Meat, Poultry, and Seafood

Sofos, John N.; Flick, George J.; Nychas, George‐John E.; O’Bryan, Corliss A.; Ricke, Steven C.; Crandall, Philip G.

doi:10.1128/9781555818463.ch6

Cited by 32 publications

(16 citation statements)

References 255 publications

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“…Besides, degradation of nucleotides especially ATP‐related compounds is also a focus of attention due to its high correlation with flavor deterioration of fishery products (Hong, Regenstein, & Luo, 2017). Various carbon source compounds like glucose, glucose‐6‐phosphate, and lactate could be utilized by spoilage bacteria in meat systems (Casaburi, Piombino, Nychas, Villani, & Ercolini, 2015; Gill & Newton, 1977; Ray & Bhunia, 2013; Sofos et al., 2013). The metabolism of carbon source compounds not only provides energy for microbial growth but also participates in the formation of VOCs through keto acids metabolism (Casaburi et al., 2015; Marilley & Casey, 2004).…”

Section: Relationships Between Microbiota and Quality Deterioration Omentioning

confidence: 99%

“…Another mode of metabiosis is that metabolites of some microbes are favored by other microbes, which facilitates the growth of the later ones (Figure 2b) (Gram et al., 2002). For example, Pseudomonas was active in protein degradation and could enhance the growth of Listeria monocytogenes by providing useful substrates (e.g., protein hydrolysates) (Sofos et al., 2013).…”

Section: Relationships Between Microbiota and Quality Deterioration Omentioning

confidence: 99%

“…It is generally accepted that bacteria are absent, undetectable, or present in very low numbers within muscle tissues of healthy live food animals (e.g., meat, poultry, and seafood) (Sofos et al., 2013). Initial microbial communities of fish flesh primarily originate from the external environment such as aquaculture water, fish skin and viscus, as well as tools and instruments used in fish stunning and processing (Chaillou et al., 2015; Hauptmann et al., 2020).…”

Section: Influencing Factors Of Microbiota Composition In Fish and Crmentioning

confidence: 99%

“…Besides microbes from habitat water, fish and crustaceans can also be contaminated by the microflora of other sources such as fish/shrimp guts, processing plants and human body during further handling and processing. Viscus especially the gastrointestinal tract is a well‐known intrinsic source of microorganisms in fishery products (Chaillou et al., 2015; Hauptmann et al., 2020; Sofos et al., 2013). Many spoilage bacteria in seafood like Photobacterium , Pseudomonas , and Psychrobacter were all found to be abundant in the guts of various fish species (Givens, Ransom, Bano, & Hollibaugh, 2015; Shehata et al., 2020).…”

Section: Influencing Factors Of Microbiota Composition In Fish and Crmentioning

confidence: 99%

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Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends

Zhuang

Hong

Zhang

et al. 2020

Comp Rev Food Sci Food Safe

126

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Fish and crustaceans are highly perishable due to microbial growth and metabolism. Recent studies found that the spoilage process of fish and crustaceans is highly related to their microbiota composition. Microbiota of fish and crustaceans changes dramatically during storage and can be influenced by many factors (e.g., aquaculture environment, handling process, storage temperature, and various quality control techniques). Among them, many quality control techniques have exhibited efficient effects on inhibiting spoilage bacteria, regulating microbiota composition, and retarding quality deterioration. In this article, we elucidate the relationship between microbiota composition and fish/crustacean spoilage, demonstrate influencing factors of fish/crustaceans microbiota, and review various quality control techniques (especially plant‐derived preservatives) including their preservative effects on microbiota and quality of fish and crustaceans. Besides, present and future trends of various detective methods used in microbiota analysis are also compared in this review, so as to provide guides for future microbiota studies. To conclude, novel preservation techniques (especially plant‐derived preservatives) and hurdle technologies are expected to achieve comprehensive inhibitory effects on spoilage bacteria. Efficient delivery systems are promising in improving the compatibility of plant‐derived preservatives with fish/crustaceans and enhancing their preservative effects. Besides, spoilage mechanisms of fishery products that involve complex metabolisms and microbial interactions need to be further elucidated, by using omics technologies like metagenomics, metatranscriptomics, and metabolomics.

