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Integrating omics technologies for improved quality and safety of Seafood products

Aquaculture and Fisheries 2023年第4期8卷 457-462页

作者： Deborah M Power Petros Taoukis Dimitra Houhoula Theofania Tsironi Emmanouil Flemetakis Comparative Endocrinology and Integrative Biology Group Centro de Ciencias do MarUniversity of AlgarveFaroPortugal International Institution of Marine Science Shanghai Ocean UniversityShanghaiChina Laboratory of Food Chemistry and Technology School of Chemical EngineeringNational Technical University of AthensGreece University of West Attica School of Food SciencesDepartment of Food Science&TechnologyGreece Agricultural University of Athens Department of Food Science and Human NutritionLaboratory of Food Process EngineeringGreece Agricultural University of Athens Department of BiotechnologyLaboratory of Molecular BiologyGreece

An essential aspect of product quality of aquatic foods is the rapid and accurate identification of bacterial species.From this perspective omics technologies prove to be very useful in the assessment of the quality and safety of Seafood products.Such technologies can identify and detect low levels of contamination by pathogenic and spoilage bacteria and can be used to study the effects caused by processing and storage of Seafood products.The integration of food processing with the monitoring of the microbial characteristics using conventional microbiological assays,coupled to molecular techniques may establish the baseline for the development of quicker and more sensitive and reliable methods for Seafood safety screening.The use of combined omics technologies,including metagenomics,proteomics and metabolomics,coupled to conventional quality indices such as colour,texture and flavour offer a new tool for novel processing optimization to ensure Seafood quality.The aim of this brief review is to outline how omics technologies can generate novel tools for integration into Seafood processing and quality control.Considering that the main aspect of the review is the improvement of safety and quality of the final product,from production to consumption,emphasis is given to microbial identification and metabolite detection,the evaluation of the allergenic capacity of fish and Seafood and optimization of postharvest processing.Deployment of omics for identification of potential microalgal products of relevance to Seafood quality and safety is also considered.

关键词： Microbiome Proteome Fish Microalgae Seafood Quality Molecular methods

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Combining Knowledge-and Data-Driven Fuzzy Approach to Evaluate Shelf-Life of Various Seafood Products

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Food Quality and Safety 2021年第4期5卷 351-360页

作者： Marzieh Moosavi-Nasab Sara Khoshnoudi-Nia Department of Food Science and Technology School of AgricultureShiraz UniversityShirazIran and"Seafood Processing Research GroupSchool of AgricultureShiraz UniversityShirazIran

Due to the complexity of the deterioration process of Seafood products,relying on one indicator is not adequate to determine the quality of such products.Usually,shelf-life was estimated based on various indicators complicating the decision-making process.Decision Support Systems are considered as a good solution.The current study aims to establish a simple and novel fuzzy model based on a combination of knowledge-and data-driven approaches to define a fuzzy quality deterioration index(FQDI)in various Seafood products(rainbow trout,threadfin bream,and white shrimp samples)during cold storage.Total volatile basic nitrogen(TVB-N)and psychrotrophic microorganisms counts(PMCs)were determined based on traditional methods.The sensory analysis was performed by a data-driven fuzzy approach.Overall,the shelf-life of the rainbow trout fillet was estimated to be 8 d,based on all the freshness parameters.However,the shelf-life of the Japanese threadfin bream fillet was 5-7 d according to the microbial and chemical parameters,respectively.This time for shrimp samples was 6-8 d using sensory score and TVB-N contents.The results of data-driven fuzzy approach showed all of the quality properties were considered as the'Important'-'Very Important'(defuzzification score>75).The TVB-N and PMCs were the most and weakest freshness quality properties(defuzzified-values:84.64 and 78.75,respectively).Based on FQDI,the shelf-life of the rainbow trout,Japanese threadfin bream,and shrimp samples were estimated to be 8,5,and 7 d,respectively.This method was able to successfully provide a comprehensive deterioration index for evaluating the Seafood shelf-life.Such a total index can be considered as a comprehensive output(y variable)to predict Seafood freshness by rapid and nondestructive method.

关键词： Decision Support Systems shelf-life fuzzy quality deterioration index Seafood

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Seafood

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美食 2019年第9期 3-4页

海鲜,古称"海错",意谓海中产物,错杂非一。追溯海鲜风味菜品的源头,虽无确切的文字依据,但根据考古学家的考证,至少在距今4000——6000年前的新石器时代,人类已懂得采拾贝类以供食用,而且已有熟食加工了。翻开烹饪古籍资料,发现有关海... 详细信息

海鲜,古称"海错",意谓海中产物,错杂非一。追溯海鲜风味菜品的源头,虽无确切的文字依据,但根据考古学家的考证,至少在距今4000——6000年前的新石器时代,人类已懂得采拾贝类以供食用,而且已有熟食加工了。翻开烹饪古籍资料,发现有关海鲜的记载主要有三个方面,一是饮食养生,二是烹饪技巧,三是海鲜菜品。尤以海鲜菜品的记载最为丰富。据史料查实,传统海鲜饮食烹制、调味方法、用料组合以及对火候的把握,都已自成一体。

关键词： Seafood 胆固醇维生素

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

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Agricultural Biotechnology 2022年第3期11卷 1-5,17页

作者： Shanshan LIU Haijuan ZHANG Weiwei WANG Dongmei ZHAO Zhicheng WANG Ying LIU Qinhuangdao Food and Drug Inspection Center Qinhuangdao 066000China Hebei Normal University of Science and Technology Qinhuangdao 066000China Hebei Drug Evaluation Center Shijiazhuang 050000China

[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.

