Survival of Vibrio parahaemolyticus and Aeromonas hydrophila in sea bream (Sparus aurata) fillets packaged under enriched CO2 modified atmospheres

Provincial, Laura; Guillén, Elena Marcén; Alonso, V.; Gil, Mario; Roncalés, Pedro; Beltrán, José

doi:10.1016/j.ijfoodmicro.2013.06.013

Cited by 23 publications

(19 citation statements)

References 47 publications

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“…Previous studies showed that all the tested modified atmospheres were effective in reducing V. parahaemolyticus in sea bream fillets compared with air-packaged samples (Provincial et al, 2013a). Meanwhile, Provincial et al (2013b) found that the modified atmospheres were more effective in decreasing the Listeria spp.…”

Section: Discussionmentioning

confidence: 93%

Stress Response of Vibrio parahaemolyticus and Listeria monocytogenes Biofilms to Different Modified Atmospheres

Qian

Guo

et al. 2020

Front. Microbiol.

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The sessile biofilms of Vibrio parahaemolyticus and Listeria monocytogenes have increasingly become a critical threat in seafood safety. This study aimed to evaluate the effects of modified atmospheres on the formation ability of V. parahaemolyticus and L. monocytogenes biofilms. The stress responses of bacterial biofilm formation to modified atmospheres including anaerobiosis (20% carbon dioxide, 80% nitrogen), micro-aerobiosis (20% oxygen, 80% nitrogen), and aerobiosis (60% oxygen, 40% nitrogen) were illuminated by determining the live cells, chemical composition analysis, textural parameter changes, expression of regulatory genes, etc. Results showed that the biofilm formation ability of V. parahaemolyticus was efficiently decreased, supported by the fact that the modified atmospheres significantly reduced the key chemical composition [extracellular DNA (eDNA) and extracellular proteins] of the extracellular polymeric substance (EPS) and negatively altered the textural parameters (biovolume, thickness, and bio-roughness) of biofilms during the physiological conversion from anaerobiosis to aerobiosis, while the modified atmosphere treatment increased the key chemical composition of EPS and the textural parameters of L. monocytogenes biofilms from anaerobiosis to aerobiosis. Meanwhile, the expression of biofilm formation genes (luxS, aphA, mshA, oxyR, and opaR), EPS production genes (cpsA, cpsC, and cpsR), and virulence genes (vopS, vopD1, vcrD1, vopP2β, and vcrD2β) of V. parahaemolyticus was downregulated. For the L. monocytogenes cells, the expression of biofilm formation genes (flgA, flgU, and degU), EPS production genes (Imo2554, Imo2504, inlA, rmlB), and virulence genes (vopS, vopD1, vcrD1, vopP2β, and vcrD2β) was upregulated during the physiological conversion. All these results indicated that the modified atmospheres possessed significantly different regulation on the biofilm formation of Gram-negative V. parahaemolyticus and Gram-positive L. monocytogenes, which will provide a novel insight to unlock the efficient control of Gram-negative and Gram-positive bacteria in modified-atmosphere packaged food.

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Section: Discussionmentioning

confidence: 93%

Stress Response of Vibrio parahaemolyticus and Listeria monocytogenes Biofilms to Different Modified Atmospheres

Qian

Guo

et al. 2020

Front. Microbiol.

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“…In one study, 36.1% of 238 channel catfish fillets were contaminated with A. hydrophila, and incidences were higher in the summer months compared to winter (Wang and Silva, 1999). More recently, A. hydrophila has been shown to be able to survive on sea bream in modified atmosphere packaging at 4 °C, with growth reaching 1.69-3.34 log cycles at 60/40 atm and 0.12-2.31 log cycles at 0/30 atm, depending on the strain (Provincial et al, 2013). A similar isolation rate of 40% for A. hydrophila was found by Davies et al (2011) who analyzed samples of fresh fish from retail outlets in the United Kingdom, France, Greece, and Portugal.…”

Section: Prevalence In Foodmentioning

confidence: 99%

New and Emerging Bacterial Food Pathogens

Laird

2015

Food Safety

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“…is frequently isolated from spoiled seafood (Provincial et al . 2013), implicates its role as a spoilage organism in these types of food. However, the knowledge about the growth and spoilage potential of Aeromonas spp.…”

Section: Introductionmentioning

confidence: 99%

“…Strains of A. salmonicida can grow relatively uninhibited in seafood during cold storage in normal atmosphere (Provincial et al . 2013; Hoel et al . 2018) and are implicated in spoilage of ice‐stored sea bream ( Sparus aurata ; Parlapani et al .…”

Section: Introductionmentioning

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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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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Survival of Vibrio parahaemolyticus and Aeromonas hydrophila in sea bream (Sparus aurata) fillets packaged under enriched CO2 modified atmospheres

Cited by 23 publications

References 47 publications

Stress Response of Vibrio parahaemolyticus and Listeria monocytogenes Biofilms to Different Modified Atmospheres

Stress Response of Vibrio parahaemolyticus and Listeria monocytogenes Biofilms to Different Modified Atmospheres

New and Emerging Bacterial Food Pathogens

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

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