The Microbiology of Fish and Fishery Products—a Progress Report

Shewan, J. M.

doi:10.1111/j.1365-2672.1971.tb02291.x

Cited by 130 publications

(68 citation statements)

References 48 publications

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“…In the deterioration of white fish, Shewan (1966Shewan ( , 1971Shewan ( , 1974) distinguished four stages of organoleptic quality. After a period of no marked spoilage (Stage I), either the natural flavour has gone, or musty or mousy odours are detected (Stage II); then sourness, slight-sweet, bready, malty or fruity odours occur (Stage III), and finally sulphidy odours, stale cabbage water, faecal, strong ammoniacal or trimethylamine-like odours (Stage IV) indicate advanced spoilage.…”

Section: And Boiled Shrimp (Crangon Crangon)mentioning

confidence: 99%

Characterization of some fish and shrimp spoiling bacteria

Kj¹

1977

Antonie van Leeuwenhoek

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The classification of some important groups of bacteria involved in fish and shrimp spoilage was studied. Trimethylamine is produced by Pseudomonas putrefaciens, a "non-defined" group resembling Ps. putrefaciens, Photobacterium spp. and some Moraxella-like bacteria. Hypoxanthine is produced by the same groups of bacteria except the last named and also by the "typical shrimp spoilers" (presumptive Alteromonas). Strong off-odours are produced on fresh fish by Ps. putrefaciens, dextrose-oxidative Pseudomonas spp. (Groups I and II according to Shewan, Hobbs and Hodgkiss, 1960), the above mentioned "non-defined" group and by only some of the "typical shrimp spoilers", whereas Moraxella-like bacteria and Photobacterium spp. failed to produce strong odours. Strong off-odours are produced on boiled shrimp by the "typical shrimp spoilers" (presumptive Altermonas). Ps. putrefaciens, the dextrose-oxidative Pseudomonas spp. and the "non-defined" group; Moraxella-like bacteria produced less offensive odours or none, nor did Photobacterium.

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Section: And Boiled Shrimp (Crangon Crangon)mentioning

confidence: 99%

Characterization of some fish and shrimp spoiling bacteria

Kj¹

1977

Antonie van Leeuwenhoek

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“…The shelf-life of fresh seafoods depends on many factors, such as storage conditions (for example temperature and atmosphere), the intrinsic factors of the animals (species, age and size, fat composition, feeding and physiological status), and the qualitative and quantitative compositions of the initial microbial flora (Shewan 1971(Shewan , 1977Ward & Baj 1988). Microbiological, biochemical, and sensory changes are associated with the deterioration of seafoods quality during handling and storage.…”

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confidence: 99%

Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures

Cao¹,

Xue²,

Liu³

et al. 2009

Czech J. Food Sci.

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The changes were studied in microbiological, chemical, and sensory properties of Pacific oysters stored at 10°C, 5°C, and 0°C. Pseudomonas (22%) and Vibrionaceae (20%) species were dominant in raw oysters. The dominant bacteria found in the spoiled samples were Pseudomonas regardless of the storage temperature. During storage, rapid increases in aerobic plate count (APC) values of the samples stored at 10°C and 5°C were observed, while no obvious lag phases were detected. With the samples stored at 0°C, a decrease in APC value during the first 4 days and a lag phase of about 6 days were observed. The APC values of the samples stored at 10°C, 5°C, and 0°C reached the level of 10 7 CFu/g on day 6, 10, and 18, respectively. All the tested samples stored at different temperatures revealed a slight decrease in pH and a significant increase of total volatile basic nitrogen (TVB-N) during storage. The average TVB-N concentration of about 22.0 mg N/100 g was observed at the end of the shelf-life as determined by APC. Combined with the sensory assessments, the shelf-life of 6-7, 10-11, and 17-18 days for oysters stored at 10°C, 5°C, and 0°C, respectively, was determined.

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“…rhusiopathiae was widely distributed on the various seafoods tested, and all fish were positive. It is well recognized that fish are a common source of E. rhusiopathiae (17,21), and infection can be most severe when contracted from a fish (13). E. rhusiopathiae was also isolated from Western rock lobster.…”

Section: Discussionmentioning

confidence: 99%

Comparison of Methods for Detection of Erysipelothrix spp. and Their Distribution in Some Australasian Seafoods

Fidalgo

Wang

Riley

2000

Appl Environ Microbiol

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For many years, Erysipelothrix rhusiopathiae has been known to be the causative agent of the occupationally related infection erysipeloid. A survey of the distribution of Erysipelothrix spp. in 19 Australasian seafoods was conducted, and methodologies for the detection of Erysipelothrix spp. were evaluated. Twenty-one Erysipelothrix spp. were isolated from 52 seafood parts. Primary isolation of Erysipelothrix spp. was most efficiently achieved with brain heart infusion broth enrichment followed by subculture onto a selective brain heart infusion agar containing kanamycin, neomycin, and vancomycin after 48 h of incubation. Selective tryptic soy broth, with 48 h of incubation, was the best culture method for the detection of Erysipelothrix spp. with PCR. PCR detection was 50% more sensitive than culture. E. rhusiopathiae was isolated from a variety of different fish, cephalopods, and crustaceans, including a Western rock lobster (Panulirus cygnus). There was no significant correlation between the origin of the seafoods tested and the distribution of E. rhusiopathiae. An organism indistinguishable from Erysipelothrix tonsillarum was isolated for the first time from an Australian oyster and a silver bream. Overall, Erysipelothrix spp. were widely distributed in Australasian seafoods, illustrating the potential for erysipeloidlike infections in fishermen.

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The Microbiology of Fish and Fishery Products—a Progress Report

Cited by 130 publications

References 48 publications

Characterization of some fish and shrimp spoiling bacteria

Characterization of some fish and shrimp spoiling bacteria

Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures

Comparison of Methods for Detection of Erysipelothrix spp. and Their Distribution in Some Australasian Seafoods

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