Paper No.: 03 Paper Title: FOOD MICROBIOLOGY Module -23: Meat and seafood spoilage. (Theory and Self-learning)

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1 Paper No.: 03 Paper Title: FOOD MICROBIOLOGY Module -23: Meat and seafood spoilage (Theory and Self-learning)

2 1. Details of Module and its Structure Module Detail Subject Name Paper Name Module Name/Title Module Id Pre-requisites Technology <Module Id> Objectives After reading this module, we will be able to Prevalence/ecology of microbes Meat and sea food Illness by meat and sea food spoilage Keywords Meat and Sea food spoilage, bacteria, fungus, mould, diseases Structure of Module / Syllabus of a module (Define Topic / Sub-topic of module ) Meat and sea food Spoilage Microbes present in meat and meat products, Spoilage of meats and meat products, Spoilage under aerobic condition due to bacteria, Spoilage due to molds in aerobic condition, Spoilage under anaerobic conditions, Preservation and storage, Microorganisms responsible for seafood spoilage, Microbial spoilage of processed fish, Preservation of Seafood, Illness caused due to spoiled seafood and spoiled meat

3 2. 2. Development Team Role Name Affiliation National Coordinator Subject Coordinator Professor R.C. Kuhad Professor Vijayakhader University of Delhi South Campus New Delhi Former Dean, Acharya N.G. Ranga Agricultural University, Hyderabad Paper Coordinator Professor A. K. Puniya National Dairy Research Institute (NDRI), Karnal Content Writer/Author (CW) Content Reviewer (CR) Language Editor (LE) Ravinder Kumar <CR Name> <LE Name> KVA DAV College For Women, Karnal

4 TABLE OF CONTENTS 1. Introduction 2. Microbes present in meat and meat products 2.1. Brochothrix thermosphacta 2.2. Carnobacterium 2.3. Clostridium tetani 2.4. Enterobacteriaceae 2.5. Leuconostoc 2.6. Pseudomonas 3. General type of spoilage of meats and meat products 3.1. Spoilage under aerobic condition due to bacteria Surface slime Changes in colour of meat pigments Changes in fats Phosphorescence Off odours and off tastes 3.2. Spoilage due to molds in aerobic condition Stickiness Whiskers Black spot White spot Green patches Decomposition of fats Off odours and off tastes Spots of surface 3.3. Spoilage under anaerobic conditions Souring Putrefaction 4. Preservation and storage 4.1. Cold storage 4.2. Vacuum packaging 4.3. Canning 4.4. Drying 4.5. Fermentation 4.6. Irradiation 4.7. Curing and Smoking 5. Microorganisms responsible for seafood spoilage: 5.1. Clostridium botulinum 5.2. Vibrio spp.

5 5.3. Aeromonas spp Plesiomonas spp Listeria spp Salmonella spp Shigella spp Staphylococcus aureus 5.9. Viruses 6. Microbial spoilage of processed fish 6.1. Spoilage of CO 2 and vacuum packing 6.2. Spoilage of salted foods 6.3. Spoilage of heating/pasteurization food stuffs 6.4. Spoilage of food containing preservatives 7. Preservation of seafood 7.1. Salting 7.2. Smoking 7.3. Marinating 7.4. Pickling 8. Illness caused due to spoiled seafood and spoiled meat 8.1. Scombrotoxic fish poisoning Botulism 8.3. Campylobacteriosis 8.4. E. coli O157:H Listeriosis 8.6. Perfringens food poisoning 8.7. Salmonellosis 8.8. Staphylococcal food poisoning 8.9. Vibrio Infection Amebiasis Giardiasis Calcivirus Hepatitis A virus 9. Afterword 10. References 11. Weblink 12. Books

