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MICROBIOLOGY OF MARINE FOOD PRODUCTS
Edited by
Donn R. Ward Department of Food Science
North Carolina State University
Cameron Hackney Department of Food Science and Technology
Virginia Polytechnic Institute and State University
Springer Science+Business Media, LLC
An AVI Book (A VI is an imprint of Van Nostrand Reinhold)
Copyright © 1991 by Springer Science+Business Media New York Originally published by Van Nostrand Reinhold in 1991 Softcover reprint of the hardcover 1 st edition 1991 Library of Congress Catalog Number 90-37357 ISBN 978-1-4613-6751-2
AII rights reserved. No part of this work covered by the copyright hereon may be reproduced or used in any form by any means-graphic, electronic, or mechanical, including photocopying, recording, taping, or information storage and retrieval systems-without written permis sion of the publisher.
Library of Congress Cataloging-in-Publication Data Microbiology of marine food products I edited by Donn R. Ward and
Cameron R. Hackney. p. cm.
"An AVI book." Includes bibliographical references and index. ISBN 978-1-4613-6751-2 ISBN 978-1-4615-3926-1 (eBook) DOI 10.1007/978-1-4615-3926-1 1. Seafood-Microbiology. 2. Seafood-Safety measures.
Donn R., 1949- II. Hackney, Cameron Ray. QR118.M53 1991 576' . 163---<lc20
1. Ward,
90-37357 CW
PrefaceContributors
Contents
xixiii
Part 1 Seafood Quality
1. Microbiology of Finfish andFinflSh Processing 3
Harvesting and Onboard Handling 4Fishing Vessel Sanitation 10Processing 10Preservatives 12References 14
2. Microbiology of Bivalve MoUuscan SheUflSh 19
Biology of the Bivalves 19Public Health Concems 20Microflora of Bivalves at Harvest 23Shellstock Harvesting and Handling 26Bivalve Processing 23Heat Processing 31Indicators of Spoilage 33Summary 34References 34
3. Microbiology of Crustacea Processing: Crabs 41
Harvest and Utilization 41Microbiological Flora 47
v
vi Contents
Processing and Microbiological Quality Control 52Summary 60References 60
4. Microbiology of Crustacean Processing: Shrimp, Crawtish,and Prawns 65
Naturally Occurring Microflota 66Yeasts, Molds, Fungi, and Viruses 67Microbiological Changes Through the Distribution System 67Microorganisms Associated with Seafood Spoilage 71Microorganisms of Public Health Concem 75Effect of Freezing on Micororganisms 78Retail Handling Procedures 80Simulated Retail Procedures 81Ice-Only Service Cases 82Refrigerated Display Case 82Retail Display Summary 82References 83
5. Microbiology of Mince, Surimi, andValue-Added Seafoods 89
Mince 89Surimi 91Value-Added Seafoods 92General Microbiological Aspects of Mince, Surimi, andValue-Added Products 94References 105
6. V.S. Seafood Inspection and HACCP 111
Food and Drug Administration (FDA) 111V.S. Department of Commerce (VSDC) 112V.S. Department of Agriculture (VSDA) 112V.S. Environmental Protection Agency (EPA) 113Department of Defense (DOD) 113State Seafood Inspection Activities 113Inspection Approaches 114What Is HACCP? 114How Is HACCP Applied? 115HACCP Beyond Microbiology 119
HACCP Applications to Marine Food ProductsHACCP Sampling ProceduresAppendix: Glossary of TermsReferences
Part 2 Seafood Safety
Contents vii
121123127129
7. Indicators and Alternate Indicators of Growing Water Quality 135
Historical Perspectives 136Emerging Environmental Issues That Question Basic Assumptions 136Sources and Composition of Indicator Organisms in ShellfishGrowing Waters 137Influence of the Estuarine-Marine Environment on theFate of Allochthonous Indicators of Fecal Contamination 139Indicator Systems 156Concluding Remarks 182References 183
8. Viruses in Seafoods 197
Families of Human Enteric Viruses Associated with Pollution ofMarine Waters with Human Feces 198Human Enteric Viral Pathogens Associated with ProcessingDistribution and Preparation of Seafoods 207Summary of Reported Seafood-Associated Viral DiseaseOutbreaks 1973-1987 208References 208
9. Seafood-Transmitted Zoonoses in the United States:The Fishes, the Dishes, and the Worms
CestodesDigeneansNematodesAcanthocephalansOther Metazoan AgentsRisksAquaculture and ParasitesPrevention of Human InfectionsPublic Education
211
215220226239241241247251256
viii Contents
Acknowledgments 258References 258
10. Nonindigenous Bacterial Pathogens 267
