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Survival of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce

Authors
Cho, T. J.Kim, N. H.Kim, S. A.Song, J. H.Rhee, M. S.
Issue Date
5-12월-2016
Publisher
ELSEVIER
Keywords
Ganjang-gejang; Raw ready-to-eat seafood; Soy sauce; Marination; Bacterial survival
Citation
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, v.238, pp.50 - 55
Indexed
SCIE
SCOPUS
Journal Title
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume
238
Start Page
50
End Page
55
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/86564
DOI
10.1016/j.ijfoodmicro.2016.08.041
ISSN
0168-1605
Abstract
Knowing the survival characteristics of foodborne pathogens in raw ready-to-eat (RTE) seafood is the key to predicting whetherthey pose a microbiological hazard. The present study examined the survival of Escherichia coli O157:H7, Salmonella Typhimurium, Vibrio parahaemoliticus, Listeria monocytogenes, and Staphylococcus aureus in raw RTE crab marinated in soy sauce. Inoculated crabs (initial bacterial population = 4.1-4.4 log CFU/g) were immersed in soy sauce and then stored at refrigeration (5 degrees C) or room temperature (22 degrees C) for up to 28 days. At 5 degrees C, all bacteria (except V. parahaemolyticus) survived in crab samples until Day 28 (counts of 1.4, 1.6, 3.1,32 log CFU/g for E. coli O157:H7, S. Typhimurium, L monocytogenes, and S. aureus, respectively). However, at 22 degrees C, all tested bacteria were more susceptible to the antimicrobial effects of marination. Regardless of temperature, foodborne pathogens attached to crab samples were more resistant to marination than those suspended in soy sauce samples; however, the survival pattern for each species was different. Gram-positive bacteria were most resistant to marination conditions (high salinity, low pH), whereas V. parahaemolyticus was extremely susceptible. Marination is the only antibacterial step in the manufacturing processes; however, the results presented herein reveal that this is not sufficient to inactivate foodborne pathogens. In particular, the survival of pathogens on crabs at refrigeration temperature may pose a major hazard for the consumption of raw RTE seafood. Thus, appropriate decontamination methods and implementation of safety management practices are needed. This study provides predictive microbiological information of foodborne pathogens in raw RTE seafood with marination. (C) 2016 Elsevier B.V. All rights reserved.
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