6 Meat and Sea food spoilage 1. Introduction The change in food which causes it to lose its desired quality and eventually become inedible is known as food spoilage or rotting. Various types of spoilage in different food stuffs have been showed by numerous microorganisms. Spoilage of milk, fruits and meat occurs quickly as compared to other food products. Approximately, 25% of the world s food produced post-harvest or post slaughter is lost to microbial degradation of food alone. Meat is an ideal culture medium for many organisms because it is high in moisture, rich in nitrogenous content and various degrees of complexity and plentiful of minerals and accessory growth factors. It usually contains some fermentable carbohydrates at a favorable ph for most of the microorganisms. Perishable meat provides favorable growth conditions for various microorganisms which caused spoilage of meat due to their chemical and enzymatic activities. The breakdown of fat, protein and carbohydrates of meat impart off odors, off flavor and slime formation. Majority of the spoilage microorganisms are contaminants, comes from external sources during unhygienic bleeding, handling and processing. Because of the varied sources, the kinds of microorganisms likely to contaminate meats are many. Molds (Cladosporium, Sporotrichum, Geotrichum, Thamnidium, Mucor, Penicilium, Alternaria, and Monilia) can come in contact with the surface of meats and grow in this environment. Yeasts present on meat are mostly asporogenous. Bacteria of many genera are found, among which some of the more important are Pseudomonas, Acinetobacter, Moraxella, Alcaligens, Micrococcus, Streptococcus, Sarcina, Leuconostoc, Lactobacillus, Proteus, Flavobacterium, Bacillus, Clostridium, Escherichia, Campylobacter, Salmonella and Streptomyces. The inner flesh of meat is generally remaining sterile or only a few numbers of microorganisms can survive in these conditions. The microorganisms are found mainly in bone marrow, lymph, etc. Normal slaughtering remove the lymph nodes form edible parts. Similarly, the spoilage of sea foods (fish and shellfish) caused by various range of microbes e.g. Pseudomonas, Moraxella, Shewanella, Flavobacterium and gram- positive bacteria such as Bacillus, Micrococcus, Clostridium, etc. Apart from the spoilage of meat and sea food these microbes are also involve in many life threating diseases.

7 2. Microbes Present in Meat and Meat products Numbers of microbes of microbes are resides on the meat and their products. Some of important are listed below: 2.1. Brochothrix thermosphacta Brochothrix thermosphacta is able to grow under both aerobic and anaerobic conditions for which meat is an ecological niche. This microbe is a significant colonizer of meat. Generally, it is nonspore forming, non-motile, catalase-positive, facultative anaerobic, which grows at 20-25º C and ph 5-9. The presence of this microbe often seen in irradiated meat and poultry. The metabolic activity of this microbe makes it survive in the meat. Aerobic metabolism of glucose by B. thermosphacta living on meat produces acetoin and acetic, isobutyric, isovaleric and 2 methylbutyric acids. These compounds, or their derivatives, are responsible for the foul odor of meat Carnobacterium Carnobacterium is gram-positive genus and consist of nine species. Out of these, C. divergens and C. maltaromaticium are commonly associated with meat products and seafood. Theses microbes are anaerobic and can even grow at high CO 2 concentration and high pressure. They are able to metabolize arginine and other carbohydrates and their catabolic activities are responsible in sensory spoilage of meat products. Due to production of H 2 O 2, C. divergens has been shown to result green discoloration of ham Clostridium tetani Clostridium is a rod-shaped, gram positive, anaerobes, which are recognized as toxin-producing pathogens. The common species of this genus include Clostridium difficile, Clostridium botullinum, Clostridium tetani, and Clostridium perferingens. Metabolic activity of these pathogen yield acetone, butanol, ethanol, isopropanol, and organic acids. Clostridium also produces large amounts of gas in packaged meat, which usually coupled up with foul odors and causes the package to appear in a blown pack Enterobacteriaceae The genus enterobacteria are gram-negative, straight rods, and sometimes motile species. Theses microbes can behave as facultative anaerobes, oxidase-negative, glucose fermenters and nitrate reducers. This family composed of more than 150 bacterial strains that consist mostly of E. coli, Klebsiella pneumonia, Klebsiella oxytococa, and Enterobacter cloaeces. Additionally, Serratia, Enterobacter, Proteus and Hafnia often contribute to meat spoilage.

