Efficacy of Non-thermal Processing Methods to Prevent Fish Spoilage

Andoni, Egon; Ozuni, Enkeleda; Bijo, Bizena; Shehu, Fatmira; Branciari, Raffaella; Miraglia, Dino; Ranucci, David

doi:10.1080/10498850.2020.1866131

Cited by 10 publications

(7 citation statements)

References 135 publications

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“…This will limit the scombrotoxinforming fish from exposure to temperatures higher than 4.4 • C throughout the cold chain, although such methods cannot avoid the formation of histamine and other biogenic amines as many HPB are still active under psychrotrophic conditions [99]. This indicates that histamine formation in seafood products can only be controlled through the inhibition of HPB growth and inhibiting the activity of HDC enzymes and/or degradation of histamine [100,101]. Borriello et al [102] suggested a promising method to control histamine accumulation by adjusting the pH of the products.…”

Section: Histamine Control In Seafood Productsmentioning

confidence: 99%

Role of Marine Bacterial Contaminants in Histamine Formation in Seafood Products: A Review

Oktariani

Ramona

Sudaryatma³

et al. 2022

Microorganisms

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Histamine is a toxic biogenic amine commonly found in seafood products or their derivatives. This metabolite is produced by histamine-producing bacteria (HPB) such as Proteus vulgaris, P. mirabilis, Enterobacter aerogenes, E. cloacae, Serratia fonticola, S. liquefaciens, Citrobacter freundii, C. braakii, Clostridium spp., Raoultella planticola, R. ornithinolytica, Vibrio alginolyticus, V. parahaemolyticus, V. olivaceus, Acinetobacter lowffi, Plesiomonas shigelloides, Pseudomonas putida, P. fluorescens, Aeromonas spp., Photobacterium damselae, P. phosphoreum, P. leiognathi, P. iliopiscarium, P. kishitanii, and P. aquimaris. In this review, the role of these bacteria in histamine production in fish and seafood products with consequences for human food poisoning following consumption are discussed. In addition, methods to control their activity in countering histamine production are proposed.

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Section: Histamine Control In Seafood Productsmentioning

confidence: 99%

Role of Marine Bacterial Contaminants in Histamine Formation in Seafood Products: A Review

Oktariani

Ramona

Sudaryatma³

et al. 2022

Microorganisms

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“…The most prominent food safety challenges are the consumer’s preferences and requirements for high-quality food, which are mainly associated with health aspects such as freshness, flavor, color, and good appearance (Andoni et al ., 2021 ; Sri Prabakusuma et al ., 2022 ; Su et al ., 2023 ). Different molds, yeasts, and bacteria can grow in human foods, which then leads to various degrees of decomposition and deterioration, destroying their nutrients and posing adverse effects on human health (Naka et al ., 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against <i>Escherichia coli</i>

Aleryani,

Qing,

Sri Prabakusuma

et al. 2024

Ital J Food Safety

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In food safety implementation, bacterial inactivation is an imperative aspect of hygiene and sanitation. Studies on lithium magnesium silicate (LMS) hydrosol (sol) incorporated with slightly acidic electrolyzed water (SAEW) for decontamination of pathogenic bacteria are limited. This present study aimed to investigate the bactericidal efficacy of LMS hydrosol incorporated with SAEW against Escherichia coli. Optimum combination conditions of SAEW, sol concentration, and available chlorine concentration (ACC) were optimized by response surface methodology under the central composite design against the growth of E. coli. The optimum combination conditions of exposure time, sol concentration, and ACC were 9.5 min, 1.7%, and 20.5 ppm, respectively. The results showed that the increase in ACC led to inactivation in the survival of E. coli compared with the control (p<0.05). It can be concluded that the best combination percentage between SAEW and sol ranged from 1.5-1.7%, in which E. coli was reduced by 4.50 log10 CFU/mL at an ACC of 9.94 ppm. When increasing the ACC to 14.84 ppm, E. coli was reduced by 4.51 log10 CFU/mL compared with the initial number of bacteria (8.20 log10 CFU/mL) in the control group. The number of bacteria was undetected after increasing ACC to 19.93, 25.15, and 29.88 ppm at 10 min. This study suggests that LMS sol incorporated with SAEW could potentially be used as an effective sanitizer.

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“…These reviews provide a background for this study. Andoni et al (2021) and Odeyemi et al (2018) have reviewed the types of SSOs found in aquatic products. However, the action mechanisms of SSO on aquatic product spoilage, as well as the mechanisms, effects, and applications of nonthermal processing in inhibiting SSO, have not been comprehensively reviewed.…”

Section: Introductionmentioning

confidence: 99%

“…As an alternative to traditional preservation methods, nonthermal processing techniques, such as ultrahigh pressure (UHP), irradiation, magnetic field, and cold plasma (CP) treatments can minimize the growth of pathogenic and spoilage organisms without altering the food's properties. Nonthermal processing has been successfully applied to inactivate microbes in fruit juices (Linhares et al, 2020), probiotics (Asaithambi et al, 2021), dairy products (Neokleous et al, 2022), and meat (including poultry, livestock, and seafood) (Andoni et al, 2021). Zhuang et al (2021) demonstrated the association between microbiota composition and fish/crustacean spoilage and reviewed various quality control techniques, particularly plantorigin preservatives.…”

Section: Introductionmentioning

confidence: 99%

Improving the microbiological safety and quality of aquatic products using nonthermal processing

Xie,

Zhang,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

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Spoilage and deterioration of aquatic products during storage are inevitable, posing significant challenges to their suitability for consumption and the sustainability of the aquatic products supply chain. Research on the nonthermal processing of fruit juices, probiotics, dairy products, and meat has demonstrated positive outcomes in preserving quality. This review examines specific spoilage bacteria species and mechanisms for various aquatic products and discusses the principles, characteristics, and applications of six nonthermal processing methods for bacterial inhibition to maintain microbiological safety and physicochemical quality. The primary spoilage bacteria groups differ among fish, crustaceans, and shellfish based on storage conditions and durations. Four metabolic pathways utilized by spoilage microorganisms—peptides and amino acids, nitrogen compounds, nucleotides, and carbohydrates—are crucial in explaining spoilage. Nonthermal processing techniques, such as ultrahigh pressure, irradiation, magnetic/electric fields, plasma, and ultrasound, can inactivate microorganisms, thereby enhancing microbiological safety, physicochemical quality, and shelf life. Future research may integrate nonthermal processing with other technologies (e.g., modified atmosphere packaging and omics) to elucidate mechanisms of spoilage and improve the storage quality of aquatic products.

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Efficacy of Non-thermal Processing Methods to Prevent Fish Spoilage

Cited by 10 publications

References 135 publications

Role of Marine Bacterial Contaminants in Histamine Formation in Seafood Products: A Review

Role of Marine Bacterial Contaminants in Histamine Formation in Seafood Products: A Review

Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against <i>Escherichia coli</i>

Improving the microbiological safety and quality of aquatic products using nonthermal processing

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