Effect of Bacterial Infection on the Edibility of Aquatic Products: The Case of Crayfish (Procambarus clarkii) Infected With Citrobacter freundii

Abstract

Aquatic products are one of the world's essential protein sources whose quality and safety are threatened by bacterial diseases. This study investigated the possible effects of bacterial infection on the main edible part, the muscle, in the case of crayfish infected with <i>Citrobacter freundii</i>. The histopathological analysis confirmed that crayfish was sensitive to <i>C. freundii</i> and muscle was one of the target organs. The transcriptome results showed impaired intercellular junctions, downregulation of actin expression, and inhibition of metabolic pathways. Furthermore, transcriptomic results suggest that <i>C. freundii</i> mainly affect muscle structure and nutrition. Subsequent validation experiments confirmed structural damage and nutrient loss in <i>C. freundii</i> infected crayfish muscle. Besides, the spoilage tests showed that <i>C. freundii</i> did not accelerate muscle spoilage and the bacteria had a limited impact on food safety. Therefore, although <i>C. freundii</i> may not be a specific spoilage bacterium, it still affects the edible taste and nutritional value of crayfish muscle. The findings of this study might contribute to further research on <i>C. freundii</i> infection and provide a warning about the adverse effects of bacterial infection on aquatic products.