Monitoring and analysis of contamination of Vibrio parahaemolyticus and Vibrio alginolyticus in seafood in Haikou

Objective:To investigate the contamination and distribution of Vibrio parahaemolyticus and Vibrio alginolyticus in seafood in Haikou City.Methods:Three types of seafood sold in Haikou from 2020 to 2022 were collected,Vibrio parahaemolyticus and Vibrio alginolyticus were detected according to the National Food Safety Standard Food Microbiological Examination of Vibrio parahaemolyticus(GB 4789.7-2013),and they were identified by real-time fluorescence PCR.The detection of Vibrio parahaemolyticus and Vibrio alginolyticus in different kinds of seafood,different years and different quarters was analyzed.Results:A total of 119 seafood samples were collected.Among them,24 samples were positive with Vibrio parahaemolyticus,with a positive rate of 20.1%;46 samples were positive with Vibrio alginolyticus,with a positive rate of 38.7%.Among various types of seafood,shrimp have the highest positivity rate for Vibrio parahaemolyticus at 50%,while shellfish have the highest positivity rate for Vibrio alginolyticus at 48%.Comparing between monitoring years,the positive rate of Vibrio alginolyticus was the highest in 2021(76.7%),while the positive rate of Vibrio parahaemolyticus was the highest in 2022(25%).Comparing between different quarters,the positivity rate for Vibrio alginolyticus was found to be highest in the second quarter at 80%,while the positivity rate for Vibrio parahaemolyticus was highest in the fourth quarter at 33.3%.There were statistically significant differences(P<0.05)in the positivity rate for Vibrio alginolyticus in different years and quarters,as well as in the positivity rate for Vibrio parahaemolyticus in different types and quarters.Conclusion:Vibrio parahaemolyticus and Vibrio alginolyticus were found in seafood products in Haikou City from 2020 to 2022.It is recommended that relevant departments strengthen supervision to ensure the safety of seafood products consumed by the public.

Potential of high hydrostatic pressure in reducing the allergenicity of seafood

Seafood,as a primary high-quality protein source,plays an increasingly vital role in diets around the world,while seafood allergy is a worldwide health problem that affects the quality of life and may even threaten lives.High hydrostatic pressure(HHP),a novel non-thermal processing technology,shows the unique potential in alleviating seafood allergenicity.This comment provides a brief introduction of potential of high hydrostatic pressure in reducing the allergenicity of seafood.

Antibiotic resistant Esherichia coli strains from seafood and its susceptibility to seaweed extracts

Objective:To determine the prevalence and antibiotic resistance of Escherichia coli(E. coli),in seafood obtained from Cuddalore and Parangipettai fish landing centres.Also,to identify the susceptibility of E.coli against predominant seaweeds red alga Kappaphycus alvarezii(K.alvarezii) and brown alga Padina boergessenii(P.boergessenii) extracts as sulfated polysaccharides and polyphenols respectively.Methods:A total of 48 samples(Two stations Cuddalore and Parangipettai,Tamil Nadu,India).Sampling area are fish landing centre where fishes caught from sea and estuary,seafood processing plants(packing and ice packed fishes) and local fish markets(fish samples).After isolation totally 80 strains were analyzed for its antimicrobial resistance and sensitivity against commercially 10 antibiotics.The ampicillin resistant E.coli CE21 was identified through molecular techniques as I6S rDNA sequencing. Two seaweeds K.alvarezii and P.boergessenii were screened lor antibacterial activity against 12 antibiotic resistant E.coli strains.Results:Totally 48 swabbed samples from two different fish handling area were characterized for total bacterial and E.coli count.Mostly,the E.coli strains were isolated from fish local market and seafood processing plants before and after packaging process.In that maximum 56.25%strains were resistant to ampicillin and the minimum 2.5%strains were resistant to chloramphenicol.Therefore,the E.coli CE21 was identified through molecular techniques E.coli(GenBank accession number GU065251),The MIC value for polyphenol extract was slightly less than sulfated polysaccharides.E.coli strain isolated from Parangipettai was considerably increased MIC value that Cuddalore.Conclusions: The polyphenol and sulfated polysaccharides showed promising inhibitory response against all antimicrobial resistant E.coli strains and in particular the inhibitory response of ampicillin resistant E.coli.

