Diverse Profiles of N‐acyl Homoserine l‐Lactones,Biofilm, Virulence Genes and Integrons in Food‐Borne Aeromonas Isolates

Aeromonas are regarded as opportunistic as well as primary pathogens of humans and fish, and are associated with gastroenteritis and septicemia in humans. Production of N‐acyl‐homoserine lactone (AHL) signal molecules and biofilm was determined in 22 Aeromonas isolates, from different food products in India, using thin‐layer chromatography (TLC) analysis and microtiter‐plate assay, respectively. Overall, highly heterogeneous patterns of AHL production were observed, with the production of N‐butanoyl homoserine lactone (C4‐HSL) and N‐hexanoyl homoserine lactone (C6‐HSL) by the majority (81.8%) of Aeromonas food isolates. Moreover, putative N‐pentanoyl homoserine lactone (C5‐HSL), N‐heptanoyl homoserine lactone (C7‐HSL), and N‐octanoyl homoserine lactone (C8‐HSL) were produced by 72.7%, 27.3%, and 9.1% of isolates, respectively. This is the 1st report of production of C7‐HSL by Aeromonas species. Aeromonas food isolates were highly variable in their biofilm forming abilities with majority of them as weak biofilm producers in 2 different media, TSB and M9 minimal medium supplemented with 0.4% glucose. The genes encoding for putative virulence factors, glycerophospholipid cholesterol acyltransferase (gcat), heat‐labile cytotonic enterotoxin (alt), heat‐stable cytotonic enterotoxin (ast), serine protease (ser), polar flagella (fla), and lateral flagella (lafA) were present in 95.5%, 59.1%, 22.7%, 81.8%, 77.3%, and 22.7% of the strains, respectively. Class 1 integrons (100 to 3000 bp) were found in 68.2% of food isolates; whereas, 50% isolates contained class 2 integrons (150 to 1600 bp). This study provides a baseline data on the diversity of AHLs, biofilm forming ability and presence of virulence genes and integrons in Aeromonas food isolates from India.     

Putative virulence properties of Aeromonas strains isolated from food, environmental and clinical sources in Italy: a comparative study

The distribution of virulence properties in 142 strains of Aeromonas isolated from diarrhoeic patients, food and surface water in Italy and identified by biochemical and molecular methods was investigated. The virulence properties studied were the presence of genes for the aerolysin (aerA), heat-stable cytotonic enterotoxin (ast), heat-labile cytotonic enterotoxin (alt), cytotoxic enterotoxin (act); and cytotoxicity for Vero cells and adhesion on Hep-2 cells. A. hydrophila and A. caviae were the species most commonly isolated from clinical and environmental samples (9/30; 30.0% and 5/27; 18.5%, respectively) while mesophilic A. salmonicida was most common in food samples (19/80; 23.7%). Out of 142 strains, 86 (60.6%) were positive for at least one of the virulence properties. All the toxin genes were present in 4/18 (22.3%) of clinical strains. Most of the food isolates (54/55; 98.2%) were cytotoxic and most of the environmental strains (12/13; 92.3%) were adhesive. The aerA gene was present in most toxigenic strains (72/86; 83.7%), irrespective of their origin. The growth temperature affected the expression of cytotoxicity and adhesivity. Aeromonas strains from food and surface water frequently had toxin gene patterns similar to those of clinical strains and expressed virulence properties at human body temperature. These findings indicate that aeromonads have the potential to cause human illness and confirm the role of food and water as vehicles for Aeromonas diseases.     

Radiation sensitivity of planktonic and biofilm‐associated Shigella spp. and Aeromonas spp. on food and food‐contact surfaces

Although ionising radiation has been shown to kill human pathogens Shigella spp. and Aeromonas spp. on various food products, there is lack of information regarding the relative efficacy of gamma radiation against their free‐living planktonic and biofilm‐associated cells. The radiation sensitivity (D₁₀ values) of planktonic, glass‐ and carrot‐associated biofilm cells of Shigella spp. and Aeromonas spp. was determined by forming biofilms on sterile glass and carrot surfaces, incubated at 37 °C (Shigella spp.) and 30 °C (Aeromonas spp.) for 48 h. No significant difference in the D₁₀ values of planktonic and glass‐associated biofilm cells of Shigella spp. and Aeromonas spp. was observed. However, significant increase in the D₁₀ values of carrot‐associated biofilm cells as compared to planktonic and glass‐associated biofilm cells of Shigella spp. and A. hydrophila A331 was observed, whereas A. salmonicida Y567 showed insignificant difference. SEM analysis further validated the formation of biofilm on the carrot and glass surfaces. The antimicrobial effectiveness of ionising radiation against both Shigella spp. and Aeromonas spp. is affected by growth form, strain and nature of attachment surface.     

