As global warming increases the geographical range and frequency of Vibrio parahaemolyticus infections, its formation of biofilms providing bacteria greater resistance to stress and contributing to the persistence of pathogens, is threatening the seafood industry. V. parahaemolyticus has a number of advantages leading to biofilm formation. This study reviews recent advances in understanding V. parahaemolyticus biofilm formation on biotic and abiotic surfaces, discusses research gaps in the mechanism of biofilm formation and examines promising biofilm control strategies to overcome current limitations of chemical disinfectant. This information will deepen our understanding of V. parahaemolyticus biofilm formation, as well as help design and optimize V. parahaemolyticus biofilm control strategies for the seafood industry. 

Global expansion of Vibrio parahaemolyticus threatens the seafood industry: Perspective on controlling its biofilm formation

Vibrio parahaemolyticus is a foodborne pathogen that is naturally found in estuarine and marine environments. Seafood may acquire this pathogen from its growing environment or through cross-contamination. Recent studies have shown that the occurrence and levels of this pathogen in seafood at harvest are influenced by aquaculture practices and environmental factors, particularly sea surface temperature and salinity conditions. Various possible strategies for controlling V. parahaemolyticus and its biofilm formation in seafood and on contact surfaces have been developed in recent studies. This review provides insights into current seafood safety control applications, indicating the need for future research. • Aquaculture practices could affect the level of V. parahaemolyticus in seafood. • Temperature and salinity highly affect the level of V. parahaemolyticus at harvest. • Few studies have focused on climate change impacts on seafood • Physical and biological methods are the recent trends for V. parahaemolyticus control. • More studies on the formation and control of V. parahaemolyticus biofilm are proposed. 

Vibrio parahaemolyticus in seafood: Recent progress in understanding influential factors at harvest and food safety intervention approaches

Effects of high pressure processing on aquatic products with an emphasis on sensory evaluation

This study described the quality and microbial influence on ozone water (OW) and ultra-high pressure (UHP) processing alone or in combination with refrigerated catfish fillets. The analysis parameters included total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARs), chromaticity, microbial enumeration, 16S rRNA gene sequencing, electronic nose (E-nose), and sensory score. The study found that compared with the control (CK), ozone water combined with ultra-high pressure (OCU) delayed the accumulation of TVBN and TBARs. The results of sensory evaluation illustrated that OCU obtained a satisfactory overall sensory acceptability. The counting results suggested that compared to CK, OCU significantly (p < 0.05) delayed the stack of TVC, Enterobacteriaceae, Pseudomonas, lactic acid bacteria (LAB), and hydrogen sulfide-producing bacteria (HSPB) during the storage of catfish fillets. The sequencing results reflected that the dominant were Proteobacteria, Firmicutes, Bacteroidetes, and Actinobacteria at the phylum level, and the dominant were Acinetobacter, Pseudomonas, Lelliottia, Serratia, Shewanella, Yersinia, and Aeromonas at the genus level. The dominant was Acinetobacter in initial storage, while Pseudomonas and Shewanella were in anaphase storage. Based on the TVC and TVBN, the shelf life of catfish fillets was extended by at least 3 days compared to the control. In short, the combination of ozone water and ultra-high-pressure processing is a favorable strategy to control microbial quality and delay lipid oxidation during catfish storage.

/pdf/effects-of-ozone-water-combined-with-ultra-high-pressure-on-ioft0um6.pdf

Effects of Ozone Water Combined With Ultra-High Pressure on Quality and Microorganism of Catfish Fillets (Lctalurus punctatus) During Refrigeration

This work describes the optimization of the pressure–time combination for the inactivation of Listeria monocytogenes in fish medium using a wide range of pressure (225–525 MPa) and holding time (5–30 min). Thereafter, the yellowfin seabream (Acanthopagrus arabicus) filets (100 g each) were subjected to high-pressure (HP) treatment at the optimum pressure/time combination, and the impact of HP on the amino acid profile, fatty acid profiles, color, and texture was assessed. Glycine, glutamic acid, and alanine were recorded as the major amino acids, which did not change significantly after pressurization. Conversely, alanine—the leading free amino acid—dropped significantly after treatment. The fatty acid analysis indicated that oleic acid and palmitic acid accounted for 29.88 and 25.59% of the total fatty acids, respectively. Pressurization did not influence the fatty acid profiles, nutritional quality indices, and hardness of yellowfin seabream fish. The color pigments of filets, measured as a* and b*, changed significantly after the treatment. Overall, this work indicates that HP treatment can be utilized to maintain the nutritional quality of seabream filets; however, further research is needed to maintain the visual color of the fish.

