Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days

Fogarty, Colin; Whyte, Paul; Brunton, Nigel P.; Lyng, James G.; Smyth, Conor; Fagan, John; Bolton, Declan

doi:10.1016/j.fm.2018.08.001

Cited by 35 publications

(19 citation statements)

References 31 publications

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“…Although the concentration of APC can be used as a general indicator of microbiological quality, the concentration of APC does not indicate the presence of SSO for the specific food under the specific packaging conditions that might better predict spoilage (Fogarty et al . 2019). The level of H 2 S‐producing bacteria was generally low in the control samples and only detected sporadically in concentrations below 2 log CFU g −1 the first 12 days, which is expected as the most common H 2 S‐producing genera, Shewanella, is inhibited by a CO 2 atmosphere (Broekaert et al .…”

Section: Discussionmentioning

confidence: 99%

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Growth and spoilage metabolites production of a mesophilic Aeromonas salmonicida strain in Atlantic salmon ( Salmo salar L.) during cold storage in modified atmosphere

Jakobsen

Shumilina

Lied

et al. 2020

J. Appl. Microbiol.

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Aims The aim of the study was to quantify the growth kinetic parameters and spoilage‐associated metabolites of an inoculated strain of Aeromonas salmonicida in pre‐rigor filleted Atlantic salmon (Salmo salar L.) stored in vacuum (VP) or modified atmosphere (MAP 60/40% CO2/N2) at 4 and 8°C. Methods and Results The maximum growth rate of A. salmonicida in VP salmon stored at 4°C was 0·56 ± 0·04 day−1 with no detectable lag‐phase and the concentration of Aeromonas reached 8·33 log CFU per g after 10 days. The growth rates and maximum population density of Aeromonas in MAP salmon were lower but the applied atmosphere did not inhibit the growth. A selection of metabolites associated with fish spoilage were quantified using 1H nuclear magnetic resonance (NMR) spectroscopy. The concentration of trimethylamine (TMA) was significantly affected by storage time and temperature, packaging atmosphere and inoculation with A. salmonicida (General Linear Model (GLM), P < 0·001 for all factors). Conclusion The study presents preliminary results on A. salmonicida as a potential spoilage organism in vacuum‐packaged salmon during cold storage. The combination of refrigeration and a packaging atmosphere consisting of 60/40 % CO2/N2 did not completely inhibit the growth but prevented the formation of TMA. Significance and Impact of the Study Little information is available on the spoilage potential of Aeromonas spp. in minimally processed salmon products under different packaging conditions. The study clearly demonstrates the importance of hurdle technology and provides data to further elucidate the significance of Aeromonas spp. as a spoilage organism.

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Section: Discussionmentioning

confidence: 99%

“…P. phosphoreum and B. thermosphacta could also be spoilers of VP and MAP salmon (Fogarty et al . 2019), and it not unlikely that one or both were present but did not grown on the iron agar (Broekaert et al . 2011).…”

Section: Discussionmentioning

confidence: 99%

Growth and spoilage metabolites production of a mesophilic Aeromonas salmonicida strain in Atlantic salmon ( Salmo salar L.) during cold storage in modified atmosphere

Jakobsen

Shumilina

Lied

et al. 2020

J. Appl. Microbiol.

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“…Indeed, others taxa were also present in MP samples but in lesser abundance, even if they are considered as dominant taxa in several studies: Photobacterium spp. (Ast et al, 2007;Bjornsdottir-Butler et al, 2016;Moretro et al, 2016;Nieminen et al, 2016;Kuuliala et al, 2018;Fogarty et al, 2019;Jääskeläinen et al, 2019) and Lactobacillus spp. (especially Lactobacillus algidus) (Kato et al, 2000;Fadda et al, 2010;Doulgeraki et al, 2012;Dalcanton et al, 2013;Nieminen et al, 2015;Pothakos et al, 2015;Alvarez-Sieiro et al, 2016;Woraprayote et al, 2016;Stefanovic et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