Multiplex PCR detection of enterotoxin genes in Aeromonas spp. from suspect food samples in northern Taiwan

Aeromonads possess an array of virulence factors and are causative agents of a number of human infections. Among them, genes of one cytotoxic (Act) and two cytotonic (Alt, Ast) enterotoxins are implicated in a human diarrheal disease. A rapid, specific, simultaneous detection of these enterotoxin genes in suspected food poisoning samples is not yet reported. Hence, a multiplex PCR assay was designed to amplify the cytotoxic (act), heat-labile cytotonic (alt), and heat-stable cytotonic (ast) enterotoxin genes of aeromonads. The PCR assay was tested with 133 Aeromonas spp. isolated from suspect food poisoning samples and retail samples of poultry and fish from wet markets in and around Taipei, Northern Taiwan. The Aeromonas spp. isolates were divided into six genotypes based on absence or presence of one or more enterotoxin genes. Of these 133 isolates, Aeromonas caviae (52.5%) and Aeromonas hydrophila (43.4%) were the most frequently isolated species from food poisoning samples and retail samples, respectively. Among the species, A. hydrophila had a significantly higher proportion for harboring three enterotoxin genes than had the others, whereas Aeromonas encheleia, considered a nonpathogen, was found harboring three enterotoxin genes. The multiplex PCR assays are rapid and specific, and provide a useful tool for the detection and genotyping of enterotoxin genes of aeromonads.     

Nondestructive and Continuous Monitoring of Oxygen Levels in Modified Atmosphere Packaged Ready‐to‐Eat Mixed Salad Products Using Optical Oxygen Sensors,and Its Effects on Sensory and Microbiological Counts during Storage

The objective of this study was to determine the percentage oxygen consumption of fresh, respiring ready‐to‐eat (RTE) mixed leaf salad products (Iceberg salad leaf, Caesar salad leaf, and Italian salad leaf). These were held under different modified atmosphere packaging (MAP) conditions (5% O₂, 5% CO₂, 90% N₂ (MAPC—commercial control), 21% O₂, 5% CO₂, 74% N₂ (MAP 1), 45% O₂, 5% CO₂, 50% N₂ (MAP 2), and 60% O₂, 5% CO₂, 35% N₂ (MAP 3)) and 4 °C for up to 10 d. The quality and shelf‐life stability of all packaged salad products were evaluated using sensory, physiochemical, and microbial assessment. Oxygen levels in all MAP packs were measured on each day of analysis using optical oxygen sensors allowing for nondestructive assessment of packs. Analysis showed that with the exception of control packs, oxygen levels for all MAP treatments decreased by approximately 10% after 7 d of storage. Oxygen levels in control packs were depleted after 7 d of storage. This appears to have had no detrimental effect on either the sensory quality or shelf‐life stability of any of the salad products investigated. Additionally, the presence of higher levels of oxygen in modified atmosphere packs did not significantly improve product quality or shelf‐life stability; however, these additional levels of oxygen were freely available to fresh respiring produce if required. This study shows that the application of optical sensors in MAP packs was successful in nondestructively monitoring oxygen level, or changes in oxygen level, during refrigerated storage of RTE salad products.     

Growth potential of Salmonella enterica in thirty-four different RTE vegetable salads during shelf-life

Thirty-four different ready-to eat (RTE) vegetable salads were inoculated with a cocktail of three Salmonella enterica strains, and stored under a modified atmosphere for up to 168 h at 4, 7, 12 and 16°C. Eighteen (18) of the salad samples comprised of two or more vegetable ingredients (also referred to as MV RTE salads), and 16 were made up of single vegetable ingredients (SV RTE salads). Generally, the growth potential of inoculated S. enterica varied depending on temperature and type of RTE vegetable salad. The higher temperature was generally more favourable for the growth of S. enterica. Among all 34 salad samples, 5, 11, 18 and 24 salad samples supported the growth of Salmonella at 4, 7, 12 and 16°C, respectively. All salads consisting of multiple vegetable ingredients except two: one comprised of carrots, lettuce and beetroot and another comprised of white cabbage and purple cabbage, supported the growth of Salmonella at high temperatures (either 12 or 16 or both 12 and 16°C). Although the growth of Salmonella was variable in the different types of RTE salads, and growth was generally low at 4°C, Salmonella exhibited consistently minimal growth in some vegetable salads such as those comprised of carrots, lettuce and beetroot, carrots, beetroots, cabbage and cucumber, as well as one comprised of beetroot and corn at all temperature conditions tested.     

