1
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Zhan X, Li Q, Tian P, Wang D. The attachment factors and attachment receptors of human noroviruses. Food Microbiol 2024; 123:104591. [PMID: 39038896 DOI: 10.1016/j.fm.2024.104591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 06/06/2024] [Accepted: 06/29/2024] [Indexed: 07/24/2024]
Abstract
Human noroviruses (HuNoVs) are the leading etiological agent causing the worldwide outbreaks of acute epidemic non-bacterial gastroenteritis. Histo-blood group antigens (HBGAs) are commonly acknowledged as cellular receptors or co-receptors for HuNoVs. However, certain genotypes of HuNoVs cannot bind with any HBGAs, suggesting potential additional co-factors and attachment receptors have not been identified yet. In addition, food items, such as oysters and lettuce, play an important role in the transmission of HuNoVs. In the past decade, a couple of attachment factors other than HBGAs have been identified and analyzed from foods and microbiomes. Attachment factors exhibit potential as inhibitors of viral binding to receptors on host cells. Therefore, it is imperative to further characterize the attachment factors for HuNoVs present in foods to effectively control the spread of HuNoVs within the food chain. This review summarizes the potential attachment factors/receptors of HuNoVs in humans, foods, and microbiome.
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Affiliation(s)
- Xiangjun Zhan
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Qianqian Li
- Department of Bioengineering, Shanghai Institute of Technology, Shanghai, 201418, China
| | - Peng Tian
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service-United States Department of Agriculture, Albany, CA, 94706, USA
| | - Dapeng Wang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
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2
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Cera G, Risdian C, Pira H, Wink J. Antimicrobial potential of culturable actinobacteria isolated from the Pacific oyster
Crassostrea gigas
(Bivalvia, Ostreidae). J Appl Microbiol 2022; 133:1099-1114. [DOI: 10.1111/jam.15635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 01/04/2022] [Accepted: 05/19/2022] [Indexed: 12/01/2022]
Affiliation(s)
- Guillermo Cera
- Microbial Strain Collection (MISG), Helmholtz Centre for Infection Research (HZI), 38124 Braunschweig Germany
- Marine Biology Program, Faculty of Natural Sciences and Engineering, Universidad Jorge Tadeo Lozano Santa Marta Colombia
| | - Chandra Risdian
- Microbial Strain Collection (MISG), Helmholtz Centre for Infection Research (HZI), 38124 Braunschweig Germany
- Research Unit for Clean Technology, National Research and Innovation Agency (BRIN), 40135 Bandung Indonesia
| | - Hani Pira
- Microbial Strain Collection (MISG), Helmholtz Centre for Infection Research (HZI), 38124 Braunschweig Germany
| | - Joachim Wink
- Microbial Strain Collection (MISG), Helmholtz Centre for Infection Research (HZI), 38124 Braunschweig Germany
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3
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Yeh H, Skubel SA, Patel H, Cai Shi D, Bushek D, Chikindas ML. From Farm to Fingers: an Exploration of Probiotics for Oysters, from Production to Human Consumption. Probiotics Antimicrob Proteins 2021; 12:351-364. [PMID: 32056150 DOI: 10.1007/s12602-019-09629-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Oysters hold a unique place within the field of aquaculture as one of the only organisms that is regularly shipped live to be consumed whole and raw. The microbiota of oysters is capable of adapting to a wide range of environmental conditions within their dynamic estuarine environments; however, human aquaculture practices can challenge the resilience of this microbial community. Several discrete stages in oyster cultivation and market processing can cause disruption to the oyster microbiota, thus increasing the possibility of proliferation by pathogens and spoilage bacteria. These same pressure points offer the opportunity for the application of probiotics to help decrease disease occurrence in stocks, improve product yields, minimize the risk of shellfish poisoning, and increase product shelf life. This review provides a summary of the current knowledge on oyster microbiota, the impact of aquaculture upon this community, and the current status of oyster probiotic development. In response to this biotechnological gap, the authors highlight opportunities of highest potential impact within the aquaculture pipeline and propose a strategy for oyster-specific probiotic candidate development.
