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Seafood and Spoilage organism

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kfromNE

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Posted 07 March 2023 - 07:34 PM

My seafood people - help me please :helpplease:

 

For determining shelf-life. What specific spoilage organisms do you test for.

 

So salmon patties and tilapia.

 

If you have any resources you use a lot - that'd be helpful too.



Timalsina10

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Posted 07 March 2023 - 07:59 PM

HI, For NRTE raw fish (FRESH/FROZEN) shelf life testing,

 

Salmonella Spp

 

Generic E coli

 

TPC

 

and Sensory analysis.too

 

Thank you!



Charles.C

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Posted 08 March 2023 - 06:47 AM

My seafood people - help me please :helpplease:

 

For determining shelf-life. What specific spoilage organisms do you test for.

 

So salmon patties and tilapia.

 

If you have any resources you use a lot - that'd be helpful too.

Hi kNE,

 

Context ?

 

RTE/NRTE? Chilled ? Packaging ?? Vac/MAP ?

 

@ Timalsina - Salmonella, Generic E.coli not classified as spoilage organisms ?.

Thanks anyway.


Kind Regards,

 

Charles.C


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kfromNE

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Posted 08 March 2023 - 12:53 PM

Hi kNE,

 

Context ?

 

RTE/NRTE? Chilled ? Packaging ?? Vac/MAP ?

 

@ Timalsina - Salmonella, Generic E.coli not classified as spoilage organisms ?.

Thanks anyway.

NRTE. Frozen then sold 'fresh' behind a meat counter. Packaging - bag in a box. Not vacuum packaged.



Timalsina10

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Posted 08 March 2023 - 01:39 PM

Hi Charles

 

Agreed! for raw fish NRTE fillets refrigerated shelf life, tested as E. Coli, Staph and Salmonella are pathogens that may present in fish so

 

and chemical and Physical parameters too.

 

Thanks!



Sayed M Naim Khalid

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Posted 08 March 2023 - 02:25 PM

There could be variety of reasons that a seafood spoilage happens. Mostly bacteria, mold and chemical reactions like autolysis may cause spoilage.

 

Consider your company's technical skills and resources available, the following bacteria can be considered for spoilage testing: 

  1. Shewanella spp.
  2. Pseudomonas spp.
  3. Aeromonas spp.
  4. Photobacterim phosphoreum
  5. Enterobacteriaceae

 

You may look for the following tests: 

  1. Biofilm formation
  2. volatile organic compounds
  3. Exoenzyme production
  4. Putrescine (to detect and quantify odor) 
  5. TVB - N (total volatile Baisc Nitrogen) 

 

Research is being done by various people to early detect spoilage or improve shelf life. You may read it here https://microbewiki....hp/Spoiled_fish


Edited by Sayed M Naim Khalid, 08 March 2023 - 02:28 PM.


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