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Pérez-rodríguez Fernando - One of the best experts on this subject based on the ideXlab platform.
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Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions
Elsevier, 2019Co-Authors: Costa, Jean Carlos Correia Peres, Bover-cid Sara, Bolívar Araceli, Zurera Gonzalo, Pérez-rodríguez FernandoAbstract:The objective of this work was to quantitatively evaluate the effect of Lactobacillus sakei CTC494 (sakacin-producing bioprotective strain) against Listeria monocytogenes in Fish juice and to apply and validate three microbial interaction models (Jameson, modified Jameson and Lotka Volterra models) through challenge tests with gilthead sea bream (Sparus aurata) fillets under modified atmosphere packaging stored at isothermal and non-isothermal conditions. L. sakei CTC494 inhibited L. monocytogenes growth when simultaneously present in the matrix (Fish juice and Fish fillets) at different inoculation ratios pathogen:bioprotector (i.e. 1:1, 1:2 and 1:3). The higher the inoculation ratio, the stronger the inhibition of L. monocytogenes growth, with the ratio 1:3 yielding no growth of the pathogen. The maximum population density (Nmax) was the most affected parameter for L. monocytogenes at all inoculation ratios. According to the microbiological and sensory analysis outcomes, an initial inoculation level of 4 log cfu/g for L. sakei CTC494 would be a suitable bioprotective strategy without compromising the sensory quality of the Fish product. The performance of the tested interaction models was evaluated using the Acceptable Simulation Zone approach. The Lotka Volterra model showed slightly better fit than the Jameson-based models with 75–92% out of the observed counts falling into the Acceptable Simulation Zone, indicating a satisfactory model performance. The evaluated interaction models could be used as predictive modelling tool to simulate the simultaneous behaviour of bacteriocin-producing Lactobacillus strains and L. monocytogenes; thus, supporting the design and optimization of bioprotective culture-based strategies against L. monocytogenes in minimally Processed Fish products.postprin
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Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions
'Elsevier BV', 2019Co-Authors: Costa, Jean Carlos Correia Peres, Bover-cid Sara, Bolívar Araceli, Zurera Gonzalo, Pérez-rodríguez FernandoAbstract:The objective of this work was to quantitatively evaluate the effect of Lactobacillus sakei CTC494 (sakacin-producing bioprotective strain) against Listeria monocytogenes in Fish juice and to apply and validate three microbial interaction models (Jameson, modified Jameson and Lotka Volterra models) through challenge tests with gilthead sea bream (Sparus aurata) fillets under modified atmosphere packaging stored at isothermal and non-isothermal conditions. L. sakei CTC494 inhibited L. monocytogenes growth when simultaneously present in the matrix (Fish juice and Fish fillets) at different inoculation ratios pathogen:bioprotector (i.e. 1:1, 1:2 and 1:3). The higher the inoculation ratio, the stronger the inhibition of L. monocytogenes growth, with the ratio 1:3 yielding no growth of the pathogen. The maximum population density (Nmax) was the most affected parameter for L. monocytogenes at all inoculation ratios. According to the microbiological and sensory analysis outcomes, an initial inoculation level of 4 log cfu/g for L. sakei CTC494 would be a suitable bioprotective strategy without compromising the sensory quality of the Fish product. The performance of the tested interaction models was evaluated using the Acceptable Simulation Zone approach. The Lotka Volterra model showed slightly better fit than the Jameson-based models with 75–92% out of the observed counts falling into the Acceptable Simulation Zone, indicating a satisfactory model performance. The evaluated interaction models could be used as predictive modelling tool to simulate the simultaneous behaviour of bacteriocin-producing Lactobacillus strains and L. monocytogenes; thus, supporting the design and optimization of bioprotective culture-based strategies against L. monocytogenes in minimally Processed Fish products.info:eu-repo/semantics/acceptedVersio
Kjellevold Marian - One of the best experts on this subject based on the ideXlab platform.
