Survival of foodborne pathogens (Escherichia coli O157: H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce

T. J. Cho, N. H. Kim, S. A. Kim, J. H. Song, Min-Suk Rhee

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

Knowing the survival characteristics of foodborne pathogens in raw ready-to-eat (RTE) seafood is the key to predicting whether they pose a microbiological hazard. The present study examined the survival of Escherichia coli O157:H7, Salmonella Typhimurium, Vibrio parahaemoliticus, Listeria monocytogenes, and Staphylococcus aureus in raw RTE crab marinated in soy sauce. Inoculated crabs (initial bacterial population = 4.1–4.4 log CFU/g) were immersed in soy sauce and then stored at refrigeration (5 °C) or room temperature (22 °C) for up to 28 days. At 5 °C, all bacteria (except V. parahaemolyticus) survived in crab samples until Day 28 (counts of 1.4, 1.6, 3.1, 3.2 log CFU/g for E. coli O157:H7, S. Typhimurium, L. monocytogenes, and S. aureus, respectively). However, at 22 °C, all tested bacteria were more susceptible to the antimicrobial effects of marination. Regardless of temperature, foodborne pathogens attached to crab samples were more resistant to marination than those suspended in soy sauce samples; however, the survival pattern for each species was different. Gram-positive bacteria were most resistant to marination conditions (high salinity, low pH), whereas V. parahaemolyticus was extremely susceptible. Marination is the only antibacterial step in the manufacturing processes; however, the results presented herein reveal that this is not sufficient to inactivate foodborne pathogens. In particular, the survival of pathogens on crabs at refrigeration temperature may pose a major hazard for the consumption of raw RTE seafood. Thus, appropriate decontamination methods and implementation of safety management practices are needed. This study provides predictive microbiological information of foodborne pathogens in raw RTE seafood with marination.

Original languageEnglish
Pages (from-to)50-55
Number of pages6
JournalInternational Journal of Food Microbiology
Volume238
DOIs
Publication statusPublished - 2016 Dec 5

Fingerprint

Listeria
Vibrio parahaemolyticus
Soy Foods
marinating
soy sauce
Seafood
Salmonella
Escherichia coli O157
Listeria monocytogenes
Pathogens
Salmonella typhimurium
food pathogens
Salmonella Typhimurium
Escherichia coli
Staphylococcus aureus
crabs
Refrigeration
seafoods
Temperature
Bacteria

Keywords

  • Bacterial survival
  • Ganjang-gejang
  • Marination
  • Raw ready-to-eat seafood
  • Soy sauce

ASJC Scopus subject areas

  • Microbiology
  • Food Science
  • Safety, Risk, Reliability and Quality

Cite this

@article{74b4ea7abd7c47039e6118bed355a594,
title = "Survival of foodborne pathogens (Escherichia coli O157: H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce",
abstract = "Knowing the survival characteristics of foodborne pathogens in raw ready-to-eat (RTE) seafood is the key to predicting whether they pose a microbiological hazard. The present study examined the survival of Escherichia coli O157:H7, Salmonella Typhimurium, Vibrio parahaemoliticus, Listeria monocytogenes, and Staphylococcus aureus in raw RTE crab marinated in soy sauce. Inoculated crabs (initial bacterial population = 4.1–4.4 log CFU/g) were immersed in soy sauce and then stored at refrigeration (5 °C) or room temperature (22 °C) for up to 28 days. At 5 °C, all bacteria (except V. parahaemolyticus) survived in crab samples until Day 28 (counts of 1.4, 1.6, 3.1, 3.2 log CFU/g for E. coli O157:H7, S. Typhimurium, L. monocytogenes, and S. aureus, respectively). However, at 22 °C, all tested bacteria were more susceptible to the antimicrobial effects of marination. Regardless of temperature, foodborne pathogens attached to crab samples were more resistant to marination than those suspended in soy sauce samples; however, the survival pattern for each species was different. Gram-positive bacteria were most resistant to marination conditions (high salinity, low pH), whereas V. parahaemolyticus was extremely susceptible. Marination is the only antibacterial step in the manufacturing processes; however, the results presented herein reveal that this is not sufficient to inactivate foodborne pathogens. In particular, the survival of pathogens on crabs at refrigeration temperature may pose a major hazard for the consumption of raw RTE seafood. Thus, appropriate decontamination methods and implementation of safety management practices are needed. This study provides predictive microbiological information of foodborne pathogens in raw RTE seafood with marination.",
keywords = "Bacterial survival, Ganjang-gejang, Marination, Raw ready-to-eat seafood, Soy sauce",
author = "Cho, {T. J.} and Kim, {N. H.} and Kim, {S. A.} and Song, {J. H.} and Min-Suk Rhee",
year = "2016",
month = "12",
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doi = "10.1016/j.ijfoodmicro.2016.08.041",
language = "English",
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publisher = "Elsevier",

