1887
No metrics data to plot.
The attempt to load metrics for this article has failed.
The attempt to plot a graph for these metrics has failed.

Risks Associated with Fish and Seafood

MyBook is a cheap paperback edition of the original book and will be sold at uniform, low price.
Buy this Microbiology Spectrum Article
Price Non-Member $15.00
  • Authors: Sailaja Chintagari1, Nicole Hazard2, Genevieve Edwards3, Ravi Jadeja4, Marlene Janes5
  • Editors: Kalmia Kniel6, Siddhartha Thakur7
  • VIEW AFFILIATIONS HIDE AFFILIATIONS
    Affiliations: 1: Department of Food Science and Technology, University of Georgia, Griffin, GA 30223; 2: School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70894; 3: School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70894; 4: Department of Animal Science, Oklahoma State University, Stillwater, OK 74078; 5: Department of Animal Science, Oklahoma State University, Stillwater, OK 74078; 6: Department of Animal and Food Science, University of Delaware, Newark, DE; 7: North Carolina State University, College of Veterinary Medicine, Raleigh, NC
  • Source: microbiolspec February 2017 vol. 5 no. 1 doi:10.1128/microbiolspec.PFS-0013-2016
  • Received 02 March 2016 Accepted 30 November 2016 Published 10 February 2017
  • Marlene Janes, mjanes@agcenter.lsu.edu
image of Risks Associated with Fish and Seafood
    Preview this microbiology spectrum article:
    Zoom in
    Zoomout

    Risks Associated with Fish and Seafood, Page 1 of 2

    | /docserver/preview/fulltext/microbiolspec/5/1/PFS-0013-2016-1.gif /docserver/preview/fulltext/microbiolspec/5/1/PFS-0013-2016-2.gif
  • Abstract:

    Fresh fish and seafood are highly perishable, and microbiological spoilage is one of the important factors that limit their shelf life and safety. Fresh seafood can be contaminated at any point from rearing or harvesting to processing to transport or due to cross-contamination by consumer mishandling at home. With the increase in the demand for fish and seafood, aquaculture production is increasing, which could lead to new risks that will need to be addressed in the future to control foodborne pathogens.

  • Citation: Chintagari S, Hazard N, Edwards G, Jadeja R, Janes M. 2017. Risks Associated with Fish and Seafood. Microbiol Spectrum 5(1):PFS-0013-2016. doi:10.1128/microbiolspec.PFS-0013-2016.

