Abstract
Bacterial profiles between storage conditions (frozen vs fresh) were compared using PCR-DGGE and banding pattern analysis. Salmon and tuna were collected and the bacteria cells were separated from fish cells using a somatic cell re-leasing agent. The results demonstrated that some were indigenous waterborne bacteria. However, the majority were identified as spoilage bacteria, pathogens and potential fecal contamination bacteria. Banding pattern analysis showed that the storage conditions were a significant factor in clustering bacteria. Frozen fish showed a smaller number of bac-terial species than fresh samples. Freezing seemed to play a role as a selective pressure by inactivating some microor-ganisms while favoring resistant ones to low temperature. The bacterial profiles seemed to be more influenced by afterharvest practices than the original environmental contamination. These findings provide consumers insight into fish quality, potential health risks of raw fish consumption, and the impact of storage conditions on bacterial group of raw fish.
Highlights
Seafood consumption is becoming increasingly popular due to the presence of high quality proteins, poly-unsaturated fatty acids, and vitamins [1,2]
These findings provide consumers insight into fish quality, potential health risks of raw fish consumption, and the impact of storage conditions on bacterial group of raw fish
Bacterial genomic DNAs were extracted from fish samples and separated using 1% agarose gel electrophoresis stained with ethidium bromide
Summary
Seafood consumption is becoming increasingly popular due to the presence of high quality proteins, poly-unsaturated fatty acids, and vitamins [1,2]. Most nutrients are well maintained in cases where only mild cooking or none at all (e.g. traditional Japanese styles of sushi and sashimi) is involved. Undercooked or raw fish pose health risks due to potential pathogen contamination from water or secondary contamination during harvesting, processing and handling [3]. Several studies reported that the fish became contaminated by skin-penetration during delivery or handling in groceries [5]. In Hong Kong, from 1997 to 1999, over 10% of sushi and sashimi samples were contaminated with pathogens (i.e., Vibrio parahaemolyticus, Staphylococcus aureaus, Salmonella, and Listeria monocytogenes) [6]. In the United States, an outbreak of salmonellosis involving 89 individuals was reported due to the consumption of sushi [7]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
