Page 47 - D:\Video IPSyoFS22\

Microbiological quality of ready-to-eat seafoods: a review

1 Sara Saad , Mohd Nizam Lani, Wan Zawiah Wan Abdullah, Muhd Danish Daniel Abdullah
1
1
* 1

1 Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu,
21030 Kuala Nerus, Terengganu, Malaysia.

* Corresponding author: sarasaad11811@gmail.com

Abstract:

Microbial contamination of ready-to-eat (RTE) seafoods sold by street vendors and hawkers has become
an important public health issue. The microbial contamination of RTE foods will lead to food poisoning
cases that can cause death and hospitalization in poor and developing countries. In Malaysia, health
risks related to such kinds of foods are thought to be common, however, the review of microbiological
quality of RTE foods received little attention. The highest risk from RTE foods is microbiological
contamination, particularly for vulnerable groups like children, elderly, and pregnant women. Several
bacterial pathogens, such as Vibrio spp., Salmonella spp., Listeria monocytogenes, Staphylococcus
aureus, Clostridium botulinum, Shigella spp., and Aeromonas spp. are considered as microbiological
hazards for seafoods. However, the occurrence of these organisms in RTE seafoods are not well
established. Therefore, we aim to gather literature for some of these pathogens which were
predominantly reported on RTE seafoods as part of educating the public on the awareness of food safety
related to seafood products. In this review, we will focus on the most commonly foodborne bacteria
associated with RTE foods, which are; Listeria monocytogenes, Vibrio spp., Salmonella spp. and E coli.
The review will evaluate the percentage of occurrence, types of seafoods involved, and other relevant
information about the microbiological quality. This information is very useful for public awareness on
food safety and encourage local vendors of RTE foods to implement hygienic preparation and handling
foods in order to reduce the food poisoning cases related to RTE seafoods.

Keywords: Ready-to-eat food, Seafood, Microbial contamination, Food poisoning, Foodborne bacteria

1