Growth of Aeromonas hydrophila in modified-atmosphere-packed cooked meat products

Devlieghere, Frank; Lefevere, Ivy; Magnin, A; Debevere, Johan

doi:10.1006/fmic.1999.0305

Cited by 35 publications

(9 citation statements)

References 30 publications

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“…These results are in accordance with the data of McClure et al (1994) on aeromonads growing in nutrient broth. The major effect of water activity (% NaCl) on the lag time was also observed by several authors (McClure et al 1994;Devlieghere et al 2000). By contrast, in our study, no significant influence of the pH in the range 5AE0-9AE0 was highlighted.…”

Section: Discussionsupporting

confidence: 74%

The effects of temperature, water activity and pH on the growth of Aeromonas hydrophila and on its subsequent survival in microcosm water

et al. 2003

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Aims: The influence of temperature, water activity and pH on the growth of Aeromonas hydrophila, and on its survival after transfer in nutrient-poor water were assessed. Methods and Results: Experiments were carried out according to a Box-Behnken matrix at 10-30°C, 0AE95-0AE99 water activity (a w ) and pH 5-9. The effect of each factor on the kinetic parameters of growth (i.e. the maximal specific growth rate, l max , and the lag time, k) and on the decline of the bacteria in microcosm water (time to obtain a reduction of 5 log, T 5 log ) were studied by applying central composite design. Conclusions: The major effect of temperature and water activity on the growth of A. hydrophila was highlighted, whereas the effect of pH in these experimental conditions was not significant. Models describing the effect of environmental parameters on the growth of A. hydrophila were proposed. The effect of the growth environment, and particularly the incubation temperature, have an influence on the survival ability of the bacteria in nutrient-poor water. Significance and Impact of the Study: The Box-Behnken design was well suited to determine the influence of environmental factors on the growth of A. hydrophila and to investigate the effect of previous growth conditions on its survival in microcosm water.

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Section: Discussionsupporting

confidence: 74%

The effects of temperature, water activity and pH on the growth of Aeromonas hydrophila and on its subsequent survival in microcosm water

et al. 2003

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“…It has been expected that in SVCC process, the low oxygen tension limits the risk of A. hydrophila (Church & Parsons, 1993). Also, a w of <0.985 could prevent the growth of A. hydrophila in combination with use of CO 2 (Devlieghere et al. , 2000).…”

Section: Resultsmentioning

confidence: 99%

Microbiological quality of sous‐vide cook chill fish cakes during chilled storage (3 °C)

Shakila¹,

Jeyasekaran

Vijayakumar

et al. 2009

Int J of Food Sci Tech

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Fish cakes prepared from emperorbream (Lethrinus lethrinus) were vacuum packed (VP), conventionally cook-chilled (CCC) and sous-vide cook-chilled (SVCC) and examined for their microbiological quality and safety during chilled storage (3°C) for a period of 3, 5 and 16 weeks, respectively, in comparison with conventional pack(CP). The shelf life of CP, VP, CCC and SVCC packs of fish cakes were 2, 2, 4 and 16 weeks, respectively, based on the acceptable break point of the overall sensory scores. The total bacterial counts were 5 log cfu g )1 , in CP, VP and CCC packs; and 3 log cfug )1 in SVCC pack on sixteenth week. Total lactic acid bacteria were 2 log cfu g )1 on 2 and 3 weeks in CP and VP, respectively. Staphylococci were detected in all packs on sixteenth week at 2 log cfu g )1 . Total bacilli were detected in CP and VP at 3 log cfu g )1 level after 2 weeks. Aeromonads were detected after 1, 2 and 4 weeks in CP, VP and CCC packs at 3 log cfu g )1 . Total anaerobic sulphite-reducing clostridia were detected only in CP and CCC packs at 3 MPN counts g )1 level on the final day.

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“…A number of Aeromonas spp. are able to grow in raw, cooked, and processed foods, at refrigeration temperature, under modified atmosphere and under modified growing conditions [6,7] .…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Aeromonas hydrophila in Fish, Shrimp, Lobster and Crab in Iran

Rahimi¹,

Raissy²,

Razzaghimanesh³

et al. 2014

Kafkas Univ Vet Fak Derg

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SummaryThis study was conducted to determine the prevalence rate and antimicrobial resistance of Aeromonas hydrophila in fish, shrimp, lobster and crab caught off the south coast of Iran. A total of 541 samples including, 133 freshly caught fish of 4 different types including Otollithes ruber, Pamous argenteus, Parastromateus niger and Psettodes erumel, 240 shrimp of 4 different species including Penaeus monodon, P. semisulcatus, P. indicus, and P. merguiensis, 108 lobster (Panulirus homarus) and 60 crab (Panulirus homarus) were collected in 3 provinces along Persian Gulf in the south coast of Iran. Samples were collected at the end of each month from September 2011 to May 2012. Using conventional bacteriological techniques, 66 A. hydrophila isolates were identified in which 62 strains were confirmed by PCR assay targeting 16S rDNA gene of A. hydrophila. Using PCR assays targeting the A. hydrophila cytolytic enterotoxin gene, 57 (10.5%) isolates were positive. The highest prevalence of A. hydrophila was found in fish (19.5%), followed by shrimp (9.2%), lobster (9.3%) and crab (6.7%). The highest prevalence of A. hydrophila occurred in summer (21.3%) followed by fall (12.0%), spring (10.8%), and winter (5.6%). To our knowledge, the present study is the first report of the isolation of A. hydrophila from fish, shrimp, lobster and crab in Iran. A. hydrophila sitotoksik enterotoksin gen hedefi ile uygulanan PCR metodu ile 57 (%10.5) izolat pozitif olarak tespit edilmiştir. A. hydrophila prevalansı en yüksek olarak balıklarda (%19.5), sonrasında ise sırasıyla ıstakozlarda (%9.3), karideslerde (%9,2) ve yengeçlerde (%6.7) belirlenmiştir. Mevsimsel olarak en yüksek A. hydrophila prevalansı yaz ayında (%21.3) olurken bunu sırasıyla sonbahar (%12.0), ilkbahar (%10.8) ve kış (%5.6) izledi. Bizim bilgimiz kapsamında bu çalışma İran'da balık, karides, ıstakoz ve yengeçlerde A. hydrophila izolasyonunun rapor edildiği ilk çalışmadır. Keywords

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Growth of Aeromonas hydrophila in modified-atmosphere-packed cooked meat products

Cited by 35 publications

References 30 publications

The effects of temperature, water activity and pH on the growth of Aeromonas hydrophila and on its subsequent survival in microcosm water

The effects of temperature, water activity and pH on the growth of Aeromonas hydrophila and on its subsequent survival in microcosm water

Microbiological quality of sous‐vide cook chill fish cakes during chilled storage (3 °C)

Occurrence of Aeromonas hydrophila in Fish, Shrimp, Lobster and Crab in Iran

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