关键词： Seafood DNA extraction Real-time fluorescence PCR Detection

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

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Asian Pacific Journal of Tropical Medicine 2010年第12期3卷 977-981页

作者： Subramanian Kumaran Balaraman Deivasiganiani Kumarappan Alagappan Mannikam Sakthivel Rajamani Karthikeyan Faculty of Marine Sciences Annamalai UniversityParangipettaiTamil NaduIndia

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.

关键词： Antibiotic resistant E.coli Antibacterial activity Seaweed extract Seafood

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Development of a real time PCR assay for rapid detection of Vibrio parahaemolyticus from Seafood

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Protein & Cell 2012年第3期3卷 204-212页

作者： Bin Liu Xiaohua He Wanyi Chen Shuijing Yu Chunlei Shi Xiujuan Zhou Jing Chen Dapeng Wang Xianming Shi MOST-USDA Joint Research Center for Food Safety and Bor Luh Food Safety Center School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240China

A real time PCR assay for the detection of Vibrio para-haemolyticus in Seafood samples was developed using a novel specific target and a competitive internal ampli-fication control(IAC).The specificity of this assay was evaluated using 390 bacterial strains including V.parahaemolyticus,and other strains belonging to Vibrio and non-Vibrio species.The real time PCR assay un-ambiguously distinguished V.parahaemolyticus with a detection sensitivity of 4.8 fg per PCR with purified genomic DNA or 1 CFU per reaction by counting V.parahaemolyticus colonies.The assays of avoiding interference demonstrated that,even in the presence of 2.1μg genomic DNA or 107 CFU background bacteria,V.parahaemolyticus could still be accurately detected.In addition,the IAC was used to indicate false-negative results,and lower than 94 copies of IAC per reaction had no influence on the detection limit.Ninety-six sea-food samples were tested,of which 58(60.4%)were positive,including 3 false negative results.Conse-quently,the real time PCR assay is effective for the rapid detection of V.parahaemotyticus contaminants in Seafood.

关键词： Vibrio parahaemolyticus real time PCR internal amplification control Seafood

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

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Open Journal of Marine Science 2013年第2期3卷 55-61页

作者： Robert Kearney University of Canberra ACT Cronulla Australia

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.

关键词： Seafood Sustainability Marine Conservation Misguided Fishing Restrictions Inefficient Conservation Distorted Public Perceptions

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Seafood, Surf and Seals

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英语沙龙(锋尚版) 2015年第3期 40-41页

作者： Luke Phillips

A Mediterranean Feel We were sitting on the terrace of a beach bar drinking cold beer and eating excellent local Seafood;I had crab and my partner had mussels.We watched the surfers as the sun slid into the ocean.With the bright sea and white sand,we could have been in France,Spain or Portugal.In fact,we were in a small town in Cornwall,one of the most south-west areas of England:St.Ives—sometimes called the Cornish Riviera.

关键词： Seafood Surf and Seals St

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Potential of high hydrostatic pressure in reducing the allergenicity of Seafood

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Food and Health 2023年第4期5卷 46-48页

作者： Yi-Feng Zhang Department of Food Safety and Health School of Advanced Agricultural SciencesPeking UniversityBeijing 100871China.

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.

关键词： high hydrostatic pressure allergenicity Seafood

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Assessment of Regional Dietary Exposure to Dioxins in Seafood in Japan

Assessment of Regional Dietary Exposure to Dioxins in Seafoo...

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首届风险分析与危机反应国际学术研讨会

作者： Noriyuki Suzuki Takeo Sakurai National Institute for Environmental Studies 16-2 OnogawaTsukubaIbaraki305-8506Japan National Institute for Environmental Studies 16-2 OnogawaTsukubaIbaraki305-8506Japan

＜正＞This paper presents a method of estimating dietary exposure to dioxins in specific region from monitoring data of dioxins concentration in Seafood by catching area and information of Seafood circulation.Monte- Carlo method was applied to take into account both the uncertainty of measured value of dioxins levels in fishes and variability between fish species.The Seafood circulation was simulated with a linear programming （LP） model.Dietary exposure to dioxins in Seafood in seven regions in Japan was estimated and compared with the results of Total Dietary Studies （TDS）.No significant geographical variability of dietary exposure to dioxins in Seafood was observed for general population in Japan.

关键词： Seafood Dioxins Regional dietary exposure Monte-Carlo analysis

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