Open Water Harvest and Pollution 268Pollution and Aquaculture Systems 269Relative Incidence of Enteries in Seafood Illness 269Clostridium botulinum 271Listeria monocytogenes 273Staphylococcus aureus 275Salmonella 276Shigella 280Conclusions 281References 281
11. Indlgenous Pathogens: Vibrionaceae 285
Vibrio 285Aeromonas 293Plesiomonas 295Summary 296References 296
12. Natural Toxins 301
The Known Seafood Toxin Syndromes 302Management 320Summary 324Acknowledgments 324References 324
13. Scombroid Poisoning 331
Clinical Aspects 331Epidemiology of Scombroid Fish Poisoning 337Formation of Histamine in Fish 339Histamine Toxicity 341Analysis of Histamine in Fish 344Histamine Regulation (U.S.) 346References 347
Part 3 Special Processing and Packaging
Contents ix
14. Principles of Pasteurization and Minimally Processed Seafoods 355
Pasteurization 355Minimally Processed Seafoods (Sous Vide Seafood Products) 357Effect of Container Type 358Common Problems 359Concept of Microbial Survivors in a Batch 363Use of Steam Tunnel Processes to Reduce Microbial Levels 365Clostridium botulinum Type E 365Appendix: Explanation of Tenns 367References 369
15. Modified Atmosphere Packaging 373
Proposed Mechanisms of Action 373MAP Storage and Gutted Fish 374Studies with Fresh Fillets and Steaks 375Characterization and Shift of Microflora 377Clostridium botulinum 382C. botulinum and Vacuum Packaging 383MAP Storage Followed by Air Holding 386MAP Combination with Other Preservatives 387Carbonic Acid Dips and MAP 388Biochemical Indicators 389Summary and Conclusions 389References 390
16. Shellfish Depuration 395
History of Depuration 395Practical Applications of Depuration 397Physiology of Shellfish Contamination and Elimination 400Regulations Goveming Shellfish Depuration 405Depuration Plant Design 407Water Disinfection Procedures 409System Parameters 411Plant Operations 419Current and Future Research 420References 423
x Contents
17. Irradiation
Historical AspectsUtilization of Irradiation in the Seafood IndustryTypes of Irradiation Used in SeafoodsIrradiation Effect on Microorganisms in SeafoodThe Future of Irradiation in the Seafood IndustryReferences
Index
429
429430430432437438
441
Preface
In recent years, consumption of seafood products has risen dramatically. However, along with the growth in consumption, there has been growing enthusiasm forefforts to improve the qualityand the perceived safety of seafoods. This hasculminated in'the debate on "Mandatory Seafood Inspection." While quality andsafety are the principal issues behind the inspection debate, microbiology is oneof the principal sciences associated with quality and safety.
All food commodities have their own distinctive microbiology. However, ofall the food commodities,seafoods have one of the most, if not the most, diverseand complex microbiologies. Unlike meat or poultry products where only a fewspecies are represented in each group, the term seafoods encompasses hundredsot genera and species. Concems associated with mollusks are often quite different from those associated with finfish or crustaceans. Other factors contributingto the microbiological complexity are the range of environmental habitat(freshwater to saltwater; tropical waters to arctic waters; pelagic swimmers tosessile bottom dwellers) and processing practices (iced fresh products to commercially sterile canned products; hand labor to mechanized processes).This book provides a comprehensive examination of microbiological quality
and safety concems of seafood from harvest through processing. Many of thechapters are the most comprehensive reviews to date. A concerted effort has beenmade to incorporate discussions on topics that are both timely and timeless.Examples of the former include "U.S. Seafood Inspection and HACCP" and"Vibrionacae," whereas examples of the latter include "Irradiation" and·"Packaging." There are also topics which are not necessarily "microbiological"in nature, but are important to any meaningful discussion on seafood safety;these include: "Parasites," "Natural Toxins," "Thermal Processing," and "Depuration."This book views seafood microbiology from the perspectives of environ
mental influences and processing influences. It will hopefully serve as a stimulusfor future research in these two areas, and bring the questions of quality andsafety into a proper perspective.