Advanced Glycation Endproducts in 35 Types of Seafood Products Consumed in Eastern China

Advanced glycation endproducts(AGEs) have been recognized as hazards in processed foods that can induce chronic diseases such as cardiovascular disease, diabetes, and diabetic nephropathy. In this study, we investigated the AGEs contents of 35 types of industrial seafood products that are consumed frequently in eastern China. Total fluorescent AGEs level and Nε-carboxymethyl-lysine(CML) content were evaluated by fluorescence spectrophotometry and gas chromatography-mass spectrometry(GC-MS), respectively. The level of total fluorescent AGEs in seafood samples ranged from 39.37 to 1178.3 AU, and was higher in canned and packaged instant aquatic products that were processed at high temperatures. The CML content in seafood samples ranged from 44.8 to 439.1 mg per kg dried sample, and was higher in roasted seafood samples. The total fluorescent AGEs and CML content increased when seafood underwent high-temperature processing, but did not show an obvious correlation. The present study suggested that commonly consumed seafood contains different levels of AGEs, and the seafood processed at high temperatures always displays a high level of either AGEs or CML.

Seafood as a Reservoir of Gram-negative Bacteria Carrying Integrons and Antimicrobial Resistance Genes in Japan

PCR and DNA sequencing were used to screen and characterize integrons and resistance genes in Gram-negative bacteria isolated from seafood products in Japan.A total of 215 Gram-negative bacteria were isolated from local and imported seafood samples collected from retail markets in Hiroshima Prefecture.Class 1 integrons containing gene cassettes encoding resistance to trimethoprim

Evaluation by ICP-MS of Essential, Nonessential and Toxic Elements in Brazilian Fish and Seafood Samples

Fish is considered one of the healthiest foods due to the high levels of several important cardioprotective compounds such as long chain omega-3 polyunsaturated fatty acids and vitamin E. However, due to widespread environmental pollution, high levels of contaminants may also be present in fish and seafood samples, which may counteract the beneficial effects of consumption of this food. With this in mind, the aims of this study were: 1) to examine both toxic and essential chemical elements in seafood and river and sea fish samples sold in different Brazilian regions by inductively coupled plasma mass spectrometer (ICP-MS);2) to estimate the daily intake of these chemical elements by Brazilians. The toxic elements Ba, Cd, Pb, Sr, V and Sb were found in higher concentrations in seafood than in either sea or river fish, while As concentrations were higher in both seafood and sea fish than in river fish. On the other hand, Hg levels were higher in river and sea fish. Concentrations of the essential chemical elements Co, Mn, Cu, Fe, Mg, Zn and Mo were significantly higher in seafood compared with both sorts of fish except for Se, whose levels were similar in seafood and sea fish. Daily intake of all chemical elements was estimated on the basis of a calculation of the amount of fish consumed by Brazilian households (mean fish and seafood consumption of 11.0 g/person/day). The amount of toxic element in fish and seafood did not represent a risk for the Brazilian people. Moreover, fish and seafood seem to be a good source of selenium.

Hair Mercury Levels and Their Relationship with Seafood Consumption among Preschool Children in Shanghai

Mercury is a global pollutant. Children are vulnerable to environmental toxicants. Seafood consumption is a major source of methylmercury exposure. In order to ascertain children’s mercury exposure levels and study their relationship with seafood consumption, we conducted a cross-sectional study among preschool children in Shanghai.

