Systematic review and critical reflection on the isolation and identification methods for spoilage associated bacteria in fresh marine fish

Saelens, Ganna; Houf, Kurt

doi:10.1016/j.mimet.2022.106599

Cited by 9 publications

(3 citation statements)

References 95 publications

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“…In terms of food safety and spoilage, the Enterobacteriaceae family plays a significant role (Milijasevic, et al, 2015;Singh et al,2015;Saelens, and Houf, 2022). Salmonella, Cronobacter, Yersinia, Enterobacter, Pantoea, Klebsiella, and Escherichia coli are among the bacteria that cause food-borne illness (Singh et al,2015;Saelens, and Houf, 2022). WHO has listed antimicrobial resistance (AMR) as one of the top ten worldwide public health threats (WHO, 2021).…”

Section: Resultsmentioning

confidence: 99%

Effect Addition of Lactic Acid and Pomegranate Peel Extract Combined with Paprika Powder on the Safety and Quality of Refrigerated White Grouper Fish (Epinephelus aeneus).

Zeitoun,

Ismail,

Hassanin

et al. 2023

Journal of Food and Dairy Sciences

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White grouper (Epinephelus aeneus) is an economically important fish found in the southern Mediterranean Sea. This study was done to assess the effect of lactic acid buffer (LAB), pomegranate peel extract combined with paprika powder (PPP), and their combinations on the safety and quality of white grouper stored at 4 ℃. Fresh fish was treated with LAB (2 %, 4 %, 6 %, and 8 %), pomegranate peel extract (100 mg/kg) combined with paprika powder (5 g/kg) (PPP) and combinations of LAB with PPP. Microbiological quality, pH value, and organoleptic characteristics were assessed during refrigerated storage. Results showed that psychotropic aerobic bacteria; H2S-producing bacteria and Enterobacteriaceae were strongly inhibited by all treatments applied, which would enhance safety, quality and prolong the shelf life of fish. The highest inhibition was observed with 8% LAB combined with PPP. pH reductions of 0.64, 1.14, 1.61 and 1.99 were observed by treatment with 2%, 4%, 6%, and 8% LAB, respectively. The sensory evaluation showed that lowering the pH to 4.38 did not influence the organoleptic properties of fish, which was supported by the microbiological changes. Fish treated with either 2% LAB or PPP could be refrigerated safely for 7 days at 4 ℃, as compared to 6 days with the untreated samples. Increasing LAB concentration to 4, 6, and 8% increased the shelf life to 8, 9 and 10 days, correspondingly. Additionally, combining LAB (2%,4%, 6%, and 8%) with PPP could further expand the shelf life to 8, 9, 10 and 11 days, respectively.

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Section: Resultsmentioning

confidence: 99%

Effect Addition of Lactic Acid and Pomegranate Peel Extract Combined with Paprika Powder on the Safety and Quality of Refrigerated White Grouper Fish (Epinephelus aeneus).

Zeitoun,

Ismail,

Hassanin

et al. 2023

Journal of Food and Dairy Sciences

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“…For example, more than the current identified 50 Shewanella species are spoilers or opportunistic pathogens, resulting in different treatments and applications (Dabadé et al, 2023;Satomi, 2014). Culture-base methods employ isolates in their living state, allowing further understanding of their exact physiology and metabolic activities of bacteria by biochemical analyses, salt tolerance, and spoilage potential tests (Ashfaq et al, 2022;Mulla et al, 2018;Saelens and Houf, 2022). MALDI-TOF MS is a culture-dependent method for ionizing and separating proteins depending on their mass-to-charge ratio.…”

Section: Introductionmentioning

confidence: 99%

The exploration of dominant spoilage bacteria in blue mussels (Mytilus edulis) stored under different modified atmospheres by MALDI-TOF MS in combination with 16S rRNA sequencing

Ratnawati,

Kuuliala,

Verschuere

et al. 2024

Food Microbiology

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“…Fish products are an excellent source of nutrients, especially proteins, vitamins, minerals, and long-chain polyunsaturated fatty acids (PUFA), including omega-3 [3]. Nevertheless, they are very perishable foods because of post-mortem modifications and formation of spoilage compounds, such as alcohols, organic acids, aldehydes and ketones, sulfides, histamine, and other biogenic amines [4,5].…”

Section: Introductionmentioning

confidence: 99%

Good Hygiene Practice on Board Vessels for Fish Quality and Safety

Visciano

2023

Preprint

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Fish and fish products are very appreciated in the human diet because of high quality proteins and other important nutrients, such as minerals and polyunsaturated fatty acids. Maintaining freshness, quality and safety is essential in the fish supply chain, starting from on board vessels where the product must be carefully checked and protected from any source of contamination. Safe fishing and handling of fish are very important to reduce the risk of foodborne diseases caused by pathogenic microorganisms such as Salmonella spp., Vibrio spp., Listeria monocytogenes, Clostridium botulinum type E, viruses, and parasites. The inspection of raw material, use of good quality ice and water, high standards of personnel hygiene and cleanliness of equipment and fa-cilities as well as proper storage temperature are the most effective measures to ensure safety of fish and fish products for consumers. This review describes the good hygiene practice to be ap-plied on ships to preserve both fish products and public health.

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Systematic review and critical reflection on the isolation and identification methods for spoilage associated bacteria in fresh marine fish

Cited by 9 publications

References 95 publications

Effect Addition of Lactic Acid and Pomegranate Peel Extract Combined with Paprika Powder on the Safety and Quality of Refrigerated White Grouper Fish (Epinephelus aeneus).

Effect Addition of Lactic Acid and Pomegranate Peel Extract Combined with Paprika Powder on the Safety and Quality of Refrigerated White Grouper Fish (Epinephelus aeneus).

The exploration of dominant spoilage bacteria in blue mussels (Mytilus edulis) stored under different modified atmospheres by MALDI-TOF MS in combination with 16S rRNA sequencing

Good Hygiene Practice on Board Vessels for Fish Quality and Safety

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