Seafood and Spoilage organism

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

Salmonella Spp

Generic E coli

TPC

and Sensory analysis.too

Thank you!

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.

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.

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!

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