Survival of food‐borne bacterial pathogens in traditional Mediterranean anchovy products

Abstract

The aim of this study was to investigate the survival of Salmonella Enteritidis, Staphylococcus aureus and Listeria monocytogenes in salted and marinated anchovy (Engraulis encrasicholus). Total viable counts (TVCs), lactic acid bacteria, Enterobacteriaceae, and yeasts/molds were also enumerated. Initially, TVC was as high as 5.5 log10 cfu/g, but the population dropped down to 3.2 and 2.2 log10 CFU/g for salted and marinated anchovy, respectively. S. aureus was the most salt‐tolerant and L. monocytogenes was the most acid‐tolerant microorganism. A biphasic inactivation of S. Enteriditis and L. monocytogenes was apparent during the 8‐hr marination process, implying adaptation and resistance to low pH. Results suggest that salting or marinating of anchovy creates an environment in which pathogenic bacteria are inactivated. However, inherent resistance or possible adaptation to stresses can result to prolonged inactivation times; hence it is important to avoid contamination with high numbers of food‐borne pathogens. Practical applications Many food‐borne bacterial pathogens can survive at low pH and aw, especially in cases in which they might adapt to the imposed stresses and become resistant. Knowing the time required to reduce food‐borne pathogens is of great interest for ensuring safety of traditional seafood.

Influence of Garlic and Hot Pepper Sauce on the Quality of Marinated Anchovies during 7 Months at 4°C Storage

“…This decrease in total bacteria level is due to salt and acid used in the marination process. Similar results were reported by (Kilinc et al, 2005b;Verdos et al, 2019). Tomac et al (2015) reported the initial count of mesophilic bacteria in frozen anchovies as 3.87 log cfu/g, 2.58 log cfu/g after marination.…”

“…With the marination process Enterobacteriaceae count decreased due to salt and vinegar. Enterobacteriaceae is often used as a sign of post-process contamination of fecal contamination (Verdos et al, 2019). Enterobacteriaceae count increased till 2 nd month of storage and decreased afterward for garlic added group.…”

Effect of Physicochemical Characteristics and Storage Atmosphere on Microbiological Stability and Shelf-Life of Minimally Processed European Sea Bass (Dicentrarchus labrax) Fillets

“…The marinated products had a pH well below 5, making the risk of Clostridium botulinum Type E, negligible; for this reason, the MAP with oxygen inclusion was not used. The main risk of these products could be other food-borne pathogens with the most important the Listeria monocytogenes , but the low pH of our products can definitely inhibit growth and might be able to inactivate such bacteria [ 42 , 43 , 44 ].…”

Microbiological Analysis of Manufacturing Processes and Microbial Hazard Assessment of Quality and Safety of Commercial Salted Shrimp (Saeu-jeot)

“…These results indicated that the risk of S. aureus in Saeu-jeot was low; however, the confirmed contamination with S. aureus indicated poor hygiene management in the workplace. In addition, S. aureus proliferates if the salt is diluted and, if the product is left unattended for long periods at room temperature, it can also contaminate the product [21]. Therefore, the steps of the manufacturing process should be investigated to identify the causes of and control S. aureus contamination.…”