Salmonella Prevalence in Seafood Imported into Japan

Asai, Yasufumi; Kaneko, Masataka; Ohtsuka, Kayoko; Morita, Yukio; Kaneko, Seiji; Noda, Hiroyuki; Furukawa, Ichiro; Takatori, Kosuke; Hara-Kudo, Yukiko

doi:10.4315/0362-028x-71.7.1460

Cited by 34 publications

(19 citation statements)

References 12 publications

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“…Asai et al [62] reported that the examination of 353 samples of 29 types of seafood revealed that S. enterica serotype Weltevreden was isolated from two of 47 black tiger prawn samples. The contamination levels of Salmonella were in a range of <30-40 most probable number per 100 g. Asai concluded that these results indicate the possibility that shrimp and prawns contribute to food-borne infections.…”

Section: Reducing Salmonella Spp In Fish and Shellfishmentioning

confidence: 99%

Application of Ionizing Radiation for Control of Salmonella in Food

Szczawinska¹

2017

Current Topics in Salmonella and Salmonellosis

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Ionizing radiation (gamma rays from the radionuclides cobalt-60 or cesium-137, e-beams) is an effective, nonthermal method to reduce or eliminate food-borne pathogens, including Salmonella spp. both in raw and in cooked meats, poultry, fish, and shellfish. Irradiation treatment, applied as the final processing step, seems to be particularly promising in the case of packed food products, including ready-to-eat food. Final packaged food products can be contaminated from post-lethality exposure, that is, after heat treatment and before packaging. The application of ionizing radiation after packaging can eliminate or considerably reduce both saprophytic and pathogenic microflora in final products. It is of particular importance in the case of ready-to-eat food which is not subjected to heat treatment before consumption. According to hurdle concept technology, the combination of existing and novel preservation methods can ensure safety of food by applying all treatments as mild as possible. Irradiation treatment can be combined with the use of natural antibacterial compounds, such as extracts of spices and herbs, or various packaging systems. Doses of ionizing radiation required for the inactivation of Salmonella spp. in fish and seafood are lower than those used for meats and poultry.

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Section: Reducing Salmonella Spp In Fish and Shellfishmentioning

confidence: 99%

Application of Ionizing Radiation for Control of Salmonella in Food

Szczawinska¹

2017

Current Topics in Salmonella and Salmonellosis

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“…Salmonella including serovar Weltevreden can form biofilms on food contact surfaces and resist sanitizer treatment in biofilms (Joseph et al 2001). In a study on 353 imported seafood items in Japan, 2/47 black tiger shrimp were positive, both with S. Weltevreden, and contamination levels in seafoods were < 30-40 MPN/100 g (Asai et al 2008). Analysis of 11,312 imported and 768 domestic seafood products in the US during 1990-1998 revealed that 10 % of imported and 2.8 % of domestic raw seafood were positive for Salmonella and the overall incidence was 7.2 % for imported and 1.3 % for domestic seafood (Heinitz et al 2000).…”

Section: Salmonellamentioning

confidence: 99%

“…One study of imported seafood (353 samples of 29 types of seafood) in Japan found two samples of black tiger shrimp at levels of < 30-40/100 g estimated by Most Probable Number (MPN) (Asai et al 2008). Considering that > 10 5 bacteria are required to cause infection (FAO/WHO 2002), it can be suggested that multiplication in fish would be necessary before the food is consumed (Table 5.1).…”

Section: Salmonellamentioning

confidence: 99%

Bacterial Pathogens Associated with Aquaculture Products

Karunasagar

2014

Zoonoses - Infections Affecting Humans and Animals

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According to FAO statistics, aquaculture is contributing to nearly half of the global food fish production. Fish contributes to both nutritional and food security in many developing economies. Fish is also one of the most extensively traded food commodities; most of global aquaculture production takes place in developing countries and the major markets are in the developed world. European Union, Japan and United States together account for about 70 % of global fish imports.

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“…A study of imported fish in Japan showed approximately 30-40 Salmonella cells/100g (Asai et al, 2008) and multiplication will therefore increase the risk of infection. Salmonella is a mesophilic organism and the growth rate of this organism is markedly reduced at temperatures above 15˚C while the growth of most strains is prevented at temperatures above 7˚C (ICMSF, 1996).…”

Section: Salmonellamentioning

confidence: 99%

Scientific Opinion on the minimum hygiene criteria to be applied to clean seawater and on the public health risks and hygiene criteria for bottled seawater intended for domestic use

Publication¹

2012

EFS2

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Document VersionPublisher's PDF, also known as Version of record SUMMARYFollowing a request from the European Commission, the Panel on Biological Hazards (BIOHAZ) and the Panel on Contaminants in the Food Chain (CONTAM) were asked deliver a scientific opinion on the minimum hygiene criteria to be applied to clean seawater and on the public health risks and hygiene criteria for bottled seawater intended for domestic use.European food legislation establishes the conditions for the use of clean seawater in land-based fishery establishments. Currently, the use of clean seawater is allowed for use in on-shore establishments, auctions and fish markets, for the handling and washing of fishery products, the production of ice for chilling fishery products and for rapid cooling of crustaceans and molluscs after their cooking. Nonetheless, there are no harmonised rules in the European legislation with regard to the sanitary criteria that clean seawater should respect.Based on incidents of food and waterborne infection, the properties and the distribution of the agents, microbiological hazards (including viruses, bacteria and parasites) have been associated with seawater. Poor quality sea water may consequently have a severe impact on public health through contamination which may occur during food processes. The hazards are associated either with bacteria, which are part of the natural marine biota (in particular Vibrio spp.), or pathogenic microbes derived from animal or human faecal contamination, which is most often of terrestrial origin. Nonetheless, there is currently not sufficient data on microbiological hazards to estimate the public health risks associated with the uses in on-land establishments for handling and washing fishery products, for the production of ice used for chilling, for rapid cooling of crustaceans and molluscs after cooking, and for bottled seawater. In the absence of data to propose risk-based criteria, hazard-based criteria are proposed instead. These should provide the same level of health protection as achieved by other food business operators through the use of potable water.It is underlined that coastal sources, used for abstraction of seawater in land-based establishments, cannot be guaranteed to be free from pathogens from the marine biota or from faecal contamination, and cannot be classified as a pristine source.Sanitary surveys provide information to optimize the site of abstraction in order to control sources of faecal pollution and chemical contamination. Additional safeguards will be needed to reduce contamination from endogenous marine flora (including pathogenic Vibrio spp. and C. botulinum). Since these hazards are associated with temperature and salinity (Vibrio spp.) as well as sediments (C. botulinum), abstracting seawater with high salinity (especially in waters of temperatures below 20 ºC), and free from particulate material will improve safety of seawater prior to treatment. The comprehensiveness of the sanitary survey, the stringency of microbiological criteria and the nee...

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Salmonella Prevalence in Seafood Imported into Japan

Cited by 34 publications

References 12 publications

Application of Ionizing Radiation for Control of Salmonella in Food

Application of Ionizing Radiation for Control of Salmonella in Food

Bacterial Pathogens Associated with Aquaculture Products

Scientific Opinion on the minimum hygiene criteria to be applied to clean seawater and on the public health risks and hygiene criteria for bottled seawater intended for domestic use

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