ANTIMICROBIAL RESISTANCE IN SEAFOODS, AND NON-THERMAL FOOD PROCESSING
Keywords:
antimicrobial resistance; seafood; high hydrostatic pressure; biopreservation
Abstract
Seafoods may carry strains of bacterial pathogens resistant to clinically-used antibiotics. This review summarizes recent work on antimicrobial resistance from seafoods. Since ready-to-eat seafoods may also be at risk of transmitting antimicrobial resistance through the food chain, it is important to analyse how food processing methods may affect the bacterial populations in foods. Recent studies based on high-hydrostatic pressure applied on seafoods in combination with natural antimicrobials (bacteriocins and essential oils) indicate that the combined treatments achieve a greatest reduction of bacterial loads in the food. Nevertheless, application of high-throughput sequencing technology to study the dynamics of bacterial population surviving treatments reveals complex changes in bacterial populations during food storage. This makes necessary to further study the antimicrobial resistance in those strains surviving treatments and which may be consumed along with the processed food.
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References
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Giatrakou, V., Kykkidou, S., Papavergou, A., Kontominas, M. G., & Savvaidis, I. N. Potential of oregano essential oil and MAP to extend the shelf life of fresh swordfish: a comparative study with ice storage. J. Food Sci., 73, 2008, 167–173.
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Grevskott, D. H., Svanevik, C. S., Sunde, M., Wester, A. L., & Lunestad, B. T. Marine Bivalve Mollusks As Possible Indicators of Multidrug-Resistant Escherichia coli and Other Species of the Enterobacteriaceae Family. Front Microbiol., 18, 2017, 8:24.
Gupta, S., Rajauria, G., & Abu-Ghannam, N. Study of the microbial diversity and antimicrobial properties of Irish edible brown seaweeds. Int. J. Food Sci. Technol., 45 2010, 482-489.
Hammad, A. M., Shimamoto, T., & Shimamoto, T. Genetic characterization of antibiotic resistance and virulence factors in Enterococcus spp. from Japanese retail ready-to-eat raw fish. Food Microbiol., 38, 2014, 62-66.
Han, Y., Wang, J., Zhao, Z., Chen, J., Lu, H., & Liu, G. Fishmeal Application Induces Antibiotic Resistance Gene Propagation in Mariculture Sediment. Environ. Sci. Technol., 51(18), 2017, 10850–10860.
Harpaz, S., Glatman, L., Drabkin, V., & Gelman, A. Effects of herbal essential oils used to extend the shelf-life of freshwater reared Asian sea bass fish (Lates calcarifer). J. Food Protect., 66, 2003, 410–417.
Jack, R. W., Tagg, J. R., & Ray, B. Bacteriocins of Gram-positive bacteria. Microbiol. Mol. Biol. Rev., 59, 1995, 171–200.
Johnson, E. M., Jung, D. Y., Jin, D. Y., Jayabalan, D. R., Yang, D. S. H., & Suh, J. W. Bacteriocins as food preservatives: Challenges and emerging horizons. Crit. Rev. Food Sci. Nutr., 7, 2017, 1–25.
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Kang, C. H., Shin, Y., Jang, S., Jung, Y., & So, J. S. Antimicrobial susceptibility of Vibrio alginolyticus isolated from oyster in Korea. Environ Sci Pollut Res Int., 23(20), 2016, 21106-21112.
Kostaki, M., Giatrakou, V., Savvaidis, I. N., & Kontominas, M. G. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiol., 26, 2009, 475–482.
Kykkidou, S., Giatrakou, V., Papavergou, A., Kontominas, M. G., Savvaidis, & I. N. Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4°C. Food Chem., 115, 2009, 169-175.
Li, L., Ye, L., Kromann, S., & Meng, H. Occurrence of Extended-Spectrum β-Lactamases, Plasmid-Mediated Quinolone Resistance, and Disinfectant Resistance Genes in Escherichia coli Isolated from Ready-To-Eat Meat Products. Foodborne Pathog Dis., 14(2), 2017, 109-115
Li, C., Gölz, G., Alter, T., Barac, A., Hertwig, S., & Riedel, C. Prevalence and Antimicrobial Resistance of Yersinia enterocolitica in Retail Seafood. J Food Prot., 23, 2018, 497-501.
Lopatek, M., Wieczorek, K., & Osek, J. Prevalence and Antimicrobial Resistance of Vibrio parahaemolyticus Isolated from Raw Shellfish in Poland. J. Food Prot., 78(5), 2015, 1029-33.
Maravić, A., Šamanić, I., Šprung, M., Fredotović, Ž., Ilić, N., Dragičević, J., & Puizina, J. Broad-spectrum resistance of Pseudomonas aeruginosa from shellfish: infrequent acquisition of novel resistance mechanisms. Environ. Monit. Assess., 190(2), 2018, 81.
Martin, M., Barbeyron, T., Martin, R., Portetelle, D., Michel, G., & Vandenbol. M. The cultivable surface microbiota of the brown alga Ascophyllum nodosum is enriched in macroalgal-polysaccharide-degrading bacteria. Front. Microbiol., 6, 2015, 1487.
Mastromatteo, M., Danza, A., Conte, A., Muratore, G., & DelNobile, M. A. Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging. Int. J. Food Microbiol., 144, 2010, 250–256.
Morejón, I. F., González, A., & Ferrús, M. A. Detection, Identification, and Antimicrobial Susceptibility of Arcobacter spp. Isolated from Shellfish in Spain. Foodborne Pathog. Dis., 14(4), 2017, 238-243.
Nawaz, M., Khan, S. A., Tran, Q., Sung, K., Khan, A. A., Adamu, I, Steele, R. S. Isolation and characterization of multidrug-resistant klebsiella spp. Isolated from shrimp imported from Thailand. Int. J. Food Microbiol., 155, 2012, 179–184.
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Published
2018-11-30
How to Cite
Ortega Blázquez, I., Grande Burgos, M. J., Martínez Viedma, P., Toledo del Árbol, J., López Aguayo, M. C., Pérez Pulido, R., Lucas, R., & Galvez, A. (2018). ANTIMICROBIAL RESISTANCE IN SEAFOODS, AND NON-THERMAL FOOD PROCESSING. IJRDO-Journal of Agriculture and Research (ISSN: 2455-7668), 4(11), 20-27. https://doi.org/10.53555/ar.v4i11.2569
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