: Fish Spoilagementioning

confidence: 99%

Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits

Speranza

Racioppo

Bevilacqua

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Fish is considered a safe food in general, and the muscles of healthy fish are considered sterile, although debate on this continues (Austin, 2006; Karunasagar, 2015; Novoslavskij et al., 2016). It is well accepted that microorganisms are commonly present on fish surfaces, such as skin and gills, as well as inside of the fish in areas such as the digestive tract and internal organs, for example, the kidney, liver, and spleen.…”

Section: Introductionmentioning

confidence: 99%

The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

Sheng

Wang

2020

Comp Rev Food Sci Food Safe

135

View full text Add to dashboard Cite

Microorganisms play a crucial and unique role in fish and fish product safety. The presence of human pathogens and the formation of histamine caused by spoilage bacteria make the control of both pathogenic and spoilage microorganisms critical for fish product safety. To provide a comprehensive and updated overview of the involvement of microorganisms in fish and fish product safety, this paper reviewed outbreak and recall surveillance data obtained from government agencies from 1998 to 2018 and identified major safety concerns associated with both domestic and imported fish products. The review also summarized all available literature about the prevalence of major and emerging microbial safety concerns, including Salmonella spp., Listeria monocytogenes, and Aeromonas hydrophila, in different fish and fish products and the survival of these pathogens under different storage conditions. The prevalence of antibiotic‐resistant bacteria (ARB) and antibiotic‐resistant genes (ARGs), two emerging food safety concerns, is also reviewed. Pathogenic and spoilage microorganisms as well as ARB and ARGs can be introduced into fish and fish products in both preharvest and postharvest stages. Many novel intervention strategies have been proposed and tested for the control of different microorganisms on fish and fish products. One key question that needs to be considered when developing and implementing novel control measures is how to ensure that the measures are cost and environment friendly as well as sustainable. Over the years, regulations have been established to provide guidance documents for good farming and processing practices. To be more prepared for the globalization of the food chain, harmonization of regulations is still needed.

show abstract

“…Sustainment of healthy farmed fish is a significant economic and ecological capital in both developed and developing countries [ 1 ]. Fish pathogens causing disease outbreaks are considered a major threat, alarming the aquaculture industry and food security [ 2 ] especially after the emergence of several antibiotic-resistant bacterial strains [ 3 ]. Aeromonas hydrophila is a fish pathogen that causes hemorrhagic septicemia syndrome [ 4 ], leading to increased mortality in aquaculture [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Synergistic Effect of Biosynthesized Silver Nanoparticles and Natural Phenolic Compounds against Drug-Resistant Fish Pathogens and Their Cytotoxicity: An In Vitro Study

et al. 2021

View full text Add to dashboard Cite

Fish pathogens causing disease outbreaks represent a major threat to aquaculture industry and food security. The aim of the presented study is to develop safe and effective bioactive agents against two bacterial isolates: Aeromonas hydrophila and Pseudomonas fluorescens. We employed a broth microdilution method to investigate the antibacterial effect of biosynthesized silver nanoparticles (AgNPs); rutin, a natural flavonoid extracted from Ruta graveneoles; and heliomycin, a secondary metabolite produced by marine actinomycetes AB5, as monotherapeutic agents. Moreover, AgNPs in combination with rutin (AgNP + R) and heliomycin (AgNPs + H) were examined for their synergistic effect. The cytotoxic effect of individual bioactive compounds and in combination with AgNPs was investigated on epithelioma papulosum cyprini (EPC) fish cell lines. Individual treatment of AgNPs, rutin, and heliomycin exhibited a dose-dependent antimicrobial activity against A. hydrophila and P. fluorescens. Rutin minimum inhibitory concentration (MIC) showed the lowest cytotoxicity when tested on EPC cell lines, while heliomycin MIC was highly cytotoxic. Combined subtherapeutic doses of AgNPs + R and AgNPs + H displayed additive and synergistic effects against A. hydrophila and P. fluorescens, respectively, with improved results and relative safety profile. The study findings demonstrate that a combination of AgNPs and natural bioactive compounds may represent novel therapeutics fighting fish pathogens potentially affecting the fish farming industry.

show abstract

Bacterial Pathogens Associated with Aquaculture Products

Cited by 6 publications

References 148 publications

Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits

Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits

The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

Synergistic Effect of Biosynthesized Silver Nanoparticles and Natural Phenolic Compounds against Drug-Resistant Fish Pathogens and Their Cytotoxicity: An In Vitro Study

Contact Info

Product

Resources

About