Prevalence of enterotoxin genes and antibacterial susceptibility pattern of pathogenic bacteria isolated from traditionally preserved fish products of Sikkim, India

Prevalence of enterotoxin genes of Staphylococcus sp. isolated from marine fish to reveal seafood contamination

Seafood is a valuable nutritional source, but it is highly susceptible to bacterial contamination, posing a severe health risk to humans. Enterotoxin-producing genes carrying Staphylococcus sp. are a significant concern in marine fish. This study aimed to investigate the prevalence of enterotoxin genes in Staphylococcus sp. isolated from 17 common fish species and emphasise the need for improving seafood quality and hygiene. The potential risks of contamination by enterotoxin-producing Staphylococcus sp. were assessed. The results indicated the risk associated with the consumption of contaminated seafood, especially from marketed and frozen samples. Gene expression analysis on a heat map revealed that samples stored in markets are heavily loaded with Staphylococcus enterotoxin genes due to the unhygienic water that was used from the local markets for fish processing. To enhance seafood quality, effective measures on handling and storage should be regularly monitored, and they must be implemented throughout the local seafood markets.

Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review

Fermented fish and fermented fish-based products are part of the diet of many countries all over the world. Their popularity is not only due to the unique flavor, the distinct texture, and the good nutritional quality, but also to the easiness of the production process, that is commonly based on empirical traditional methods. Fish fermentation techniques ususally rely on the combination of some key steps, including salting, addition of spices or additives, and maintenance of anaerobic conditions, thus selecting for the multiplication of some pro-technological microorganisms. The objective of the present review was to provide an overview of the current knowledge of the microbial communities occurring in fermented fish and fish-based products. Specific information was collected from scientific publications published from 2000 to 2022 with the aim of generating a comprehensive database. The production of fermented fish and fish-based foods was mostly localized in West African countries, Northern European countries, and Southeast Asian countries. Based on the available literature, the microbial composition of fermented fish and fish-based products was delineated by using viable counting combined with identification of isolates, and culture-independent techniques. The data obtained from viable counting highlighted the occurrence of microbial groups usually associated with food fermentation, namely lactic acid bacteria, staphylococci, Bacillus spp., and yeasts. The identification of isolates combined with culture-independent methods showed that the fermentative process of fish-based products was generally guided by lactobacilli (Lactiplantibacillus plantarum, Latilactobacillus sakei, and Latilactobacillus curvatus) or Tetragenococcus spp. depending on the salt concentration. Among lactic acid bacteria populations, Lactococcus spp., Pediococcus spp., Leuconostoc spp., Weissella spp., Enterococcus spp., Streptococcus spp., and Vagococcus spp. were frequently identified. Staphylococcus spp. and Bacillus spp. confirmed a great adaptation to fermented fish-based products. Other noteworthy bacterial taxa included Micrococcus spp., Pseudomonas spp., Psychrobacter spp., Halanaerobium spp., and Halomonas spp. Among human pathogenic bacteria, the occurrence of Clostridium spp. and Vibrio spp. was documented. As for yeast populations, the predominance of Candida spp., Debaryomyces spp., and Saccharomyces spp. was evidenced. The present literature review could serve as comprehensive database for the scientific community, and as a reference for the food industry in order to formulate tailored starter or adjunctive cultures for product improvement.

Planktonic Growth and Biofilm Formation by Providencia rettgeri and Subsequent Effect of Tannic Acid Treatment under Food-Related Environmental Stress Conditions

ABSTRACT

Providencia rettgeri is an opportunistic foodborne pathogen with a strong biofilm-forming ability in low-nutrition environments. However, information regarding the impact of simulated food processing conditions on P. rettgeri planktonic growth and biofilm formation is limited. Using response surface methodology (RSM), the combined effects of temperature (19 to 37°C), pH (5 to 9), and sodium chloride (NaCl) concentration (0.50 to 2.0%, w/v) were applied to construct planktonic growth and biofilm formation models for P. rettgeri. For both RSM models, an increase in NaCl concentration restricted P. rettgeri growth. Planktonic growth and biofilm formation were maximum at 27.83 and 25.41°C, respectively. Tannic acid (TA) is a highly effective antibacterial agent that inhibited planktonic and biofilm P. rettgeri under optimal growth conditions. The viability of P. rettgeri cells was decreased by TA treatment, which caused destruction of the cell membrane and production of endogenous reactive oxygen species. TA significantly inactivated P. rettgeri biofilms, as verified by observation. The obtained models in this study may be useful for describing the impact of temperature, pH, and NaCl concentration on the growth by P. rettgeri in the food processing environment and better understanding the impacts of food-related conditions on bacterial planktonic growth and biofilm formation. These results obtained for P. rettgeri planktonic cells and biofilms can provide a framework for removal strategies for other foodborne pathogens.

HIGHLIGHTS

"Ethno-microbiology" of ethnic Indian fermented foods and alcoholic beverages

The concept of "ethno-microbiology" is to understand the indigenous knowledge of the Indian people for production of culturally and organoleptically acceptable fermented foods by natural fermentation. About 1000 types of common, uncommon, rare, exotic and artisan fermented foods and beverages are prepared and consumed in different geographical regions by multi-ethnic communities in India. Indian fermented foods are mostly acidic and some are alkaline, along with various types of alcoholic beverages. A colossal diversity of microorganisms comprising bacteria mostly belongs to phylum Firmicutes, filamentous moulds and enzyme- and alcohol-producing yeasts under phyla Ascomycota and Mucoromycota, and few bacteriophages and archaea have been reported from Indian fermented foods. Some microorganisms associated with fermented foods have functionalities and health promoting benefits. "Ethno-microbiology" of ethnic Indian people has exhibited the proper utilisation of substrates either singly or in combination such as fermented cereal-legume mixture (idli, dosa and dhokla) in South and West India, sticky fermented soybean food (kinema and related foods), fermented perishable leafy vegetable (gundruk and related foods), fermented bamboo shoots (soibum and related foods) and fermented fish (ngari and others) in North East India, and fermented meat and sausage-like products in the Indian Himalayas, fermented coconut beverage (toddy) in coastal regions, and various types of naturally fermented milk products (dahi and related products) in different regions of India. This review has also highlighted the "ethno-microbiology" knowledge of the people involving the consortia of essential microorganisms in traditionally prepared amylolytic starters for production of cereal-based alcoholic beverages. The novelty of this review is the interpretation of ethno-microbiological knowledge innovated by ethnic Indian people on the use of beneficial microorganisms for food fermentation to obtain the desired fermented food products for consumption.