Key Concept Ranking

Food Safety
0.5824519
Foodborne Illnesses
0.56177694
0.5824519

References

1. National Fishery Institution. 2013. Top 10 list for seafood consumption. http://www.aboutseafood.com/about. [PubMed]
2. Feldhusen F. 2000. The role of seafood in bacterial foodborne diseases. Microbes Infect 2:1651–1660.
3. Iwamoto M, Ayers T, Mahon BE, Swerdlow DL. 2010. Epidemiology of seafood-associated infections in the United States. Clin Microbiol Rev 23:399–411.
4. Painter LA, Hoekstra RM, Ayers T, Tauxe RV, Braden CR, Angulo FJ, Griffin PM. 2013. Attribution of foodborne illnesses, hospitalizations, and deaths to food commodities by using outbreak data, United States, 1998–2008. Emerg Infect Dis 19:407–415. [PubMed]
5. Butt AA, Aldridge KE, Sanders CV. 2004. Infections related to the ingestion of seafood. Part I. viral and bacterial infections. Lancet Infect Dis 4:201–212. [PubMed]
6. Sattar SA, Tetro J, Bidawid S, Farber J. 2000. Foodborne spread of hepatitis A: Recent studies on virus survival, transfer and inactivation. Can J Infect Dis 11:159–163. [PubMed]
7. Lennon D, Lewis B, Mantell C, Becroft D, Dove B, Farmer K, Tonkin S, Yeates N, Stamp R, Mickleson K. 1984. Epidemic perinatal listeriosis. Pediatr Infect Dis 3:30–34. [PubMed]
8. Mu DYW, Huang KW, Gates WH, Wu WH. 1997. Effect of trisodium phosphate on Listeria monocytogenes attached to rainbow trout (Oncorhynchus Mykiss) and shrimp (Penaeus spp.) during refrigerated storage. J Food Safety 17:37–46.
9. Weagant SD, Sado PN, Colburn KG, Torkelson JD, Stanley FA, Krane MH, Shields SE, Thayer CF. 1988. The incidence of Listeria species in frozen seafood products. J Food Prot 51:655–657.
10. Heinitz ML, Ruble RD, Wagner DE, Tatini SR. 2000. Incidence of Salmonella in fish and seafood. J Food Prot 63:579–592. [PubMed]
11. Fatma AC, Sarmasik A, Koseoglu B. 2006. Occurrence of Vibrio spp. and Aeromonas spp. in shellfish harvested off Dardanelles cost of Turkey. Food Control 17:648–652.
12. Hood MA, Ness GE, Rodrick GE. 1981. Isolation of Vibrio cholerae serotype O1 from the eastern oyster, Crassostrea virginica. Appl Environ Microbiol 41:559–560. [PubMed]
13. Koopmans M, von Bonsdorff CH, Vinjé J, de Medici D, Monroe S. 2002. Foodborne viruses. FEMS Microbiol Rev 26:187–205. [PubMed]
14. National Advisory Committee on Microbiological Criteria For Foods. 2008. Response to the questions posed by the Food and Drug Administration and the National Marine Fisheries Service regarding determination of cooking parameters for safe seafood for consumers. J Food Prot 71:1287–1308. [PubMed]
15. Redfield HW. 1925. Food and drugs. Am J Public Health (NY) 15:660–663. [PubMed]
16. Blythe DG, Hack E, Washington G. 2001. Seafood and environmental toxins, p 680. In Hui YH, Kitts D, Stanford PS (ed), Foodborne Disease Handbook, 2nd ed, vol 4. Marcel Dekker, New York, NY.
17. Lynch M, Painter J, Woodruff R, Braden C, Centers for Disease Control and Prevention. 2006. Surveillance for foodborne-disease outbreaks: United States, 1998–2002. MMWR Surveill Summ 55:1–42. [PubMed]
18. Centers for Disease Control and Prevention. 2015. 2013. Surveillance for Foodborne-Disease Outbreaks: United States, 2013 Annual Report. U.S. Department of Health and Human Services, CDC, Atlanta, Georgia.
19. Brands DA, Billington SJ, Levine JF, Joens LA. 2005. Genotypes and antibiotic resistance of Salmonella Newport isolates from U.S. market oysters. Foodborne Pathog Dis 2:111–114. [PubMed]
20. Varma PRG, Mathen C, Mathew A. 1985. Bacteriological quality of frozen seafoods for export with special references to Salmonella, p 483–484. In Rivindran K, Nair NU, Perigreen PA, Madhavan P, Pillai AGG, Panicker PA, Thomas M (ed), Harvest and Post-Harvest Technology of Fish. Society of Fisheries Technologists (India). Cochin, India. [PubMed]
21. Khan AA, Cheng CM, Van KT, West CS, Nawaz MS, Khan SA. 2006. Characterization of class 1 integron resistance gene cassettes in Salmonella enterica serovars Oslo and Bareily from imported seafood. J Antimicrob Chemother 58:1308–1310. [PubMed]
