Volume 16, Issue 1 (Jan-Feb 2022)                   mljgoums 2022, 16(1): 20-24 | Back to browse issues page

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Saei Hamedani R, khanzadi S, hashemi M, azizzadeh M. Effects of Alginate Coating and Neutral Electrolyzed Water on E. coli O157:H7 Contamination of Salmon Fillets. mljgoums 2022; 16 (1) :20-24
URL: http://mlj.goums.ac.ir/article-1-1385-en.html
1- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
2- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran , khanzadi@um.ac.ir
3- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
4- Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Iran
Abstract:   (1352 Views)
Background and objectives: Neutralized electrolyzed water (NEW) is a novel natural disinfectant. It has been suggested that application of NEW can improve the shelf life of fish. This study aimed to investigate effect of NEW incorporated in alginate coating on growth of Escherichia coli O157: H7 on salmon fillets over a period of 12 days.
Methods: Fish fillets were inoculated with E. coli O157:H7 and divided into six different treatment groups: control (no coating), distilled water, alginate, EW, EW & alginate (Samples coated with alginate solution prepared by EW), and EW+ alginate (samples immersed in EW, then coated with alginate solution). The fillets were kept at 4 °C, and the bacterial count was determined on days: 0, 2, 4, 8, and 12. Data analysis was performed using repeated ANOVA and Bonferroni post-hoctest at statistical significance of 0.05.
Results: Treatment with alginate coating and EW alone could significantly reduce E. coli O157: H7 count on the salmon fillets. However, maximum reduction (1.27 log CFU/g) of bacteria was achieved when using alginate coating combined with EW.
Conclusion: According to the results, the combination of alginate coating with EW can be applied as a natural antimicrobial for increasing safety of food products, especially fish, against pathogenic bacteria such as E. coli O157: H7.
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Research Article: Research Article | Subject: Microbiology
Received: 2021/05/1 | Accepted: 2021/06/4 | Published: 2021/12/29 | ePublished: 2021/12/29

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