The aim of this work was to study the shelf-life and bacteriological features of Paracentrotus lividus fresh roe sold in the city of Palermo (Sicily, Italy). 21 glass jars, each approximately containing the fresh roe of 50 Paracentrotus lividus, were analysed in order to assess the shelf-life during the refrigerated storage and to evaluate the presence of bacteria belonging to genera Vibrio, Aeromonas, Listeria, Salmonella and Clostridium. The sensorial acceptability was recorded until the 72(th) hour, afterward off-odours and loss of firmness were observed. Sensorial characteristics were mainly related to the growth of hydrogen sulphide producing bacteria. Listeria spp and Salmonella spp. were not isolated. Vibrio spp. were isolated from 71.43 % of samples; the species most frequently found were V alginolyticus (47 %), V harveyi (16 %), V mimicus and V mediterranei (10 %), followed by V hepatarius (7 %), V rotiferanus and V diabolicus (5 %) and V ponticus 12 %). Although the isolated Vibrio strains are rarely cause of food-boorne diseases, the frequent raw consumption of sea urchin roe could pose some food safety issues.
Shelf-life and microbiological properties of refrigerated sea urchin (Paracentrotus lividus) roe
PANEBIANCO, Antonio;GIUFFRIDA, Alessandro;ZIINO, Graziella
2011-01-01
Abstract
The aim of this work was to study the shelf-life and bacteriological features of Paracentrotus lividus fresh roe sold in the city of Palermo (Sicily, Italy). 21 glass jars, each approximately containing the fresh roe of 50 Paracentrotus lividus, were analysed in order to assess the shelf-life during the refrigerated storage and to evaluate the presence of bacteria belonging to genera Vibrio, Aeromonas, Listeria, Salmonella and Clostridium. The sensorial acceptability was recorded until the 72(th) hour, afterward off-odours and loss of firmness were observed. Sensorial characteristics were mainly related to the growth of hydrogen sulphide producing bacteria. Listeria spp and Salmonella spp. were not isolated. Vibrio spp. were isolated from 71.43 % of samples; the species most frequently found were V alginolyticus (47 %), V harveyi (16 %), V mimicus and V mediterranei (10 %), followed by V hepatarius (7 %), V rotiferanus and V diabolicus (5 %) and V ponticus 12 %). Although the isolated Vibrio strains are rarely cause of food-boorne diseases, the frequent raw consumption of sea urchin roe could pose some food safety issues.Pubblicazioni consigliate
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