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Composition of nutrients, heavy metals, polycyclic aromatic hydrocarbons and microbiological quality in Processed small indigenous Fish species from Ghana: Implications for food security
2020Co-Authors: Hasselberg, Astrid Elise, Wessels Laura, Aakre Inger, Reich Felix, Atter Amy, Steiner-asiedu Matilda, Amponsah Samuel, Pucher Johannes, Kjellevold MarianAbstract:The triple burden of malnutrition is an incessant issue in low- and middle-income countries, and Fish has the potential to mitigate this burden. In Ghana Fish is a central part of the diet, but data on nutrients and contaminants in Processed indigenous Fish species, that are often eaten whole, are missing. Samples of smoked, dried or salted Engraulis encrasicolus (European anchovy), Brachydeuterus auritus (bigeye grunt), Sardinella aurita (round sardinella), Selene dorsalis (African moonFish), Sierrathrissa leonensis (West African (WA) pygmy herring) and Tilapia spp. (tilapia) were collected from five different regions in Ghana. Samples were analyzed for nutrients (crude protein, fat, fatty acids, several vitamins, minerals, and trace elements), microbiological quality (microbial loads of total colony counts, E. coli, coliforms, and Salmonella), and contaminants (PAH4 and heavy metals). Except for tilapia, the Processed small Fish species had the potential to significantly contribute to the nutrient intakes of vitamins, minerals, and essential fatty acids. High levels of iron, mercury and lead were detected in certain Fish samples, which calls for further research and identification of anthropogenic sources along the value chains. The total cell counts in all samples were acceptable; Salmonella was not detected in any sample and E. coli only in one sample. However, high numbers of coliform bacteria were found. PAH4 in smoked samples reached high concentrations up to 1,300 μg/kg, but in contrast salted tilapia samples had a range of PAH4 concentration of 1 μg/kg to 24 μg/kg. This endpoint oriented study provides data for the nutritional value of small Processed Fish as food in Ghana and also provides information about potential food safety hazards. Future research is needed to determine potential sources of contamination along the value chains in different regions, identify critical points, and develop applicable mitigation strategies to improve the quality and safety of Processed small Fish in Ghana
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Composition of nutrients, heavy metals, polycyclic aromatic hydrocarbons and microbiological quality in Processed small indigenous Fish species from Ghana: Implications for food security
'Public Library of Science (PLoS)', 2020Co-Authors: Hasselberg, Astrid Elise, Wessels Laura, Aakre Inger, Reich Felix, Atter Amy, Steiner-asiedu Matilda, Amponsah Samuel, Pucher Johannes, Kjellevold MarianAbstract:The triple burden of malnutrition is an incessant issue in low- and middle-income countries, and Fish has the potential to mitigate this burden. In Ghana Fish is a central part of the diet, but data on nutrients and contaminants in Processed indigenous Fish species, that are often eaten whole, are missing. Samples of smoked, dried or salted Engraulis encrasicolus (European anchovy), Brachydeuterus auritus (bigeye grunt), Sardinella aurita (round sardinella), Selene dorsalis (African moonFish), Sierrathrissa leonensis (West African (WA) pygmy herring) and Tilapia spp. (tilapia) were collected from five different regions in Ghana. Samples were analyzed for nutrients (crude protein, fat, fatty acids, several vitamins, minerals, and trace elements), microbiological quality (microbial loads of total colony counts, E. coli, coliforms, and Salmonella), and contaminants (PAH4 and heavy metals). Except for tilapia, the Processed small Fish species had the potential to significantly contribute to the nutrient intakes of vitamins, minerals, and essential fatty acids. High levels of iron, mercury and lead were detected in certain Fish samples, which calls for further research and identification of anthropogenic sources along the value chains. The total cell counts in all samples were acceptable; Salmonella was not detected in any sample and E. coli only in one sample. However, high numbers of coliform bacteria were found. PAH4 in smoked samples reached high concentrations up to 1,300 μg/kg, but in contrast salted tilapia samples had a range of PAH4 concentration of 1 μg/kg to 24 μg/kg. This endpoint oriented study provides data for the nutritional value of small Processed Fish as food in Ghana and also provides information about potential food safety hazards. Future research is needed to determine potential sources of contamination along the value chains in different regions, identify critical points, and develop applicable mitigation strategies to improve the quality and safety of Processed small Fish in Ghana.publishedVersio
Costa, Jean Carlos Correia Peres - One of the best experts on this subject based on the ideXlab platform.
