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在从罗马尼亚市场收集的冷彩虹鱼和鱼样本中描述微生物生长,病原体存在和组胺积累

Vida Silviu¹, Alexandra Tabaran¹, Oana Lucia Crişan Reget¹

¹Animal Breeding and Food Safety Department, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, Manastur Street No. 3-5, 400372 Cluj-Napoca, Romania.

Pathogens (Basel, Switzerland)

|June 25, 2025

概括

在存储在片状冰上的彩虹鱼和鱼中,微生物生长和基因组胺水平增加. 建议在第九天之前食用,以确保鱼的安全性和质量.

科学领域:

食品微生物学食品微生物学
海鲜安全海鲜安全
微生物的破坏

背景情况:

彩虹鱼和鱼在储存期间容易受到微生物破坏.
碎冰是一种常见的方法来保持鱼的新鲜度.
了解微生物动力学和组胺的形成对于海产品质量至关重要.

研究的目的:

为了评估微生物的增殖,病原体的存在,以及彩虹鱼和鱼中的基因组胺积累.
为了确定碎冰储存对鱼类保质期的影响.
为了确定微生物计数,基因组胺水平和储存时间之间的相关性.

主要方法:

分析了72个鱼样 (彩虹鱼和鱼) 在各种存储间隔 (1日,3日,9日,11日/12) 在片状冰上.
总活力计数 (TVC) 和特定的细菌群体 (Pseudomonas,Aeromonas,Enterobacteriaceae) 的计数.
细菌物种的识别和测量组胺度.

主要成果:

在储存期间,两种鱼类的TVC显著增加,到9/11日超过5 log cfu/g.
Pseudomonas, Aeromonas 和 Enterobacteriaceae 种群的数量显著增加,特别是在第九天之后.
历史胺水平与TVC正相关,但仍低于毒性水平 (<200 mg/kg).
机会性病原体,如弗朗西塞拉 (Francisella tularensis) 和耶尔西尼亚 (Yersinia) 等. 已经确定了.

结论:

在片冰上长期储存彩虹鱼和鱼超过9天,有助于显著的微生物生长和潜在的腐败.
虽然基因组胺水平没有达到毒性值,但它们与微生物负载的相关性凸显了监测的重要性.
严格的卫生做法和遵守推的消费时间表 (在第九天之前) 对于确保海鲜安全和质量至关重要.

关键词:

制冷储存储存的冷却方式基因组胺组胺的使用方法鱼鱼是什么意思鱼鱼鱼是什么意思微生物特征的表征微生物的腐烂,微生物的腐烂.彩虹鱼彩虹鱼是一种在安全方面,安全是安全的.

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