Seafood Microorganisms and Seafood Safety

HSING-CHEN CHEN

Department of Marine Food Science, National Taiwan Ocean University,
2 Pei-Ning Road Keelung 202, Taiwan, R.O.C.

ABSTRACT

   The predominant microflora in fresh seafood including finfish and shellfish comprises of Acinetobacter, Aerobacter, Aeromonas, Alcaligenes, Alteromonas, Bacillus, Clostridium, Corynebacterium, Flavobacterium, Micrococcus, Moraxella, Proteus, Pseudomonas, and Vibrio. These major seafood bacteria are affected quantitatively by the water quality, fishing method and storage condition. Consumption of mishandled seafood can result in food-borne illnesses due to the proliferation of indigenous pathogens like Vibrio, Clostridium botulinum type E and Aeromonas, and the contamination by extraneous pathogens including Salmonella, Shigella, Listeria monocytogenes, Campylobacter jejuni, Staphylococcus, Escherichia coli, Hepatitis A, and Norwalk virus. To ensure food safety, raw fish slices must be thoroughly clean in order to eliminate contamination of pathogens, since wasabi, a condiment paste, cannot efficiently inhibit microbial growth. Refrigeration at 5 ??? reduces the growth of the mesophiles on seafood, while freezing below -20 ??? depresses the enzymatic activity of psychrophiles. Microorganisms in dried, salted, smoked, and fermented seafoods are inhibited by low water activity and the preservatives. Minced seafood products should be adequately refrigerated, although they are classified as prepared food. Canned seafood should be commercially sterilized.

Key words: Seafood microorganisms, food safety.