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Spoilage Microorganism in Seafood: Prevalence and Control

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (20 June 2022) | Viewed by 18328

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Special Issue Editors

Dr. Anita Jakobsen

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Guest Editor

Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Sverres Gate 10, T02.407, Kalvskinnet, Trondheim, Norway
Interests: food microbiology; food safety and shelf life studies
Special Issues, Collections and Topics in MDPI journals

Dr. Foteini Parlapani

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Guest Editor

Lab of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou street, 38446 Volos, Greece
Interests: seafood microbiology; seafood spoilage; seafood safety; molecular microbiology; antimicrobial resistance (AMR); seafood-borne diseases
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Post-harvest seafood losses are of major concern and represent approximately 30% of the total production worldwide. Fresh seafood is highly perishable, and losses occur throughout the value chain. To ensure sustainable seafood production, an important goal is to reduce this loss. At the same time, the demand for minimally and lightly processed ready-to-eat seafood is driven forward by consumer preferences for convenient and tasty products. This trend contributes to an even more challenging situation from a microbiological point of view.

This Special Issue aims to provide novel preservation approaches to control spoilage microorganisms in seafood and insight into the biodiversity of spoilage microbiota. Studies that include the methods that examine the total impact on seafood quality and shelf life are of high interest. Insight into mechanisms related to the production of microbiological spoilage metabolites can also be addressed.

New insight into contamination routes of seafood spoilage microorganisms, hygiene practices in seafood value chains, and novel strategies for traceability and quality monitoring throughout the value chain is welcomed.

This Special Issue welcomes original research articles and reviews related to this topic.

Prof. Dr. Anita Jakobsen
Prof. Dr. Foteini F. Parlapani
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

seafood quality and shelf life
microbiological spoilage
spoilage metabolites
biodiversity of the spoilage microbiota
microbial community
preservation techniques
hurdle technology
contamination routs
novel strategies towards traceability and quality monitoring
novel indicators of spoilage

Published Papers (6 papers)

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Research

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12 pages, 1026 KiB

Open AccessArticle

Growth and Spoilage Potential of an Aeromonas salmonicida Strain in Refrigerated Atlantic Cod (Gadus morhua) Stored under Various Modified Atmospheres

by Sunniva Hoel, Jørgen Lerfall and Anita Nordeng Jakobsen

Foods 2022, 11(18), 2757; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11182757 - 08 Sep 2022

Cited by 7 | Viewed by 1557

Abstract

Aeromonas spp. are ubiquitous aquatic bacteria, frequently isolated from seafood. The growth and spoilage potential of an inoculated strain of Aeromonas salmonicida (SU2) in Atlantic cod (Gadus morhua) fillets were assessed as a function of various modified atmospheres (MA) (CO₂ (67%) with O₂ (33%) or N₂ (33%), and vacuum packaging (VP)) under refrigerated storage (4 °C) for 13 days. Additionally, the general microbiological quality was assessed by quantifying total aerobic psychrotrophic count (PC), total aerobic plate count (APC), and H₂S-producing bacteria. A selection of spoilage metabolites was quantified by nuclear magnetic resonance (NMR) spectroscopy. The MA containing CO₂/O₂ and CO₂/N₂ significantly inhibited the growth of the inoculated strain throughout storage (p < 0.001), whereas VP allowed for a 3-log increase of Aeromonas in 13 days. No significant effect of the inoculation with A. salmonicida on spoilage metabolite production was detected. Applying O₂ instead of N₂ in the CO₂-enriched atmosphere resulted in a significantly lower PC for 10 days, and H₂S-producing bacteria were inhibited in both MAs compared to vacuum. This study provides data that can be used as a basis to further elucidate the role of bacteria belonging to the genus Aeromonas as potential spoilage organisms in marine fish species. Full article

(This article belongs to the Special Issue Spoilage Microorganism in Seafood: Prevalence and Control)

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25 pages, 3778 KiB

Open AccessArticle

Genomic Analysis of Two Representative Strains of Shewanella putrefaciens Isolated from Bigeye Tuna: Biofilm and Spoilage-Associated Behavior

by Zhengkai Yi and Jing Xie

Foods 2022, 11(9), 1261; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11091261 - 27 Apr 2022

