The Physiology of the Microbial Spoilage of Foods

Mossel, D. À. A.; Ingram, M.

doi:10.1111/j.1365-2672.1955.tb02082.x

Cited by 146 publications

(33 citation statements)

References 185 publications

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“…Mild thermal processing of fruit and fruit products usually inactivates most aciduric microorganisms which are only slightly heat resistant (1). Some fungi, among them sclerotia (e.g.…”

Section: Introductionmentioning

confidence: 99%

High Pressure Inactivation of Ascospores and Other Heat Resistant Moulds

Butz¹,

Funtenberger²,

Haberditzl³

et al. 1996

LWT - Food Science and Technology

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“…Mild thermal processing of fruit and fruit products usually inactivates most aciduric microorganisms which are only slightly heat resistant (1). Some fungi, among them sclerotia (e.g.…”

Section: Introductionmentioning

confidence: 99%

High Pressure Inactivation of Ascospores and Other Heat Resistant Moulds

Butz¹,

Funtenberger²,

Haberditzl³

et al. 1996

LWT - Food Science and Technology

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“…were found to be the SSO in fish obtained from Mediterranean Sea temperate waters and stored in ice aerobically (32). In comparison to data for meat and meat products (19,45,57), identification and characterization of SSO in fish under different storage conditions have not been sufficiently studied. This situation is especially evident with Pseudomonas spp., a group with high heterogeneity and biodiversity within species and/or subspecies.…”

mentioning

confidence: 99%

Characterization ofPseudomonasspp. Associated with Spoilage of Gilt-Head Sea Bream Stored under Various Conditions

Tryfinopoulou¹,

Tsakalidou

Nychas³

2002

Appl Environ Microbiol

135

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The population dynamics of pseudomonads in gilt-head sea bream Mediterranean fish (Sparus aurata) stored under different conditions were studied. Phenotypic analysis and sodium dodecyl sulfate-polyacrylamide gel electrophoresis of whole-cell proteins were performed to identify a total of 106 Pseudomonas strains isolated from S. aurata stored under different temperatures (at 0, 10, and 20°C) and packaging conditions (air and a modified atmosphere of 40% CO 2 -30% N 2 -30% O 2 ). Pseudomonas lundensis was the predominant species, followed by Pseudomonas fluorescens, while Pseudomonas fragi and Pseudomonas putida were detected less frequently. Fluorescent Pseudomonas strains dominated under air conditions, while proteolytic and less lipolytic strains dominated under modified-atmosphere packaging. Different storage conditions appear to govern the selection of pseudomonads in gilt-head sea bream fish.It is well known that fish spoilage is primarily due to (i) autolysis, (ii) bacterial growth and metabolism resulting in the formation of off-flavor compounds, and (iii) chemical oxidation of lipids. Among these reasons, microbiological activity is by far the most important factor influencing fish quality (22). However, not all microorganisms in seafood are equally important for quality changes. Fish feeding habits, geographical location, season, sea temperature, type of fish, place in which the fish were harvested, and storage conditions, including temperature and composition of the packaging atmosphere, determine the spoilage domains of specific spoilage organisms (SSO) (22,36).Photobacterium phosphoreum, Shewanella putrefaciens, Brochothrix thermosphacta, Pseudomonas spp., Aeromonas spp., and lactic acid bacteria were found to be members of the microbial association in fish from temperate waters (12, 32). However, among these, only S. putrefaciens was the SSO of marine cold-water fish stored in ice, while P. phosphoreum was the SSO of fish stored under modified-atmosphere conditions. On the other hand, Pseudomonas spp. and Shewanella spp. were found to be the SSO in fish obtained from Mediterranean Sea temperate waters and stored in ice aerobically (32). In comparison to data for meat and meat products (19,45,57), identification and characterization of SSO in fish under different storage conditions have not been sufficiently studied. This situation is especially evident with Pseudomonas spp., a group with high heterogeneity and biodiversity within species and/or subspecies. Furthermore, many pseudomonad groups have no clear taxonomic status or natural relationships with other genera (44,47,48,49).For both of the reasons mentioned above, the use of conventional phenotypic methods can offer only limited results (6, 9, 42). In contrast, molecular methods are powerful tools not only for identification at the species level but also for strain characterization (7,14,29,30,63). Although molecular fingerprinting methods have been successfully applied for bacteria of medical interest in epidemiological studies, they are not al...