8 2.5. Leuconostoc Leuconostoc is the member of lactic acid producing bacteria which produces D-lactate and ethanol. These microbes are responsible for the discoloration, gas production, and buttery smell of spoiled meat. This bacterium grows optimally in an environment of C and in modified atmospheres. The green spots on a meat are caused by the H 2 O 2 produced by Leuconostoc. Leuconostoc mesenteroides, Leuconostoc carnosum, and Leuconostoc amelibiosum are responsible for the accumulation of CO 2 production Pseudomonas Pseudomonas has been reported as predominant bacteria associated with spoiled meat. They are polarly flagellated, gram-negative, rod shaped, aerobic bacteria. Pseudomonas is well known for effectively using meat as a niche as this microbe has ability to break down glucose and amino under aerobic conditions and at refrigerated temperature. Some strains of Pseudomonas produce esters, many produce sulfur-containing compounds, a few produce methyl ketones, secondary alcohols, and unsaturated hydrocarbons. The most common Pseudomonas species found in beef, pork, lamb and poultry meat is Pseudomonas fragi. This microbe grows on meat surface and uses compounds such as glucose, free amino acids, and lactate. These carbon sources are enough to support growth until spoilage has occurred. When the concentration of these compounds decrease in the uppermost layer, the compounds diffuse from below. 3. General types of Spoilage of meats and meat Products Spoilage under Aerobic condition The spoilage of meats and meat products due bacterial in aerobic conditions are: Surface slime: Spoilage of meat due surface slime is produced by species of Pseudomonas, Acinetobacter, Moraxella, Alcaligens, Micrococcus, Streptococcus, Leuconostoc, and Bacillus. Some species of lactobacillus also showed to produce slime. The thin film formation on meat provided microbes nutrients from the substrate Changes in colour of meat pigments: The red colour of meat, called its bloom, may be changed to green, brown, or grey, as a result of the production of oxidizing compounds, e.g., peroxides, or of hydrogen sulfide, by bacteria. Species of Lactobacillus (mostly heterofermentative) and Leuconostoc are reported to cause the greening of sausage Changes in fats: The oxidation of unsaturated fats in meat takes place chemically in air and may be catalyzed by light and copper. Lipolytic bacteria may cause some lipolysis and also may

9 accelerate the oxidation of the fats. Rancidity of fats may be caused by lipolytic species of Pseudomonas and Achromobacter or by yeasts Phosphorescence: This uncommon defect is caused by phosphorescent or luminous bacteria, e.g., Photobacterium spp., growing on the surface of the meat. The red spot may be caused by Serratia marcescens or other bacteria with red pigments. Pseudomonas syncyanea can impart a blue color to the surface. Yellow discolorations are caused by bacteria with yellow pigments, usually species of Micrococcus or Flavobacterium. Chromobacterium lividum and other bacteria give greenish-blue to brownish-black spots on stored beef. The purple stamping ink discoloration of surface fat is caused by yellow-pigmented cocci and rods. When the fat becomes rancid and peroxides appear, the yellow color changes to a greenish shade and later become purplish to blue Off odours and off tastes: Taints, or undesirable odours and tastes, which appear in meat as a result of the growth of bacteria on the surface often, are evident before other signs of spoilage. Souring of meat may be caused due to volatile acids, e.g., formic, acetic, butyric, and propionic, or even to growth of yeasts. "Cold-storage flavour" or taint is an indefinite term for a stale flavour. Actinomycetes may be responsible for a musty or earthy flavour. Under aerobic conditions yeasts may grow on the surface of meats, causing sliminess, lipolysis, off odours and tastes, and discolorations-white, cream, pink, or brown-due to pigments in the yeasts Spoilage due to molds in aerobic condition Molds are actively involved the spoilage meat in aerobic conditions. Common types of spoilage are listed in subsection Stickiness: Budding growth of molds causes the surface of the meat sticky to the touch known as stickiness. Such types of spoilage result the unusual appearance of meat Whiskers: In freezing condition, a limited amount of mycelial growth may take place without sporulation and produce growth known as whiskers. This type of white, fuzzy growth can be caused by a number of molds, including Thamnidium chaetocladioides, or T. elegans; Mucor mucedo, M. lusitanicus, or M. racemosus; Rhizopus, etc Black spot: This type of spot is commonly caused by Cladosporium herbarum, but other molds with dark pigments may also be responsible White spot: Sporotrichum carnis is the most common cause of white spot, although any mold with wet, yeast like colonies, e.g., Geotrichum, can cause white spot.

