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Seafood Safety, Quality and Processing Series II
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Seafood Safety, Quality and Processing Series II

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

Deadline for manuscript submissions: closed (20 September 2023) | Viewed by 8041

Special Issue Editor

Dr. Jessica L. Jones

E-Mail Website
Guest Editor
Food and Drug Administration, Dauphin Island, AL, USA
Interests: vibrio; Vibrio parahaemolyticus; Vibrio vulnificus; seafood; pathogens; PCR; DNA; real-time PCR; bacterial fingerprinting; MLST; WGS
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue will encompass multiple aspects regarding the safety, quality, and processing of seafood products. Any topics pertaining to the public health aspects of seafood or its production, including prevalence of microbial or chemical hazards, are welcomed. Descriptions of processing methods and their effects on quality and/or safety will also be included. Additionally, the development or evaluation of methods to enumerate hazards in seafood products, monitor product quality, or assess processing technologies is encouraged. This Special Issue will include papers on all forms of seafood products, as well as all stages of preharvest, harvest, handling, storage, transport, and processing.

Dr. Jessica L. Jones
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • seafood 
  • processing 
  • pathogens 
  • contaminants 
  • quality 
  • decomposition 
  • fermentation 
  • methods 
  • harvest controls

Published Papers (5 papers)

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Research

17 pages, 4552 KiB  
Article
Dynamic Changes in the Microbial Composition and Spoilage Characteristics of Refrigerated Large Yellow Croaker (Larimichthys crocea) during Storage
by Binbin Li, Shuji Liu, Xiaoting Chen, Yongchang Su, Nan Pan, Dengyuan Liao, Kun Qiao, Yihui Chen and Zhiyu Liu
Foods 2023, 12(21), 3994; https://doi.org/10.3390/foods12213994 - 31 Oct 2023
Viewed by 937
Abstract
The quality changes, dynamic changes in microbial composition, and diversity changes in large yellow croaker (Larimichthys crocea) during 4 °C refrigeration were studied using 16S rDNA high-throughput sequencing technology, and the total viable count (TVC), total volatile basic nitrogen (TVB-N), and thiobarbituric acid-reactive [...] Read more.
The quality changes, dynamic changes in microbial composition, and diversity changes in large yellow croaker (Larimichthys crocea) during 4 °C refrigeration were studied using 16S rDNA high-throughput sequencing technology, and the total viable count (TVC), total volatile basic nitrogen (TVB-N), and thiobarbituric acid-reactive substances (TBARS) were determined. The results revealed a consistent increase in TVC, TVB-N, and TBARS levels over time. On the 9th day, TVC reached 7.43 lg/(CFU/g), while on the 15th day, TVB-N exceeded the upper limit for acceptable quality, reaching 42.56 mg/100 g. Based on the 16S rDNA sequencing results, we categorized the storage period into three phases: early storage (0th and 3rd days), middle storage (6th day), and late storage (9th, 12th, and 15th days). As the storage time increased, both the species richness and diversity exhibited a declining trend. The dominant genus identified among the spoilage bacteria in refrigerated large yellow croaker was Pseudomonas, accounting for a high relative abundance of 82.33%. A comparison was carried out of the spoilage-causing ability of three strains of Pseudomonas screened and isolated from the fish at the end of storage, and they were ranked as follows, from strongest to weakest: P. fluorescen, P. lundensis, and P. psychrophila. This study will provide a theoretical basis for extending the shelf life of large yellow croaker. Full article
(This article belongs to the Special Issue Seafood Safety, Quality and Processing Series II)
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18 pages, 3727 KiB  
Article
Single Ultrasonic-Assisted Washing for Eco-Efficient Production of Mackerel (Auxis thazard) Surimi
by Worawan Panpipat, Pornthip Tongkam, Hasene Keskin Çavdar and Manat Chaijan
Foods 2023, 12(20), 3817; https://doi.org/10.3390/foods12203817 - 18 Oct 2023
Cited by 2 | Viewed by 1024
Abstract
