Factors impacting on the microbiological quality and safety of processed hake

African Journal of Biotechnology

Volumn 9, Issue 49, 2010, Pages 8405-8411

  Shikongo Nambabi, M N N N ^a   Chimwamurombe, P M ^a   Venter, S N ^b  

^a UNIVERSITY OF NAMIBIA   (Namibia)

^b UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Aerobic plate counts; Hake fish; Mesophiles; Psychrophiles; Spoilage bacteria; Vibrio species

Indexed keywords

SEA WATER; SUCROSE;

ANIMAL TISSUE; ARTICLE; BACTERIAL COUNT; BIOTECHNOLOGICAL PRODUCTION; FERMENTATION; FISH; FISHING; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; FOOD SPOILAGE; HAKE; MICROBIAL CONTAMINATION; NONHUMAN; PLATE COUNT; VIBRIO;

BACTERIA (MICROORGANISMS); MARTES PENNANTI; REXEA SOLANDRI; VIBRIO;

EID: 78650134941     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (36)

1. Arias CR, Aznar R, Pujalte MJ and Garay E (1998). A comparison of strategies for the detection and recovery of Vibrio vulnificus from marine samples of the Western Mediterranean coast. Syst. Appl. Microbiol. 21: 128-134.
2. Austin B, Austin DA (1987). Bacterial fish pathogens: Disease in farmed and wild fish. Ellis Horwood Ltd. Publishers. Chichester, pp. 34-45.
3. Baumann P, Baumann L (1991). The marine Gram negative Eubacteria: Genera Photobacterium, Beneckea, Alteromonas, Pseudomonas and Alcaligenes. In: Ballows A, Strüper HG, Dworkin M, Harder, W, Schleifer K-H,(eds) The Prokaryotes. Second edition. Springer- Verlag Publishers. New York, pp. 1302-1331.
4. oC. Eur. Food Res. Technol. 222: 130-138.
5. Chang KL, Chang J, Shiau, C-Y, Pan BS (1998). Biochemical, microbiological and sensory changes of Sea Bass (Lateolabrax japonicus) under partial freezing and refrigerated storage. J. Agr. Food Chem. 46: 682-686.
6. Chouliara I, Savvaidis IN, Panagiotakis N, Contominas MG (2004). Preservation of salted, vacuum packaged refrigerated Sea Bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes. Food Microbiol. 21: 351-359.
7. Chytiri S, Chouliara I, Savvaidis IN, Kontominas MG (2004). Microbiological, chemical, and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiol. 21: 157-165.
8. De Paola A, Nordstrom JL, Bowers JC, Wells JG, Cook DW (2003). Seasonal abundance of total and pathogenic Vibrio parahaemolyticus in Alabama Oysters. Appl. Environ. Microb. 69: 1521-1526.
9. Economou V, Brett MM, Papadopoulou C, Frillingos S, Nichols T (2007). Changes in histamine and microbiological analyses in fresh and frozen tuna muscle during temperature abuse. Food Add. Contam. 24: 820-832.
10. Farmer III JJ, Arduino MJ, Hickman-Brenner FW (1991). The genera Aeromonas and Plesiomonas. In: Ballows A, Strüper HG, Dworkin M, Harder, W, Schleifer K-H,(eds) The Prokaryotes. Second edition. Springer-Verlag Publishers. New York, pp. 3013-3045.
11. Farmer III JJ, Hickman-Brenner FW (1991). The Genera Vibrio and Photobacterium. In: Ballows A, Strüper HG, Dworkin M, Harder, W, Schleifer K-H,(eds) The Prokaryotes. Second edition. Springer-Verlag Publishers. New York, pp. 2952-3011.
12. Foegeding PM, Ray B (1992). Repair and detection of injured microorganisms. In: Vanderzant C,Splittstoetser DF (eds.) Compendium of methods for the microbiological examination of foods. Third edition. APHA pubishers, Washington D.C. pp. 121-134.
13. Forsythe SJ, Hayes PR (1998). Food hygiene microbiology and HACCP. Third edition. AN Aspen publication. Maryland Washington DC.
14. Gennari M, Tomaselli S, Cotrona V (1999). The Microflora of fresh and spoiled sardines (Sardina pilchardus) caught in Adriatic (Mediterranean) Sea and stored in ice. Food Microbiol. 16: 15-28.
15. Gram L (1992). Evaluation of the bacteriological quality of seafood. Int. J. Food Microbiol. 16: 25-39.
16. Gram L, Dalgaard P (2002). Fish spoilage bacteria: problems and solutions. Curr. Opin. Biotechnol. 13: 262-266.
17. Gram L, Huss HH (1996). Microbiological spoilage of fish and fish products. Int. J. Food Microbiol. 33: 121-137.