10 Green patches: Penicillium such as P. expansum, P. asperulum, and P. oxalicum are responsible for the green patches on meat Decomposition of fats. Hydrolysis of fats due lipase produce by molds causes the oxidation of fats Off odours and off tastes. Musty flavor to meat caused by mold due to their growth. Sometimes the defect is given a name indicating the cause, e.g. thamnidium taint Spots of surface. Spoilage by yeasts and molds usually are localized to a great extent and can be trimmed off without harm to the rest of the meat Spoilage under Anaerobic Conditions Facultative and anaerobic bacteria are able to grow within the meat under anaerobic conditions and cause spoilage. Few are listed below Souring: Souring of meat caused by formic, acetic, butyric, propionic, and higher fatty acids or other organic acids such as lactic or succinic produced by microbes. Souring can result from either from action of the meat's own enzymes during aging or ripening, anaerobic production of fatty acids or lactic acid by bacterial action, or proteolysis without putrefaction, caused by facultative or anaerobic bacteria and sometimes called `stinking sour fermentation. Acid and gas formation caused by Clostridium species and the coliform bacteria on carbohydrates. Vacuumpacked meats, especially those in gastight wrappers, commonly support the growth of lactic acid bacteria Putrefaction. Decomposition of protein is known as putrefaction, which produced by anaerobic microbes with foul-smelling compounds such as hydrogen sulfide, mercaptans, indole, skatole, ammonia, and amines. Generally, Clostridium spp. is responsible microbes, but facultative bacteria may also cause putrefaction or assist in its production. Pseudomonas, Proteus, Clostridium and Alcaligenes cause putrefaction in meat and meat products. The putrefaction caused by clostridia is usually accompanies by gas formation. 4. Preservation and storage of meat Preservation of meat helps to control spoilage as it inhibits the growth of microorganisms, slowing enzymatic activity, and preventing the oxidation of fatty acids that promote rancidity. The common practices used in preservation of meat are given in following subsection Cold storage

11 The most important factor influencing bacterial growth is temperature. Pathogenic bacteria do not grow well in temperatures under 0 C. Hence, meat should be stored at temperatures that are as cold as possible. Refrigerated storage is the most common method of meat preservation. The typical refrigerated storage life for fresh meats is 5 to 7 days. Freezer storage is another superior method of meat preservation. Under freezer storage of 18 C beef can be stored for 6 to 12 months, lamb for 6 to 9 months, and pork for 6 months, and sausage products for 2 months. The rate of freezing is very important in maintaining meat quality. Rapid freezing is superior; if meats are frozen slowly; large ice crystals form in the meat and rupture cell membranes Vacuum packaging Many bacteria involved in meat spoilage need oxygen to grow. To avoid the spoilage meat from such microbes vacuum-packaging is another excellent practice, which extends the storage life under refrigerated conditions to approximately 100 days. In addition, vacuum packaging minimizes the oxidation of unsaturated fatty acids and slows the development of rancid meat Canning The most common method of meat preservation is canning. In canning, meat is sealed in a container and then heated to destroy all microorganisms capable of food spoilage. Under normal conditions canned products can safely be stored at room temperature indefinitely Drying Drying is another common way of meat preservation. This process removes moisture from meat products so that microorganisms cannot grow. Freeze-dried meats, dry sausages and jerky products are type of dried meats accomplished of being stored at room temperature without rapid spoilage Fermentation Fermentation of meat is one of old for preservation of the meat. This process involves the addition of certain harmless bacteria to meat, which result the lower down of ph of the meat and inhibiting the growth of many pathogenic microorganisms Irradiation Radiation is as effective approach to killing meat spoilage microorganisms. This is accomplished by exposing meat to doses of radiation. Irradiated fresh meat products still needed to be refrigerated and packed to prevent spoilage, but the refrigerated storage life of these products is greatly extended Curing and Smoking

