由于一系列健康益处,全球即食海鲜产品的消费量稳步增长。然而,根据生鱼的处理或切割过程,即食生鱼片可能面临微生物风险,可能导致海洋病原体食源性感染。由于表面特性是微生物粘附和生物膜形成的关键因素,本研究旨在确定生鱼皮特性与副溶血性弧菌生物膜形成之间的相关性。我们分析了副溶血性弧菌生物膜(ATCC17802;最初接种约2或4logCFU/cm2)在鱼皮上(g鱼,Pomfret,红snap鱼,和鲭鱼;鱼类作为生鱼片而不剥皮)在模拟海洋环境下形成(在人造海水中孵化,在30°C下摇摆运动,季节性海水的最高温度)为24小时。使用共聚焦激光扫描显微镜/扫描电子显微镜确定鱼皮的特征。副溶血性弧菌在鱼皮上的生物膜计数高于不锈钢,作为对照(P<0.05)。特别是,V.副溶血性细菌在gizzardshad和pon鱼上形成的生物膜具有明显较高的细菌种群水平(约5logCFU/cm2;P<0.05),强调生物膜的形成水平与gizzardshad和pon皮的特征之间的关系。鱼皮的表面粗糙度,包括主要粗糙度参数(Ra,Rq,和Rz),影响副溶血性弧菌的附着(P<0.05)。此外,副溶血性弧菌生物膜的图像表明鱼类的不同地形轮廓(例如,粘液,独特的结构特征,等。)可能导致副溶血性弧菌表现出不同的生物膜表型,如粘在或缠结在鱼皮表面。这项研究的主要发现提供了副溶血性弧菌与鱼皮的各种表型粘附,以考虑食用随其皮肤食用的即食生鱼片的潜在危害。
The worldwide consumption of ready-to-eat seafood products has steadily increased due to a range of health benefits. However, depending on the handling or cutting process of raw fish, ready-to-eat sashimi can be exposed to microbiological risks that can lead to foodborne infection by marine pathogens. Since surface characteristics are key factors for microbial adhesion and biofilm formation, the present study aims to determine the correlation between raw fish skin properties and Vibrio parahaemolyticus biofilm formation. We analyzed V. parahaemolyticus biofilms (ATCC 17802; initially inoculated ca. 2 or 4 log CFU/cm2) on fish skin (gizzard shad, pomfret, red snapper, and mackerel; fish species served as sashimi without peeling the skin) formed under simulated marine environments (incubating in artificial seawater with rocking motion at 30 °C, the maximum temperature of seasonal seawater) for 24 h. The characteristics of fish skin were determined using confocal laser scanning microscopy/scanning electron microscopy. V. parahaemolyticus showed higher biofilm counts on fish skins than on stainless steel, which was used as a control (P < 0.05). In particular, V. parahaemolyticus formed biofilms with significantly higher levels of bacterial populations on gizzard shad and pomfret (ca. 5 log CFU/cm2; P < 0.05), highlighting the relationship between the biofilm formation level and the characteristics of gizzard shad and pomfret skins. The surface roughness of fish skins, including the main roughness parameters (Ra, Rq, and Rz), influenced the attachment of V. parahaemolyticus (P < 0.05). Additionally, images of V. parahaemolyticus biofilms suggested that different topographical profiles of fish species (e.g., mucus, unique structural features, etc.) could cause V. parahaemolyticus to exhibit different biofilm phenotypes, such as sticking to or entangling on the fish skin surface. The major findings of this study provide various phenotypic adhesions of V. parahaemolyticus to fish skin in considerations of the potential hazard for the consumption of ready-to-eat sashimi served with its skin.