Salmonella spp. in the fish production chain: a review

Fernandes, Dandara Virginia Guia Semedo; Castro, Vinícius Silva; Neto, Adelino da Cunha; Figueiredo, Eduardo Eustáquio de Souza

doi:10.1590/0103-8478cr20180141

Cited by 47 publications

(54 citation statements)

References 37 publications

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“…Salmonella is not a biological contaminant originally reported in fish, being introduced through contaminated water or improper handling. Staphylococcus aureus is another potentially pathogenic microorganism that can be found in fish and may come from capture to its processing or preparation for consumption (Fernandes, Castro, Neto, & Figueiredo, ). In this experiment coagulase‐positive staphylococci varied from 1.7 log CFU/g to 1.9 log CFU/g.…”

Section: Resultsmentioning

confidence: 99%

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Effects of grape pomace flour on quality parameters of salmon burger

Cilli

Contini

Sinnecker

et al. 2019

J Food Process Preserv

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By‐products from the juice industry contain a large proportion of high‐value compounds, such as polyphenols, that can be applied as natural antioxidants in foods. The effects of grape pomace flour (GPF) were assessed on oxidative stability, physicochemical, and sensory characteristics of frozen salmon burgers. Two batches of burgers were formulated with 1% and 2% GPF. For comparison purposes, a negative control (0% GPF) and a burger added with 0.01% BHT were formulated. The incorporation of GPF into salmon burger altered the color and appearance, but did not affect the odor. TBARS was significantly inhibited by the incorporation of GPF, in which BHT showed the highest inhibitory effect. Additionally, the GPF showed no cytotoxicity in relation to mouse fibroblast cells. These results suggest that GPF is one potential inhibitor of secondary lipid oxidation compounds in salmon burgers, thus indicating that it can be applied in food applications to replace synthetic antioxidants. Practical applications By‐products from grape juice processing contain high levels of polyphenols and dietary fibers that are discarded without taking advantage of the bioactive. The use of grape pomace flour as a natural antioxidant for the development of new products represents an alternative for the fish industries to meet consumers’ expectations for healthier foods.

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Section: Resultsmentioning

confidence: 99%

“…aureus is another potentially pathogenic microorganism that can be found in fish and may come from capture to its processing or preparation for consumption (Fernandes, Castro, Neto, & Figueiredo, 2018). In this experiment coagulase-positive staphylococci varied from 1.7 log CFU/g to 1.9 log CFU/g.…”

Section: Ta B L E 3 Instrumental Color Of Salmon Burgermentioning

confidence: 97%

Effects of grape pomace flour on quality parameters of salmon burger

Cilli

Contini

Sinnecker

et al. 2019

J Food Process Preserv

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“…A few reviews have summarized the incidence of these pathogens in seafoods, and the top pathogens have been reported to be Salmonella spp., L. monocytogenes , Vibrio spp., Yersinia spp., C. botulinum , S. aureus , and Aeromonas spp. (Amagliani, Brandi, & Schiavano, 2012; Fernandes, Castro, Neto, & Figueiredo, 2018; Jami, Ghanbari, Zunabovic, Domig, & Kneifel, 2014; Novoslavskij et al., 2016; Piotrowska & Popowska, 2014; Vaiyapuri, Joseph, Rao, Lalitha, & Prasad, 2019). Among them, Salmonella has been the leading bacterial etiology for fish‐associated outbreaks.…”

Section: Microbiological Safety Of Fish and Fish Productsmentioning

confidence: 99%

The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

Sheng

Wang

2020

Comp Rev Food Sci Food Safe

150

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Microorganisms play a crucial and unique role in fish and fish product safety. The presence of human pathogens and the formation of histamine caused by spoilage bacteria make the control of both pathogenic and spoilage microorganisms critical for fish product safety. To provide a comprehensive and updated overview of the involvement of microorganisms in fish and fish product safety, this paper reviewed outbreak and recall surveillance data obtained from government agencies from 1998 to 2018 and identified major safety concerns associated with both domestic and imported fish products. The review also summarized all available literature about the prevalence of major and emerging microbial safety concerns, including Salmonella spp., Listeria monocytogenes, and Aeromonas hydrophila, in different fish and fish products and the survival of these pathogens under different storage conditions. The prevalence of antibiotic‐resistant bacteria (ARB) and antibiotic‐resistant genes (ARGs), two emerging food safety concerns, is also reviewed. Pathogenic and spoilage microorganisms as well as ARB and ARGs can be introduced into fish and fish products in both preharvest and postharvest stages. Many novel intervention strategies have been proposed and tested for the control of different microorganisms on fish and fish products. One key question that needs to be considered when developing and implementing novel control measures is how to ensure that the measures are cost and environment friendly as well as sustainable. Over the years, regulations have been established to provide guidance documents for good farming and processing practices. To be more prepared for the globalization of the food chain, harmonization of regulations is still needed.

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“…is not part of the natural microbiota of fish and is responsible for many foodborne infection outbreaks, and its presence in sashimi samples can be explained by contamination of a water source and poor hygiene during the capture, handling, and transportation of fish. The feeding practice of fish with inappropriate and contaminated feed can also contribute to its prevalence in aquaculture fish [22,23].…”

Section: Resultsmentioning

confidence: 99%

Microbiological Quality Assessment of Sashimi and Sushi Sold in the Federal District, Brazil

Gomes¹,

Alves²,

Ferreira³

et al. 2020

JFNR

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This study aimed to evaluate the microbiological quality of sashimi and sushi sold in the Federal District, Brazil. A total of 54 samples (27 sashimi and 27 sushi) were collected in 25 commercial establishments. Samples were tested for counts of mesophilic and psychrotrophic bacteria, determination of total and thermotolerant coliforms, Staphylococcus aureus counts, and presence of Salmonella. The results showed that 40.7% of sashimi (11/27) and 25.9% of sushi (7/27) samples were unfit for consumption according to Brazilian legislation. Salmonella (genetically confirmed by the invA gene's presence) was present in 25.9% of the sashimi samples (7/27). Thermotolerant coliforms were positive in 92.5% of sashimi samples (25/27) and 74.0% of sushi samples (20/27), and one sashimi sample was unfit for consumption (≥ 2.0 log MPN g-1). S. aureus bacteria exceeded the acceptable limit of 3.0 log CFU g-1 in 14.9% of sashimi samples (4/27) and 25.9% of sushi samples (7/27). A high count of S. aureus bacteria in some sushi and sashimi samples indicates improper personal hygiene while processing these ready-to-eat foods. Salmonella spp. can occur by improper handling of these foods or by the contact of fish with waters contaminated with sewage. These results can pose a health risk to consumers and indicated the need to improve good hygienic practices in establishments selling sashimi and sushi in Federal District, Brazil.

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Salmonella spp. in the fish production chain: a review

Cited by 47 publications

References 37 publications

Effects of grape pomace flour on quality parameters of salmon burger

Effects of grape pomace flour on quality parameters of salmon burger

The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

Microbiological Quality Assessment of Sashimi and Sushi Sold in the Federal District, Brazil

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