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Section: Relationships Between Microbiota and Quality Deterioration Omentioning

confidence: 99%

Section: Relationships Between Microbiota and Quality Deterioration Omentioning

confidence: 99%

Section: Influencing Factors Of Microbiota Composition In Fish and Crmentioning

confidence: 99%

Section: Influencing Factors Of Microbiota Composition In Fish and Crmentioning

confidence: 99%

See 2 more Smart Citations

Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends

Zhuang

Hong

Zhang

et al. 2020

Comp Rev Food Sci Food Safe

126

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“…Contamination of the environment in slaughterhouses with E. coli may be due to bowel rupture during evisceration, indirect contamination with tainted water, handling and packaging of finished products [ 21 ]. E. coli were detected in 80%, 65%, 75%, 100%, 55%, 45%, 30%, and 100% of examined beef shoulder, beef thigh, beef brisket, floor, wall, knives, worker hands, and effluent, respectively ( Table 1 ).…”

Section: Resultsmentioning

confidence: 99%

MALDI-TOF MS Based Typing for Rapid Screening of Multiple Antibiotic Resistance E. coli and Virulent Non-O157 Shiga Toxin-Producing E. coli Isolated from the Slaughterhouse Settings and Beef Carcasses

Elabbasy

Hussein

Algahtani³

et al. 2021

Foods

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Background: The emergence of multiple antibiotic resistance (MAR) Escherichia coli (E. coli) and virulent non-O157 Shiga toxin-producing Escherichia coli (STEC) poses a growing concern to the meat industry. Non-O157 STEC strains including O26, O45, O103, O111, O121, and O145 have been implicated in the occurrence of bloody diarrhea and hemolytic uremic syndrome in humans. This research assessed prevalence, matrix-assisted laser desorption/ionization-time of flight mass-spectrometry (MALDI-TOF MS) protein mass-spectra profiles, multidrug-resistance traits, polymerase chain reaction detection of virulence, and antibiotic-resistance genes of E. coli isolated from beef carcasses and slaughterhouse environments. Methods: A total of 180 convenience sponge samples were collected from two different sources-specific parts of beef carcasses and surfaces of the processing environment at the slaughterhouse of Ha′il, Saudi Arabia between September and November 2020. MALDI BioTyper and phylotype-based identification methods accurately identified and classified the samples as belonging to the genus belonging to the Escherichia coli domain of bacteria (NCBI txid: 562). Results: Expected changes were seen in the mass peak spectrum defining nine closely related isolates and four unrelated E. coli isolates. Serological typing of E. coli revealed enterotoxigenic E. coli O166 (19.10%); enteropathogenic E. coli O146 (16.36%) and O44 (18.18%); enterohemorrhagic E. coli O111 (31.18%) and O26 (14.54%). Forty-five percent of examined E. coli were resistant to seven antimicrobials; 75% of 20 selected isolates were resistant to three or more antimicrobials. phoA and blaTEM genes were detected in all selected E. coli isolates. Conclusion: This study confirmed the efficiency and validity of Matrix-assisted laser desorption/ionization time of flight mass-spectrometry in screening for multi-drug resistant E. coli isolated from slaughterhouse derived beef carcasses in Ha’il, Saudi Arabia. We contributed by revealing the distinction between related and non-related strains of E.coli in livestock. The findings in this study can inform improved policy development decision making and resource allocation related to livestock processing regarding antimicrobial use in food animals and rapid screening for effective multiple antibiotic resistance E. coli and virulent non-O157 STEC control in the slaughterhouses.

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Towards a Universal Molecular Approach for the Quality Control of New Foodstuffs

Galimberti

Sandionigi

Bruno

et al. 2015

Advances in Food Biotechnology

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Meat, Poultry, and Seafood

Cited by 32 publications

References 255 publications

Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends

Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends

MALDI-TOF MS Based Typing for Rapid Screening of Multiple Antibiotic Resistance E. coli and Virulent Non-O157 Shiga Toxin-Producing E. coli Isolated from the Slaughterhouse Settings and Beef Carcasses

Towards a Universal Molecular Approach for the Quality Control of New Foodstuffs

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