An Exploratory Study on Spoilage Bacteria and <i>Listeria monocytogenes</i> in Fresh Salmon: Extending Shelf-Life Using Vacuum and Seasonings as Natural Preservatives
A growing population increases the demand for food, but short shelf-lives and microbial hazards reduce supply and increase food waste. Fresh fish is highly perishable and may be consumed raw, such as salmon in sushi. This work aims to identify strategies to improve the shelf-life and safety of fresh...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Veterinary Sciences |
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| Online Access: | https://www.mdpi.com/2306-7381/10/7/423 |
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| author | Maria-Leonor Lemos Joana C. Prata Inês C. Rodrigues Sofia Martins-Costa Bernardo Archer Jorge Machado Rui Dilão Paulo Vaz-Pires Paulo Martins da Costa |
| author_facet | Maria-Leonor Lemos Joana C. Prata Inês C. Rodrigues Sofia Martins-Costa Bernardo Archer Jorge Machado Rui Dilão Paulo Vaz-Pires Paulo Martins da Costa |
| author_sort | Maria-Leonor Lemos |
| collection | DOAJ |
| description | A growing population increases the demand for food, but short shelf-lives and microbial hazards reduce supply and increase food waste. Fresh fish is highly perishable and may be consumed raw, such as salmon in sushi. This work aims to identify strategies to improve the shelf-life and safety of fresh salmon, using available methods (i.e., vacuum) and exploring the use of natural preservatives (i.e., seasonings). Vacuum packaging and good hygiene practices (which reduce initial flora) extended shelf-life up to 20 days. <i>Carnobacterium maltaromaticum</i> was dominant in vacuum packaging conditions and showed potential for inhibiting <i>Listeria monocytogenes</i>. For natural preservatives, <i>L. monocytogenes</i> required higher inhibitory concentrations in vitro when compared to the 10 spoilage bacteria isolated from fresh salmon fillets, presenting a minimum inhibitory concentration (MIC) of 0.13% for oregano essential oil (OEO), 10% for lemon juice, 50 mg mL<sup>−1</sup> for garlic powder, and >10% for NaCl. A good bacteriostatic and bactericidal effect was observed for a mixture containing 5% NaCl, 0.002% OEO, 2.5% lemon juice, and 0.08 mg mL<sup>−1</sup> garlic powder. Finally, using the salmon medium showed an adequate correlation with the commercial culture medium. |
| first_indexed | 2024-03-11T00:34:03Z |
| format | Article |
| id | doaj.art-41904f24a08e4c8a92704ffc18883220 |
| institution | Directory Open Access Journal |
| issn | 2306-7381 |
| language | English |
| last_indexed | 2024-03-11T00:34:03Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Veterinary Sciences |
| spelling | doaj.art-41904f24a08e4c8a92704ffc188832202023-11-18T21:42:22ZengMDPI AGVeterinary Sciences2306-73812023-06-0110742310.3390/vetsci10070423An Exploratory Study on Spoilage Bacteria and <i>Listeria monocytogenes</i> in Fresh Salmon: Extending Shelf-Life Using Vacuum and Seasonings as Natural PreservativesMaria-Leonor Lemos0Joana C. Prata1Inês C. Rodrigues2Sofia Martins-Costa3Bernardo Archer4Jorge Machado5Rui Dilão6Paulo Vaz-Pires7Paulo Martins da Costa8ICBAS—Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, PortugalICBAS—Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, PortugalICBAS—Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, PortugalDepartment of Physics, Instituto Superior Técnico, University of Lisbon, Av. Rovisco Pais, 1049-001 Lisbon, PortugalICBAS—Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, PortugalICBAS—Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, PortugalDepartment of Physics, Instituto Superior Técnico, University of Lisbon, Av. Rovisco Pais, 1049-001 Lisbon, PortugalICBAS—Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, PortugalICBAS—Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, PortugalA growing population increases the demand for food, but short shelf-lives and microbial hazards reduce supply and increase food waste. Fresh fish is highly perishable and may be consumed raw, such as salmon in sushi. This work aims to identify strategies to improve the shelf-life and safety of fresh salmon, using available methods (i.e., vacuum) and exploring the use of natural preservatives (i.e., seasonings). Vacuum packaging and good hygiene practices (which reduce initial flora) extended shelf-life up to 20 days. <i>Carnobacterium maltaromaticum</i> was dominant in vacuum packaging conditions and showed potential for inhibiting <i>Listeria monocytogenes</i>. For natural preservatives, <i>L. monocytogenes</i> required higher inhibitory concentrations in vitro when compared to the 10 spoilage bacteria isolated from fresh salmon fillets, presenting a minimum inhibitory concentration (MIC) of 0.13% for oregano essential oil (OEO), 10% for lemon juice, 50 mg mL<sup>−1</sup> for garlic powder, and >10% for NaCl. A good bacteriostatic and bactericidal effect was observed for a mixture containing 5% NaCl, 0.002% OEO, 2.5% lemon juice, and 0.08 mg mL<sup>−1</sup> garlic powder. Finally, using the salmon medium showed an adequate correlation with the commercial culture medium.https://www.mdpi.com/2306-7381/10/7/423salmonshelf-lifespoilage microbiota<i>Listeria monocytogenes</i>biopreservation |
| spellingShingle | Maria-Leonor Lemos Joana C. Prata Inês C. Rodrigues Sofia Martins-Costa Bernardo Archer Jorge Machado Rui Dilão Paulo Vaz-Pires Paulo Martins da Costa An Exploratory Study on Spoilage Bacteria and <i>Listeria monocytogenes</i> in Fresh Salmon: Extending Shelf-Life Using Vacuum and Seasonings as Natural Preservatives Veterinary Sciences salmon shelf-life spoilage microbiota <i>Listeria monocytogenes</i> biopreservation |
| title | An Exploratory Study on Spoilage Bacteria and <i>Listeria monocytogenes</i> in Fresh Salmon: Extending Shelf-Life Using Vacuum and Seasonings as Natural Preservatives |
| title_full | An Exploratory Study on Spoilage Bacteria and <i>Listeria monocytogenes</i> in Fresh Salmon: Extending Shelf-Life Using Vacuum and Seasonings as Natural Preservatives |
| title_fullStr | An Exploratory Study on Spoilage Bacteria and <i>Listeria monocytogenes</i> in Fresh Salmon: Extending Shelf-Life Using Vacuum and Seasonings as Natural Preservatives |
| title_full_unstemmed | An Exploratory Study on Spoilage Bacteria and <i>Listeria monocytogenes</i> in Fresh Salmon: Extending Shelf-Life Using Vacuum and Seasonings as Natural Preservatives |
| title_short | An Exploratory Study on Spoilage Bacteria and <i>Listeria monocytogenes</i> in Fresh Salmon: Extending Shelf-Life Using Vacuum and Seasonings as Natural Preservatives |
| title_sort | exploratory study on spoilage bacteria and i listeria monocytogenes i in fresh salmon extending shelf life using vacuum and seasonings as natural preservatives |
| topic | salmon shelf-life spoilage microbiota <i>Listeria monocytogenes</i> biopreservation |
| url | https://www.mdpi.com/2306-7381/10/7/423 |
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