A microbial spoilage profile of half shell Pacific oysters (Crassostrea gigas) and Sydney rock oysters (Saccostrea glomerata)

Madigan, Thomas; Bott, Nathan J.; Torok, V. A.; Percy, Nigel J.; Carragher, John; Lopes, Miguel de Barros; Kiermeier, Andreas

doi:10.1016/j.fm.2013.09.005

Cited by 44 publications

(32 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Total aerobic mesophilic counts between 6 and 8 log CFU/g can promote a putrid odor in oysters, a repugnant condition that deters consumption (31). Changes in odor of oysters are directly related to their deterioration, as trimethylamine, dimethylamine, ammonium, and other volatile compounds are released due to bacterial action (12).…”

Section: Resultsmentioning

confidence: 99%

“…During harvesting and storage, microbial pathogens and natural spoilage flora may grow, negatively affecting the composition and texture of oysters and posing a potential health threat to susceptible consumers. The rate of oyster deterioration is influenced by the amount and type of microorganisms that are initially present (15,23,31). Moreover, during transport and storage of raw oysters, adverse conditions (low oxygen levels, accumulation of waste, and feeding interruption) favor recontamination and rapid deterioration (23).…”

mentioning

confidence: 99%

“…On the other hand, refrigeration or freezing can substantially change the diversity of spoilage microor ganisms during storage; the bacteria become predom i nantly psychotropic, with a high incidence o f Pseudom o nas and Vibrio (12,23,31,46). Moreover, these methods cannot ensure the safety of the product because they do not eliminate or reduce contamination by pathogenic microorganisms (20).…”

mentioning

confidence: 99%

See 2 more Smart Citations

Changes in the Microbiological Quality of Mangrove Oysters (Crassostrea brasiliana) during Different Storage Conditions

Montanhini

Neto

2015

Journal of Food Protection

View full text Add to dashboard Cite

This study aimed to determine the effect of temperature and period of postharvest storage on the microbiological quality and shelf life of raw mangrove oysters, Crassostrea brasiliana. A total of 150 dozen oysters were collected directly from the points of extraction or cultivation in southern Brazil, and in the laboratory, they were stored raw at 5, 10, 15, 20, and 25°C for 1, 4, 8, 11, and 15 days. On each of these days, the oysters were subjected to microbiological analyses of aerobic mesophilic count, total coliforms, enterococci, Escherichia coli, Staphylococcus aureus, and Salmonella. None of the tested samples under any storage condition showed contamination levels above those allowed by Brazilian legislation for E. coli, S. aureus, and Salmonella, and there was no change (P > 0.05) in the counts of these microorganisms due to the temperature and/or period of oyster storage. Counts of enterococci and total coliforms showed a tendency to increase (P < 0.05) among the different temperatures tested. Raw mangrove oysters remain in safe microbiological conditions for consumption up to 8 days after harvesting, regardless of temperature, and their shelf life may be extended to 15 days if they are stored at temperatures not exceeding 15°C.

show abstract

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 1 more Smart Citation

Changes in the Microbiological Quality of Mangrove Oysters (Crassostrea brasiliana) during Different Storage Conditions

Montanhini

Neto

2015

Journal of Food Protection

View full text Add to dashboard Cite

show abstract

“…A tentative identification was performed by a similarity search using the Eztaxon (Chun et al, 2007) (http://www.eztaxon.org/). Sequences are considered to be of the same species if they group at greater than 97% similarity (Madigan et al, 2014).…”

Section: Identification Of Bacteriamentioning

confidence: 99%

Microbial succession of grass carp (Ctenopharyngodon idellus) filets during storage at 4°C and its contribution to biogenic amines' formation

Wang

Luo

Huang

et al. 2014

International Journal of Food Microbiology

View full text Add to dashboard Cite

“…[10] Recently, highthroughput sequencing (HTS) technology, such as the 454 pyrosequencing of amplicons, has been widely used to analyse the microbial diversity of fish and fish products. [11,12] In this study, a combination of HTS and microbial enumeration methods was used to investigate the microflora of crucian carp fillets stored at different temperatures. The objective of this study was to determine the dominant microbiota of the crucian carp fillets at the end of shelf-life.…”

Section: Introductionmentioning

confidence: 99%

Microbial communities and biogenic amines of crucian carp (Carassius auratus) fillets during partial freezing and chilled storage

Zhang

Song

et al. 2017

International Journal of Food Properties

View full text Add to dashboard Cite

This study aimed to identify the dominant microbiota of crucian carp fillets during partial freezing (−3°C) and chilled (4°C) storage, and to correlate microbial changes with sensory scores and biogenic amines (BAs). The microbial communities of stored crucian carp fillets were identified by the high-throughput sequencing (HTS) technique of the V4 regions of the 16S ribosomal RNA gene. A total of 217,377 effective sequences and 690 different operational taxonomic units (OTUs) were identified and used in the analysis of microbial diversity. Culture-independent methods showed that the Pseudomonas were the predominant bacterial species of crucian carp fillets at the end of the storage. In addition, microbial enumeration also indicated relatively higher counts of Pseudomonas. Compared to chilled samples, partial freezing inhibited the growth of spoilage microorganisms during storage and extended the shelf-life of crucian carp fillets by 28 days based on the sensory analysis. However, there was no significant change in the composition of dominant species at the end of the shelf-life of crucian carp fillets.

show abstract

A microbial spoilage profile of half shell Pacific oysters (Crassostrea gigas) and Sydney rock oysters (Saccostrea glomerata)

Cited by 44 publications

References 41 publications

Changes in the Microbiological Quality of Mangrove Oysters (Crassostrea brasiliana) during Different Storage Conditions

Changes in the Microbiological Quality of Mangrove Oysters (Crassostrea brasiliana) during Different Storage Conditions

Microbial succession of grass carp (Ctenopharyngodon idellus) filets during storage at 4°C and its contribution to biogenic amines' formation

Microbial communities and biogenic amines of crucian carp (Carassius auratus) fillets during partial freezing and chilled storage

Contact Info

Product

Resources

About