22. Phan TT, Khai LT, Ogasawara N, Tam NT, Okatani AT, Akiba M, Hayashidani H. 2005. Contamination of Salmonella in retail meats and shrimps in the Mekong Delta, Vietnam. J Food Prot 68:1077–1080. [PubMed]
23. Iyer TSG, Shrivastava KP. 1989. Incidence and low temperature survival of Salmonella in fishery products. Fish Technol. 26:39–42.
24. Sanath Kumar H, Sunil R, Venugopal MN, Karunasagar I, Karunasagar I. 2003. Detection of Salmonella spp. in tropical seafood by polymerase chain reaction. Int J Food Microbiol 88:91–95. [PubMed]
25. Fonseka TSG. 1990. Microbial flora of pond cultured prawn (Penaeus monodon). FAO Fish Rep 401:24–31.
26. Rattagol P, Wongchinda N, Sanghtong N. 1990. Salmonella contamination in Thai shrimp. FAO Fish Rep 401:18–23.
27. Chio TD, Chen SC. 1981. Studies on decomposition and Salmonella isolated from clams and marine waters of Kuwait. Water Air Soil Pollut 26:59–63.
28. Saheki K, Kabayashi S, Kawanishi T. 1989. Salmonella contamination of eel culture ponds. Nippon Suisan Gakkai Shi 55:675–679.
29. Koonse B, Burkhardt W III, Chirtel S, Hoskin GP. 2005. Salmonella and the sanitary quality of aquacultured shrimp. J Food Prot 68:2527–2532. [PubMed]
30. Dalsgaard A, Huss HH, H-Kittikun A, Larsen JL. 1995. Prevalence of Vibrio cholerae and Salmonella in a major shrimp production area in Thailand. Int J Food Microbiol 28:101–113.
31. Iyer TSG, Varma PRG. 1990. Sources of contamination with Salmonella during processing of frozen shrimp. Fish Technol 27:60–63.
32. Reilly PJA, Twiddy DR. 1992. Salmonella and Vibrio cholerae in brackishwater cultured tropical prawns. Int J Food Microbiol 16:293–301. [PubMed]
33. Fraiser MB, Koburger JA. 1984. Incidence of Salmonella in clams, oysters, crabs, and mullet. J Food Prot 47:343–345.
34. Centers for Disease Control and Prevention. 2003. Outbreaks of Salmonella serotype Enteritidis infection associated with eating shell eggs—United States, 1999–2001. MMWR Morb Mortal Wkly Rep 51:1149–1176. [PubMed]
35. Norhana MN, Poole SE, Deeth HC, Dykes GA. 2010. Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: a review. Food Contr 21:343–361.
36. Elliot EL, Kvenberg JE. 2000. Risk assessment used to evaluate the US position on Listeria monocytogenes in seafood. Int J Food Microbiol 62:253–260. [PubMed]
37. Farber JM. 2000. Present situation in Canada regarding Listeria monocytogenes and ready-to-eat seafood products. Int J Food Microbiol 62:247–251. [PubMed]
38. Harrison MA, Huang Y-W. 1990. Thermal death times for Listeria monocytogenes (Scott A) in crabmeat. J Food Prot 53:878–880.
39. Chen YP, Andrews LS, Grodner RM. 1996. Sensory and microbial quality of irradiated crab meat products. J Food Sci 61:1239–1242.
40. Farber JM, Peterkin PI. 1991. Listeria monocytogenes, a food-borne pathogen. Microbiol Rev 55:476–511. [PubMed]
41. Price RJ, Tom PD. 1992. Environmental conditions for pathogenic bacterial growth. Seafood Network Information Center, Davis, CA. http://seafood.oregonstate.edu/.pdf%20Links/Environmental-Conditions-for-Pathogenic-Bacterial-Growth.pdf.
42. Centers for Disease Control and Prevention. 1992. Cholera associated with international travel. MMWR Morb Mortal Wkly Rep 41:36. [PubMed]
43. Blake PA, Allegra DT, Snyder JD, Barrett TJ, McFarland L, Caraway CT, Feeley JC, Craig JP, Lee JV, Puhr ND, Feldman RA. 1980. Cholera: a possible endemic focus in the United States. N Engl J Med 302:305–309. [PubMed]
44. Weber JT, Levine WC, Hopkins DP, Tauxe RV. 1994. Cholera in the United States, 1965–1991. Risks at home and abroad. Arch Intern Med 154:551–556. [PubMed]
45. Centers for Disease Control and Prevention. 2006. Two cases of toxigenic Vibrio cholerae O1 infection after Hurricanes Katrina and Rita: Louisiana, October 2005. MMWR Morb Mortal Wkly Rep 55:31–32. [PubMed]