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Affiliation(s)
- Heidi Yeh
- Haskin Shellfish Research Laboratory, Rutgers State University, 6959 Miller Avenue, Port Norris, NJ, 08349, USA.
| | - Sarah A Skubel
- Department of Plant Biology, Rutgers State University, New Brunswick, NJ, 08904, USA
| | - Harna Patel
- Department of Plant Biology, Rutgers State University, New Brunswick, NJ, 08904, USA
| | - Denia Cai Shi
- Department of Plant Biology, Rutgers State University, New Brunswick, NJ, 08904, USA
| | - David Bushek
- Haskin Shellfish Research Laboratory, Rutgers State University, 6959 Miller Avenue, Port Norris, NJ, 08349, USA
| | - Michael L Chikindas
- Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ, 08904, USA.,Don State Technical University, Rostov-on-Don, 344002, Russia
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4
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Gao JX, Zhang YY, Huang XH, Liu R, Dong XP, Zhu BW, Qin L. Comparison of amino acid, 5'-nucleotide and lipid metabolism of oysters (Crassostrea gigas Thunberg) captured in different seasons. Food Res Int 2021; 147:110560. [PMID: 34399537 DOI: 10.1016/j.foodres.2021.110560] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 06/13/2021] [Accepted: 06/22/2021] [Indexed: 11/30/2022]
Abstract
As an important aquaculture shellfish, the superior taste and high nutritional value of oyster (Crassostrea gigas Thunberg) have drawn extensive attention. In this study, twenty-one free amino acids (FAAs) and six 5'-nucleotides were evaluated through stable isotope labeling-liquid chromatography coupled with tandem mass spectrometry (SIL-LC-MS/MS), and the lipid profile was explored using ultrahigh performance liquid chromatography-Q Exactive HF mass spectrometry (UHPLC-QE/MS). The adductor muscle of the oyster possessed a high level of sweetness-related amino acids (Arg, Gly and Hyp) and 5'-nucleotides. A total of 149 lipid species were detected in different tissues of oysters, including 17 triacylglycerols (TAGs), 6 diacylglycerols (DAGs), 61 phosphatidylcholines (PCs), 29 phosphatidylethanolamines (PEs), 11 lysophosphatidylcholines (LPCs), 8 lysophosphatidylethanolamines (LPEs), and 1 lysophosphatidylinositol (LPI). FAAs, 5'-nucleotides and lipid profile in the digestive gland of oysters can be divided into three stages, from November to April, May to July, and August to October. The highest proportion of umami-taste amino acids and 5'-nucleotides appeared from March to May. The highest percentage of high unsaturation degree glyceride and phospholipids appeared in August and April, respectively. Thus, the results reported in this study are important for product development and sustainable exploitation in the future.
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Affiliation(s)
- Jing-Xuan Gao
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yu-Ying Zhang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xu-Hui Huang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Rong Liu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiu-Ping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Bei-Wei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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5
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Min Y, Dong S, Su M, Zhao Y, Zeng M. Physicochemical, microbiological and sensory quality changes of tissues from Pacific oyster ( Crassostrea gigas) during chilled storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2452-2460. [PMID: 32549595 PMCID: PMC7270320 DOI: 10.1007/s13197-020-04280-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/01/2019] [Accepted: 01/29/2020] [Indexed: 06/11/2023]
Abstract
This study was designed to investigate the changes of physicochemical, microbiological and sensory properties of oyster tissues during chilled storage at 4 °C, including digestive gland (DG), the gonad and surrounding mantle area (GM), adductor muscle (AM). Sensory evaluation showed that the decrease of sensory scores of the three oyster tissues was more rapid than the whole oyster (WO). The drip loss of DG was more than other tissues and the WO. Moreover, the GM showed higher extent of lipid oxidation than other tissues and WO, while the AM showed higher TVB-N value and microbial counts than other tissues and WO. It is concluded that the spoilage of oyster during chilled storage greatly depended on the composition of oyster tissues. Overall, the findings may provide new insights to control the spoilage of oyster based on the changes of oyster tissues during storage.
