Presentation (4).pptx advanced in microbiology

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1. advances in microbiology relevant to fisheries post harvest technology Presented by: Markhiza Sahidulla

2. Introduction Advances in microbiology are crucial for improving the safety, quality, and sustainability of seafood during post-harvest handling. Recent advancements in this field have led to new technologies and approaches for preserving fish and extending its shelf life. Advances in microbiology for fisheries post-harvest technology include new preservation techniques, decontamination methods, and quality assessment tools.

3. Why microbiology is important Microbiological spoilage - Microorganisms like bacteria, yeast, and molds can cause seafood to spoil, which can lead to off-odors, discoloration, and slime formation. Pathogens - Pathogens like Salmonella, Listeria, and Vibrio can be introduced into fish during pre-harvest and post-harvest stages. Antibiotic resistance - Antibiotic-resistant bacteria and genes (ARB and ARGs) are emerging food safety concerns.

4. How microbiology advances help Preservation techniques - Advanced preservation techniques like Modified Atmosphere Packaging (MAP) and High-Pressure Processing (HPP) can help to extend the shelf life of seafood. Molecular techniques - Molecular techniques can help to study seafood characteristics during processing, storage, and distribution. Dietary biomarkers - Dietary biomarkers can help to measure seafood intake more precisely, which can help to improve consumption rate studies.

5. Key aspects of these methods Advances in microbiology for fisheries post-harvest technology Microbial identification and detection PCR-based methods - Accurate and rapid identification of specific bacterial species associated with spoilage. Next-generation sequencing (NGS) - Detailed analysis of microbial communities on fish products to identify potential spoilage organisms. Real-time PCR - Monitoring bacterial populations in real-time during storage. Preservation techniques Modified atmosphere packaging (MAP) - Controlling the gas composition within packaging to inhibit bacterial growth, often using high CO2 levels. High-pressure processing (HPP) - Applying high pressure to inactivate bacteria without significantly altering product texture. Super-chilling - Rapidly cooling fish to near freezing temperatures to slow microbial growth. Vacuum packaging - Removing air to limit aerobic bacterial growth.

6. Preservation techniques Modified atmosphere packaging (MAP):  Controlling the gas composition within packaging to inhibit bacterial growth, often using high CO2 levels.  High-pressure processing (HPP):  Applying high pressure to inactivate bacteria without significantly altering product texture.  Super-chilling:  Rapidly cooling fish to near freezing temperatures to slow microbial growth.  Vacuum packaging:  Removing air to limit aerobic bacterial growth.  Active packaging Antimicrobial compounds : Incorporating natural antimicrobials like bacteriocins or essential oils into packaging materials to further inhibit bacterial growth. Intelligent packaging : Packaging that monitors product quality through indicators like color changes, indicating potential spoilage. Biocontrol strategies Bacteriocin production : Utilizing beneficial bacteria that produce antimicrobial compounds to suppress spoilage microbes