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T1 - Survival of foodborne pathogens (Escherichia coli O157

T2 - H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce

AU - Cho, T. J.

AU - Kim, N. H.

AU - Kim, S. A.

AU - Song, J. H.

AU - Rhee, Min-Suk

PY - 2016/12/5

Y1 - 2016/12/5

N2 - Knowing the survival characteristics of foodborne pathogens in raw ready-to-eat (RTE) seafood is the key to predicting whether they pose a microbiological hazard. The present study examined the survival of Escherichia coli O157:H7, Salmonella Typhimurium, Vibrio parahaemoliticus, Listeria monocytogenes, and Staphylococcus aureus in raw RTE crab marinated in soy sauce. Inoculated crabs (initial bacterial population = 4.1–4.4 log CFU/g) were immersed in soy sauce and then stored at refrigeration (5 °C) or room temperature (22 °C) for up to 28 days. At 5 °C, all bacteria (except V. parahaemolyticus) survived in crab samples until Day 28 (counts of 1.4, 1.6, 3.1, 3.2 log CFU/g for E. coli O157:H7, S. Typhimurium, L. monocytogenes, and S. aureus, respectively). However, at 22 °C, all tested bacteria were more susceptible to the antimicrobial effects of marination. Regardless of temperature, foodborne pathogens attached to crab samples were more resistant to marination than those suspended in soy sauce samples; however, the survival pattern for each species was different. Gram-positive bacteria were most resistant to marination conditions (high salinity, low pH), whereas V. parahaemolyticus was extremely susceptible. Marination is the only antibacterial step in the manufacturing processes; however, the results presented herein reveal that this is not sufficient to inactivate foodborne pathogens. In particular, the survival of pathogens on crabs at refrigeration temperature may pose a major hazard for the consumption of raw RTE seafood. Thus, appropriate decontamination methods and implementation of safety management practices are needed. This study provides predictive microbiological information of foodborne pathogens in raw RTE seafood with marination.

AB - Knowing the survival characteristics of foodborne pathogens in raw ready-to-eat (RTE) seafood is the key to predicting whether they pose a microbiological hazard. The present study examined the survival of Escherichia coli O157:H7, Salmonella Typhimurium, Vibrio parahaemoliticus, Listeria monocytogenes, and Staphylococcus aureus in raw RTE crab marinated in soy sauce. Inoculated crabs (initial bacterial population = 4.1–4.4 log CFU/g) were immersed in soy sauce and then stored at refrigeration (5 °C) or room temperature (22 °C) for up to 28 days. At 5 °C, all bacteria (except V. parahaemolyticus) survived in crab samples until Day 28 (counts of 1.4, 1.6, 3.1, 3.2 log CFU/g for E. coli O157:H7, S. Typhimurium, L. monocytogenes, and S. aureus, respectively). However, at 22 °C, all tested bacteria were more susceptible to the antimicrobial effects of marination. Regardless of temperature, foodborne pathogens attached to crab samples were more resistant to marination than those suspended in soy sauce samples; however, the survival pattern for each species was different. Gram-positive bacteria were most resistant to marination conditions (high salinity, low pH), whereas V. parahaemolyticus was extremely susceptible. Marination is the only antibacterial step in the manufacturing processes; however, the results presented herein reveal that this is not sufficient to inactivate foodborne pathogens. In particular, the survival of pathogens on crabs at refrigeration temperature may pose a major hazard for the consumption of raw RTE seafood. Thus, appropriate decontamination methods and implementation of safety management practices are needed. This study provides predictive microbiological information of foodborne pathogens in raw RTE seafood with marination.

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KW - Raw ready-to-eat seafood

KW - Soy sauce

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