xi
Linda S. Andrews, M.S.Department of Food ScienceLouisiana State UniversityBaton Rouge, LA 70803
Tuu-Jyi Chai, Ph.D.Seafood Science ProgramHorn Point Environmental LaboratoriesUniversity of MarylandCambridge, MD 21613
Ralph R. CockeySeafood Science ProgramHorn Point Environmental LaboratoriesUniversity of MarylandCambridge, MD 21613
Mary T. Cole, M.S.Department of BiologyNicholls State UniversityThibodaux, LA 70310
David W. Cook, Ph.D.Gulf Coast Research LaboratoryOcean Springs, MS 39564-7000
Thomas L. DeardorJf, Ph.D.Department of Structural and CellularBiology
College of MedicineUniversity of South AlabamaMobile, AL 36688
Contributors
George J. Flick, Ph.D.Department of Food Scienceand Technology
Virginia Polytechnic Instituteand State UniversityBlacksburg, VA 24061
E. Spencer Garrett, M.S.National Marine Fisheries ServiceNational Seafood Inspection LaboratoryPascagoula, MS 39568-1207
Rohert M. Grodner, Ph.D.Department of Food ScienceLouisiana State UniversityBaton Rouge, LA 70803
Cameron R. Hackney, Ph.D.Department of Food Scienceand TechnologyVirginia Polytechnic Instituteand State UniversityBlacksburg, VA 24061
Sherwood Hall, Ph.D.Food and Drug AdministrationWashington, DC 20204
Martha Hudak-RoosNational Marine Fisheries ServiceNational Seafood Inspection LaboratoryPascagoula, MS 39568-1207
xiii
xiv Contributors
Steven C. Ingham, Ph.D.Applied Microbiology and Food ScienceUniversity of SaskatchewanSaskatoon, Saskatchewan S7N OWOCanada
Howard Kator, Ph.D.School of Marine ScienceVirginia Institute of Marine ScienceCollege of William and MaryGloucester Point, VA 23062
Marilyn B. Kilgen. Ph.D.Department of BiologyNicholls State UniversityThibodaux, LA 70310
John E. Kvenburg, Ph.D.Division of MicrobiologyFood and Drug AdministrationWashington, DC 20204
Lucina E. Lampila, Ph.D.Seafood Experiment StationVirginia Polytechnic Instituteand State UniversityHampton, VA 23669
Brian K. Mayer, M.S.Campbell Soup CompanyCamden, NJ 08103-1799
Russell J. Miget, Ph.D.Texas A&M Marine Advisory ServicePort Aransas, TX 78373
Robin M. Overstreet, Ph.D.Gulf Coast Research LaboratoryOcean Springs, MS 39564-7000
Alvin P. Rainosek. Ph.D.University of South AlabamaMobile, AL 36688
Martha W. Rhodes, M.S.School of Marine ScienceVirginia Institute of Marine ScienceCollege of William and MaryG10ucester Point, VA 23062
Gary P. RichardsNational Marine Fisheries ServiceSoutheast Fisheries CenterCharleston LaboratoryCharleston, SC 29412-0607
Thomas E. Rippen, M.S.Seafood Experiment StationVirginia Polytechnic Instituteand State UniversityHampton, VA 23669
Gary E. Rodrick, Ph.D.Department of Food Scienceand Human NutritionUniversity of FloridaGainesville, FL 32611
Jayne E. StrattonDepartment of Food Scienceand Technologyand Food Processing CenterUniversity of NebraskaLincoln, NE 68583-0919
Steve L. Taylor, Ph.D.Department of Food Scienceand Technologyand Food Processing CenterUniversity of Nebraska-LincolnLincoln, NB 68583
Donn R. Ward, Ph.D.Department of Food ScienceNorth Carolina State UniversityRaleigh, NC 27695-7624