A Model Predicting the Microbiological Qualityof Aquacultured Sea Bream (Sparus aurata) According to Physicochemical Data: An Application in Western Greece Fish Aquaculture

Authors: Joan Iliopoulou-Georgudaki, Chris Theodoropoulos, Danae Venieri, Maria Lagkadinou

Abstract:

Monitoring of microbial flora in aquacultured sea bream, in relation to the physicochemical parameters of the rearing seawater, ended to a model describing the influence of the last to the quality of the fisheries. Fishes were sampled during eight months from four aqua farms in Western Greece and analyzed for psychrotrophic, H2S producing bacteria, Salmonella sp., heterotrophic plate count (PCA), with simultaneous physical evaluation. Temperature, dissolved oxygen, pH, conductivity, TDS, salinity, NO3 - and NH4 + ions were recorded. Temperature, dissolved oxygen and conductivity were correlated, respectively, to PCA, Pseudomonas sp. and Shewanella sp. counts. These parameters were the inputs of the model, which was driving, as outputs, to the prediction of PCA, Vibrio sp., Pseudomonas sp. and Shewanella sp. counts, and fish microbiological quality. The present study provides, for the first time, a ready-to-use predictive model of fisheries hygiene, leading to an effective management system for the optimization of aquaculture fisheries quality.

Keywords: Microbiological, model, physicochemical, Seabream.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1075450

References:

[1] FAO, "Aquaculture production, 2003", Year book of Fishery Statistics, Food and Agriculture Organization of the United Nations, Rome, Italy, vol. 96, pp. 2, 2005.
[2] Stirling Institute of Aquaculture. "Study of the market for aquaculture produced lubina y dorada species". Report to the European Commission, DG Fisheries, 2004.
[3] European Union Council, "Directive 1991/67/EEC of the European Parliament and of the Council of 23 October 2000 establishing a framework for Community action in the field of water policy," Official Journal of the European Communities, L46, 19.02.1991.
[4] European Union Council, "Directive 1991/493/EEC of the European Parliament and of the Council of 22 July 1991 laying down the health conditions for the production and the placing on the market of fishery products," Official Journal of the European Communities.
[5] S. Baixas-Nogueras, S. Bover-Cid, M. Veciana-Noges and M.C. Vidal- Carou, "Effects of previous frozen storage on chemical, microbiological and sensory changes during chilled storage of Mediterranean hake (Merluccius merluccius) after thawing," European Food Research and Technology, vol. 226, pp. 287-293, 2007.
[6] S. Chytiri, I. Chouliara, I.N. Savvaidis and M.G. Kontominas, "Microbiological, chemical, and sensory assessment of iced whole and filleted aquacultured rainbow trout," Food Microbiology, vol. 21, pp. 157-165, 2004.
[7] FAO, "Scombrotoxin (histamine) formation," in Fish and fishery products hazards and control guide, 2nd ed., Washington, DC: Department of Health and Human Services, Public Health Service, Nutrition, Office of Seafood, pp. 73-90, 1998.
[8] K. Koutsoumanis, A. Stamatiou, P. Skandamis and G.J.E. Nychas, "Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat, and validation of the model under dynamic temperature conditions," Applied and Environmental Microbiology, vol. 72, pp. 124-134, 2006.
[9] T. Ross and T.A. McMeeking, "Modeling microbial growth within food safety risk assessments," Risk Analysis, vol. 23, pp. 182-197, 2003.
[10] K. Koutsoumanis and G.J.E. Nychas, "Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf-life prediction," International Journal of Food Microbiology, vol. 60, pp. 171-184, 2000.
[11] P.S. Taoukis, K. Koutsoumanis and GJ.E. Nychas, "Use of time temperature integrators and predictive modelling for shelf life control of chilled fish under dynamic storage conditions," International Journal of Food Microbiology, vol. 53, pp. 21-31, 1999.
[12] J.C. Augustin and V. Carlier, "Mathematical modelling of the growth rate and lag time for Listeria monocytogenes," International Journal of Food Microbiology, vol. 56, pp. 29-51, 2000.
[13] B. Gonzalez-Acosta, Y. Bashan, N. Hernadez-Saavedra, F. Ascencio and G. De la Cruz-Aguero, "Seasonal seawater temperature as the major determinant for populations of culturable bacteria in the sediments of an intact mangrove in an arid region," FEMS Microbiology Ecology, vol. 55, pp. 311-321, 2006.
[14] B. Austin and D. Austin, D, "Microbial quality of water in intensive fish rearing," Journal of Applied Bacteriology Symposium Supplement, pp. 207-226, 1985.
[15] S. Baixas-Nogueras, S. Bover-Cid, T. Veciana-Nogués, M.L. Nunes, and M.C. Vidal-Carou, "Development of a quality index method to evaluate freshness in Mediterranean hake (Merluccius merluccius)," Journal of Food Science, vol. 68, pp. 1067-1071, 2003.
[16] K.R. Clarke, "Non-parametric analyses of changes in community structure," Australian Journal of Ecology, vol. 18, pp. 117-143, 1993.
[17] F. Ozogul, E. Kulay and Y. Ozogul, "Sensory, chemical and microbiological quality parameters in sea bream (Sparus aurata) stored in ice or wrapped in cling film or in aluminium foil at 2 ┬▒ 1oC," International Journal of Food Science and Technology, vol. 42, pp. 903- 909, 2007.
[18] F. Ozogul, A. Polat and Y. Ozogul, "The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus)," Food Chemistry, vol. 85, pp. 49-57, 2004a.
[19] K. Grigorakis, K.D.A. Taylor and M.N. Alexis, "Seasonal pattern of spoilage of ice stored cultured gilthead sea bream (Sparus aurata)," Food Chemistry, vol. 81, pp. 263-268, 2003a.
[20] M. Tejada and A. Huidobro, "Quality of farmed gilthead sea bream (Sparus aurata) during ice storage related to the slaughter method and gutting," European Food Research and Technology, vol. 215, pp. 1-7, 2002.
[21] V.P. Lougovois, E.R. Kyranas and V.R. Kyrana, "Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata)," Food Research International, vol. 36, pp. 551-560, 2003.