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. 2020 Apr 29;18(4):e06091. doi: 10.2903/j.efsa.2020.6091

Table 9.

Systematic review of the growth of the microbial hazards selected for the assessment in fish and fishery products stored at chilling temperatures(a)

Hazard Temperature Matrix Hazard considered (if not already defined at species level) Maximum time in which growth is not observed First time point in which growth is reported Last time point in which growth is reported Characterisation of the growtha Reference
Aeromonas spp. Ice Sea bream Aeromonas spp. – 2 days 18 days

1.23 log10* increase at 2 days;

3.04 log10 increase at 4 days;

4.24 log10 increase at 7 days;

7.49 log10 increase at 18 days

 Carrascosa et al. (2016)
Ice Sea bass Aeromonas spp. – 2 days 18 days

1.97 log10* increase at 2 days;

3.76 log10 increase at 4 days;

4.87 log10 increase at 7 days;

7.95 log10 increase at 18 days

 Carrascosa et al. (2014)
0 ± 1°C Carp Aeromonas spp. 3 days 6 days 18 days

2.68 log10 increase at 6 days;

6.54 log10 increase at 18 days

 Zhang et al. (2015c)
0 ± 1°C Sea bream A. hydrophila 4 days 16 days No change at 4 days to 16 days Provincial et al. (2013a)
0°Cb Cod A. hydrophila and other Aeromonas spp. 10 days 14 days 21 days

~ 1 log10 increase at 14 days;

~ 1 log10 increase at 21 days

 Davies and Slade (1995)
Rainbow trout A. hydrophila and other Aeromonas spp. 3 days 7 days 21 days

~ 1.5 log10 increase at 7 days;

~ 4 log10 increase at 21 days
4°C Salmon A. salmonicida 1 day 2 days 5 days ~ 0.5 log10 increase at 2 days;~ 1 log10 increase at 3 days;~ 2 log10 increase at 5 days Hoel et al., (2018)
4 ± 1°C Sea bream A. hydrophila 4 days 16 days

~ 2 log10 increase at 4 days;

~ 2 to 2.5 log10 increase at 8 days **;

~ 2 to 3 log10 increase at 16 days **

 Provincial et al. (2013a)
5°Cb Cod A. hydrophila and other Aeromonas spp. 3 days 7 days 21 days

~ 1 log10 increase at 7 days;

~ 1.5 log10 increase at 21 days

 Davies and Slade (1995)
Rainbow trout A. hydrophila and other Aeromonas spp. 3 days 21 days

~ 0.5 log10 increase at 3 days;

~ 3.5 log10 increase at 7 days;

~ 4 log10 increase at 21 days
Clostridium botulinum (non proteolytic) 4.4°C Crab – – 55 days *** Increase with 106 spores/sample; longer time required for lower concentrations Betts and Gaze (1995)
Listeria monocytogenes 4°C Cod muscle juice – – – 2.8 days 2 log10 increase with both 1% and 3% NaCl Lorentzen et al. (2010)
4°C Sea bass – – 7 days 21 days

1.86 log10 increase at 7 days;

3.32 log10 increase at 21 days

 Boulares et al. (2017)
4°C Imitation crab meat – – – – growth rate: 0.014 log10/h Eom et al. (2009)
5–7°C Yellowfin tuna – – 2 days 14 days

~ 0.5 log10 increase at 2 days;

~ 1 log10 increase at 4 days;

~ 1.5 log10 increase at 6 days;

~ 3 log10 increase at 14 days

 Liu et al. (2016)
7°C Cod muscle juice – – – 0.8/0.9 days 2 log10 increase with 1% and 3% NaCl, respectively Lorentzen et al. (2010)
Vibrio spp. 4 ± 1°Cc Sea bream V. parahaemolyticus 4 days 16 days

~ 2.0 log10 increase at 4 days;

~ 2.5 to 3 log10 increase at 8 days to 16 days

 Provincial et al. (2013a)

Growth or reduction was considered microbiologically relevant when an increase or decrease ≥ 0.5 log10 units was recorded (see Section 2.1).

Ice = storage on ice, temperature not provided.

Considering a temperature range between −3°C and 7°C, wide enough to also capture the temperature range for the ‘superchilling’ mandate11.

a

The observations are presented at the first time point in which growth/survival is reported, at the time points relevant for the assessment, and the last observation time point included in the study. Numbers followed by ‘day’ indicate the day of observation (i.e. 2 days = 2nd day of observation; 2 days until 6 days = from the 2nd day to the 6th day of observation). ‘~’ is used for data not provided as punctual numbers (i.e. pictures, graphs); for these data numbers are expressed by increments of 0.5 log10; * values in which the analytical limit of detection was subtracted; ** data from experiments with two different strains; *** evidence of toxin production.

b

Experimental design including an inoculum with a mixture of A. hydrophila and other Aeromonas species.

c

The reported increase here should be considered with caution, as it is not consistent with other relevant reports that suggest no growth of V. vulnificus and V. parahaemolyticus below 5°C or even 10°C, as well as available predictive growth models that estimate minimum growth temperature for the above species between 5°C and 7°C in fish and seafood.