Lactic fermentation of cooked, comminuted mussel, Perna canaliculus

Area of Science:

• Food Science
• Microbiology
• Food Safety

Background:

• Mussels harbor endogenous microflora, posing food safety risks.
• Developing safe, ready-to-eat seafood products requires managing microbial contamination.
• Traditional processing methods may not fully address inherent microbial challenges in filter feeders.

Purpose of the Study:

• To develop and validate a cook-then-ferment technology for ready-to-eat mussels.
• To extend the shelf life and improve the safety of mussel products.
• To assess the impact of fermentation on endogenous microflora and common foodborne pathogens.

Main Methods:

• Mussels (Perna canaliculus) were cooked to eliminate endogenous microflora.
• Fermentation was performed using commercial lactic acid bacterial (LAB) cultures under vacuum at 30°C for four days.
• The efficacy of selected LAB cultures against pathogens (Staphylococcus aureus, Salmonella, Vibrio parahaemolyticus, Listeria monocytogenes) was evaluated by monitoring pH decline and pathogen survival.

Main Results:

• Fermentation with Pediococcus pentosaceus and Staphylococcus carnosus reduced pH to 4.5-4.7, eliminating or reducing common pathogens.
• A specific culture (Chr Hansen's T-SC-150, containing Lactobacillus sakei and S. carnosus) effectively inhibited Listeria monocytogenes.
• In vitro studies confirmed the inhibitory effect of LAB extracts on L. monocytogenes, with T-SC-150 showing the most rapid pH reduction.

Conclusions:

• Cook-then-ferment technology is a viable strategy for enhancing the safety and extending the shelf life of ready-to-eat mussels.
• Specific lactic acid bacterial cultures, particularly Chr Hansen's T-SC-150, demonstrate significant potential for pathogen control in mussel products.
• This approach offers a promising method for minimizing microbial risks in novel food products derived from filter feeders.