Spoilage Bacteria in Aquatic Products and the Efficacy of Antimicrobial Interventions

Abstract

Aquatic products are rich in nutrients, making them highly susceptible to quality deterioration during production, processing, transportation, and storage. The rapid growth and life metabolism of microorganisms are important reasons for their deterioration. Although spoilage microorganisms vary across seafood types, their mechanisms of action share common pathways. These bacteria alter the internal molecular composition and structure of seafood through metabolic reactions, ultimately leading to spoilage. Traditional preservation methods, including freezing, chemical preservatives, and thermal processing, can lead to adverse changes in food, such as reduced nutritional value or unsatisfactory sensory properties. In addition, consumer demand for ‘clean label’ ingredients and natural foods is growing, which has prompted the food industry to explore more sustainable food preservation technologies. Alternatively, non-thermal processing technologies, such as ultra-high pressure, irradiation, magnetic field and plasma, can minimize the growth of pathogenic and spoilage organisms without altering the food’s properties. However, data on the effects of these and other technologies on spoilage microbial populations in specific aquatic products remain limited. This paper reviews the types and mechanisms of specific spoilage bacteria in various aquatic products and lists six kinds of the most important spoilage bacteria. In addition, the antibacterial properties, principles and applications of four different non-thermal technologies are also introduced.

Topics & Concepts