Distribution of newly described enterotoxin-like genes in <Emphasis Type="Italic">Staphylococcus aureus</Emphasis> isolated from ready-to-eat foods in Korea

To investigate the distribution of staphylococcal enterotoxin-like (SEl) genes in Staphylococcus aureus from food, a total of 154 S. aureus isolates from ready-to-eat (RTE) foods in Korea were analyzed by mutiplex PCR for the detection of the following 9 staphylococcal enterotoxin-like genes; sek, sel, sem, sen, seo, sep, seq, ser, and seu. Seventy-nine isolates (51.3%) were found to have at least one of SEl genes. The major SEl genes were sek, sem, sen, and seq. Other SEl genes found in the isolates were seo (21 isolates, 13.6%), seu (12 isolates, 7.8%), sep (8 isolates, 5.2%), sel (7 isolates, 4.5%), and ser (2 isolates, 1.3%). Most (95%) of the isolates with staphylococcal enterotoxin (SE) genes were also carried SEl genes. The genes seg, sei, sem, and sen were all detected in the same isolates. Ninety-seven % of isolates with seg+sei+sem+sen also contained seo or seu. Ninety-four % of isolates with sea+seh were found to coexist with sek+seq. The toxic shock syndrome toxin gene, tst-1, was found in all isolates with egc-2, including seg, sei, sem, sen, and seu. The coexistence of SE and SEl genes in S. aureus isolates from RTE foods can be explained by the mobile genetic elements. Because of the mobile genetic element, SE and SEl genes of S. aureus in foods may be transferable to nontoxigenic S. aureus and other food pathogens. Additional studies must be conducted to prevent spread of pathogenic genes such as enterotoxin gene.     

Enterotoxigenic Profiling of Emetic Toxin‐ and Enterotoxin‐Producing Bacillus cereus,Isolated from Food,Environmental, and Clinical Samples by Multiplex PCR

Bacillus cereus comprises the largest group of endospore‐forming bacteria and can cause emetic and diarrheal food poisoning. A total of 496 B. cereus strains isolated from various sources (food, environmental, clinical) were assessed by a multiplex PCR for the presence of enterotoxin genes. The detection rate of nheA, entFM, hblC, and cytK enterotoxin genes among all B. cereus strains was 92.33%, 77.21%, 59.47%, and 47.58%, respectively. Enterotoxigenic profiles were determined in emetic toxin‐ (8 patterns) and enterotoxin‐producing strains (12 patterns). The results provide important information on toxin prevalence and toxigenic profiles of B. cereus from various sources. Our findings revealed that B. cereus must be considered a serious health hazard and Bacillus thuringiensis should be considered of a greater potential concern to food safety among all B. cereus group members. Also, there is need for intensive and continuous monitoring of products embracing both emetic toxin and enterotoxin genes.     

Isolation and Characterization of Spore‐Forming Bacilli (SFB) from Shepherd's Purse (Capsella bursa‐pastoris)

Shepherd's purse (Capsella bursa‐pastoris), native to Europe, is commonly consumed fresh and sometimes inadequately washed before consumption in Korea. The objective of this study was to characterize isolates of spore‐forming bacilli (SFB) in samples of fresh Shepherd's purse. Three genera were identified: Bacillus (9 species), Paenibacillus (3 species), and Brevibacillus (1 species). None of the genes of the hemolysin BL (HBL) and nonhemolytic enterotoxin (NHE) complexes, or of the emetic toxin, was detected in the 25 SFB isolates, except for 2 Bacillus pseudomycoides isolates, where all 3 genes of the HBL enterotoxin complex were detected. There were significant sequence variations between the 2 species (Bacillus cereus and B. pseudomycoides) in the 3 genes of the HBL enterotoxin complex. These findings may provide insights into the diverse characteristics of the B. pseudomycoides HBL enterotoxin complex. Antibiotic resistance was assessed using 8 antibiotics. Among the 25 SFB isolates, 11 showed resistance to antibiotics, of which 5 were multiresistant. Assessment of the spoilage potential showed that all 25 SFB isolates could produce enzymes that can cause spoilage of foods. In conclusion, our findings may serve as integrative information for food research and industrial sectors.     

