Possibilities of reducing microbial contamination of common carp (Cyprinus carpio) meatSterniša, Meta (Avtor) Smole Možina, Sonja (Mentor) Mraz, Jan (Komentor) microbiological qualityfish meatcommon carpCyprinus carpiospoilageshelf-lifenatural compoundsantimicrobial effectPseudomonasbacterial adhesionbiofilmsurface contaminationtransfer of contaminationCommon carp aquaculture is one of the most important in the world but only a small part of the production is tied to Europe, where carp is not yet fully exploited due to its sensory characteristics and despite its good nutritional value and economic accessibility. We have shown that bleeding as an additional processing step improves the carp meat quality with improved sensory characteristics and slowed down lipid oxidation and bacterial growth. Spoilage of fresh fish meat is defined by microbial activity, especially by representatives of the genus Pseudomonas. These are often resistant to antimicrobials, but we have demonstrated anti-Pseudomonas activity by inhibition of their growth and enzymatic activity by commercially available natural additives based on rosemary extract and buffered vinegar as well as ethanolic extracts of oregano and nettle. Pseudomonas are also found in biofilms on surfaces in fish processing. We show that Pseudomonas can easily adhere and form biofilm on stainless steel and polystyrene at 5 °C, 15 °C and 30 °C, but this was more pronounced on stainless steel. These Pseudomonas produced protease and lipase, and their activity increased with increasing temperature from 5 °C to 15 °C. Pseudomonas can thus form a biofilm in which they harbour bacterial cells and their spoilage enzymes. Fish meat can therefore easily be contaminated from surfaces during processing. We further show that the transfer of Pseudomonas from a biofilm formed on stainless steel as a donor surface depends on the amount of lipids and proteins in the recipient surface. The dynamics from the first to the last succession contact showed that the higher the rate of decline, the faster the transfer rate decreases. But, if the rate is lower, the difference in transfer rates between successive contacts is smaller and could represent a longer lasting constant contamination of the food. [M. Sterniša]20202020-10-28 07:15:08Doktorsko delo/naloga121766UDK: 579.67:579.24/.25:597.551.214:547.9VisID: 183848COBISS_ID: 36039427sl