12 Meat curing and smoking are also two of the oldest methods of meat preservation like fermentation. This process improves the safety and shelf life of meat products as well as color and flavor quality. Smoking decreases moisture on the surface of meat products and hence prevents the microbial growth and spoilage. Meat curing carried out commonly performed for ham or sausage, involves the addition of mixtures containing salt, nitrite, and other preservatives. Addition of salt decreases the moisture in meats available to spoilage microorganisms. Nitrite prevents microorganisms from growing and retards rancidity in meats. Nitrite imparts the pink color to meat. Sodium erythorbate or ascorbate is also common curing additive. 5. Microorganisms responsible for seafood spoilage Sea foods are commonly spoiled by marine originated microflora. However, soil, aquatic sediment is also the source of microbe. The microbes commonly associated with seafood are mentioned below Clostridium botulinum C. botulinum is an anaerobic, rod-shaped spore-former that produces a protein with characteristic neurotoxicity. C. botulinum is widely distributed in soil, aquatic sediments and fish Vibrio spp. Most vibrios are facultative anaerobe and are of marine origin and needs sodium for growth. All members of the genus are motile and have polar flagella with sheaths. Several species of vibrio cause food borne infection, usually associated with eating undercooked seafood Aeromonas spp. Aeromonas is ubiquitous in freshwater environments and this organism also found in meat, fish and seafood and other foods. This organism has been recognized as the main spoilage microorganism of raw meat, raw salmon packed in vacuum or modified atmospheres, and fish from warm, tropical waters Plesiomonas spp. Plesiomonas commonly occurs in water, both fresh water and seawater. Transmission by animals and intestines of fish is common, and it is likely that fish and shellfish is the primary reservoir of Plesiomonas shigelloides Listeria spp.

13 L. monocytogenes is widespread and it can be isolated from soil, vegetation, foods including fish and fish products and domestic kitchens. Most of these environmental strains are probably nonpathogenic Salmonella spp. Salmonella are members of the family Enterobacteriaceae and most common in the gut of man and animals and in environments polluted with human or animal excreta. Survival in water depends on many parameters such as biological (interaction with other bacteria) and physical factors (temperature). This pathogen has been shown to cause sea food originated disease Shigella spp. Shigella is also a member of the Enterobacteriaceae and its presence in the environment is associated with fecal contamination also associated with seafood. Shigella strains have been reported to survive for up to 6 months in water (fresh or marine both) Staphylococcus aureus Staphylococci are ubiquitous organisms and can be found in water, air, dust, milk, sewage, etc. This pathogen can easily transmit from air, water and dust to sea food Viruses Viral disease transmission to human via consumption of seafood has been known since the 1950's, Hepatitis, Norwalk virus, Snow Mountain Agent Calicivirus and Astrovirus are few examples of known viruses in seafood. Presence of virus on seafood is purely as a result of contamination either via infected food handlers or via polluted water. Shellfish which are filter-feeders tend to concentrate virus from the water in which they are growing. Large amounts of water are passing through active shellfish, which means that the concentration of virus in the shellfish is much higher than in the surrounding water. 6. Microbial spoilage of processed fish 6.1. Spoilage of CO 2 and vacuum packing Vacuum packing and CO 2 are the two approaches used to create an anaerobic environment by which to elimination of aerobic microbes can be carried to extend the life of the fish products. However, some of microbes are able to utilize alternative mechanisms of survival in the fish products. In such an oxygen-deprived living niche, Gram-negative and CO 2 -resistant microbes generate their energy from fermentative processes and respiratory mechanisms involving electron acceptors other than

