Synergistic antimicrobial effect of pyrophosphate on Listeria monocytogenes and Escherichia coli O157 in modified atmosphere packaged and refrigerated seabass slices

Masniyom, Payap; Benjakul, Soottawat; Visessanguan, Wonnop

doi:10.1016/j.lwt.2005.01.007

Cited by 13 publications

(5 citation statements)

References 28 publications

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“…In addition, phosphate can chelate trivalent iron ions and divalent ferrous ions in metal ions, reducing the content of free iron ions and thus inhibiting lipid oxidation in fillets (Cho & Rhee, 1997; Li et al, 2009; Wang & Ma, 2006). The results of DPPH radical scavenging are also consistent with the findings of Masniyom et al (2006) who found that pyrophosphate effectively reduced the effect of the freezing process on the number of sulfhydryl groups and protein hydrophobicity in sea bass flesh, thereby inhibiting oxidative protein denaturation.…”

Section: Resultssupporting

confidence: 90%

Effect of compound phosphate on the water‐holding capacity and nutritional quality of sea bass ( Lateolabrax japonicus ) fillets

Jia

Guo

Wang

et al. 2022

Food Processing Preservation

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Japanese sea bass (Lateolabrax japonicus), from the Lateolabracidae family (superorder Perciformes, superfamily Percoidea), is an important and economically valuable fish in China, and the total fish farming production of L. japonicus in China reached 2.71 million tons in 2019 (The People's Republic of China Ministry of Agriculture, Fisheries Bureau, 2020). This fish is popular among consumers because of its delicious meat and its high nutritional value (Cai et al., 2014;Li, 2018).Because of the high water content of sea bass meat, it easily deteriorates in the process of storage, transportation, processing, and marketing (Liu, Lan, et al., 2020;Liu, Zhou, et al., 2020). Freezing and cold storage are often used to slow the deterioration in quality that occurs during transportation and processing (Dave & Ghaly, 2014;Nie et al., 2020).However, prolonged freezing time can lead to the denaturation of proteins in aquatic products, and the sensory quality and economic value of the products will be decreased (Wang, Zhang, et al., 2021). Therefore, an appropriate amount of a water retention agent is often added to aquatic products before freezing so that their degradation will not be severe upon thawing (Benjakul et al., 2003). At present, common water retention agents are mainly divided into phosphate water retention agents and phosphate-free water retention agents (Li et al., 2016).

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Section: Resultssupporting

confidence: 90%

Effect of compound phosphate on the water‐holding capacity and nutritional quality of sea bass ( Lateolabrax japonicus ) fillets

Jia

Guo

Wang

et al. 2022

Food Processing Preservation

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“…As stated previously, outbreaks of E. coli O157:H7 infection have attracted worldwide attention (Masniyom and others ). Leafy green vegetables contaminated with bacterial pathogens such as E. coli O157:H7 have been linked to the outbreaks of infections.…”

Section: Resultsmentioning

confidence: 84%

Effectiveness of Active Packaging on Control of Escherichia Coli O157:H7 and Total Aerobic Bacteria on Iceberg Lettuce

Zhu

Lǐ³

et al. 2015

Journal of Food Science

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Contaminated leafy green vegetables have been linked to several outbreaks of human gastrointestinal infections. Antimicrobial interventions that are adoptable by the fresh produce industry for control of pathogen contamination are in great demand. This study was undertaken to evaluate the efficacy of sustained active packaging on control of Escherichia coli O157:H7 and total aerobic bacteria on lettuce. Commercial Iceberg lettuce was inoculated with a 3-strain mixture of E. coli O157:H7 at 10(2) or 10(4) CFU/g. The contaminated lettuce and un-inoculated controls were placed respectively in 5 different active packaging structures. Traditional, nonactive packaging structure was included as controls. Packaged lettuce was stored at 4, 10, or 22 °C for 3 wk and sampled weekly for the population of E. coli O157:H7 and total aerobic bacteria. Results showed that packaging structures with ClO2 generator, CO2 generator, or one of the O2 scavengers effectively controlled the growth of E. coli O157:H7 and total aerobic bacteria under all storage conditions. Packaging structure with the ClO2 generator was most effective and no E. coli O157:H7 was detected in samples packaged in this structure except for those that were inoculated with 4 log CFU/g of E. coli O157:H7 and stored at 22 °C. Packaging structures with an oxygen scavenger and the allyl isothiocyanate generator were mostly ineffective in control of the growth of the bacteria on Iceberg lettuce. The research suggests that some of the packaging structures evaluated in the study can be used to control the presence of foodborne pathogens on leafy green vegetables.

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“…Yellowfin tuna S. Weltevreden; S. Newport 2 days 14 days Survival: reduction (c) 0.5/1 log 10 reduction at 2 days; 0.5/1 log 10 reduction at 4 days; 0.5/1 log 10 reduction at 6 days; 3.4.1.1. Human pathogenic E. coli Very limited data are available for pathogenic E. coli behaviour in FFPs stored between 0°C and 7°C as only one study investigated the fate of E. coli O157 in sea bass kept at 4°C (Masniyom et al, 2006), reporting no changes of the inoculated strain counts over a period of 21 days. Based on the available evidence, it is not possible to quantify the impact of on-land transport of FFPs in tubs compared to boxes, on the survival of pathogenic E. coli.…”

Section: -7°cmentioning

confidence: 99%

“…Very limited data are available for pathogenic E. coli behaviour in FFPs stored between 0°C and 7°C as only one study investigated the fate of E. coli O157 in sea bass kept at 4°C (Masniyom et al., ), reporting no changes of the inoculated strain counts over a period of 21 days. Based on the available evidence, it is not possible to quantify the impact of on‐land transport of FFPs in tubs compared to boxes, on the survival of pathogenic E. coli .…”

Section: Assessmentmentioning

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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Synergistic antimicrobial effect of pyrophosphate on Listeria monocytogenes and Escherichia coli O157 in modified atmosphere packaged and refrigerated seabass slices

Cited by 13 publications

References 28 publications

Effect of compound phosphate on the water‐holding capacity and nutritional quality of sea bass ( Lateolabrax japonicus ) fillets

Effect of compound phosphate on the water‐holding capacity and nutritional quality of sea bass ( Lateolabrax japonicus ) fillets

Effectiveness of Active Packaging on Control of Escherichia Coli O157:H7 and Total Aerobic Bacteria on Iceberg Lettuce

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

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