46. Rippen TE, Hackney CR. 1992. Pasteurization of seafood: potential for shelf- life extension and pathogen control. Food Technol 46:88–94.
47. Erdogdu F, Luzuriaga DA, Balaban MO, Chau KV. 2001. Yield loss and moisture content changes of small tiger shrimp (Penaeus monodon) treated with different phosphate concentrations during thermal processing. J Aquat Food Prod Technol 10:31–45.
48. Colwell RR, Seidler RJ, Kaper J, Joseph SW, Garges S, Lockman H, Maneval D, Bradford H, Roberts N, Remmers E, Huq I, Huq A. 1981. Occurrence of Vibrio cholerae serotype O1 in Maryland and Louisiana estuaries. Appl Environ Microbiol 41:555–558. [PubMed]
49. Centers for Disease Control and Prevention. 1991. Epidemologic notes and reports cholera: New York. MMWR Morb Mortal Wkly Rep 40:516–518. [PubMed]
50. Rasmussen T, Jensen RB, Skovgaard O. 2007. The two chromosomes of Vibrio cholerae are initiated at different time points in the cell cycle. EMBO J 26:3124–3131. [PubMed]
51. Castro-Rosas J, Escartín EF. 2002. Adhesion and colonization of Vibrio cholerae O1 on shrimp and crab carapaces. J Food Prot 65:492–498. [PubMed]
52. Tamplin ML, Gauzens AL, Huq A, Sack DA, Colwell RR. 1990. Attachment of Vibrio cholerae serogroup O1 to zooplankton and phytoplankton of Bangladesh waters. Appl Environ Microbiol 56:1977–1980. [PubMed]
53. Makukutu CA, Guthrie RK. 1986. Behavior of Vibrio cholerae in hot foods. Appl Environ Microbiol 52:824–831. [PubMed]
54. Dadisman TA Jr, Nelson R, Molenda JR, Garber HJ. 1972. Vibrio parahaemolyticus gastroenteritis in Maryland. I. Clinical and epidemiologic aspects. Am J Epidemiol 96:414–426. [PubMed]
55. Kaneko T, Colwell RR. 1973. Ecology of Vibrio parahaemolyticus in Chesapeake Bay. J Bacteriol 113:24–32. [PubMed]
56. DePaola A, Hopkins LH, Peeler JT, Wentz B, McPhearson RM. 1990. Incidence of Vibrio parahaemolyticus in U.S. coastal waters and oysters. Appl Environ Microbiol 56:2299–2302. [PubMed]
57. Cook DW, Oleary P, Hunsucker JC, Sloan EM, Bowers JC, Blodgett RJ, Depaola A. 2002. Vibrio vulnificus and Vibrio parahaemolyticus in U.S. retail shell oysters: a national survey from June 1998 to July 1999. J Food Prot 65:79–87. [PubMed]
58. Daniels NA, MacKinnon L, Bishop R, Altekruse S, Ray B, Hammond RM, Thompson S, Wilson S, Bean NH, Griffin PM, Slutsker L. 2000. Vibrio parahaemolyticus infections in the United States, 1973–1998. J Infect Dis 181:1661–1666. [PubMed]
59. Rose JB, Epstein PR, Lipp EK, Sherman BH, Bernard SM, Patz JA. 2001. Climate variability and change in the United States: potential impacts on water- and foodborne diseases caused by microbiologic agents. Environ Health Perspect 109(Suppl 2):211–221. [PubMed]
60. Faghri MA, Pennington CL, Cronholm LS, Atlas RM. 1984. Bacteria associated with crabs from cold waters with emphasis on the occurrence of potential human pathogens. Appl Environ Microbiol 47:1054–1061. [PubMed]
61. D’Aoust J-Y. 2007. Salmonella species. p 187–236. In Doyle MP, Beuchat LR (ed), Food Microbiology: Fundamentals and Frontiers, 3rd ed. ASM Press, Washington, DC.
62. Centers for Disease Control and Prevention. 1999. Outbreak of Vibrio parahaemolyticus infection associated with eating raw oysters and clams harvested from Long Island Sound: Connecticut, New Jersey, and New York, 1998. MMWR Morb Mortal Wkly Rep 48:48–51. [PubMed]
63. Centers for Disease Control and Prevention 2006. Foodborne outbreak tracking and reporting. p 1–31. In OutbreakNet, Annual Listing of Foodborne Disease Outbreaks, United States, D.o.H.a. Atlanta, GA. https://www.cdc.gov/foodborneoutbreaks/.
64. Centers for Disease Control and Prevention. 2008. Summary of human Vibrio isolates reported to CDC, 2007. http://www.cdc.gov/nationalsurveillance/PDFs/CSTEVibrio2007.pdf.
65. Nishibuchi M, Kaper JB. 1995. Thermostable direct hemolysin gene of Vibrio parahaemolyticus: a virulence gene acquired by a marine bacterium. Infect Immun 63:2093–2099. [PubMed]
