THE EFFECT OF COLD CHAIN DISRUPTION ON THE MICROBIOLOGICAL PROFILE OF CHILLED FISH

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14310%2F23%3A00132204" target="_blank" >RIV/00216224:14310/23:00132204 - isvavai.cz</a>

Alternative codes found

RIV/62157124:16270/23:43880794 RIV/26722861:_____/23:N0000027

Result on the web

<a href="https://office2.jmbfs.org/index.php/JMBFS/article/view/9883" target="_blank" >https://office2.jmbfs.org/index.php/JMBFS/article/view/9883</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.55251/jmbfs.9883" target="_blank" >10.55251/jmbfs.9883</a>

Result language

angličtina

Original language name

THE EFFECT OF COLD CHAIN DISRUPTION ON THE MICROBIOLOGICAL PROFILE OF CHILLED FISH

Original language description

Cold chain interruption during transport of samples to the laboratory may become a confounder in food hygiene practice. This study evaluates the influence of inadequate transport conditions on the microbiological quality of fish fillets from common carp (Cyprinus carpio), Atlantic salmon (Salmo salar), and Atlantic cod (Gadus morhua) packaged in plain, vacuum, or modified atmosphere packaging (MAP). The experiments simulated the temperature increase during sample transport to 3, 5, 8, 11, 14, 17, 20, and 25 degrees C with exposure times of 1, 2, 3, and 4 h. Aerobic plate count (APC), psychrotrophic microorganisms count (PMC), beta-D-glucuronidase-positive Escherichia coli, and Salmonella spp. were evaluated immediately after the exposure to the elevated temperature (0 h), 3 h, and 24 h after the return to the normal temperature. Variability was observed even in the initial microbial contamination of fish fillets. Storage at higher temperatures led to an increase in microbial contamination of fish fillets Different types of packaging also played a role. In non-fatty fish (cod), CO2-containing MAP led to a decrease in pH and, therefore, to lower microbial growth. In fatty fish (salmon), the presence of CO2 did not lead to the reduction in pH and the degree of microbial contamination was, therefore, not affected by this intrinsic factor. If cold chain interruption occurs during the transport of samples to the laboratory, it is necessary to perform the analysis immediately as even storage in cold conditions until the next day can lead to increased levels of microbial contamination of such samples.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/QK21020245" target="_blank" >QK21020245: The degree of cold chain disruption during official sampling and sample transport and its effects on the resulting microbial profile</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

—

Volume of the periodical

13

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

7

Pages from-to

1-7

UT code for WoS article

001002461400001

EID of the result in the Scopus database

2-s2.0-85169008529