This study highlights a promising single washing method for producing dark-fleshed mackerel surimi aided by ultrasonication in conjunction with cold carbonated water containing 0.6% NaCl and mixed antioxidants (0.5% EDTA/0.2% sodium erythorbate/0.2% sodium tripolyphosphate) (CSA). Different washing periods (5, 10, and 15 min) [...] Read more.
This study highlights a promising single washing method for producing dark-fleshed mackerel surimi aided by ultrasonication in conjunction with cold carbonated water containing 0.6% NaCl and mixed antioxidants (0.5% EDTA/0.2% sodium erythorbate/0.2% sodium tripolyphosphate) (CSA). Different washing periods (5, 10, and 15 min) with and without ultrasound were tested. Unwashed mince (A1) and conventional water-washed surimi (10 min/cycle, 3 cycles) (A2) were used as controls. A3, A4, and A5 were subjected to ultrasound-assisted washing for 5, 10, and 15 min, respectively, whereas A6, A7, and A8 had non-ultrasound-assisted washing for 5, 10, and 15 min. Results showed that the surimi yield decreased as the ultrasonic treatment time increased from 5 to 15 min (p < 0.05). Increased ultrasonic time resulted in greater protein denaturation, protein oxidation, myoglobin removal, and lipid oxidation in surimi (p < 0.05). Surimi produced by CSA ultrasonication for 5 min (A3), on the other hand, had a comparable overall quality to A2 surimi (p > 0.05). The correspondence gel (A3) outperformed the control gel (A2) in terms of gel strength, whiteness, and water-holding capacity (p < 0.05). The formation of regularly continuous, more organized, and smooth network structures in surimi gel was observed in A2 and A3 gels, whereas sparse and larger pore sizes were noticed in surimi gels produced by longer ultrasonic treatment. All of the surimi gels had identical FTIR spectra, indicating that the functional groups of the protein gel were consistent throughout. As a result, a single 5 min CSA-ultrasonic washing could potentially yield surimi of comparable quality to conventional washing. This could pave the way for the development of dark-fleshed fish surimi, which would require less washing time and produce less waste water. Full article
(This article belongs to the Special Issue Seafood Safety, Quality and Processing Series II)
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15 pages, 2269 KiB  
Article
Evaluation of Alternative Colony Hybridization Methods for Pathogenic Vibrios
by Andrew M. Schwartz, Haley A. Marcotte and Crystal N. Johnson
Foods 2023, 12(7), 1472; https://doi.org/10.3390/foods12071472 - 30 Mar 2023
Viewed by 1701
Abstract
Vibrios, such as Vibrio parahaemolyticus, are naturally occurring halophilic bacteria that are a major cause of foodborne illness. Because of their autochthonous nature, managing vibrio levels in marine and estuarine environments is impossible. Instead, it is crucial to reliably enumerate their abundance [...] Read more.
Vibrios, such as Vibrio parahaemolyticus, are naturally occurring halophilic bacteria that are a major cause of foodborne illness. Because of their autochthonous nature, managing vibrio levels in marine and estuarine environments is impossible. Instead, it is crucial to reliably enumerate their abundance to minimize human exposure. One method of achieving this is the direct plating/colony hybridization (DP/CH) method, which has been used to efficiently quantify pathogenic vibrios in oysters and other seafood products. Although successful, the method relies on proprietary resources. We examined alternative approaches, assessed the influence of the reagent suppliers’ source on enumeration accuracy, and made experimental adjustments that maximized efficiency, sensitivity, and specificity. We report here that in-house conjugation via Cell Mosaic is a viable alternative to the previously available sole-source distributor of the alkaline phosphatase-conjugated probes used to enumerate vibrios in oysters. We also report that milk was a viable alternative as a blocking reagent, pH must be eight, an orbital shaker was a viable alternative to a water bath, and narrow polypropylene containers were a viable alternative to Whirl-Pak bags. These modifications will be crucial to scientists enumerating vibrios and other pathogens in food products. Full article
(This article belongs to the Special Issue Seafood Safety, Quality and Processing Series II)
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20 pages, 1079 KiB  
Article