66. Jackson JK, Murphree RL, Tamplin ML. 1997. Evidence that mortality from Vibrio vulnificus infection results from single strains among heterogeneous populations in shellfish. J Clin Microbiol 35:2098–2101. [PubMed]
67. Price RJ. 1990. Seafood Safety. Seafood Network Information Center, Davis, CA.
68. Wright AC, Simpson LM, Oliver JD. 1981. Role of iron in the pathogenesis of Vibrio vulnificus infections. Infect Immun 34:503–507. [PubMed]
69. Davis JW, Sizemore RK. 1982. Incidence of Vibrio species associated with blue crabs (Callinectes sapidus) collected from Galveston Bay, Texas. Appl Environ Microbiol 43:1092–1097. [PubMed]
70. Centers for Disease Control and Prevention. 2013. National Botulism Surveillance. Annual Report. U.S. Department of Health and Human Services, CDC, Atlanta, GA.
71. FDA. 2011. Fish and fishery products hazards and controls guidance, 4th ed. http://www.fda.gov/FoodGuidances.
72. Grabow WOK. 2002. Enteric hepatitis viruses. p 18–39. In Guidelines for Drinking Water Quality. 2nd ed. Addendum. Microbiological agents in drinking water. WHO, Geneva.
73. Girones R, Puig M. 1994. Detection of adenovirus and enterovirus by PCR amplification in polluted waters. Water Sci Technol 31:5–6.
74. Barry K, O’Kane JPJ. 2009. Towards the development of a combined norovirus and sediment transport model for coastal waters. Geophys Res Abstr 11:2009–12306.
75. Mason JO, McLean WR. 1962. Infectious hepatitis traced to the consumption of raw oysters. An epidemiologic study. Am J Hyg 75:90–111. [PubMed]
76. Burkhardt W III, Calci KR. 2000. Selective accumulation may account for shellfish-associated viral illness. Appl Environ Microbiol 66:1375–1378. [PubMed]
77. Ueki Y, Shoji M, Suto A, Tanabe T, Okimura Y, Kikuchi Y, Saito N, Sano D, Omura T. 2007. Persistence of caliciviruses in artificially contaminated oysters during depuration. Appl Environ Microbiol 73:5698–5701. [PubMed]
78. Richards GP. 2001. Enteric virus contamination of foods through industrial practices: a primer on intervention strategies. J Ind Microbiol Biotechnol 27:117–125. [PubMed]
79. Rose JB, Sobsey MD. 1993. Quantitative risk assessment for viral contamination of shellfish and coastal waters. J Food Prot 56:1043–1050.
80. Jaykus LA. 2000. Enteric viruses as “emerging” agents of foodborne disease. Ir J Agric Food Res 39:245–255.
81. Thackray LB, Wobus CE, Chachu KA, Liu B, Alegre ER, Henderson KS, Kelley ST, Virgin HWT IV. 2007. Murine noroviruses comprising a single genogroup exhibit biological diversity despite limited sequence divergence. J Virol 81:10460–10473. [PubMed]
82. Patel MM, Widdowson MA, Glass RI, Akazawa K, Vinjé J, Parashar UD. 2008. Systematic literature review of role of noroviruses in sporadic gastroenteritis. Emerg Infect Dis 14:1224–1231. [PubMed]
83. Scallan E, Hoekstra RM, Angulo FJ, Tauxe RV, Widdowson MA, Roy SL, Jones JL, Griffin PM. 2011. Foodborne illness acquired in the United States: major pathogens. Emerg Infect Dis 17:7–15. [PubMed]
84. Department of Health & Hospitals. 2012. DHH Recalls Oysters and Closes Oyster Harvesting Area. Department of Health & Hospitals. http://new.dhh.louisiana.gov/index.cfm/newsroom/detail/2484.
85. Montazeri N, Maite M, Liu D, Cormier J, Landry M, Shackleford J, Lampila LE, Achberger EC, Janes ME. 2015. Surveillance of enteric viruses and microbial indicators in the eastern oysters (Crassostrea virginica) and harvest waters along Louisiana Gulf Coast. J Food Sci 80:M1075–M1082. [PubMed]
86. Bosch A. 1998. Human enteric viruses in the water environment: a minireview. Int Microbiol 1:191–196. [PubMed]
87. Anonymous. 1997. Hepatitis A outbreak traced to consumption of Wallis Lake oysters. N S W Public Health Bull 8:1.
88. Conaty S, Bird P, Bell G, Kraa E, Grohmann G, McAnulty JM. 2000. Hepatitis A in New South Wales, Australia from consumption of oysters: the first reported outbreak. Epidemiol Infect 124:121–130. [PubMed]