14 oxygen. Photobacterium phosphoreum is a Gram-negative, psychrotolerant, bioluminescent large cell microbe that thrives in the CO 2 and vaccum packing anaerobic environment. Lactic acid bacteria are another group of bacteria that has the ability to adapt to the anaerobic packing environment. These are Gram-positive, fermentative bacteria that produce lactic acid which cause the lower sown of ph. The low ph resulting from the production of lactic acid in combination with bacteriocins help LAB gain a competitive advantage to neighboring bacteria by attacking them Spoilage of salted foods Salting is used to prevent the growth of microbes. Yet, many bacteria are only able to survive within a certain range of salt concentration (0.2-5% NaCl concentration). Hence, salting in fish is used to bring at high salt concentrations such that bacterial growth can be reduced. Salt-loving bacteria called halophiles can survive in salt concentrations of up to 10-20% NaCl. Halophiles are able are to exchange Na + with K + to keep a low intracellular concentration of Na + and increase the intracellular glycerol to create the water flow balanced between the inside and outside of cell Spoilage of Heating/pasteurization food stuffs Mild heat treatment like pasteurization is used in some fish products to arrest the heat-sensitive bacteria. Though, Gram-positive bacteria e.g. Clostridium sp. and Bacillus anthracis are able to spread in the face of pasteurization by producing spores. Afterwards, the spores may germinate and grow again if the surrounding conditions are favorable and cause spoilage Spoilage of food containing preservatives Preservatives like sorbate and benzoate are added as practice in many semi-preserved seafood extend the storage shell life. Sorbate and benzoate reduce the ph and increase the NaCl concentration, which eliminate many Gram-negative bacteria. However, microbes such as acidtolerant lactic acid bacteria and yeasts are able to remain active in this environment and become part of the surviving spoilage domain. 7. Preservation of Seafood 7.1. Salting Wet and dry salting is carried out in sea food to avoid the microbial growth. High salt concentration has been demonstrated successfully to increase the shelf life of sea food. Salt such as sodium chloride and its derivative are commonly used.

15 7.2. Smoking Generally, two types of smoking (hot and cold) carried out to preserve the seafood. Hot smoking cooks the seafood but it preserves partially. It is attained by using smoke that has a sufficient amount of heat. Cold smoking is another preservation process; seafood is not cooked in process. Cold smoking either carried by the use of smoke with the heat removed or with a liquid containing the same chemicals as those in smoke. Hot smoking is more microbiologically safe as compared to cold smoking. Seafood can be frozen after it is smoked Marinating Marinating is used to add flavour and moisture to the seafood or to tenderize. This is achieved by the acid in the dressing coagulating the protein in the flesh. In seafood, the marinating liquid usually consists of an acidic base consisted of lime and mild vinegar. Herbs, spices, onions or soy sauce also be added to impart flavour Pickling Pickling is the method of preservation achieved by immersing the sea food it into an acidic solution, which may also be salted or flavored. The essential ingredient of a pickling liquid is vinegar, often accompanied by salt. The pickling liquid may also consisted of sugar, spices or citrus juices, or even have a tomato or curry base to impart the flavor. 8. Illness caused due to spoiled seafood and spoiled meat Various type of illness is caused by seafood and spoiled meat. Some of common illness is listed below Scombrotoxic fish poisoning This type of poisoning is caused by bacterial spoilage of finfish such as mackerel, bonito, tuna, and, rarely, other fish. It is also known as histamine fish poisoning. The infectious causing bacteria split the fish proteins and as byproducts histamine get releases. The uptake of spoiled fish causes disease due to high level of histamine. The common symptoms include rash, sweating, diarrhea, flushing, headache, and vomiting Botulism This illness is caused by Clostridim botulinum. This organism produces toxin, which caused botulism. The spores of this genus are also heat resistant and can survive in foods. Canned vegetables meat products, Sausages, and seafood products been shown cause the human botulism.