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Affiliation(s)
- Yue Min
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong China
| | - Shiyuan Dong
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong China
| | - Mingyue Su
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong China
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6
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Yin Y, Ni P, Liu D, Yang S, Almeida A, Guo Q, Zhang Z, Deng L, Wang D. Bacteriophage potential against Vibrio parahaemolyticus biofilms. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.034] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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7
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Chen H, Wang M, Yang C, Wan X, Ding HH, Shi Y, Zhao C. Bacterial spoilage profiles in the gills of Pacific oysters (Crassostrea gigas) and Eastern oysters (C. virginica) during refrigerated storage. Food Microbiol 2019; 82:209-217. [PMID: 31027776 DOI: 10.1016/j.fm.2019.02.008] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 12/07/2018] [Accepted: 02/12/2019] [Indexed: 10/27/2022]
Abstract
Microorganisms harbored in oyster gills are potentially related to the spoilage and safety of oyster during storage. In this study, the microbial activities and pH changes of the gills of the two species, Crassostrea gigas and C. virginica, harvested from three different sites were determined and sensory evaluation was conducted during refrigerated storage. The bacteria in gills with an initial aerobic plate count (APC) of 3.1-4.5 log CFU/g rose remarkably to 7.8-8.8 log CFU/g after 8-days of storage. The APC of Enterobacteriaceae increased from 2.5 to 3.6 log CFU/g to 4.5-4.8 log CFU/g, and that of lactic acid bacteria (LAB) fluctuated in the range of 1.4-3.0 log CFU/g during the whole storage period. The results of sensory analysis indicated that the oysters had 8-days of shelf-life and that the gill presented the fastest deterioration rate. The pH of all samples showed a decrease in the early stages followed by an increased after 4-days of storage. The dynamic changes in microbial profiles were depicted to characterize gill spoilage by Illumina Miseq sequencing to characterize gill spoilage. The results revealed that oysters harvested at different sites showed common bacterial profiles containing Arcobacter, Spirochaeta, Pseudoalteromonas, Marinomonas, Fusobacterium, Psychrobacter, Psychromonas, and Oceanisphaera when spoiled, especially, among which Psychrobacter and Psychromonas (psychrotrophic genus) were represented as the most important gill spoiled bacteria during refrigerated storage, and Arcobacter with pathogenic potential was the dominated bacteria in all spoiled oysters. The consumption quality and safety of refrigerated oysters could be greatly improved by targeted control of bacteria in oyster gills according to the results the present study provided.
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Affiliation(s)
- Huibin Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; University of Guelph, ON, N1G 2W1, Canada; Third Institute of Oceanography, State Oceanic Administration, Xiamen, Fujian, 361005, China.
| | | | - Chengfeng Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| | - Xuzhi Wan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
| | | | - Yizhuo Shi
- University of Guelph, ON, N1G 2W1, Canada.
| | - Chao Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
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8
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Ostrensky A, Horodesky A, Faoro H, Balsanelli E, Sfeir MZT, Cozer N, Pie MR, Dal Pont G, Castilho-Westphal GG. Metagenomic evaluation of the effects of storage conditions on the bacterial microbiota of oysters Crassostrea gasar (Adanson, 1757). J Appl Microbiol 2018; 125:1435-1443. [PMID: 29992707 DOI: 10.1111/jam.14045] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Revised: 05/28/2018] [Accepted: 06/28/2018] [Indexed: 11/29/2022]
Abstract
AIMS To evaluate the influence of storage conditions on the composition of the bacterial microbiota of living oysters Crassostrea gasar. METHODS AND RESULTS The oysters used in this study came from marine farms (Guaratuba Bay, Brazil) and were exposed to two conditions that simulated different storage situations: immersion in water (group I) and exposure to air (group II). The animals were subjected to five different temperatures (5-25°C), for 10 days. The 16S rRNA gene from oysters was amplified and sequenced to determine the taxonomic units and bacterial strains present in the samples. Group I showed higher diversity of bacteria (163 genera) rather than group II (104 genera). In all, 59 bacterial genera potentially pathogenic to humans were identified (n = 56 in group I and n = 45 in group II). CONCLUSIONS The storage conditions having a direct influence on the oyster microbiota. Live C. gasar should be stored exposed to air at 5-25°C, because it favours a lower prevalence of bacteria potentially pathogenic to humans. SIGNIFICANCE AND IMPACT OF THE STUDY During the oyster commercialization process, some conditions of storage, time and temperature must be followed in order to reduce the prevalence of bacteria potentially pathogenic to humans.