89. Shieh YC, Khudyakov YE, Xia G, Ganova-Raeva LM, Khambaty FM, Woods JW, Veazey JE, Motes ML, Glatzer MB, Bialek SR, Fiore AE. 2007. Molecular confirmation of oysters as the vector for hepatitis A in a 2005 multistate outbreak. J Food Prot 70:145–150. [PubMed]
90. FAO, Fisheries and Aquaculture Department. 2010. The State of World Fisheries and Aquaculture 2010. FAO Publishing Management Service, Rome, Australia.
91. Amagliani G, Brandi G, Schiavano GF. 2011. Incidence and role of Salmonella in seafood safety. Food Res Int 45:780–788.
92. Hölmstrom K, Graslund S, Wahlstrom A, Poungshompoo S, Bengtsson B-E, Kautsky N. 2003. Antibiotic use in shrimp farming and implications for environmental impacts and human health. Int J Food Sci Technol 38:255–266.
93. Newell DG, Koopmans M, Verhoef L, Duizer E, Aidara-Kane A, Sprong H, Opsteegh M, Langelaar M, Threfall J, Scheutz F, van der Giessen J, Kruse H. 2010. Food-borne diseases: the challenges of 20 years ago still persist while new ones continue to emerge. Int J Food Microbiol 139(Suppl 1):S3–S15. [PubMed]
94. International Food Information Council Foundation. 2011. 2011 Food & health survey: consumer attitudes toward food safety, nutrition & health. http://www.foodinsight.org/2011_Food_Health_Survey_Consumer_Attitudes_Toward_Food_Safety_Nutrition_Health#sthash.WsI804Ig.dpbs.
95. Buzby JC, Ready RC. 1996. Do consumers trust food safety information? Food Rev 19:46–49.
96. Anding J, Fletcher RD, Van Laanen P, Supak C. 2001. The Food Stamp Nutrition Education Program’s (FSNEP) impact on selected food and nutrition behaviors among Texans. J Extension 39(6). http://www.joe.org/joe/2001december/rb4.html.
97. Joy AB. 2004. Diet, shopping and food-safety skills of food stamp clients improve with nutrition education. Calif Agric 58:206–208.
98. Heinitz ML, Johnson JM. 1998. The incidence of Listeria spp., Salmonella spp., and Clostridium botulinum in smoked fish and shellfish. J Food Prot 61:318–323. [PubMed]
99. Pelroy GJ, Peterson M, Paranjpye R, Almond J, Eklund M. 1994. Inhibition of Listeria monocytogenes in cold-process (smoked) salmon by sodium nitrite and packaging method. J Food Prot 57:114–119.
100. Rørvik LM, Yndestad M, Skjerve E. 1991. Growth of Listeria monocytogenes in vacuum-packed, smoked salmon, during storage at 4 degrees C. Int J Food Microbiol 14:111–117.
101. Wikipedia contributors. 2015. Cooking, on Wikipedia, The Free Encyclopedia. http://en.wikipedia.org/wiki/Cooking. Accessed 2 January 2017.
102. Ryan MJ, Wall PG, Gilbert RJ, Griffin M, Rowe B. 1996. Risk factors for outbreaks of infectious intestinal disease linked to domestic catering. Commun Dis Rep CDR Rev 6:R179–R183. [PubMed]
103. Chintagari S. 2009. Determination of minimum safe cooking temperatures for shrimp to destroy foodborne pathogens. Master’s thesis, Louisiana State University. http://etd.lsu.edu/docs/available/etd-06102009-081716/.
104. Nalin DR, Daya V, Reid A, Levine MM, Cisneros L. 1979. Adsorption and growth of Vibrio cholerae on chitin. Infect Immun 25:768–770. [PubMed]
105. McCarthy SS, Miller AL. 1994. Effect of three biocides on Latin American and Gulf Coast strains of toxigenic Vibrio cholera O1. J Food Prot 57:865–869.
106. Amako K, Shimodori S, Imoto T, Miake S, Umeda A. 1987. Effects of chitin and its soluble derivatives on survival of Vibrio cholerae O1 at low temperature. Appl Environ Microbiol 53:603–605. [PubMed]
107. Shultz LM, Rutledge JE, Grodner RM, Biede SL. 1984. Determination of the thermal death time of Vibrio cholerae in blue crabs (Callinectes sapidus). J Food Prot 47:4–6.
108. Edwards G, Janes M, Lampila L, Supan J. 2013. Consumer method to control Salmonella and Listeria species in shrimp. J Food Prot 76:59–64. [PubMed]
109. Hazard N. 2010. Cooking times and temperatures for safe consumption of Louisiana blue crabs (Callinectes sapidus). Master’s thesis, Louisiana State University. http://etd.lsu.edu/docs/available/etd-11182010-130411/.
microbiolspec.PFS-0013-2016.citations
cm/5/1
content/journal/microbiolspec/10.1128/microbiolspec.PFS-0013-2016
Loading