Effect of Different Cold Storage Temperatures on the Evolution of Shucking Yield and Quality Properties of Offshore Cultured Japanese Oyster (Magallana gigas) Treated by High Pressure Processing (HPP)
by Eduardo Puértolas, Sonia García-Muñoz, Mercedes Caro and Saioa Alvarez-Sabatel
Foods 2023, 12(6), 1156; https://doi.org/10.3390/foods12061156 - 09 Mar 2023
Cited by 3 | Viewed by 1281
Abstract
High pressure processing (HPP) can improve oyster shucking yield immediately after the treatment and increase the microbiological and sensory shelf life of oysters stored at 0–4 °C. However, the evolution of shucking yield during storage has not been previously examined and there are [...] Read more.
High pressure processing (HPP) can improve oyster shucking yield immediately after the treatment and increase the microbiological and sensory shelf life of oysters stored at 0–4 °C. However, the evolution of shucking yield during storage has not been previously examined and there are no studies focusing on shelf life at higher storage temperatures. To elucidate both aspects, control and HPP (300 MPa; 2 min) offshore cultivated oysters (Magallana gigas) were stored at 4 and 10 °C for 14 days, analyzing shucking yield, color, texture, microbiological and sensory characteristics. HPP samples showed a higher shucking yield (17% on average) than controls with minimal impact in texture and color, regardless of storage time and temperature. At 10 °C, HPP delayed microbial growth and sensory deterioration, increasing the estimated shelf life of oysters by 3 to 4 days (aerobic plate count < 6 log cycles; overall sensory acceptability > 2). Compared to controls stored at 4 °C, HPP oysters stored at 10 °C presented the same shelf life (5 to 9 days) but with higher shucking yield (up to 25%). In conclusion, HPP is an excellent tool to increase the shucking yield and delay sensory deterioration of oysters stored at 10 °C. Full article
(This article belongs to the Special Issue Seafood Safety, Quality and Processing Series II)
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16 pages, 1644 KiB  
Article
Vibrio vulnificus and Vibrio parahaemolyticus in Oysters under Low Tidal Range Conditions: Is Seawater Analysis Useful for Risk Assessment?
by Corinne Audemard, Tal Ben-Horin, Howard I. Kator and Kimberly S. Reece
Foods 2022, 11(24), 4065; https://doi.org/10.3390/foods11244065 - 16 Dec 2022
Cited by 3 | Viewed by 2311
Abstract
Human-pathogenic Vibrio bacteria are acquired by oysters through filtering seawater, however, the relationships between levels of these bacteria in measured in oysters and overlying waters are inconsistent across regions. The reasons for these discrepancies are unclear hindering our ability to assess if -or [...] Read more.
Human-pathogenic Vibrio bacteria are acquired by oysters through filtering seawater, however, the relationships between levels of these bacteria in measured in oysters and overlying waters are inconsistent across regions. The reasons for these discrepancies are unclear hindering our ability to assess if -or when- seawater samples can be used as a proxy for oysters to assess risk. We investigated whether concentrations of total and human pathogenic Vibrio vulnificus (vvhA and pilF genes) and Vibrio parahaemolyticus (tlh, tdh and trh genes) measured in seawater reflect concentrations of these bacteria in oysters (Crassostrea virginica) cultured within the US lower Chesapeake Bay region. We measured Vibrio spp. concentrations using an MPN-qPCR approach and analyzed the data using structural equation modeling (SEM). We found seawater concentrations of these bacteria to predictably respond to temperature and salinity over chlorophyll a, pheophytin or turbidity. We also inferred from the SEM results that Vibrio concentrations in seawater strongly predict their respective concentrations in oysters. We hypothesize that such seawater-oyster coupling can be observed in regions of low tidal range. Due to the ease of sampling and processing of seawater samples compared to oyster samples, we suggest that under low tidal range conditions, seawater samples can foster increased spatial and temporal coverage and complement data associated with oyster samples. Full article
(This article belongs to the Special Issue Seafood Safety, Quality and Processing Series II)
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