ANALYSIS OF BACTERIAL DIVERSITY IN RAW FISH CEVICHE

Authors

  • Myriam Elizabeth Ramirez Martinez Departamento de Tecnología de Alimentos. U.A.M. Reynosa Aztlán. Universidad Autonoma de Tamaulipas. Reynosa, México. https://orcid.org/0000-0003-0328-358X
  • Guadalupe C. Rodriguez Castillejos Departamento de Tecnología de Alimentos. U.A.M. Reynosa Aztlán. Universidad Autonoma de Tamaulipas. Reynosa, México. https://orcid.org/0000-0003-0205-9340
  • Maria C. Hernandez Jimenez Departamento de Microbiología. U.A.M. Reynosa Aztlán. Universidad Autónoma de Tamaulipas. Reynosa, México. https://orcid.org/0000-0003-4495-8950
  • Laura Y. Ramirez Quintanilla Departamento de Microbiología. U.A.M. Reynosa Aztlán. Universidad Autónoma de Tamaulipas. Reynosa, México. https://orcid.org/0000-0003-2078-700X
  • Fernando Siller Lopez Programa de Microbiología. Universidad Libre, Seccional Pereira. Pereira, Colombia. https://orcid.org/0000-0003-4542-4985
  • Erika Acosta Cruz Departamento de Biotecnología. Facultad de Ciencias Químicas. Universidad Autónoma de Coahuila. Saltillo, México https://orcid.org/0000-0002-7881-3998
  • Humberto Martinez Montoya Departamento de Tecnología de Alimentos. U.A.M. Reynosa Aztlán. Universidad Autonoma de Tamaulipas. Reynosa, México. https://orcid.org/0000-0003-3228-0054

DOI:

https://doi.org/10.15414/jmbfs.3321

Keywords:

Ceviche, Bacteriome, Food Safety

Abstract

Ceviche is a traditional dish made from raw fish meat marinated in lime juice without any heat cooking step throughout its preparation process. Although the use of organic acids as antibacterial agents is well known; recent research indicates that lime juice actually can reduce the risk of V. parahemolyticus infections but it is ineffective against other potential pathogens. Despite the fact that fresh fish meat is safe; exposed organs including skin, gills and guts represent a potential source of bacterial contamination. In Mexico, diarrheal diseases are caused mainly by contaminated food; it is estimated that almost 67% of infections are due the presence of bacterial agents mainly in frozen and fresh fish. The main objective of this study was to estimate the taxonomic diversity of microbial species present in ready-to-eat ceviche using a metagenomic approach. Six samples of commercially available ceviche were subjected to DNA high throughput sequencing and bioinformatics analyses, we identified between 65,000 and 131,000 reads per sample. The predominant phyla identified through the samples were Proteobacteria, Bacteroidetes and Firmicutes. We discuss the factors involved in the microbiological quality of this kind of raw foods and how they influence the bacterial diversity within the analyzed samples.

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Published

2021-10-20

How to Cite

Ramirez Martinez, M. E., Rodriguez Castillejos, G. C. ., Hernandez Jimenez, M. C., Ramirez Quintanilla, L. Y., Siller Lopez, F., Acosta Cruz, E., & Martinez Montoya, H. (2021). ANALYSIS OF BACTERIAL DIVERSITY IN RAW FISH CEVICHE. Journal of Microbiology, Biotechnology and Food Sciences, e3321. https://doi.org/10.15414/jmbfs.3321

Issue

Section

Microbiology
Received 2020-06-23
Accepted 2021-10-13
Online Published 2021-10-20