@article{fdi:010086350, title = {{T}racking spoilage bacteria in the tuna microbiome}, author = {{G}adoin, {E}. and {D}esnues, {C}. and {B}ouvier, {T}. and {D}'{O}rbcastel, {E}. {R}. and {A}uguet, {J}. {C}. and {C}rochemore, {S}. and {A}dingra, {A}. and {B}ettarel, {Y}van}, editor = {}, language = {{ENG}}, abstract = {{O}ur study of the tuna microbiome has shown that the liver and gut of these fish are reservoirs of histamine-producing bacteria likely to present a health risk. {L}ike other seafood products, tuna is highly perishable and sensitive to microbial spoilage. {I}ts consumption, whether fresh or canned, can lead to severe food poisoning due to the activity of specific microorganisms, including histamine-producing bacteria. {Y}et, many grey areas persist regarding their ecology, conditions of emergence, and proliferation in fish. {I}n this study, we used 16{S} r{RNA} barcoding to investigate postmortem changes in the bacteriome of fresh and brine-frozen yellowfin tuna ({T}hunnus albacares), until late stages of decomposition (i.e. 120 h). {T}he results revealed that despite standard refrigeration storage conditions (i.e. 4 degrees {C}), a diverse and complex spoilage bacteriome developed in the gut and liver. {T}he relative abundance of spoilage bacterial taxa increased rapidly in both organs, representing 82% of the bacterial communities in fresh yellowfin tuna, and less than 30% in brine-frozen tuna. {P}hotobacterium was identified as one of the dominant bacterial genera, and its temporal dynamics were positively correlated with histamine concentration in both gut and liver samples, which ultimately exceeded the recommended sanitary threshold of 50 ppm in edible parts of tuna. {T}he results from this study show that the sanitary risks associated with the consumption of this widely eaten fish are strongly influenced by postcapture storage conditions.}, keywords = {fish ; histamine ; {P}hotobacterium ; spoilage microorganisms ; yellowfin ; {GUINEE} {GOLFE}}, booktitle = {}, journal = {{FEMS} {M}icrobiology {E}cology}, volume = {98}, numero = {10}, pages = {fiac110 [11 ]}, ISSN = {0168-6496}, year = {2022}, DOI = {10.1093/femsec/fiac110}, URL = {https://www.documentation.ird.fr/hor/fdi:010086350}, }