Phenotypic and Genetic Characterization of Bacillus Species Exhibiting Strong Proteolytic Activity Isolated from Terasi,An Indonesian Fermented Seafood Product

In this study, two bacilli strains namely S2-3 and S4-5, isolated from Terasi, a traditional fermented seafood product of Indonesia, were studied in terms of their phenotypic and genotypic properties. Both strains are of great interests due to their high proteolytic activity. Initially, they were subjected to morphological determination and a series of biochemical tests. These bacteria were Gram-positive, endospore-forming bacilli. Based on 16S rRNA gene sequence analysis, the identities of the strains S2-3 and S4-5 were confirmed as Bacillus thuringiensis and B. subtilis, respectively. Additionally, the two strains were also evaluated for their antibiogram profiles. It was found that they were susceptible to chloramphenicol, erythromycin, kanamycin, tetracycline and vancomycin and resistant to ampicillin and intermediately susceptible to bacitracin.

Risk Assessment for Metals and PAHs by Mediterranean Seafood

Fish is a very important food because of its high nutritional value. Fish consumption is largely recommended in all countries, so quality and safety of seafood are becoming of great concern. Especially in Mediterranean Sea, where many pollutants, as metals and Polycyclic Aromatic Hydrocarbons (PAHs), are often relieved also in high concentrations, seafood safety has to be checked by a methodologically rigorous risk assessment. So we propose in this paper a stagesrisk assessment methodology to estimate the seafood potential risk for human health and point-out critical topics in order to support fish advisories.

Potential Economic Value of Chitin and Its Derivatives as Major Biomaterials of Seafood Waste,with Particular Reference to Southeast Asia

With a growing population,changes in consumerism behavior and trends in consumption in Indo-Pacific Asia,our seafood processing and consumption practices produce a large volume of waste products.There are several advantages in regulating and sustaining shellfish processing industries.The major advantage of waste management is that it leads to better conservation of natural resources in the long run.Shrimp shell waste contains useful biomaterials,which are still untapped due to inadequate waste disposal and solid waste management.Chitin,the major component of shell waste,can be extracted either chemically or biologically.The chemical extraction approaches,which use acids and alkali,could be an environmental burden.On the other hand,biological methods can be eco-friendly alternatives for shell waste management.In this review,recent trends in management of shellfish waste as sources of chitin,conversion of chitin into chitosan,economic aspects of waste treatment and application of chitosan will be discussed.

Australia’s Out-Dated Concern over Fishing Threatens Wise Marine Conservation and Ecologically Sustainable Seafood Supply

Seafood plays an important role in human nutrition and its increased consumption is actively recommended for sustenance and health benefits in both developing and developed countries. In parallel to this, the public receives confusing advice as to what seafood is sustainably produced and is frequently misled about the environmental impacts of fishing, especially in locations such as Australia where contemporary fishery management has a conservation and sustainability focus. It is recognised globally that Australia’s traditional fishery management driven by strict sustainability and biodiversity regulations, has achieved impressive results in managing both fish stocks and the effects of fishing on marine environments. Despite this, continued pressure from non-government organisations (NGOs) and a perpetuation of the misuse of management terms such as “overfished” is used to promote the misguided need for ever increasing fishing restrictions, most obviously in “protected areas”. This paper questions the motives of some NGOs and governments in Australia in pursuing additional restrictions on fishing which are mostly unnecessary and disproportionate to the sustainability requirements of other sources of food. This is done within the context of the global need for sustainable seafood supply and the need for effective marine conservation that addresses all threats to marine ecosystems in proportion to the magnitude of each threat.

