Risks Associated with Fish and Seafood

Chintagari, Sailaja; Hazard, Nicole; Edwards, Genevieve; Jadeja, Ravi; Janes, Marlene E.

doi:10.1128/9781555819644.ch7

Cited by 14 publications

(11 citation statements)

References 71 publications

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“…Microorganisms involved in seafood spoilage mainly include the spoilage bacteria Alteromonas nigrifaciens , Shewanella putrefaciens , Brochothrix thermosphacta, Aeromonas hydrophila, Photobacterium phosphorous , and Pseudomonas spp and foodborne pathogens, such as Listeria monocytogenes , Vibrio spp., and Salmonella spp. [ 10 ]. In addition, in seafood products bacterial growth and metabolic activity cause the formation of ammonia, biogenic amines, organic acids, sulfur compounds, and ketones, which are responsible for unpleasant and unacceptable off-flavors [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Synergistic Antimicrobial Effectiveness of Plant Essential Oil and Its Application in Seafood Preservation: A Review

et al. 2021

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The synergistic potential of plant essential oils (EOs) with other conventional and non-conventional antimicrobial agents is a promising strategy for increasing antimicrobial efficacy and controlling foodborne pathogens. Spoilage microorganisms are one of main concerns of seafood products, while the prevention of seafood spoilage principally requires exclusion or inactivation of microbial activity. This review provides a comprehensive overview of recent studies on the synergistic antimicrobial effect of EOs combined with other available chemicals (such as antibiotics, organic acids, and plant extracts) or physical methods (such as high hydrostatic pressure, irradiation, and vacuum-packaging) utilized to reduce the growth of foodborne pathogens and/or to extend the shelf-life of seafood products. This review highlights the synergistic ability of EOs when used as a seafood preservative, discovering the possible routes of the combined techniques for the development of a novel seafood preservation strategy.

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Section: Introductionmentioning

confidence: 99%

Synergistic Antimicrobial Effectiveness of Plant Essential Oil and Its Application in Seafood Preservation: A Review

et al. 2021

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“…As precautions, dead fish should be beheaded, gutted, washed and chilled in order to minimize or stop microbiological processes and unfavorable enzymatic reaction from taking place. Besides that, fish has the potential to be contaminated due to temperature abuse during transportation and storage or contamination by food handlers or through cross-contamination caused by poor handling practice (Chintagari et al, 2016). Therefore, it is important to ensure the temperature throughout the processing line must be as low as possible.…”

Section: Fish As Perishable Raw Materialsmentioning

confidence: 99%

The importance of preserving the freshness of fish to fulfil the tayyiban based on the analysis of scientific and Islamic jurisprudence principles

Kartika¹,

Parson²,

Jamaludin³

et al. 2020

Food Res.

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Perishability of fresh fish has become one major concern for both fish industry players as well as the consumers. If it is not properly handled and preserved, fish will be deteriorated and will lose its quality attributes. This is the point where the halalan tayyiban (lawful and wholesome) status of fish is depreciated and at the same time it affects the consumer purchase intention. This article discussed the perishability of fish, phenomenon of fish spoilage and its phases and methods which can be used to detect the deterioration. In addition, Islamic perspective on the importance of preserving the food safety, quality and halalan tayyiban status of raw fish or fish product along the processing line until reaching the consumer is also discussed according to the Maqasid al Shariah (The Objectives of Shari’ah) by using Qawaid Fiqhiyyah (Principles of Islamic Jurisprudence). The method used is the library research which includes the observation from Islamic perspectives. This is in line with achieving the highest objectives of Shariah, which is to protect the farmers, the environment, the aquaculture and the consumers. The output of the study may serve MyGAP and MS 1500:2009.

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“…Also, the tendency to higher density production systems, the perturbations in ecological systems balance related to pollution and climatic changes, and the expected increase in international transactions of aquaculture products and their derivatives contributed to alterations on the dynamics of interaction between organisms, infectious agents, and people. This influences pathogen rates of replication and proliferation, leading to a broader geographic distribution of pathogenic agents and an increase in species affected by disease outbreaks [ 7 , 8 ]. This makes disease outbreaks an important constraint to this industry, with a significant impact on the quality, safety and volume of the fish produced throughout the world [ 9 , 10 , 11 , 12 ], that can lead to market access exclusion and major economic loss or costs to the producer [ 8 , 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Fish Pathology Research and Diagnosis in Aquaculture of Farmed Fish; a Proteomics Perspective

Moreira

Schrama

Farinha

et al. 2021

Animals

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One of the main constraints in aquaculture production is farmed fish vulnerability to diseases due to husbandry practices or external factors like pollution, climate changes, or even the alterations in the dynamic of product transactions in this industry. It is though important to better understand and characterize the intervenients in the process of a disease outbreak as these lead to huge economical losses in aquaculture industries. High-throughput technologies like proteomics can be an important characterization tool especially in pathogen identification and the virulence mechanisms related to host-pathogen interactions on disease research and diagnostics that will help to control, prevent, and treat diseases in farmed fish. Proteomics important role is also maximized by its holistic approach to understanding pathogenesis processes and fish responses to external factors like stress or temperature making it one of the most promising tools for fish pathology research.

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Risks Associated with Fish and Seafood

Cited by 14 publications

References 71 publications

Synergistic Antimicrobial Effectiveness of Plant Essential Oil and Its Application in Seafood Preservation: A Review

Synergistic Antimicrobial Effectiveness of Plant Essential Oil and Its Application in Seafood Preservation: A Review

The importance of preserving the freshness of fish to fulfil the tayyiban based on the analysis of scientific and Islamic jurisprudence principles

Fish Pathology Research and Diagnosis in Aquaculture of Farmed Fish; a Proteomics Perspective

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