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Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions
Elsevier, 2019Co-Authors: Costa, Jean Carlos Correia Peres, Bover-cid Sara, Bolívar Araceli, Zurera Gonzalo, Pérez-rodríguez FernandoAbstract:The objective of this work was to quantitatively evaluate the effect of Lactobacillus sakei CTC494 (sakacin-producing bioprotective strain) against Listeria monocytogenes in Fish juice and to apply and validate three microbial interaction models (Jameson, modified Jameson and Lotka Volterra models) through challenge tests with gilthead sea bream (Sparus aurata) fillets under modified atmosphere packaging stored at isothermal and non-isothermal conditions. L. sakei CTC494 inhibited L. monocytogenes growth when simultaneously present in the matrix (Fish juice and Fish fillets) at different inoculation ratios pathogen:bioprotector (i.e. 1:1, 1:2 and 1:3). The higher the inoculation ratio, the stronger the inhibition of L. monocytogenes growth, with the ratio 1:3 yielding no growth of the pathogen. The maximum population density (Nmax) was the most affected parameter for L. monocytogenes at all inoculation ratios. According to the microbiological and sensory analysis outcomes, an initial inoculation level of 4 log cfu/g for L. sakei CTC494 would be a suitable bioprotective strategy without compromising the sensory quality of the Fish product. The performance of the tested interaction models was evaluated using the Acceptable Simulation Zone approach. The Lotka Volterra model showed slightly better fit than the Jameson-based models with 75–92% out of the observed counts falling into the Acceptable Simulation Zone, indicating a satisfactory model performance. The evaluated interaction models could be used as predictive modelling tool to simulate the simultaneous behaviour of bacteriocin-producing Lactobacillus strains and L. monocytogenes; thus, supporting the design and optimization of bioprotective culture-based strategies against L. monocytogenes in minimally Processed Fish products.postprin
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Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions
'Elsevier BV', 2019Co-Authors: Costa, Jean Carlos Correia Peres, Bover-cid Sara, Bolívar Araceli, Zurera Gonzalo, Pérez-rodríguez FernandoAbstract:The objective of this work was to quantitatively evaluate the effect of Lactobacillus sakei CTC494 (sakacin-producing bioprotective strain) against Listeria monocytogenes in Fish juice and to apply and validate three microbial interaction models (Jameson, modified Jameson and Lotka Volterra models) through challenge tests with gilthead sea bream (Sparus aurata) fillets under modified atmosphere packaging stored at isothermal and non-isothermal conditions. L. sakei CTC494 inhibited L. monocytogenes growth when simultaneously present in the matrix (Fish juice and Fish fillets) at different inoculation ratios pathogen:bioprotector (i.e. 1:1, 1:2 and 1:3). The higher the inoculation ratio, the stronger the inhibition of L. monocytogenes growth, with the ratio 1:3 yielding no growth of the pathogen. The maximum population density (Nmax) was the most affected parameter for L. monocytogenes at all inoculation ratios. According to the microbiological and sensory analysis outcomes, an initial inoculation level of 4 log cfu/g for L. sakei CTC494 would be a suitable bioprotective strategy without compromising the sensory quality of the Fish product. The performance of the tested interaction models was evaluated using the Acceptable Simulation Zone approach. The Lotka Volterra model showed slightly better fit than the Jameson-based models with 75–92% out of the observed counts falling into the Acceptable Simulation Zone, indicating a satisfactory model performance. The evaluated interaction models could be used as predictive modelling tool to simulate the simultaneous behaviour of bacteriocin-producing Lactobacillus strains and L. monocytogenes; thus, supporting the design and optimization of bioprotective culture-based strategies against L. monocytogenes in minimally Processed Fish products.info:eu-repo/semantics/acceptedVersio
Monique Etienne - One of the best experts on this subject based on the ideXlab platform.
