Inactivation of<i>Vibrio</i>sp. in pure cultures and mussel homogenates using high hydrostatic pressure

Vu, Thi Thu Tra; Alter, Thomas; Braun, Peggy G.; Dittrich, Anna; Huehn, Stephan

doi:10.1111/lam.13044

Cited by 6 publications

(5 citation statements)

References 23 publications

(71 reference statements)

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“…V. vulnificus proved to be more pressure sensitive compared to V. parahaemolyticus (Koo et al., 2006 ; Vu et al., 2018 ; Ye et al., 2012 , 2013 ). Using inoculated oysters, 276 MPa applied for 5 min reduced V. vulnificus by > 5.4 logs, while less than 4 logs were achieved on V. parahaemolyticus (Koo et al., 2006 ).…”

Section: Assessmentmentioning

confidence: 99%

“…Vu et al. ( 2018 ) concluded that V. vulnificus was the most pressure sensitive among the four Vibrio species tested (i.e. V. vulnificus , V. alginolyticus , V. cholerae and V. parahaemolyticus ); a > 5 log reduction in mussel homogenates is achieved using (i) 350–450 MPa for ≥ 1 min at 25°C for both V. alginolyticus and V. cholerae , (ii) 250 MPa for ≥ 3 min or 350–450 MPa for ≥ 1 min for V. vulnificus and (iii) 350 MPa for ≥ 3 min or 450 MPa for ≥ 1 min for V. parahaemolyticus .…”

Section: Assessmentmentioning

confidence: 99%

See 1 more Smart Citation

Public health aspects of Vibrio spp. related to the consumption of seafood in the EU

Koutsoumanis,

Allende,

Alvarez‐Ordóñez

et al. 2024

EFS2

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Vibrio parahaemolyticus, Vibrio vulnificus and non‐O1/non‐O139 Vibrio cholerae are the Vibrio spp. of highest relevance for public health in the EU through seafood consumption. Infection with V. parahaemolyticus is associated with the haemolysins thermostable direct haemolysin (TDH) and TDH‐related haemolysin (TRH) and mainly leads to acute gastroenteritis. V. vulnificus infections can lead to sepsis and death in susceptible individuals. V. cholerae non‐O1/non‐O139 can cause mild gastroenteritis or lead to severe infections, including sepsis, in susceptible individuals. The pooled prevalence estimate in seafood is 19.6% (95% CI 13.7–27.4), 6.1% (95% CI 3.0–11.8) and 4.1% (95% CI 2.4–6.9) for V. parahaemolyticus, V. vulnificus and non‐choleragenic V. cholerae, respectively. Approximately one out of five V. parahaemolyticus‐positive samples contain pathogenic strains. A large spectrum of antimicrobial resistances, some of which are intrinsic, has been found in vibrios isolated from seafood or food‐borne infections in Europe. Genes conferring resistance to medically important antimicrobials and associated with mobile genetic elements are increasingly detected in vibrios. Temperature and salinity are the most relevant drivers for Vibrio abundance in the aquatic environment. It is anticipated that the occurrence and levels of the relevant Vibrio spp. in seafood will increase in response to coastal warming and extreme weather events, especially in low‐salinity/brackish waters. While some measures, like high‐pressure processing, irradiation or depuration reduce the levels of Vibrio spp. in seafood, maintaining the cold chain is important to prevent their growth. Available risk assessments addressed V. parahaemolyticus in various types of seafood and V. vulnificus in raw oysters and octopus. A quantitative microbiological risk assessment relevant in an EU context would be V. parahaemolyticus in bivalve molluscs (oysters), evaluating the effect of mitigations, especially in a climate change scenario. Knowledge gaps related to Vibrio spp. in seafood and aquatic environments are identified and future research needs are prioritised.

