Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free: https://www.ghostery.com/fr/products/

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site: http://www.youronlinechoices.com/fr/controler-ses-cookies/, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Realytics
Google Analytics
Spoteffects
Optimizely

Targeted advertising cookies

DoubleClick
Mediarithmics

The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at cil-dpo@inra.fr or by post at:

INRA
24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu Logo Principal Oniris

Home page

PhD thesis of Sabrina Macé (2010-2013)

Molecular characterization and quantification of raw salmon and cooked shrimp spoilage microbiota

Abstract:

Raw salmon and cooked shrimp sold in supermarket are usually found under vacuum or CO2 modified atmosphere packaging (MAP). This type of packaging inhibit growth of some bacteria, therefore, CO2 tolerant bacteria dominate spoilage microbiota of these products. The aim of this study is to improve knowledge about bacteria involved in spoilage.
Spoilage microbial ecosystems of raw salmon and tropical cooked shrimp were described using classic microbiological and molecular methods like PCR-TTGE and pyrosequencing. Lactic acid bacteria, notably Lactococcus piscium, Carnobacterium maltaromaticum, Carnobacterium divergens, Lactobacillus sakei, and Gram negative bacteria like Photobacterium phosphoreum and Enterobacteriaceae (Serratia spp.) has been described as dominant bacterial groups on spoiled MAP salmon by using both type of methods. Shewanella baltica and C. maltaromaticum were mostly present in spoiled entire tropical cooked shrimp while, Carnobacterium spp., Leuconostoc spp. and Streptococcus parauberis dominated spoiled peeled tropical cooked shrimp analyzed with pyrosequencing.
In order to identify the bacteria responsible for these products spoilage, spoilage potential of several of these species was investigated using sterile matrix inoculation. Then, combining sensory, chemical, microbiological and molecular methods, spoilage of the inoculated samples was characterized. Volatile compounds analysis (GC-MS) of some samples was also realized. C. maltaromaticum and S. baltica are both implied in entire tropical cooked shrimp spoilage and P. phosphoreum was revealed to be responsible for MAP salmon spoilage.
As no specific medium is available for enumeration of P. phosphoreum species in seafood products, a real time PCR method combined with propidium monoazide treatement was , thus, developed and used to quantify viable cells of this bacteria in salmon samples.

 Valorisation :

  • Macé, S., J. Cornet, F. Chevalier, M. Cardinal, M. F. Pilet, D. X. and J. J. Joffraud 2012. Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR-TTGE. Food Microbiology 30(1): 8. Ranking du JCR: Q1. 
  • Mamlouk, K., S. Macé, M. Guilbaud, E. Jaffrès, M. Ferchichi, H. Prévost, M.-F. Pilet and X. Dousset 2012. Quantification of viable Brochothrix thermosphacta in cooked shrimp and salmon by real-time PCR. Food Microbiology 30(1): 173-179. Ranking du JCR: Q1.
  • Macé, S., J.-J. Joffraud, M. Cardinal, M. Malcheva, J. Cornet, V. Lalanne, F. Chevalier, T. Sérot, M.-F. Pilet and X. Dousset 2013. Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging. International Journal of Food Microbiology 160(3): 227-238. http://dx.doi.org/10.1016/j.ijfoodmicro.2012.10.013. Ranking du JCR: Q1.
  • Macé, S., K. Mamlouk, S. Chipchakova, H. Prévost, J.-J. Joffraud, P. Dalgaard, M.-F. Pilet and X. Dousset 2013. Development of a Rapid Real-Time PCR Method as a Tool To Quantify Viable Photobacterium phosphoreum Bacteria in Salmon (Salmo salar) Steaks. Applied and Environmental Microbiology 79(8): 2612-2619. 10.1128/aem.03677-12. Ranking du JCR: Q1.
  • Mace, S., M. Cardinal, E. Jaffres, J. Cornet, V. Lalanne, F. Chevalier, T. Serot, M.-F. Pilet, X. Dousset and J.-J. Joffraud 2014. Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging. Food Microbiology 40: 9-17. 10.1016/j.fm.2013.11.018. Ranking du JCR: Q1.
  • Chaillou, S., A. Chaulot-Talmon, H. Caekebeke, M. Cardinal, S. Christieans, C. Denis, M. Helene Desmonts, X. Dousset, C. Feurer, E. Hamon, J.-J. Joffraud, S. La Carbona, F. Leroi, S. Leroy, S. Lorre, S. Mace, M.-F. Pilet, H. Prevost, M. Rivollier, D. Roux, R. Talon, M. Zagorec and M.-C. Champomier-Verges 2015. Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage. ISME Journal(9): 1105-1118. https://doi.org/10.1038/ismej.2014.202. Ranking du JCR: Q1.
  • Macé, S., N. Haddad, M. Zagorec and O. Tresse 2015. Influence of measurement and control of microaerobic gaseous atmospheres in methods for Campylobacter growth studies. Food Microbiology 52: 169-176. http://dx.doi.org/10.1016/j.fm.2015.07.014. Ranking du JCR: Q1.
  • Jérôme, M., S. Macé, X. Dousset, B. Pot and J.-J. Joffraud 2016. Genetic diversity analysis of isolates belonging to the Photobacterium phosphoreum species group collected from salmon products using AFLP fingerprinting. International Journal of Food Microbiology 217: 101-109. http://dx.doi.org/10.1016/j.ijfoodmicro.2015.10.018. Ranking du JCR: Q1.