Cited by 8 | Viewed by 1714

Abstract

Shewanella putrefaciens can cause the spoilage of seafood and shorten its shelf life. In this study, both strains of S. putrefaciens (YZ08 and YZ-J) isolated from spoiled bigeye tuna were subjected to in-depth phenotypic and genotypic characterization to better understand their roles in seafood spoilage. The complete genome sequences of strains YZ08 and YZ-J were reported. Unique genes of the two S. putrefaciens strains were identified by pan-genomic analysis. In vitro experiments revealed that YZ08 and YZ-J could adapt to various environmental stresses, including cold-shock temperature, pH, NaCl, and nutrient stresses. YZ08 was better at adapting to NaCl stress, and its genome possessed more NaCl stress-related genes compared with the YZ-J strain. YZ-J was a higher biofilm and exopolysaccharide producer than YZ08 at 4 and 30 °C, while YZ08 showed greater motility and enhanced capacity for biogenic amine metabolism, trimethylamine metabolism, and sulfur metabolism compared with YZ-J at both temperatures. That YZ08 produced low biofilm and exopolysaccharide contents and displayed high motility may be associated with the presence of more a greater number of genes encoding chemotaxis-related proteins (cheX) and low expression of the bpfA operon. This study provided novel molecular targets for the development of new antiseptic antisepsis strategies. Full article

(This article belongs to the Special Issue Spoilage Microorganism in Seafood: Prevalence and Control)

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23 pages, 8374 KiB

Open AccessArticle

Spoilage Investigation of Chill Stored Meagre (Argyrosomus regius) Using Modern Microbiological and Analytical Techniques

by Faidra Syropoulou, Foteini F. Parlapani, Dimitrios A. Anagnostopoulos, Anastasios Stamatiou, Athanasios Mallouchos and Ioannis S. Boziaris

Foods 2021, 10(12), 3109; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10123109 - 15 Dec 2021

Cited by 7 | Viewed by 2409

Abstract

Spoilage status of whole and filleted chill-stored meagre caught in January and July was evaluated using sensory, microbiological, 16S metabarcoding and Volatile Organic Compounds (VOCs) analysis. Based on the sensory analysis, shelf-life was 15 and 12 days for the whole fish taken in January and July, respectively, while 7 days for fish fillets of both months. For the whole fish, Total Viable Counts (TVC) at the beginning of storage was 2.90 and 4.73 log cfu/g for fish caught in January and July respectively, while it was found about 3 log cfu/g in fish fillets of both months. The 16S metabarcoding analysis showed different profiles between the two seasons throughout the storage. Pseudomonas (47%) and Psychrobacter (42.5%) dominated in whole meagre of January, while Pseudomonas (66.6%) and Shewanella (10.5%) dominated in fish of July, at the end of shelf-life. Regarding the fillets, Pseudomonas clearly dominated at the end of shelf-life for both months. The volatile profile of meagre was predominated by alcohols and carbonyl compounds. After univariate and multivariate testing, we observed one group of compounds (trimethylamine, 3-methylbutanoic acid, 3-methyl-1-butanol) positively correlating with time of storage and another group with a declining trend (such as heptanal and octanal). Furthermore, the volatile profile seemed to be affected by the fish culturing season. Our findings provide insights into the spoilage mechanism and give information that helps stakeholders to supply meagre products of a high-quality level in national and international commerce. Full article

(This article belongs to the Special Issue Spoilage Microorganism in Seafood: Prevalence and Control)

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17 pages, 1387 KiB

Open AccessArticle

How Safe to Eat Are Raw Bivalves? Host Pathogenic and Public Health Concern Microbes within Mussels, Oysters, and Clams in Greek Markets

by Athanasios Lattos, Ilias Chaligiannis, Dimitrios Papadopoulos, Ioannis A. Giantsis, Evanthia I. Petridou, George Vafeas, Alexandra Staikou and Basile Michaelidis

Foods 2021, 10(11), 2793; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112793 - 13 Nov 2021