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Section: Assessmentmentioning

confidence: 99%

Section: Assessmentmentioning

confidence: 99%

Public health aspects of Vibrio spp. related to the consumption of seafood in the EU

Koutsoumanis,

Allende,

Alvarez‐Ordóñez

et al. 2024

EFS2

View full text Add to dashboard Cite

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“…Several companies have taken advantage of the effortless pressure‐assisted meat extraction using a semiautomatic HPP system to collect the meat (Cao et al., 2017; Xuan et al., 2018). The highly valuable end product can be used for developing some value‐added dishes or be used as minced meat for soups or fillings (Martínez‐Maldonado et al., 2017; 2020; Vu et al., 2018). HPP has been used for opening the shells of crustaceans.…”

Section: Consumer Acceptance Market Trends and Industrial Challengesmentioning

confidence: 99%

High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects

Roobab

Fidalgo

Arshad

et al. 2022

Comp Rev Food Sci Food Safe

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Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean label fish and shellfish products. Out of 653 explored items, 65 articles published during 2016-2021 were used. Analysis of the literature showed that most of the earlier work evaluated the HPP effect on physicochemical and sensorial properties, and limited information is available on nutritional aspects. HPP has several applications in the seafood industry.Application of HPP (400-600 MPa) eliminates common seafood pathogens, such as Vibrio and Listeria spp., and slows the growth of spoilage microorganisms.Use of cold water as a pressure medium induces minimal changes in sensory and nutritional properties and helps in the development of clean label seafood products. This technology is also useful to shuck oysters, lobsters, crabs, mussels, clams, and scallops to increase recovery of the edible meat. High-pressure helps to preserve organoleptic and functional properties for an extended time during refrigerated storage. Overall, HPP helps seafood manufacturers to maintain a balance between safety, quality, processing efficiency, and regulatory compliance. Further research is required to understand the

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“…Inactivation of different Vibrio species on mussel homogenates was evaluated by different HPP (250,350 & 450 MPa) treatments for 1 and 3 min (Vu et al, 2018). Strong resistance was shown by V. alginolyticus and V. cholerae at pressure below 350 MPa.…”

Section: Microbiologymentioning

confidence: 99%

“…V. alginolyticus and V. cholerae required 350-450 MPa for ≥1 min. while V. vulnificus (250 MPa for ≥3 min or 350-450 MPa for ≥1 min) and V. parahaemolyticus (350 MPa for ≥3 min or 450 MPa for ≥1 min) for reducing load by more than 5 log CFU g À1 (Vu et al, 2018). Advantages of two cycles of HPP (600 MPa) for 10 min each could significantly reduce TPC by around 5.7 log CFU g À1 while single treatment at 600 MPa could reduce TPC by around 3.7 log CFU g À1 in minimally processed squids stored for 10 days, proving efficiency of double HPP treatment (Zhang et al, 2015).…”

Section: Microbiologymentioning

confidence: 99%

Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure

Rathod

Kulawik

Özoğul

et al. 2021

Int J of Food Sci Tech

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Seafood and seafood products (SSPs) are highly perishable foods due to their chemical composition (high moisture content and nutrients). They are regarded as highly sensitive to different processing technologies. SSPs are subjected to various processing conditions with intent to extend their shelf life, quality and minimal nutritional degradation. Recently developed non-thermal technologies (NTTs) have proved their efficacy in inactivation of microorganisms and enzymatic activities, enhancing the shelf life while maintaining the nutritional quality. Considering the significant impacts of NTTs on shelf life extension and maintaining quality parameters, it has attracted considerable interest by scientific communities and commercial applications in some cases. Thus, this article focuses on recent developments in the application of NTTs namely, cold plasma, pulsed electric field and high hydrostatic pressure as well as advantages and limitations of NTTs. In addition, their impacts on microbiological, physicochemical, quality and safety of SSPs are elucidated.

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Inactivation ofVibriosp. in pure cultures and mussel homogenates using high hydrostatic pressure

Cited by 6 publications

References 23 publications

Public health aspects of Vibrio spp. related to the consumption of seafood in the EU

Public health aspects of Vibrio spp. related to the consumption of seafood in the EU

High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects

Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure

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