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“…In particular, predictive microbiology has been used to predict the growth of specific spoilage microorganisms in order to determine the shelf life of various fish products (3,22). However, the development of specific spoilage bacteria in a fish ecosystem is a result of both environmental conditions and microbial competition (7,16). In fish packed aerobically competition occurs between members of an aerobic gramnegative flora (mainly pseudomonads and Shewanella putrefaciens).…”

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confidence: 99%

Applicability of an Arrhenius Model for the Combined Effect of Temperature and CO ₂ Packaging on the Spoilage Microflora of Fish

Koutsoumanis

Taoukis

Drosinos

et al. 2000

Appl Environ Microbiol

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The temperature behavior of the natural microflora on the Mediterranean fish red mullet (Mullus barbatus) was examined as a case study. The growth of the spoilage bacteria Pseudomonas spp., Shewanella putrefaciens, Brochothrix thermosphacta, and lactic acid bacteria was modeled as a function of temperature and the concentration of carbon dioxide in modified atmosphere packaging. Combined models were developed and comparatively assessed based on polynomial, Belehradek, and Arrhenius equations. The activation energy parameter of the Arrhenius model, E A , was independent of the packaging atmosphere and ranged from 75 to 85 kJ/mol for the different bacteria, whereas the preexponential constant decreased exponentially with the packaging CO 2 concentration. We evaluated the applicability of the models developed by using experimental bacterial growth rates obtained from 42 independent experiments performed with three Mediterranean fish species and growth rates predicted from the models under the same temperature and packaging conditions. The accuracy factor and bias factor were used as statistical tools for evaluation, and the developed Arrhenius model and the Belehradek model were judged satisfactory overall.Predictive modeling is currently accepted as a useful method for describing quantitatively the effects of ecological determinants (e.g., temperature, water activity) on bacterial growth (20, 28). In particular, predictive microbiology has been used to predict the growth of specific spoilage microorganisms in order to determine the shelf life of various fish products (3,22). However, the development of specific spoilage bacteria in a fish ecosystem is a result of both environmental conditions and microbial competition (7,16). In fish packed aerobically competition occurs between members of an aerobic gramnegative flora (mainly pseudomonads and Shewanella putrefaciens). In fish packed under modified atmosphere packing (MAP) conditions competition occurs between members of a facultatively anaerobic gram-positive flora (such as Brochothrix thermosphacta and lactic acid bacteria). The bacteria mentioned above have been reported to be important specific spoilage bacteria of Mediterranean fish stored under MAP conditions or aerobically (6,13,22,23). Selection of a specific microflora eventually leads to spoilage at a rate that depends on pretreatment, packaging conditions, and temperature conditions during distribution and storage in the chill chain. Modeling the behavior of this microflora and quantitatively correlating it with shelf life can provide an effective tool for predicting chilled fish quality. To achieve this, it is necessary not only to identify the specific spoilage organisms but also to define the spoilage domain (i.e., the range of conditions, including microbial interactions, in which different groups of microorganisms are responsible for spoilage) (3). Most mathematical modeling studies have not allowed workers to predict quantitatively the growth behavior of a mixed naturally existing flora consisting...

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The Physiology of the Microbial Spoilage of Foods

Cited by 146 publications

References 185 publications

High Pressure Inactivation of Ascospores and Other Heat Resistant Moulds

High Pressure Inactivation of Ascospores and Other Heat Resistant Moulds

Characterization ofPseudomonasspp. Associated with Spoilage of Gilt-Head Sea Bream Stored under Various Conditions

Applicability of an Arrhenius Model for the Combined Effect of Temperature and CO ₂ Packaging on the Spoilage Microflora of Fish

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The Physiology of the Microbial Spoilage of Foods

Cited by 146 publications

References 185 publications

High Pressure Inactivation of Ascospores and Other Heat Resistant Moulds

High Pressure Inactivation of Ascospores and Other Heat Resistant Moulds

Characterization ofPseudomonasspp. Associated with Spoilage of Gilt-Head Sea Bream Stored under Various Conditions

Applicability of an Arrhenius Model for the Combined Effect of Temperature and CO 2 Packaging on the Spoilage Microflora of Fish

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Applicability of an Arrhenius Model for the Combined Effect of Temperature and CO ₂ Packaging on the Spoilage Microflora of Fish