A Model Predicting the Microbiological Qualityof Aquacultured Sea Bream (Sparus aurata) According to Physicochemical Data: An Application in Western Greece Fish Aquaculture
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.
[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.
[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.
@article{"International Journal of Biological, Life and Agricultural Sciences:59606", author = "Joan Iliopoulou-Georgudaki and Chris Theodoropoulos and Danae Venieri and Maria Lagkadinou", title = "A Model Predicting the Microbiological Qualityof Aquacultured Sea Bream (Sparus aurata) According to Physicochemical Data: An Application in Western Greece Fish Aquaculture", 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.", volume = "3", number = "1", pages = "81-8", }