Effects of Antimicrobial Coatings and Cryogenic Freezing on Survival and Growth of Listeria innocua on Frozen Ready‐to‐Eat Shrimp during Thawing

Foodborne pathogens such as Listeria monocytogenes could pose a health risk on frozen ready‐to‐eat (RTE) shrimp as the pathogen could grow following thawing. In this study, antimicrobial‐coating treatments alone, or in combination with cryogenic freezing, were evaluated for their ability to inhibit the growth of Listeria innocua, a surrogate for L. monocytogenes, on RTE shrimp. Cooked RTE shrimp were inoculated with L. innocua at 3 population levels and treated with coating solutions consisting of chitosan, allyl isothiocyanate (AIT), or lauric arginate ester (LAE). The treated shrimp were then stored at –18 °C for 6 d before being thawed at 4, 10, or 22 °C for either 24 or 48 h. Results revealed that antimicrobial coatings achieved approximately 5.5 to 1 log CFU/g reduction of L. innocua on RTE shrimp after the treatments, depending on the inoculated population levels. The coating‐treated shrimp samples had significantly (P < 0.05) less L. innocua than controls at each thawing temperature and time. Cryogenic freezing in combination with coating treatments did not achieve synergistic effects against L. innocua. Antimicrobial coatings can help to improve product safety by reducing Listeria on RTE shrimp.     

Modeling the Transfer of Salmonella Enteritidis during Slicing of Ready‐to‐Eat Turkey Products Treated with Thyme Essential Oil

The increased demand for low‐sodium ready‐to‐eat (RTE) meat products highlights the need for new strategies to ensure food safety. The application of essential oils (EOs) as natural antimicrobials in the meat industry has been suggested to prevent or control cross‐contamination during meat processing operations. This work aims to quantify and model the transfer of Salmonella Enteritidis during the slicing procedure of RTE turkey products treated with thyme essential oil (TEO) at a concentration of 0.1% (v/w). Two products were subjected to the slicing procedure with slicer blades inoculated with S. Enteritidis at 10⁸ cfu/mL. The Weibull and modified Weibull predictive models were fitted to the transfer data. Twenty slices were sampled and showed positive with bacteria, indicating cross‐contamination. The number of cells transferred per slice decreased logarithmically during the assays. The transfer models, based on the Weibull model, were suitable to describe the bacterial transfer trend on slices in most cases. TEO treatment reduced the transfer of Salmonella on a preservative free RTE turkey product. The predictive models obtained in this study can help food‐quality staff and managers on the design and assessment of processes to guard RTE turkey products against Salmonella. This work supports the addition of EOs to reduce microbial risk in RTE meat products.     

Prevalence and level of Listeria monocytogenes and other Listeria species in retail pre-packaged mixed vegetable salads in the UK

As part of the European Commission (EC) co-ordinated programme for 2005, a study of pre-packaged ready-to-eat (RTE) mixed salads containing meat or seafood ingredients from retail premises was undertaken in the UK to determine the frequency and level of Listeria monocytogenes in these products. Almost all (99.8%; 2682/2686) samples were of satisfactory/acceptable microbiological quality. Two (0.1%) samples exceeded EC legal food safety criteria due to the presence of L. monocytogenes in excess of 100 cfu g(-1) (1.7 x 10(2), 9.9 x 10(2)cfu g(-1)) while another two (0.1%) were unsatisfactory due to L. welshimeri levels over 100 cfu g(-1) (1.2 x 10(3), 6.0 x 10(3) cfu g(-1)). Overall contamination of Listeria spp. and L. monocytogenes found in samples of mixed salads in the UK was 10.8% and 4.8%, respectively. Almost twice as many salad samples with meat ingredients were contaminated with Listeria spp. and L. monocytogenes (14.7% and 6.0%, respectively) compared to samples with seafood ingredients (7.4% and 3.8%, respectively). Pre-packaged mixed salads were contaminated with Listeria spp. and L. monocytogenes more frequently when: collected from sandwich shops; not packaged on the premises; stored or displayed above 8 degrees C. This study demonstrates that the control of L. monocytogenes in food manufacturing and at retail sale is essential in order to minimize the potential for this bacterium to be present in mixed salads at the point of consumption at levels hazardous to health.     