Citations loading...

Loading

Article metrics loading...

/content/journal/microbiolspec/10.1128/microbiolspec.PFS-0013-2016
2017-02-10
2017-11-19

Abstract:

Fresh fish and seafood are highly perishable, and microbiological spoilage is one of the important factors that limit their shelf life and safety. Fresh seafood can be contaminated at any point from rearing or harvesting to processing to transport or due to cross-contamination by consumer mishandling at home. With the increase in the demand for fish and seafood, aquaculture production is increasing, which could lead to new risks that will need to be addressed in the future to control foodborne pathogens.

Highlighted Text: Show | Hide
Loading full text...

Full text loading...

Figures

Image of FIGURE 1
FIGURE 1

Foodborne illness cases associated with fish and shellfish (crustaceans and mollusks) in the United States, 1998 to 2008 ( 4 ).

Source: microbiolspec February 2017 vol. 5 no. 1 doi:10.1128/microbiolspec.PFS-0013-2016
Permissions and Reprints Request Permissions
Download as Powerpoint
Image of FIGURE 2
FIGURE 2

Thermal resistance of , , and O1 at different internal temperatures in shrimp when subjected to boiling. UC, Uncooked shrimp sample. Data presented in the bar diagram are the mean of three different experiments, and the bars with different letters are significantly different from each other ( < 0.05).

Source: microbiolspec February 2017 vol. 5 no. 1 doi:10.1128/microbiolspec.PFS-0013-2016
Permissions and Reprints Request Permissions
Download as Powerpoint
Image of FIGURE 3
FIGURE 3

Thermal resistance of serovars Enteritidis ( above), Infantis ( above), and Typhimurium ( above) at different internal temperatures in shrimp when subjected to boiling. UC, Uncooked shrimp sample. Data presented in the bar diagram are the mean of three different experiments, and the bars with different letters are significantly different from each other ( < 0.05).

Source: microbiolspec February 2017 vol. 5 no. 1 doi:10.1128/microbiolspec.PFS-0013-2016
Permissions and Reprints Request Permissions
Download as Powerpoint
Image of FIGURE 4
FIGURE 4

Thermal resistance of , , and at different internal temperatures in shrimp when subjected to boiling. UC, Uncooked shrimp sample. Data presented in the bar diagram are the mean of three different experiments, and the bars with different letters are significantly different from each other ( < 0.05).

Source: microbiolspec February 2017 vol. 5 no. 1 doi:10.1128/microbiolspec.PFS-0013-2016
Permissions and Reprints Request Permissions
Download as Powerpoint
Image of FIGURE 5
FIGURE 5

Graph of below-detection-limit/nondetectable level reached for boiling a serving size of four crabs at each time point and the optimum temperature each achieved for (Lm) and (Vp).

Source: microbiolspec February 2017 vol. 5 no. 1 doi:10.1128/microbiolspec.PFS-0013-2016
Permissions and Reprints Request Permissions
Download as Powerpoint
Image of FIGURE 6
FIGURE 6

Graph of below-detection-limit/nondetectable level reached for steaming a serving size of four crabs at each time point and the optimum temperature each achieved for (Lm) and (Vp).

Source: microbiolspec February 2017 vol. 5 no. 1 doi:10.1128/microbiolspec.PFS-0013-2016
Permissions and Reprints Request Permissions
Download as Powerpoint

Supplemental Material

No supplementary material available for this content.

This is a required field
Please enter a valid email address
Please check the format of the address you have entered.
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error