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Affiliation(s)
- A Ostrensky
- Integrated Group for Aquaculture and Environmental Studies, Federal University of Paraná, Curitiba, Paraná, Brazil.,Department of Zoology, Federal University of Paraná, Curitiba, Paraná, Brazil.,Department of Animal Science, Federal University of Paraná, Curitiba, Paraná, Brazil
| | - A Horodesky
- Integrated Group for Aquaculture and Environmental Studies, Federal University of Paraná, Curitiba, Paraná, Brazil.,Department of Zoology, Federal University of Paraná, Curitiba, Paraná, Brazil
| | - H Faoro
- Department of Biochemistry, Federal University of Paraná, Curitiba, Paraná, Brazil
| | - E Balsanelli
- Carlos Chagas Institut, Oswaldo Cruz Foundation, Curitiba, Paraná, Brazil
| | - M Z T Sfeir
- Carlos Chagas Institut, Oswaldo Cruz Foundation, Curitiba, Paraná, Brazil
| | - N Cozer
- Integrated Group for Aquaculture and Environmental Studies, Federal University of Paraná, Curitiba, Paraná, Brazil.,Department of Animal Science, Federal University of Paraná, Curitiba, Paraná, Brazil
| | - M R Pie
- Department of Zoology, Federal University of Paraná, Curitiba, Paraná, Brazil
| | - G Dal Pont
- Integrated Group for Aquaculture and Environmental Studies, Federal University of Paraná, Curitiba, Paraná, Brazil.,Department of Animal Science, Federal University of Paraná, Curitiba, Paraná, Brazil
| | - G G Castilho-Westphal
- Integrated Group for Aquaculture and Environmental Studies, Federal University of Paraná, Curitiba, Paraná, Brazil.,Department of Zoology, Federal University of Paraná, Curitiba, Paraná, Brazil
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9
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Galaviz-Silva L, Iracheta-Villarreal JM, Molina-Garza ZJ. Bacillus and Virgibacillus strains isolated from three Mexican coasts antagonize Staphylococcus aureus and Vibrio parahaemolyticus. FEMS Microbiol Lett 2018; 365:5075581. [DOI: 10.1093/femsle/fny202] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2018] [Accepted: 08/15/2018] [Indexed: 12/18/2022] Open
Affiliation(s)
- Lucio Galaviz-Silva
- Universidad Autónoma de Nuevo León, Facultad de Ciencias Biológicas. Laboratorio de Patología Molecular y Experimental. Facultad de Ciencias Biológicas, Unidad B, Ciudad Universitaria, San Nicolás de los Garza, Nuevo León, C.P. 66455, Mexico
| | - Jesús Mario Iracheta-Villarreal
- Universidad Autónoma de Nuevo León, Facultad de Ciencias Biológicas. Laboratorio de Patología Molecular y Experimental. Facultad de Ciencias Biológicas, Unidad B, Ciudad Universitaria, San Nicolás de los Garza, Nuevo León, C.P. 66455, Mexico
| | - Zinnia Judith Molina-Garza
- Universidad Autónoma de Nuevo León, Facultad de Ciencias Biológicas. Laboratorio de Patología Molecular y Experimental. Facultad de Ciencias Biológicas, Unidad B, Ciudad Universitaria, San Nicolás de los Garza, Nuevo León, C.P. 66455, Mexico
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10
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Simons AL, Churches N, Nuzhdin S. High turnover of faecal microbiome from algal feedstock experimental manipulations in the Pacific oyster (Crassostrea gigas). Microb Biotechnol 2018; 11:848-858. [PMID: 29749083 PMCID: PMC6116748 DOI: 10.1111/1751-7915.13277] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Revised: 04/08/2018] [Accepted: 04/11/2018] [Indexed: 11/29/2022] Open
Abstract
The composition of digestive microbiomes is known to be a significant factor in the health of a variety of hosts, including animal livestock. Therefore, it is important to ascertain how readily the microbiome can be significantly altered. To this end, the role of changing diet on the digestive microbiome of the Pacific oyster (Crassostrea gigas) was assessed via weekly faecal sampling. Over the course of 12 weeks, isolated individual oysters were fed either a control diet of Tetraselmis algae (Tet) or a treatment diet which shifted in composition every 4 weeks. Weekly faecal samples from all oysters were taken to characterize their digestive bacterial microbiota. Concurrent weekly sampling of the algal feed cultures was performed to assess the effect of algal microbiomes, independent of the algal type, on the microbiomes observed in the oyster samples. Changing the algal feed was found to be significantly associated with changes in the faecal microbiome over a timescale of weeks between control and treatment groups. No significant differences between individual microbiomes were found within control and treatment groups. This suggests the digestive microbiome of the Pacific oyster can be quickly and reproducibly manipulated.
