Major microbial hazards associated with packaged seafood

Lampila, L. E.; McMillin, Kenneth

doi:10.1533/9780857095718.1.59

Cited by 12 publications

(11 citation statements)

References 73 publications

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“…In 2013, for example, 8.5 % of strongevidence foodborne outbreaks in Europe were associated with fish and fishery products, while crustaceans, shellfish, molluscs and products thereof accounted for 7.3 % (EFSA and ECDC, 2015). and faecal bacteria and viruses may contaminate fish, causing human illness (Lampila and McMillin, 2012), the majority of seafood-borne outbreaks are associated with biogenic amines (Huss et al, 2000;Dalgaard et al, 2006). While pathogens such as Listeria monocytogenes, Clostridium botulinum type E, Vibrio spp., Aeromonas spp.…”

Section: Methodsmentioning

confidence: 99%

Scientific and technical assistance on the evaluation of the temperature to be applied to pre‐packed fishery products at retail level

2015

EFS2

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Relevant hazards associated with pre-packed fresh fishery products were identified through a literature search. The main temperature-dependent hazards identified are histamine formation, Listeria monocytogenes, Clostridium botulinum, and Yersinia enterocolitica. To assess bacterial growth and histamine production during storage and transport at retail level and to evaluate different storage scenarios, published predictive microbiology growth models were used assuming favourable growth conditions. Compliance with the legislative temperature requirement can only be assessed by translating the requirement into an objective measure, which, in this instance, is assumed to be 0 °C. Any assessment of temperature and its effect on histamine production or bacterial growth can be meaningful only in the context of a time period. The modelling results showed that packaged fresh fishery products can be stored at refrigeration temperatures above 0 °C (e.g. 3-5 °C) and be compliant with the current EU and international rules. For histamine, the modelling results showed that, for a fishery product with certain characteristics subject to the current temperature requirement, histamine formation would be 100 ppm (lower limit m of the safety criterion in EU Regulation (EC) No 2073/2005) at the end of its shelf-life. Thus, an equivalent condition to the above baseline scenario is any combination of storage temperature, shelf-life and CO 2 concentration in the package that leads to histamine formation of 100 ppm at the end of shelf-life. For example, for a retail temperature of 3 °C, 100 ppm would be reached under the following conditions: (1) shelf-life of 6 days and 0 % CO 2 in the packaging headspace, (2) shelf-life of 7 days and 20 % CO 2 in the packaging headspace or (3) shelf-life of 8 days and 40 % CO 2 in the packaging headspace. Similar estimates are provided for the other hazards identified.

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Section: Methodsmentioning

confidence: 99%

Scientific and technical assistance on the evaluation of the temperature to be applied to pre‐packed fishery products at retail level

2015

EFS2

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“…Salmonella spp., being the major cause of bacterial illness in seafood products, grows within a wide range of temperatures between 5.2–47 °C and pH values between 3.7 and 9.5. Despite this, several Salmonella strains have been documented to survive at temperatures below 0 °C for up to 9 months [ 27 ]. Listeria monocytogenes is another food pathogen that commonly occurs in seafood processing facilities, although it is less widespread than Salmonella spp.…”

Section: Seafood Spoilagementioning

confidence: 99%

Recent Developments in Seafood Packaging Technologies

Kontominas

Badeka

Kosma

et al. 2021

Foods

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Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.

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“…By keeping in mind that food spoilage is influenced by oxygen, water content, temperature, relative humidity, and pH [ 176 ], the physicochemical and mechanical properties of the films should efficiently control such storage conditions, and as a consequence, maintain the physical and sensory characteristics together with the protection against microbiological pathogens and increase foods’ shelf-life [ 177 ]. This becomes more important in perishable natural foods (e.g., fruits and vegetables), which continue to metabolize and breathe after harvest, which means they consume oxygen to produce carbon dioxide, ethylene, and water (in different proportions), which causes the product ripening and later its decomposition [ 178 ], whereas the decomposition in perishable foods of animal origin (e.g., meat and seafood) begins immediately after death because they are highly susceptible to microbial attack by Staphylococcus aureus , Listeria monocytogenes , and Salmonella [ 179 ]. For this reason, the application of edible films and coatings is mostly directed towards highly perishable products to preserve their quality (e.g., taste, texture, and appearance) for a longer time.…”

Section: Advances In Chitosan-based Edible Films and Coatingsmentioning

confidence: 99%

Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

Díaz‐Montes

Castro-Muñoz

2021

Polymers

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Some of the current challenges faced by the food industry deal with the natural ripening process and the short shelf-life of fresh and minimally processed products. The loss of vitamins and minerals, lipid oxidation, enzymatic browning, and growth of microorganisms have been the main issues for many years within the innovation and improvement of food packaging, which seeks to preserve and protect the product until its consumption. Most of the conventional packaging are petroleum-derived plastics, which after product consumption becomes a major concern due to environmental damage provoked by their difficult degradation. In this sense, many researchers have shown interest in edible films and coatings, which represent an environmentally friendly alternative for food packaging. To date, chitosan (CS) is among the most common materials in the formulation of these biodegradable packaging together with polysaccharides, proteins, and lipids. The good film-forming and biological properties (i.e., antimicrobial, antifungal, and antiviral) of CS have fostered its usage in food packaging. Therefore, the goal of this paper is to collect and discuss the latest development works (over the last five years) aimed at using CS in the manufacture of edible films and coatings for food preservation. Particular attention has been devoted to relevant findings in the field, together with the novel preparation protocols of such biodegradable packaging. Finally, recent trends in new concepts of composite films and coatings are also addressed.

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Major microbial hazards associated with packaged seafood

Cited by 12 publications

References 73 publications

Scientific and technical assistance on the evaluation of the temperature to be applied to pre‐packed fishery products at retail level

Scientific and technical assistance on the evaluation of the temperature to be applied to pre‐packed fishery products at retail level

Recent Developments in Seafood Packaging Technologies

Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

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