Control of Listeria monocytogenes Contamination in Ready‐to‐Eat Meat Products

The ubiquitous nature of Listeria monocytogenes and its ability to grow at refrigerated temperature makes L. monocytogenes a significant threat to the safety of ready‐to‐eat (RTE) meat products. The contamination by L. monocytogenes in RTE meat primarily occurs during slicing and packaging after cooking. The effectiveness of post‐package decontamination technology such as in‐package thermal pasteurization, irradiation, and high‐pressure processing are discussed. Formulating meat products with antimicrobial additives is another common approach to control L. monocytogenes in RTE meat. Irradiation is an effective technology to eliminate L. monocytogenes but can influence the quality of RTE meat products significantly. The effect of irradiation or the combination of irradiation and antimicrobials on the survival of L. monocytogenes and the quality of RTE meat is discussed.     

Diversity of Antibiotic Resistance Genes in Enterococcus Strains Isolated from Ready‐to‐Eat Meat Products

The objective of the study was to answer the question of whether the ready‐to‐eat meat products can pose indirect hazard for consumer health serving as reservoir of Enterococcus strains harboring tetracyclines, aminoglycosides, and macrolides resistance genes. A total of 390 samples of ready‐to‐eat meat products were investigated. Enterococcus strains were found in 74.1% of the samples. A total of 302 strains were classified as: Enterococcus faecalis (48.7%), Enterococcus faecium (39.7%), Enterococcus casseliflavus (4.3%), Enterococcus durans (3.0%), Enterococcus hirae (2.6%), and other Enterococcus spp. (1.7%). A high percentage of isolates were resistant to streptomycin high level (45%) followed by erythromycin (42.7%), fosfomycin (27.2%), rifampicin (19.2%), tetracycline (36.4%), tigecycline (19.9%). The ant(6′)‐Ia gene was the most frequently found gene (79.6%). Among the other genes that encode aminoglycosides‐modifying enzymes, the highest portion of the strains had the aac(6′)‐Ie‐aph(2′′)‐Ia (18.5%) and aph(3′′)‐IIIa (16.6%), but resistance of isolates from food is also an effect of the presence of aph(2′′)‐Ib, aph(2′′)‐Ic, aph(2′′)‐Id genes. Resistance to tetracyclines was associated with the presence of tetM (43.7%), tetL (32.1%), tetK (14.6%), tetW (0.7%), and tetO (0.3%) genes. The ermB and ermA genes were found in 33.8% and 18.9% of isolates, respectively. Nearly half of the isolates contained a conjugative transposon of the Tn916/Tn1545 family. Enterococci are widely present in retail ready‐to‐eat meat products. Many isolated strains (including such species as E. casseliflavus, E. durans, E. hirae, and Enterococcus gallinarum) are antibiotic resistant and carry transferable resistance genes.     

L‐Carnitine Contents in Seafoods Commonly Eaten in Middle Eastern Countries

Beta‐hydroxy‐gamma‐trimethyl amino butyric acid (L‐carnitine) content of raw and cooked seafood was determined using high‐performance liquid chromatography method. Thirty‐one different fish species and nine different crustaceans were used to compare L‐carnitine content of raw and cooked seafood. Significant differences in L‐carnitine content were found in some species, regardless of the raw or cooked seafood (P < 0.05). There were also significant differences between some of the raw and cooked species (P < 0.05). The levels of L‐carnitine in raw fish samples ranged from 17.98 mg/kg for big‐scale sand smelt to 73.07 mg/kg for European conger (Conger conger). Squid (Loligo vulgaris) and green tiger prawn (Penaeus semisulcatus) were found as the best sources of L‐carnitine among the tested seafood. Microwave cooking also significantly reduced the L‐carnitine content of some seafoods (P < 0.05). The study showed that seafoods are an important origin of L‐carnitine for covering the daily requirements of humans.     

Determination of Iriflophenone 3‐C‐β‐d‐Glucoside From Aquilaria spp. by an Indirect Competitive Enzyme‐linked Immunosorbent Assay Using a Specific Polyclonal Antibody

Polyclonal antibody against iriflophenone 3‐C‐β‐d ‐glucoside (IP3G), a major compound from the leaves of Aquilaria spp., was produced for the development of an enzyme‐linked immunosorbent assay (ELISA). The results showed that the antibodies were specific for IP3G. The produced antibody has low cross reactivity with iriflophenone 3,5‐C‐β‐d ‐diglucopyranoside (13%), genkwanin 5‐O‐β‐primeveroside (3.55%) and no cross reactivity found in other compounds. The range of ELISA assay extends from 100 to 1560 ng/mL with coefficient of variation (CV) 1.19% to 2.07% for intra‐assay and 3.76% to 7.15% for inter‐assay precision levels. The recovery rates of IP3G in the leaves of Aquilaria spp. were in the range of 96.0% to 99.0% with CV 4.50% to 5.32%. A correlation between ELISA and high‐performance liquid chromatography methods was obtained when analysis of IP3G in the plant samples (R² = 0.9321). These results suggest that the developed ELISA method can be applied to determine IP3G content with high specificity, rapidity, and simplicity. The developed immunosorbent assay in this study provides a useful tool for the analysis of IP3G in plant samples and products.     