Modeling the Growth and Interaction Between Brochothrix thermosphacta, Pseudomonas spp., and Leuconostoc gelidum in Minced Pork Samples

et al. 2020

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The aim of this study was to obtain the growth parameters of specific spoilage microorganisms previously isolated in minced pork (MP) samples and to develop a three-spoilage species interaction model under different storage conditions. Naturally contaminated samples were used to validate this approach by considering the effect of the food microbiota. Three groups of bacteria were inoculated on irradiated samples, in mono-and in co-culture experiments (n = 1152): Brochothrix thermosphacta, Leuconostoc gelidum, and Pseudomonas spp. (Pseudomonas fluorescens and Pseudomonas fragi). Samples were stored in two food packaging [food wrap and modified atmosphere packaging (CO 2 30%/O 2 70%)] at three isothermal conditions (4, 8, and 12 • C). Analysis was carried out by using both 16S rRNA gene amplicon sequencing and classical microbiology in order to estimate bacterial counts during the storage period. Growth parameters were obtained by fitting primary (Baranyi) and secondary (square root) models. The food packaging shows the highest impact on bacterial growth rates, which in turn have the strongest influence on the shelf life of food products. Based on these results, a three-spoilage species interaction model was developed by using the modified Jameson-effect model and the Lotka Volterra (prey-predator) model. The modified Jameson-effect model showed slightly better performances, with 40-86% out of the observed counts falling into the Acceptable Simulation Zone (ASZ). It only concerns 14-48% for the prey-predator approach. These results can be explained by the fact that the dynamics of experimental and validation datasets seems to follow a Jameson behavior. On the other hand, the Lotka Volterra model is based on complex interaction factors, which are included in highly variable intervals. More datasets are probably needed to obtained reliable factors, and so better model fittings, especially for three-or more-spoilage species interaction models. Further studies are also needed to better understand the interaction of spoilage bacteria between them and in the presence of natural microbiota.

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“…The specific spoilage organisms are different according to the seafood product evaluated but are generally described as Gram-negative, nonfermenting, and psychrotrophic bacteria (Gram & Huss, 1996). Nonetheless, there is no agreement about which bacteria should be monitored for fish quality assessment (Fogarty et al, 2019). On the other hand, it has been suggested that specific spoilage bacteria, such as Pseudomonas spp., lactic acid bacteria (LAB), hydrogen sulfide producing bacteria (HSPB), Brochothrix termosphacta and Photobacterium spp.…”

Section: Bacteriological Validationmentioning

confidence: 99%

“…On the other hand, it has been suggested that specific spoilage bacteria, such as Pseudomonas spp., lactic acid bacteria (LAB), hydrogen sulfide producing bacteria (HSPB), Brochothrix termosphacta and Photobacterium spp. are the main spoilage organisms for chilled fish (Fogarty et al, 2019). The growth of these microorganisms is related to their capacity to produce metabolic spoilage activity (Gram & Dalgaard, 2002;Sant'Ana et al, 2011) as well as ammoniacal and sulfur odors (off-odors), increasing the demerit points of fish assessed by QIM.…”

Section: Bacteriological Validationmentioning

confidence: 99%

Fish Quality Index Method: Principles, weaknesses, validation, and alternatives—A review

Bernardo

Rosário

Delgado

et al. 2020

Comp Rev Food Sci Food Safe

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Fish is a high nutritional value matrix of which production and consumption have been increasing in the last years. Advancements in the efficient evaluation of freshness are essential to optimize the quality assessment, to improve consumer safety, and to reduce raw material losses. Therefore, it is necessary to use rapid, nondestructive, and objective methodologies to evaluate the quality of this matrix. Quality Index Method (QIM) is a tool applied to indicate fish freshness through a sensory evaluation performed by a group of assessors. However, the use of QIM as an official method for quality assessment is limited by the protocol, sampling size, specificities of the species, storage conditions, and assessor's experience, which make this method subjective. Also, QIM may present divergences regarding the development of microorganisms and chemical analysis. In this way, novel quality evaluation methods such as electronic noses, electronic tongues, machine vision system, and colorimetric sensors have been proposed, and novel technologies such as proteomics and mitochondrial analysis have been developed. In this review, the weaknesses of QIM were exposed, and novel methodologies for quality evaluation were presented. The consolidation of these novel methodologies and their use as methods of quality assessment are an alternative to sensory methods, and their understanding enables a more effective fish quality control.

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Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days

Cited by 35 publications

References 31 publications

Growth and spoilage metabolites production of a mesophilic Aeromonas salmonicida strain in Atlantic salmon ( Salmo salar L.) during cold storage in modified atmosphere

Growth and spoilage metabolites production of a mesophilic Aeromonas salmonicida strain in Atlantic salmon ( Salmo salar L.) during cold storage in modified atmosphere

Modeling the Growth and Interaction Between Brochothrix thermosphacta, Pseudomonas spp., and Leuconostoc gelidum in Minced Pork Samples

Fish Quality Index Method: Principles, weaknesses, validation, and alternatives—A review

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