Penetration of aerobic bacteria into meat: A mechanistic understanding

Shirai, Hiroaki; Datta, Ashim K.; Oshita, Seiichi

doi:10.1016/j.jfoodeng.2016.10.012

Cited by 29 publications

(22 citation statements)

References 45 publications

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“…However, in fish spoilage, bacteria like Pseudomonas can decompose the meat with their extracellular hydrolases, providing nutrients in abundance for themselves and other bacteria. Additionally, this enzyme production can enable penetration deeper into the food, which will thus provide further nutrients and create potential pathways for other microorganisms to penetrate and persist in foods.…”

Section: Discussionmentioning

confidence: 99%

SpoilagePseudomonasbiofilm withEscherichia coliprotection in fish meat at 5 °C

2019

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BACKGROUND Pseudomonas are part of the indigenous microbiota of different foods, where they gradually cause spoilage. In fish meat, Pseudomonas fragi and Pseudomonas psychrophila have been identified as important spoilers. The initial aim of this study was to investigate the physiological characteristics, adhesion, and biofilm of P. fragi and P. psychrophila under temperatures related to the fish‐processing industry. The further aim was to define the problem of increased growth of pathogenic bacteria in the presence of spoilage bacteria in vitro and in fish meat. RESULTS Temperature dependence on physiological characteristics, adhesion, and biofilm was observed. Hydrophobicity and autoaggregation were most prominent at 15 °C, and at this temperature floating biofilm was also formed. The adhesion of these Pseudomonas was up to 2 log CFU cm−1 more pronounced on stainless steel than polystyrene, with up to five times greater biofilm biomass production at 5 °C on polystyrene. This paralleled at least a 0.5 log CFU g−1 increase in the pathogenic bacterium Escherichia coli in fish meat. CONCLUSION Pseudomonas fragi and P. psychrophila adhesion and biofilm depend on the temperature, and are stimulated by temperatures that can occur during the processing and storage of fish meat. Strong Pseudomonas biofilm formation under refrigeration conditions is protective for E. coli, potentially by providing more favorable conditions by ensuring a higher concentration of nutrients. Interactions between spoilage Pseudomonas and pathogenic bacteria can occur through different mechanisms, and an understanding of these is of particular importance to ensure the overall quality and safety of fish meat and other proteinaceous foods. © 2019 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 99%

SpoilagePseudomonasbiofilm withEscherichia coliprotection in fish meat at 5 °C

2019

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“…Besides, the penetration and migration of bacteria in meat systems can be also influenced by other factors (e.g., storage temperatures, the direction of muscle fibers, and human processing like mechanical curing) (Bosse, Thiermann, Gibis, Schmidt, & Weiss, 2017; Shimamura et al., 2020; Tozzo et al., 2018). In comparison with the detection of bacteria in different meat depth, recent studies tended to adopt model systems (e.g., using colloidal particles to simulate bacteria), mathematical simulation, and novel imaging technologies (e.g., confocal scanning laser microscopy) to analyze the bacterial migration process in meat (Bosse et al., 2015, , 2017; Shirai, Datta, & Oshita, 2017). However, microbial adhesion and penetration in fish flesh could be different from meat of terrestrial animals due to the special characteristics of fish flesh (softer texture, higher content of moisture, and lower content of fat, connective tissue, and carbohydrates when compared with the meat of mammal origin) (Fan, Luo, Yin, Bao, & Feng, 2014; Petricorena, 2015).…”

Section: Influencing Factors Of Microbiota Composition In Fish and Crmentioning

confidence: 99%

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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“…The above-mentioned studies did not deal with pathogenic bacteria, but the potential for internalisation could be similar to that of spoilage bacteria. In fact, internalisation of pathogenic bacteria has been reported in terrestrial livestock animal meat (Shirai et al, 2017;Tozzo et al, 2018). Bacteria can migrate through the gaps between the endomysia and the muscle fibres that shrink during the development of rigour (Gill et al, 1984).…”

Section: Internalisation Of Microorganismsmentioning

confidence: 99%

“…The extend of internalisation has been reported to depend on the type of bacteria (e.g. aerobic vs. anaerobic, motile vs. non-motile) and is the result of a balance among different factors including motility, chemotaxis and proteolysis (Shirai et al, 2017). However, neither the proteolysis nor the motility seems crucial to allow bacterial pathogens to penetrate into the meat, and other intrinsic and extrinsic factors (e.g.…”

Section: Internalisation Of Microorganismsmentioning

confidence: 99%

The use of the so‐called ‘tubs’ for transporting and storing fresh fishery products

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2020

EFS2

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On‐land transport/storage of fresh fishery products (FFP) for up to 3 days in ‘tubs’ of three‐layered poly‐ethylene filled with freshwater and ice was compared to the currently authorised practice (fish boxes of high‐density poly‐ethylene filled with ice). The impact on the survival and growth of biological hazards in fish and the histamine production in fish species associated with a high amount of histidine was assessed. In different modelling scenarios, the FFP are stored on‐board in freshwater or seawater/ice (in tubs) and once on‐land they are ‘handled’ (i.e. sorted or gutted and/or filleted) and transferred to either tubs or boxes. The temperature of the FFP was assumed to be the most influential factor affecting relevant hazards. Under reasonably foreseeable ‘abusive’ scenarios and using a conservative modelling approach, the growth of the relevant hazards (i.e. Listeria monocytogenes, Aeromonas spp. and non‐proteolytic Clostridium botulinum), is expected to be < 0.2 log10 units higher in tubs than in boxes after 3 days when the initial temperature of the fish is 0°C (‘keeping’ process). Starting at 7°C (‘cooling‐keeping’ process), the expected difference in the growth potential is higher (< 1 log10 for A. hydrophila and < 0.5 log10 for the other two hazards) due to the poorer cooling capacity of water and ice (tub) compared with ice (box). The survival of relevant hazards is not or is negligibly impacted. Histamine formation due to growth of Morganella psychrotolerans under the ‘keeping’ or ‘cooling‐keeping’ process can be up to 0.4 ppm and 1.5 ppm higher, respectively, in tubs as compared to boxes after 3 days, without reaching the legal limit of 100 ppm. The water uptake associated with the storage of the FFP in tubs (which may be up to 6%) does not make a relevant contribution to the differences in microbial growth potential compared to boxes.

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Penetration of aerobic bacteria into meat: A mechanistic understanding

Cited by 29 publications

References 45 publications

SpoilagePseudomonasbiofilm withEscherichia coliprotection in fish meat at 5 °C

SpoilagePseudomonasbiofilm withEscherichia coliprotection in fish meat at 5 °C

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

The use of the so‐called ‘tubs’ for transporting and storing fresh fishery products

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