Retail Seafood Waste Prevention: Reducing Retail and Consumer Fresh-Fish Waste by Cooking Directly from Frozen

More than 30% of fish caught from the world’s oceans are never eaten by consumers adding a significant but unnecessary strain to the sustainability of global fisheries. Although a lot of this loss occurs at sea, in developed countries, a significant amount happens at retail stores and in households. People can help with this problem if they find and use new ways to interact with their retailers and with the way they store and cook seafood at home. Consumers can primarily purchase seafood that has never been frozen, was previously frozen, or is still frozen. Nearly all retail waste occurs when consumers do not buy seafood within a few days after it is in the unfrozen, display cases, forcing the stores to dispose of the fish in landfills or sewage plants. An estimated 220 million 4-ounce meal portions of the most popular seafood in the United States including shrimp, salmon, and cod meet this fate. This number can be reduced to the direct extent consumers can be persuaded to buy and cook from frozen. Retailers are motivated to sell more frozen seafood because profit margins are reported to be higher and labor and disposal costs are lower. Many stores also benefit from their brand’s sustainability image, and contributions to corporate, national, and international waste reduction goals. Their challenge has been to educate and encourage consumers to choose frozen before fresh. Taste-testing evidence gathered in this study demonstrated that consumers could adopt easy, new culinary skills to cook seafood from frozen that tastes just as good as what they are used to. Our studies also highlighted other consumer benefits, including: less fish handling required, simple preparation, easier meal planning, water savings, and higher levels of food safety. Based on these results it will be beneficial for stores to commit resources to consumer education and promote more frozen seafood sales in other ways that satisfy their management goals. Increasing consumer adoption can drive changes at the store level that will provide measurable contributions to seafood waste reduction.

Self-Assembly Effects of Seafood Waste and Cow Dung to Remediate Saline Soil

This research is based on the U8 (43) uniform table to conduct uniform experiments for improving saline soil. Different proportions of saline soil and silt, with a composted residue of marine fish and seashells that was mixed with sawdust and cow dung, were chosen as the assembly factors. The improvement coefficients for available nitrogen phosphorus of the mixed salt mud and for the production of tall fescue hay were adopted as the characterization values. According to the causal relations that were previously established by 64 types of permutations and combinations, the optimal assembly scheme with maximum characterization values was determined. The results indicate that the artificial soil that consisted of saline soil and silts in a ratio of 8:2;sea fish waste, shellfish trash and sawdust in a ratio of 5:4:1;and 8 kg of cow dung (10 wt%) is the best among the 64 types of composting treatments. Under the improved conditions, the predictive values of the increasing coefficients of valid nitrogen and valid phosphorus in the soil are 1.99 and 1.93, respectively;the predictive value of the tall fescue in a unit area production is 238.83 g·m-2. Its error accuracy is more than 99.82%. All of the above results indicate that utilizing the saline soil improvement media, which is composed of Haihe river silts, fish and shellfish slag, cow dung, and other wastes, provides a new option for saline soil improvement.

The Effects of Heat Shock on the D-Values of <i>Listeria monocytogenes</i>on Selected Seafood Matrices

With more ready-to-eat foods and increased shelf-lives, prevention of Listeria monocytogenes contamination has become a necessity for the food industry. This study examined the effects of sublethal heat treatment on the decimal reduction time (D-values) of three L. monocytogenes serotypes (1/2a, 1/2b, 4c), and non-pathogenic L. innocua. The D70 (D-value at 70℃) values of heat-shocked (HS) and non-heat-shocked (NHS) Listeria grown in tryptic soy broth (TSB) were determined. The D70 values of HS L. monocytogenes serotype 1/2a and L. innocua were significantly higher compared to NHS cultures, although by 48 h, the values returned to NHS levels. When HS and NHS 1/2a and 1/2b were inoculated on crab meat and cooked shrimp, the D70 values of HS cultures were at least 2-fold higher, compared to when they were grown in TSB. This increase in heat resistance for the HS cultures may be attributed to the protective effect of the seafood matrix itself.

