原创力文档comparison of bacterial profiles of fish between storage conditions at retails using dgge and banding pattern analysis consumer’s perspective细菌的比较资料储存条件之间的鱼在零售使用dgge和带型分析消费者的角度来看.pdfVIP
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comparison of bacterial profiles of fish between storage conditions at retails using dgge and banding pattern analysis consumer’s perspective细菌的比较资料储存条件之间的鱼在零售使用dgge和带型分析消费者的角度来看
Food and Nutrition Sciences, 2012, 3, 190-200
/10.4236/fns.2012.32028 Published Online February 2012 (http://www.SciRP.org/journal/fns)
Comparison of Bacterial Profiles of Fish between Storage
Conditions at Retails Using DGGE and Banding Pattern
Analysis: Consumer’s Perspective
1 2 3 1,2
Chongtao Ge , Chang Soo Lee , Zhongtang Yu , Jiyoung Lee
1Department of Food Science Technology, The Ohio State University, Columbus, USA; 2College of Public Health, Division of
Environmental Health Sciences, The Ohio State University, Columbus, USA; 3Department of Animal Sciences, The Ohio State Uni-
versity, Columbus, USA.
Email: jlee@
Received October 26th, 2011; revised December 14th, 2011; accepted December 22nd, 2011
ABSTRACT
Bacterial profiles between storage conditions (frozen vs fresh) were compared using PCR-DGGE and banding pattern
analysis. Salmon and tuna were collected and the bacteria cells were separated from fish cells using a somatic cell re-
leasing agent. The results demonstrated that some were indigenous waterborne bacteria. However, the majority were
identified as spoilage bacteria, pathogens and potential fecal contamination bacteria. Banding pattern analysis showed
that the storage conditions were a significant factor in clustering bacteria. Frozen fish showed a smaller number of bac-
terial species than fresh samples. Freezing seemed to play a role as a selective pressure by inactivating some microor-
ganisms while favoring resistant ones to low temperature. The bacterial profiles seemed to be more influenced by after-
harvest practices than the original environmental contamination. These findings provide consumers insight into fish
quality, potential health risks of raw fish consumption, and the impact of storage conditions on bacterial group of raw
fish.
Keywords: Fish; PCR-DGGE; Bacterial Profiles; Storage
1. Introduction
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