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species identification of formed Fishery products and high pressure treated Fish by electrophoresis a collaborative study
Food Chemistry, 2001Co-Authors: Monique Etienne, Marc Jerome, Joel Fleurence, Hartmut Rehbein, Rainer Kundiger, Rogerio Mendes, H S Costa, Iciar MartinezAbstract:The suitability and reliability of three electrophoretic methods of Fish species identification, urea isoelectric focusing (IEF), sodium dodecyl sulfate poly-acrylamide gel electrophoresis (SDS-PAGE) and native IEF, were evaluated on formed Fish fillets and high pressure Fish flesh by a collaborative study among four institutes. By following optimized standard operation procedures, the protein patterns of Processed Fish were compared to patterns of raw reference samples. The method to use depended of the effect of processing on the protein pattern. The proteins obtained from formed products were not denatured and therefore any of the three methods proved to be adequate, with a preference for native IEF which had a better discriminatory power for the species used. The high pressure process altered the proteins, and so only urea IEF and SDS-PAGE methods could be used. For these products, the chosen method should then be the one with the better discriminating power for the species being examined.
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a standardized method of identification of raw and heat Processed Fish by urea isoelectric focusing a collaborative study
Electrophoresis, 1999Co-Authors: Monique Etienne, Marc Jerome, Joel Fleurence, Hartmut Rehbein, Rainer Kundiger, Ingrid Malmheden Yman, Monica Ferm, Anne Craig, Ian Mackie, Flemming JessenAbstract:A urea-isoelectric focusing (urea-IEF) method of identifying Fish species in Processed Fishery products was investigated as an interlaboratory collaborative study. The technique was optimized with respect to (i) protein extraction conditions, composition of the extraction solution (urea and SDS solutions), determination of protein concentrations of the Fish extracts (five tested methods); (ii) nature of gel (with carrier ampholytes and Immobilines), conditions of rehydration of commercial dry gels, urea concentration; (iii) staining conditions, Coomassie blue and silver staining. The results of various experiments were compared to select the most appropriate methodology, with respect to the discrimination power of differentiating species with the minimal influence of heat processing, reproducibility, speed, and ease of application. The method recommended meets the requirements of food control and customs laboratories.
M Siti N Azizah - One of the best experts on this subject based on the ideXlab platform.
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evaluation of dna barcoding to facilitate the authentication of Processed Fish products in the seafood industry
Lwt - Food Science and Technology, 2020Co-Authors: A B Adibah, S Syazwan, M Haniza Z Hanim, M Badrul Z Munir, A Intan G Faraha, M Siti N AzizahAbstract:Abstract Fish species substitution in the seafood industry has become a worldwide economic issue recently. Such economic fraud will cause food safety implications, especially on community health. We report here validation results of Fish product authentication by utilizing the DNA Barcoding with comparative observation between common full DNA Barcode (FDB) and Mini DNA Barcode (MDB) primers. Overall, the majority of the products collected from local and international supply gave only a general description of the package with less or no information on taxonomic details. All samples were successfully extracted but only 21% of samples were amplified by FDB primer sets while 47% of samples were amplified by MDB. Mislabeled products were detected for the sample that had been substituted between valuable and non-profit Fish species (threadfin vs lizardFish), indistinguishable Fish fillet (salmon vs trout) and sushi roe (prawn vs Fish). Informative labeling will contribute to improved traceability of seafood, especially for Fisheries products. Future improvement of molecular-based authentication systems such as DNA Barcoding should be prioritized to identify potential sources of Fish fraud as well as minimize the risk of receiving fraudulent or adulterated ingredients.