Formalin Contaminated in Seafood and Frozen Meat at Somdet Market, Kalasin Province

Formaldehyde or formalin is highly toxic that is absorbed pleasantly by inhalation. The object of this research was to analyze formalin that contaminated in seafood and frozen meat. The method was to select samples at Kalasin Province. The samples were mackerel, crisp squid, frozen chicken, Saba fish, Shishamo fish, Jelly fish, Cockle, Clams, Squid, shrimp, White shrimp and Dolly fish, respectively. The methods were to analyze formaldehyde with titration and formalin test kit. Titration method used formic acid by excess of iodine in alkaline solution. Formalin test kit?of Ministry of Public Health issued Act No.151 (B.E.2536) was to test formalin contaminated food.?The results found formaldehyde in mackerel, crisp squid, frozen chicken, Saba fish, Shishamo fish, jelly fish, cockle, clams, squid, shrimp, white shrimp and dolly fish in three replicated were 288 mg/L, 228 mg/L, 293 mg/L, 77 mg/L, 282 mg/L, 180 mg/L, 120 mg/L, 48 mg/L, 229 mg/L, 294 mg/L, 295 mg/L and 293 mg/L, respectively. Formalin test kit was to found all samples were contaminated with formalin. Moreover, the height formalin contaminated in white shrimp, the second were shrimp and dolly fish, the third was frozen chicken, the fourth was mackerel, the fifth was Shishamo fish, the sixth was squid, the seventh was crisp squid, the eighth was jelly fish, the ninth was cockle, the tenth was Saba fish and the last was clam. The World Health Organization classified formaldehyde was carcinogenic to humans, considerately that there was a decent proof for inflicting cavity cancer in humans.

Estimation of Mercury Intake from Consumption of Fish and Seafood in Russia

Data on the mercury concentration in freshwater and marine fish and seafood on the territory of Russia are presented. The level and pattern of the fish and seafood consumption in various regions of Russia are found from the analysis of open statistics. Regions with the maximum and minimum consumption of fish products are established. Mercury intake from these products in a human organism is calculated. It is shown that at the current level and pattern of the diet in Russia fish cannot be a source of high mercury concentrations in a human organism.

Comparison of DNA Extraction Methods for Four Kinds of Seafood in Qinhuangdao

[Objectives]This study was conducted for the purpose of widely using molecular biology techniques in the detection of seafood species.[Methods]In this study,such four kinds of seafood as fish,shrimps,crabs and shellfish were used as samples to compare three DNA extraction methods,including Tiangen marine animal tissue genome extraction kit method(DP324)(a),SN/T 3589.6-2013/8.3(b)method and modified SN/T 3730.8-2013/8.1(c)method.The purity and concentrations of DNA and the amplification effects of real-time fluorescene PCR were compared.[Results]The three methods had different extraction effects while satisfying the real-time fluorescent PCR detection.The DNA templates extracted by the SN/T 3730.8-2013/8.1 standard method had higher purity and concentrations,and showed clearer bands in gel electrophoresis,indicating that the method has less effect on real-time fluorescent PCR and less inhibition,and can meet the detection needs of the four types of seafood,including fish,shrimps,crabs and shellfish.[Conclusions]This study provides a theoretical basis for the detection of seafood animal-derived components.

Incidence of Methicillin-Resistant Staphylococci in Fresh Seafood

The occurrence of methicillin-resistant staphylococci was investigated in fresh seafood, seafood products and related samples. Staphylococci were isolated from 13 (68.42%) fresh seafood samples, while 3 (15.78%) samples harbored coagulase-positive S. aureus. Resistance to methicillin was observed in 16 isolates of Staphylococcus spp., 15 of which were coagulase-negative S. aureus (MR-CoNS) and one was a coagulase-positive S. aureus (MRSA). The mecA gene is detected by PCR in 10 MR-CoNS and one MRSA strain. The lmrS gene, which codes for a multidrug efflux pump LmrS, is detected only in coagulase-positive isolates.

Delicious Seafood Condiment

Delicious seafood condiment is made of Shanwei’s rich seafood resources by the Guangdong Shanwei Jiahong Food Co. in cooperation with the Food Research Centre of Guangdong Zhongshan University using the university’s organism instant dissolving technology that is at the international leading level. The materials used include Shanwei live oysters, squid, crabs, mussels,