Cited by 10 | Viewed by 2823

Abstract

Raw-bivalves consumption is a wide trend in Mediterranean countries. Despite the unambiguous nutritional value of seafood, raw consumption of bivalves may involve risks that could pose a significant threat to consumers’ health. Their filter-feeding behavior is responsible for the potential hosting of a wide variety of microorganisms, either pathogenic for the bivalves or public health threats. Under this prism, the current study was conducted in an effort to evaluate the risk of eating raw bivalves originating from the two biggest seafood markets in Thessaloniki, the largest production area of bivalves in Greece. Both microbiological and molecular methodologies were applied in order to assess the presence of various harmful microbes, including noroviruses, Bonamia, Marteilia, Esherichia coli, Salmonella, and Vibrio. Results indicated the presence of several Vibrio strains in the analyzed samples, of which the halophilic Vibrio harveyi was verified by 16S rRNA sequencing; other than this, no enteropathogenic Vibrio spp. was detected. Furthermore, although Esherichia coli was detected in several samples, it was mostly below the European Union (EU) legislation thresholds. Interestingly, the non-target Photobacterium damselae was also detected, which is associated with both wound infections in human and aquatic animals. Regarding host pathogenic microorganisms, apart from Vibrio harveyi, the protozoan parasite Marteilia refrigens was identified in oysters, highlighting the continuous infection of this bivalve in Greece. In conclusion, bivalves can be generally characterized as a safe-to-eat raw food, hosting more bivalve pathogenic microbes than those of public health concern. Full article

(This article belongs to the Special Issue Spoilage Microorganism in Seafood: Prevalence and Control)

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26 pages, 8559 KiB

Open AccessArticle

High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae

by Anlaug Ådland Hansen, Solveig Langsrud, Ingunn Berget, Mari Øvrum Gaarder and Birgitte Moen

Foods 2021, 10(8), 1754; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081754 - 29 Jul 2021

Cited by 8 | Viewed by 2060

Abstract

Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on the load of dominating bacteria, the effect of different packaging methods and a short freezing/thawing process on prolonged shelf-life was evaluated (total viable counts, bacteriota, sensory attributes, and volatile components). Hand filleted (strict hygiene) cod fillets had a low initial bacterial load dominated by the spoilage organism Photobacterium, whereas industrially produced fillets had higher bacterial loads and diversity (Pseudomonas, Arthrobacter, Psychrobacter, Shewanella). The identified bacteria after storage in vacuum or air were similar to the initially identified bacteria. Bacteriota analysis showed that a short time freezing/thawing process reduced Photobacterium while modified atmosphere packaging (MAP; 60% CO₂/40% O₂ or 60% CO₂/40% N₂) inhibited the growth of important spoilage bacteria (Photobacterium,Shewanella, Pseudomonas) and allowed the growth of Carnobacterium/Carnobacteriaceae and Acinetobacter. Despite being dominated by Photobacterium, fresh fillets stored in MAP 60% CO₂/40% N₂ demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60% CO₂/40% O₂ (dominated by Carnobacterium/Carnobacteriaceae). Carnobacterium spp. or other members of Carnobacteriaceae may therefore be potential spoilage organisms in cod when other spoilage bacteria are reduced or inhibited. Full article

(This article belongs to the Special Issue Spoilage Microorganism in Seafood: Prevalence and Control)

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Review

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26 pages, 713 KiB

Open AccessReview

Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits

by Barbara Speranza, Angela Racioppo, Antonio Bevilacqua, Veronica Buzzo, Piera Marigliano, Ester Mocerino, Raffaella Scognamiglio, Maria Rosaria Corbo, Gennaro Scognamiglio and Milena Sinigaglia

Foods 2021, 10(11), 2854; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112854 - 18 Nov 2021

Cited by 17 | Viewed by 5881

Abstract

Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc.), in recent years, some alternative methods have been proposed as innovative processing technologies able to guarantee the extension of their shelf-life while minimally affecting their organoleptic properties. The present review aims to describe the primary mechanisms of some of these innovative methods applied to preserve quality and safety of fish products; namely, non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), pulsed light (PL), ultrasounds (US) and electrolyzed water (EW) are analysed, focusing on the main results of the studies published over the last 10 years. The limits and the benefits of each method are addressed in order to provide a global overview about these promising emerging technologies and to facilitate their greater use at industrial level. In general, all the innovative methods analysed in this review have shown a good effectiveness to control microbial growth in fish products maintaining their organoleptic, nutritional and sensory characteristics. Most of the technologies have also shown the great advantage to have a lower energy consumption and shorter production times. In contrast, not all the methods are in the same development stage; thus, we suggest further investigations to develop one (or more) hurdle-like non-thermal method able to meet both food production requirements and the modern consumers’ demand. Full article

(This article belongs to the Special Issue Spoilage Microorganism in Seafood: Prevalence and Control)

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