Microbiological quality of ice used to refrigerate foods

Ice used for human consumption or to refrigerate foods can be contaminated with pathogenic microorganisms and may become a vehicle for human infection. To evaluate the microbiological content of commercial ice and ice used to refrigerate fish and seafood, 60 ice samples collected at six different retail points in the city of Araraquara, SP, Brazil, were studied. The following parameters were determined: total plate counts (37°C and 4°C), most probable number (MPN) for total coliforms, fecal coliforms and Escherichia coli, presence of Salmonella spp., Shigella spp.,Yersinia spp., E. coli, Vibrio cholerae and Aeromonas spp.. Results suggested poor hygienic conditions of ice production due to the presence of indicator micro-organisms. Fifty strains of E. coli of different serotypes, as well as one Y. enterocolitica biotype 1, serogroup O:5, 27 and phage type Xz (Ye 1/O5,27/Xz) and oneSalmonella Enteritidis phage type 1 (PT1) were isolated. Aeromonas spp., Shigella spp. and V. cholerae were not detected. The presence of high numbers of coliforms, heterotrophic indicator micro-organisms and pathogenic strains suggested that commercial ice and ice used to refrigerate fish and seafood may represent a potential hazard to the consumer in our community.     

Listeria monocytogenes in Aquatic Food Products—A Review

With the increased demand for lightly preserved and/or ready‐to‐eat (RTE) food products, the prevalence of the foodborne pathogen Listeria monocytogenes has increased, which is a public health concern. The goal for this review is to discuss the incidence, epidemiological importance, and contamination routes of L. monocytogenes in various aquatic ecosystems, seafood products, and processing environments and to summarize the data obtained since the 1990s. L. monocytogenes primarily enters the food‐production chain by cross‐contamination in production plants, making this pathogen a major threat to the seafood industry. This pathogen generally contaminates food products at low or moderate levels, but the levels involved in listeriosis outbreaks are significantly higher. The majority of isolates from aquatic products belong to serotype 1/2a, and outbreaks have been linked to highly similar or even indistinguishable strains. Several seafood‐processing plants are colonized by specific “in‐house” flora containing special DNA subtypes of L. monocytogenes. In such cases, L. monocytogenes populations can persist and/or multiply despite the inherent obstacles to their growth in food preservation and manufacturing operations. Therefore, food‐processing facilities must be designed carefully with an emphasis on effective cleaning and disinfecting operations in the production line.     

Bacterial Communities of Traditional Salted and Fermented Seafoods from Jeju Island of Korea Using 16S rRNA Gene Clone Library Analysis

Jeotgal, which is widely consumed as a nutritional supplement in Korea, is traditional type of preserved seafood that is prepared by salting and fermenting. Here, we report on the bacterial community structure and diversity of jeotgal obtained from the Korean island of Jeju, which has a subtropical climate. Two samples of Jeotgal were collected from Jeju, made from either damselfish (Chromis notata; jari‐dom‐jeot, J1 and J2) or silver‐stripe round herring (Spratelloides gracilis; ggot‐myulchi‐jeot, K1 and K2). The physical characteristics (pH and salinity) were assessed and the bacterial communities characterized using 16S rRNA gene‐clone library analysis and cultural isolation. No difference was found in the community composition between the J and K fermented seafoods. Both fermented seafoods had relatively high salinity (26% to 33%) and high pH values (pH 6.08 to 6.72). Based on the 16S rRNA gene sequences, the halophilic lactic‐acid bacteria Tetragenococcus halophilus and T. muriaticus were observed to be dominant in the J and K fermented seafoods, accompanied by halophilic bacteria including Halanaerobium spp., Halomonas spp., and Chromohalobacter spp. When compared with 7 other types of fermented seafood from a previous study, the communities of the J and K fermented seafoods were separated by the most influential group, the genus Tetragenococcus. The results suggest that these 2 types of traditional salted fermented seafood from Jeju have distinct communities dominated by Tetragenococcus spp., which are derived from the raw ingredients and are dependent on the physical conditions. This may explain how the seafoods that are made in Jeju may differ from other jeotgals.