title: Survival of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce.
abstract: Knowing the survival characteristics of foodborne pathogens in raw ready-to-eat (RTE) seafood is the key to predicting whether they pose a microbiological hazard. The present study examined the survival of Escherichia coli O157:H7, Salmonella Typhimurium, Vibrio parahaemoliticus, Listeria monocytogenes, and Staphylococcus aureus in raw RTE crab marinated in soy sauce. Inoculated crabs (initial bacterial population=4.1-4.4logCFU/g) were immersed in soy sauce and then stored at refrigeration (5°C) or room temperature (22°C) for up to 28days. At 5°C, all bacteria (except V. parahaemolyticus) survived in crab samples until Day 28 (counts of 1.4, 1.6, 3.1, 3.2 log CFU/g for E. coli O157:H7, S. Typhimurium, L. monocytogenes, and S. aureus, respectively). However, at 22°C, all tested bacteria were more susceptible to the antimicrobial effects of marination. Regardless of temperature, foodborne pathogens attached to crab samples were more resistant to marination than those suspended in soy sauce samples; however, the survival pattern for each species was different. Gram-positive bacteria were most resistant to marination conditions (high salinity, low pH), whereas V. parahaemolyticus was extremely susceptible. Marination is the only antibacterial step in the manufacturing processes; however, the results presented herein reveal that this is not sufficient to inactivate foodborne pathogens. In particular, the survival of pathogens on crabs at refrigeration temperature may pose a major hazard for the consumption of raw RTE seafood. Thus, appropriate decontamination methods and implementation of safety management practices are needed. This study provides predictive microbiological information of foodborne pathogens in raw RTE seafood with marination.
authors: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea.
authors: T J
authors: TJ
authors: Cho
authors: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea.
authors: N H
authors: NH
authors: Kim
authors: Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR 72701, USA.
authors: S A
authors: SA
authors: Kim
authors: Jimiwon, SAMPIO FOOD Co., Ltd., Seoul 04557, South Korea.
authors: J H
authors: JH
authors: Song
authors: Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea. Electronic address: rheems@korea.ac.kr.
authors: M S
authors: MS
authors: Rhee
mesh_terms: D000818:Animals; D018407:Bacterial Physiological Phenomena; D003386:Brachyura / Q000382:microbiology*; D015169:Colony Count, Microbial; D019453:Escherichia coli O157 / Q000502:physiology; D005511:Food Handling / Q000592:standards; D005516:Food Microbiology; D008089:Listeria monocytogenes / Q000502:physiology; D066256:Raw Foods / Q000382:microbiology*; D012486:Salmonella typhimurium / Q000502:physiology; D012758:Shellfish / Q000382:microbiology*; D045730:Soy Foods / Q000382:microbiology*; D013211:Staphylococcus aureus / Q000502:physiology; D013696:Temperature; D014736:Vibrio parahaemolyticus / Q000502:physiology
keywords: Bacterial survival; Ganjang-gejang; Marination; Raw ready-to-eat seafood; Soy sauce