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Affiliation(s)
- Ariel Levi Simons
- Marine and Environmental Biology, University of Southern California, Los Angeles, CA, USA
| | - Nathan Churches
- Molecular and Computation Biology, University of Southern California Dana and David Dornsife College of Letters Arts and Sciences, Los Angeles, CA, USA
| | - Sergey Nuzhdin
- Molecular and Computation Biology, University of Southern California Dana and David Dornsife College of Letters Arts and Sciences, Los Angeles, CA, USA
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11
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Bacterial microbiota profile in gills of modified atmosphere-packaged oysters stored at 4 °C. Food Microbiol 2016; 61:58-65. [PMID: 27697170 DOI: 10.1016/j.fm.2016.08.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2016] [Revised: 06/30/2016] [Accepted: 08/19/2016] [Indexed: 12/21/2022]
Abstract
As filter-feeding bivalves, oysters can accumulate microorganisms into their gills, causing spoilage and potential safety issues. This study aims to investigate the changes in the gill microbiota of oysters packed under air and modified atmospheres (MAs, 50% CO2: 50% N2, 70% CO2: 30% O2, and 50% CO2: 50% O2) during storage at 4 °C. The diversity of bacterial microbiota in oyster gills was profiled through polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) analysis on the 16S rRNA gene V3 region to describe the variation during the entire storage period. The DGGE profile revealed high bacterial diversity in the air- and MA-packaged oyster gills, and the spoilage bacterial microbiota varied in the MA-packaged oyster gills. Results indicated that CO2:O2 (70%:30%) was suitable for oyster MA packaging and that high bacterial loads in oyster gills need to be considered during storage. In addition, Lactobacillus and Lactococcus species were found to grow dominantly in fresh oyster gills under MA packaging, which supports the potential application of MA packaging for oyster storage.
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12
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Yu Q, Niu M, Yu M, Liu Y, Wang D, Shi X. Prevalence and antimicrobial susceptibility of Vibrio parahaemolyticus isolated from retail shellfish in Shanghai. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.005] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Montanhini MTM, Montanhini Neto R. Changes in the microbiological quality of mangrove oysters (Crassostrea brasiliana) during different storage conditions. J Food Prot 2015; 78:164-71. [PMID: 25581192 DOI: 10.4315/0362-028x.jfp-14-255] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study aimed to determine the effect of temperature and period of postharvest storage on the microbiological quality and shelf life of raw mangrove oysters, Crassostrea brasiliana. A total of 150 dozen oysters were collected directly from the points of extraction or cultivation in southern Brazil, and in the laboratory, they were stored raw at 5, 10, 15, 20, and 25°C for 1, 4, 8, 11, and 15 days. On each of these days, the oysters were subjected to microbiological analyses of aerobic mesophilic count, total coliforms, enterococci, Escherichia coli, Staphylococcus aureus, and Salmonella. None of the tested samples under any storage condition showed contamination levels above those allowed by Brazilian legislation for E. coli, S. aureus, and Salmonella, and there was no change (P > 0.05) in the counts of these microorganisms due to the temperature and/or period of oyster storage. Counts of enterococci and total coliforms showed a tendency to increase (P < 0.05) among the different temperatures tested. Raw mangrove oysters remain in safe microbiological conditions for consumption up to 8 days after harvesting, regardless of temperature, and their shelf life may be extended to 15 days if they are stored at temperatures not exceeding 15°C.
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Affiliation(s)
| | - Roberto Montanhini Neto
- Veterinary Sciences, Federal University of Paraná, 80035-050, Curitiba, Paraná State, Brazil
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