Answer to Question #233371 in Microbiology for anne

Question #233371

explain the factors that make fish more prone to microbial spoilage that flesh from bovine species

Expert's answer

Generally, seafood prone to microbial spoilage because of higher pH and is more moist. The early microbial spoilage stages in fish include NPN compounds utilization resulting into the formation of ammonia, fatty acids and volatile compounds. The Seafoods contain pathogenic bacteria which contaminates from soil and water for example, Clostridium, Bacillus, Serratia, Escherichia and Vibrio. Facultative anaerobic and Gram-negative aerobic rods and coliforms consist the main spoilage bacterial flora. The principal spoilage microorganisms in smoked fish are molds. Fish spoilage begins with body fluids being released from fish. A sickly sweet odor develops at the spoilage beginning then a stale-fish odor due to trimethylamine, followed by ammonia odor and finally putrid odors due to H2S and indole.

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