16 Double vision, speech difficulty, inability to swallow and progressive paralysis of the respiratory system are the major symptoms of botulism Campylobacteriosis Campylobacteriosis is caused by Campylobacter jejuni. This microbe is commonly prevalent in poultry, cattle, and sheep can contaminate meat and seafood. The symptom of this disease includes abdominal cramping, diarrhea, fever, and sometimes bloody stools E. coli O157:H7 This is rare illness. However, seafood and meat become contaminated during slaughter or when it is ground. Contaminated seafood and meat looks and smells normal. The symptoms of this disease include abdominal cramps, severe bloody diarrhea and; sometimes the infection causes non-bloody diarrhea or no symptoms Listeriosis This disease is caused by Listeria monocytogenes, which is common in imported seafood products, cooked shrimp, frozen cooked crab meat and cooked surimi (imitation shellfish). Listeria can survive and grow at refrigeration temperatures. Fever, headache, nausea, and vomiting are the sign of illness Perfringens food poisoning This illness is caused by Clostridium perfingens which is often present after cooking and multiply to toxic levels during cool down and storage of prepared foods including seafood. Meats and meat products are the foods most frequently implicated. Abdominal pain and diarrhea, and sometimes nausea and vomiting are the common symptoms of this illness Salmonellosis Salmonella is most frequently involved in many foods including seafood. The illness caused by salmonella involves abdominal pain, nausea, vomiting and diarrhea Staphylococcal food poisoning Staphylococcal sea food poisoning caused by contaminated food. Abdominal pain, cramps, and prostration Diarrhea, vomiting and nausea are common symptoms Vibrio Infection Vibrio vulnificus found in coastal waters and can infect humans either through open wounds or through consumption of contaminated seafood. The bacteria are most numerous in warm weather. This illness cause chills and fever.

17 8.10. Amebiasis Entamoeba histolytica remain in the intestinal tract of humans and are expelled in feces. Polluted seafood spread the infection. Severe crampy pain, loose morning stools, recurrent diarrhea tenderness over the colon or liver, loss of weight, fatigue, and sometimes anemia are major symptoms Giardiasis Giardiasis in seafood is most frequently associated with contaminated water. Abdominal cramps, anorexia, nausea, and vomiting are the common symptoms Calcivirus Calcivirus cause of acute gastroenteritis. Norwalk-like virus spreads primarily from one infected person to another. Nausea, vomiting, diarrhea, abdominal pain is symptoms such type of illness Hepatitis A virus Raw shellfish are especially potent carriers of Hepatitis A, as cooking does not always kill the virus. Begins with malaise, appetite loss, nausea, vomiting, and fever are common symptoms and onset of Hepatitis A virus infection. Severe infection may also cause liver damage and death. 9. Afterwards Meat and seafood products are major food stuffs like to take by majority of people worldwide. Such food stuffs have high nutritional value. Microbial spoilage of these product products is still a major problem limiting the shelf life of many high and intermediate moisture meat and seafood. Losses due to microbial spoilage have been resulting in huge loss to meat and seafood industry. Around one forth food is getting spoiled due to various microorganisms. Numerous illnesses are also associated with such food commodity. However such losses can lower down by adopting safety process to prevent, destroy and also to control post processing contamination. Good hygiene practice can create the path to control the spoilage of meat and seafood spoilage. 10. References D. Dave and A.E. Ghaly Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review. American Journal of Agricultural and Biological Sciences 6 (4): , 2011 ISSN Gram L.,Huss H Microbiological spoilage of fish and fish products. International Journal of. Pages Web Links

18 uctgroups/shared%20documents/spoilage.pdf 9. Books Frazier, William C and Westhoff, Dennis C.. New Delhi: Tata McGraw- Hill Publishing Co. Ltd, P Adams, M R and Moss, M O. microbiology. Cambridge: The Royal Society of Chemistry P Ramesh, K Vijaya.. Chennai: MJP Publishers, P