Microbiology 01Marine Food Products

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