Microbiology of Finfish and Finfish Processing

Use of modified atmosphere in seafood preservation

“…The authors monitored the water and shrimps (Xyphopeneaus kroyeri and Penaeus schmitti), evaluating the microbiota associated to the surface of shrimps. The number of bacteria in fresh fish can be decreased and the shelf-life prolonged through washing the product using high pressure water jets or using a 0.1% chlorine-cetylpyridine solution (Mayer and Ward, 1991). Sprayed chlorine, chlorine dioxide or potassium sorbate can also be used to reduce the bacterial count in fresh fish (Mayer and Ward, 1991;Lin et al, 1996).…”

“…The number of bacteria in fresh fish can be decreased and the shelf-life prolonged through washing the product using high pressure water jets or using a 0.1% chlorine-cetylpyridine solution (Mayer and Ward, 1991). Sprayed chlorine, chlorine dioxide or potassium sorbate can also be used to reduce the bacterial count in fresh fish (Mayer and Ward, 1991;Lin et al, 1996). Several methods can be used to decrease or inhibit decaying changes, such as refrigerated storage, freezing, drying, heat processing, use of additives and chemical preservatives, irradiation and packaging (Sharp et al, 1986).…”

Packaging Interventions in Low Temperature Preservation of Fish- A Review

“…99 Thus, there is much interest in developing safer and more effective sanitizers and preservatives. Various chemicals dip treatment such as Cetylpyridinium chloride, 100 chlorine dioxide, 101,102 or potassium sorbate, 100 sodium lactate and lactic acid 103 Sodium and potassium lactates, [104][105][106] sodium diacetate, 107,108 sodium chloride (NaCl) and sodium nitrite (NaNO 2 ) or potassium nitrate (KNO 3 ), 109,110 Sodium acetate, citrate and lactate, [111][112][113] have been used in various food systems including fish products. Among these sodium salts of the low molecular weight organic acids, such as acetic, lactic and citric, have been used extensively to control microbial growth, improve sensory attributes and extend the shelf life of various food systems.…”

Development of a Steam Treatment to Eliminate Listeria monocytogenes From King Salmon (Oncorhynchus tshawytscha)

“…Methods used to remove bacteria from fish prior to processing generally involve washing the fish in either clean water (Boyd and others 1976;Kosak and Toledo 1981;Mayer and Ward 1991;Venneman and other 1994) or water containing chlorine (Bremer and Osborne 1998;Eklund and others 1997;Kosak and Toledo 1981). However, recent research on the effectiveness of chlorine washing to reduce L. monocytogenes numbers on the surface of salmon, indicated that complete removal of L. monocytogenes could not be ensured in this way (Bremer and Osborne 1998).…”