Diapositiva 1

State of the art on management
of fish product shelf-life according
to the health and hygienic
controls
Alessandro Giuffrida
Dipartimento di Scienze Veterinarie - Università di Messina
Health and hygienic controls

According to the main principles of European
Regulations regarding the food safety (Reg. 178/2012, Reg.
853/2004, Reg. 854/04, Reg. 2073/05 and 1441/07)
Zoonosis
Parasite
Pathologies
Seafood safety
Chemical pollutants
Spoilage
Biotoxins
2
Endogenous factors
Exogenous factors
Fish spoilage
Enzymatic causes
Microbial causes
Specific Spoilage Organisms (SSO)
Other bacterial species less specific
Marine
environmental
parameters
10
60
9
7
40
Log cfu/g
SSO
6
5
30
4
Concentration
50
TVC
8
20
3
chemical indicators
2
10
1
0
0,0
5,0
10,0
15,0
20,0
25,0
days
30,0
0
35,0
(Gram and Dalgaard, 2002)
• Main chemical products of spoilage
– From amino acids:
• Main SSO
– Pseudomonas spp.;
– Shewanella putrefaciens;
– Photobacterium phosphoreum
• ammonia; amine; organic acid; sufure products
– From ATP
• Hipoxantine
– From lactate
• acetate
– From TMA-O
• TMA-N
4
Dynamic shelf-life characterization
Characterization
Dynamically
Shelf-life
Understanding and prediction
During the entire productive chain (at each
time interval) and according to the
environmental condition modification
Time of acceptability (microbial and
chemical aspects)
Offflavours
Offodours
Inter – relational model
Seafood Spoilage and Safety Predictor (Dalgaard, 2003)
12
2,5
Temperature
2
P. phosforeum
8
1,5
6
1
4
0,5
2
Shelf life in days at 5 C
0
0
0
20
40
60
hours
80
100
120
Remained days
Log cfu/g - Temperature
10
Inter-specific applicative difficulties

Is the growth of spoilage bacteria (SSO) in the muscle
related to sensorial characteristics (es: Quality Index
Method)?
◦ QIM: sensorial evaluation system based on demerit points

Is always there a relation between chemical (ABVT and
TMA-N) SSO growth?

How we can relate the belowe three elements?
◦ SSO
◦ ABVT - TMA-N
◦ QIM scores
Quality Index Method and SSOs (Giuffrida et
al., 2008)
QPs
dPs
Ps 

max
  Ps
Ps1  max 
dt
(1  QPs )  Ps 
Values from observed growth curves
QShe
dShe
She 

max
  She
She1 
max 
dt
(1  QShe )
She


dQIM
dPs
dShe
a
b
dt
dt
dt
18
8.00
16
7.00
14
Values obtained by fitting
data (Solver of Excel (Microsoft
corporation)
12
5.00
10
4.00
8
QIM
3.00
6
2.00
4
1.00
2
0.00
0
100
[Ps pre]
200
[She pred]
300 Time
Ps obs
QIM
Log ufc/g
6.00
400
She obs
500
[QIM pred]
0
600
QIM obs
8
Microbial and Chemicals indicators in fish tissues
10
16
8
14
7
12
6
Cute
5
Branchie
4
Muscolo
3
2
QIM cute e
occhio
10
QIM branchie
8
QIM
Log ufc/g
9
6
QIM
muscolatura
4
1
2
0
0
100
200
ore
300
QIM totale
0
0
50
100
150
ore
200
250
300
ABVT e TMA-N in several fish tissues
120
TVBN
100
80
60
Cute
Branchie
40
20
0
0
50
100
150
200
250
300
350
TMA-N
ore
12
10
8
Muscolatura
Cute
6
mg/100g
mg/100g
Muscolatura
Branchie
4
2
0
0
100
200
300
ore
400
Relation between sensorial and chemical indicators
R² = 0.8797
20
R² = 0.8404
20
15
15
15
QIM
QIM
10
10
QIM
10
5
0
0
20
40
60
5
5
0
0
80
0
ABVT skin
50
100
2
TMA-N skin
4
40
60
R² = 0.6439
R² = 0.9479
18
16
14
12
10
8
6
4
2
0
QIM
18
16
14
12
10
8
6
4
2
0
20
ABVT muscle
QIM
QIM
0
0
150
ABVT gills
R² = 0.8714
16
14
12
10
8
6
4
2
0
R² = 0.6985
20
0
5
TMA-N gills
10
0
5
10
TMA-N muscle
15
Common Fisheries Policy
(Reg. 1380/2013)

Reduction of discards
◦ Reducing accidental catches
◦ Reducing non selective fishing methods
◦ Increasing the use as food or as feed of
discards
◦ (... Reduce discards from distribution
and retails ...)
Strategies
to increase
shelf-life?
12
Allyle Iso-Thiocyanate
SSO sulphide producers
SSO sulphide non-producers
QIM
13