/pdf/impact-of-high-pressure-treatment-on-amino-acid-profile-1517otlc.pdf

Impact of High-Pressure Treatment on Amino Acid Profile, Fatty Acid Compositions, and Texture of Yellowfin Seabream (Acanthopagrus arabicus) Filets

Effects of high hydrostatic pressure (HHP) and storage temperature on bacterial counts, color change, fatty acids and non-volatile taste active compounds of oysters (Crassostrea ariakensis).

Effects of high hydrostatic pressure (HHP) and storage temperature on bacterial counts, color change, fatty acids and non-volatile taste active compounds of oysters (Crassostrea ariakensis)

In this paper, the guidance system with unknown dynamics is modeled as a partially unknown zero-sum differential game system. Then, a periodic event-triggered optimal control algorithm is designed to interception target under a plug-n-play framework. To realize this algorithm, generalized fuzzy hyperbolic models are employed to construct the identifier-critic structure, where the online identifier is used to estimate unknown dynamics, meanwhile, the generalized fuzzy hyperbolic models-based critic network is utilized to approximate the cost function. Note that plug-n-play framework lets both the designed identifier and critic network work simultaneously, in other words, the prior system information is no longer required, which simplifies the network structure. Using the Lyapunov function method, the approximate optimal control strategy and corresponding weight updating laws are derived to guarantee that the closed-loop system and weight approximation errors are uniformly ultimately bounded, where an additional function is added to weight updating laws to release the requirement for admissible initial control. Finally, to compare the intercept effects and the utilization ratio of communication resources of the periodic event-triggered control algorithm and the common adaptive dynamic programming algorithm, the missile interception system is introduced as an example.

Event-based optimal guidance laws design for missile-target interception systems using fuzzy dynamic programming approach.

The effects of high hydrostatic pressure (treated with 200, 400 and 600 MPa) and storage temperatures (4 °C and −20 °C) on the fatty acids and flavor compounds of red claw crayfish were studied. HHP decreased the PUFA, GMP, IMP and AMP, citric and lactic acids, and PO43− contents, but the FAA, Ca2+ and Cl− contents increased in HHP-treated crayfish compared to untreated crayfish at 0 d. Storage at −20 °C could restrain the fatty acids and flavor contents compared to those stored at 4 °C. The GMP, AMP, citric acid and PO43− contents decreased, and Ca2+ and Cl− contents increased after storage at 4 °C for 15 d (p < 0.05). HHP at 200 and 400 MPa increased EUC on 0 d. No significant changes in EUC were observed after storage at −20 °C for 15 d, significant decreases were noted at 4 °C than the crayfish stored for 0 d (p < 0.05), except for the untreated group. Generally, HHP at 200 or 400 MPa, and storage at −20 °C is beneficial according to the shelling rates and EUC of crayfish. 

/pdf/effects-of-high-hydrostatic-pressure-and-storage-temperature-3uita2ez.pdf

Effects of High Hydrostatic Pressure and Storage Temperature on Fatty Acids and Non-Volatile Taste Active Compounds in Red Claw Crayfish (Cherax quadricarinatus)

In this paper, the guidance system with unknown dynamics is modeled as a partially unknown zero-sum differential game system. Then, a periodic event-triggered optimal control algorithm is designed to interception target under a plug-n-play framework. To realize this algorithm, generalized fuzzy hyperbolic models are employed to construct the identifier-critic structure, where the online identifier is used to estimate unknown dynamics, meanwhile, the generalized fuzzy hyperbolic models-based critic network is utilized to approximate the cost function. Note that plug-n-play framework lets both the designed identifier and critic network work simultaneously, in other words, the prior system information is no longer required, which simplifies the network structure. Using the Lyapunov function method, the approximate optimal control strategy and corresponding weight updating laws are derived to guarantee that the closed-loop system and weight approximation errors are uniformly ultimately bounded, where an additional function is added to weight updating laws to release the requirement for admissible initial control. Finally, to compare the intercept effects and the utilization ratio of communication resources of the periodic event-triggered control algorithm and the common adaptive dynamic programming algorithm, the missile interception system is introduced as an example. 

Xinbo Wang

Papers

Effects of high hydrostatic pressure (HHP) and storage temperature on bacterial counts, color change, fatty acids and non-volatile taste active compounds of oysters (Crassostrea ariakensis).

Effects of high hydrostatic pressure (HHP) and storage temperature on bacterial counts, color change, fatty acids and non-volatile taste active compounds of oysters (Crassostrea ariakensis)

Event-based optimal guidance laws design for missile-target interception systems using fuzzy dynamic programming approach.

Effects of High Hydrostatic Pressure and Storage Temperature on Fatty Acids and Non-Volatile Taste Active Compounds in Red Claw Crayfish (Cherax quadricarinatus)

Event-based optimal guidance laws design for missile-target interception systems using fuzzy dynamic programming approach