Abstract
Fish processing environment is very favorable for the growth of microorganisms and highlights a potential risk associated with microbial hazards. The present study investigated the growth behavior of aerobic bacteria, yeasts and molds, and bacterial pathogens or surrogate (Listeria monocytogenes and Clostridium sporogenes) on thawed and fresh catfish fillets during refrigerated storage (5°C - 7°C). Thawed and fresh fillets were respectively inoculated with L. monocytogenes and C. sporogenes, and packaged in LDPE bags. In uninoculated catfish, the populations of aerobic bacteria, and yeasts and molds increased significantly (P C. sporogenes vegetative cells on fresh catfish fillets. These results indicated that the microbiological quality of refrigerated thawed catfish would become unacceptable within 3 - 4 days. Our results also implied that environmental pathogens such as L. monocytogenes and Clostridium sp. can survive on catfish fillets for extended periods during refrigerated storage. Proper sanitation and hygienic practices are essential to control microbial hazards during handling and processing of catfish fillets.
Highlights
Foodborne illnesses have become a significant global health problem due to the increased consumption of foods contaminated with pathogenic microorganisms or their toxins [1] [2]
The present study investigated the growth behavior of aerobic bacteria, yeasts and molds, and bacterial pathogens or surrogate (Listeria monocytogenes and Clostridium sporogenes) on thawed and fresh catfish fillets during refrigerated storage (5 ̊C - 7 ̊C)
We have examined the growth of aerobic bacteria, and yeast and molds on thawed catfish fillets stored at refrigerated temperatures for six days
Summary
Foodborne illnesses have become a significant global health problem due to the increased consumption of foods contaminated with pathogenic microorganisms or their toxins [1] [2]. Fresh fish fillets are considered highly perishable, and both fresh fish and processing environments are potential sources of different foodborne pathogens [3]. Freezing of fish throughout the distribution chain is a common practice to maintain the quality, and extend its storage life [3]. With the increase in freeze-thaw cycles during cold storage, the defrosted fish often gets contaminated with spoilage microorganisms, and loses its quality and shelf-life [4], becoming a significant concern to the food industry [3] [5]
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