18. Harriague AC, Di Brino M, Zampini M, Albertelli G, Pruzzo C, Misic, C (2008). Vibrios in association with sedimentary crustaceans in three beaches of the northern Adriatic Sea (Italy). Mar. Pollut. Bull. 56: 574-579.
19. Himelbloom BH, Brown E, Lee JS (1991). Microorganisms on commercially processed Alaskan finfish. J. Food Sci. 56: 1279-1261.
20. Huis in't Veld JH (1996). Microbial and biochemical spoilage of foods: An overview. Int. J. Food Microbiol. 33: 1-18.
21. ICMSF (1978a). Part I. Indicator organisms. In: Elliot RP, Clark DS, Lewis KH, Lundbeck H, Olson Jr. JC, Simonsen B (eds) Microorganisms in foods: Their significance and methods of enumeration. Second edition. University of Toronto Press. Toronto, pp. 3-12.
22. ICMSF (1978b). Part I. Important consideration for the analyst. In: Elliot RP, Clark DS, Lewis KH, Lundbeck H, Olson Jr. JC, Simonsen B (eds) Microorganisms in foods: Their significance and methods of enumeration. Second ed. University of Toronto Press. Toronto, pp. 91- 102.
23. Iyambo A (1995). EU Evaluation Mission to Namibia Sanitary Conditions for Fish Export Report. Ministry of Fisheries and Marine Resources. Windhoek, Namibia.
24. Kaysner CA, Tamplin ML, Twedt RM (1992). Vibrio. In: Vanderzant C, Splittstoetser DF (eds) Compendium of methods for the microbiological examination of foods. Third edition. APHA publishers Washington D.C. pp. 451-473.
25. Koutsoumanis K, Nychas G-JE (1999). Chemical and sensory changes associated with microbial flora of Mediterranean Boque (Boops boops) stored aerobically at 0, 3, 7and 10°C Appl. Environ. Microbiol. 65: 698-706.
26. Meyn M (2005). Namibianisation: Exports and domestic value addition in the Namibian fishing industry. Chances and risks of including fisheries into a free trade agreement with the EU. In: NEPRU Research report NO. 33 The Namibian Economic Policy Research Unit, Windhoek, Namibia.
27. Ministry of Fisheries and Marine Resources (2004). Export value. Information Service division of Ministry of Fisheries and Marine Resources. Windhoek, Namibia.
28. Ordóňez JA, López-Gálvez DE, Fernández M, Hierro E, De La Hoz L (2000). Microbial and physicochemical modifications of hake (Merluccius merluccius) steaks stored under carbon dioxide enriched atmosphere. J. Sci. Food Agr. 80: 1831-1840.
29. Paarup T, Sanchez JA, Moral A, Christensen H, Bisgaard M, Gram L (2002). Sensory, chemical and bacteriological changes during storage of iced squid (Todaropsis eblanae). J. Appl. Microbiol. 92: 941-950.
30. Paleologos EK, Savvaidis IN, Contominas MG (2004). Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted, and filleted Mediterranean Sea bass (Dicentrarchus labrax). Food Microbiol. 21: 549-557.
31. Papadopoulou C, Economou E, Zakas G, Salamour C, Dontorou C, Apostolou C (2007). Microbiological and pathogenic contaminants of seafood in Greece. J. Food Qual. 30: 28-42.
32. Pastoriza L, Sampredo G, Herrera JJ, Cabo ML (1996). Effect of modified atmosphere packaging on shelf-life of fresh Hake slices. J. Sci. Food Agr. 71: 541-547.
33. Shikongo-Nambabi MNNN, Kachigunda B, Venter SN (2010). Evaluation of oxidising disinfectants to control Vibrio biofilms in treated seawater used for fish processing. Water SA. 36: 215-220.
34. Tryfinopoulon P, Tsakalidou E, Nychas GJE (2002). Characterization of Pseudomonas spp. associated with spoilage of Gilt-Head Sea Bream stored under various conditions. Appl. Environ. Microb. 68: 65-72.
35. Tsikas Z, Amvrosiadis I, Soultos N, Georgakis SP (2007). Quality assessment of Mediterranean horse mackerel (Trachurus mediterraneus) and blue jack mackerel (Trachurus picturatus) during storage on ice. Food Control, 18: 1172-1179.
36. Vennemann IH (1991). Microbial ecology of Merlussius capensis and Merlussius paradoxus (Cape Hake). M. Sc Thesis. University of Pretoria, Pretoria, South Africa.