Inactivation of Salmonella Typhimurium, Escherichia coli, and Staphylococcus aureus in Tilapia Fillets (Oreochromis niloticus) with Lactic and Peracetic Acid through Fogging and Immersion

被引:1
|
作者
Pierozan, Matheus Barp [1 ]
Alves, Jordana dos Santos [1 ]
Horn, Liege Dauny [1 ]
dos Santos, Priscila Alonso [1 ]
da Silva, Marco Antonio Pereira [1 ]
Egea, Mariana Buranelo [1 ]
Minafra, Cintia [2 ]
Cappato, Leandro Pereira [1 ]
Costa, Adriano Carvalho [1 ]
机构
[1] Inst Fed Goiano, Campus Rio Verde, BR-75901970 Rio Verde, Brazil
[2] Univ Fed Goias, Campus Samambaia, Goiania, Brazil
关键词
aerosolization; microbial inactivation; preservatives; food safety; Escherichia coli; Salmonella Typhimurium; Staphylococcus aureus; SHELF-LIFE; LISTERIA-MONOCYTOGENES; SENSORY QUALITY; FISH; REDUCTION; CONTAMINATION; O157-H7;
D O I
10.3390/foods13101520
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study investigated the antimicrobial effects of lactic acid (LA) (3%) and peracetic acid (PA) (300 ppm) on tilapia fillets (Oreochromis niloticus) by fogging (15 min) or by immersion (2 s) in a pool of Escherichia coli (NEWP 0022, ATCC 25922, and a field-isolated strain), Staphylococcus aureus (ATCC 25923 and a field-isolated strain), and Salmonella Typhimurium (ATCC 13311 and ATCC 14028), as well as the effects on the physicochemical characteristics of the fillets. Fogging was effective and the best application method to control S. Typhimurium regardless of the acid used, promoting reductions of 1.66 and 1.23 log CFU/g with PA and LA, respectively. Regarding E. coli, there were significant reductions higher than 1 log CFU/g, regardless of the treatment or acid used. For S. aureus, only immersion in PA showed no significant difference (p < 0.05). For other treatments, significant reductions of 0.98, 1.51, and 1.17 log CFU/g were observed for nebulized PA, immersion, and LA fogging, respectively. Concerning the pH of the samples, neither of the acids used differed from the control. However, treatments with LA, and fogging with PA, reduced the pH compared to immersion in PA. As for color parameters, L* and a* values showed changes regardless of the acid or method used, resulting in an improved perception of fillet quality. These results indicate that fogging and immersion are alternatives for reducing S. Typhimurium, E. coli, and S. aureus in tilapia fillets.
引用
收藏
页数:14
相关论文
共 24 条
  • [1] Control of Salmonella and Escherichia coli in chilled chicken fillets using chitosan and lactic acid
    El-Khawas, Khaled M.
    Mashat, Bassam H.
    Attala, Osama A.
    Kassem, Gehan M. A.
    CYTA-JOURNAL OF FOOD, 2020, 18 (01) : 445 - 450
  • [2] Action of peracetic acid on Escherichia coli and Staphylococcus aureus in suspension and on stainless steel surfaces
    Kunigk, L
    Almeida, MCB
    BRAZILIAN JOURNAL OF MICROBIOLOGY, 2001, 32 (01) : 38 - 41
  • [3] Impact of chlorine or peracetic acid on inactivation of Salmonella, Escherichia coli, and Listeria monocytogenes in agricultural water
    Krishnan, Anjali
    Xu, Xinran
    Tamayo, Martha Sanchez
    Mishra, Abhinav
    Critzer, Faith
    SCIENCE OF THE TOTAL ENVIRONMENT, 2023, 885
  • [4] Antagonism of lactic acid bacteria towards Staphylococcus aureus and Escherichia coli on agar plates and in milk
    Fang, W
    Shi, M
    Huang, L
    Chen, J
    Wang, Y
    VETERINARY RESEARCH, 1996, 27 (01) : 3 - 12
  • [5] In vitro inactivation of Escherichia coli, Staphylococcus aureus and Salmonella spp. using slightly acidic electrolyzed water
    Issa-Zacharia, Abdulsudi
    Kamitani, Yoshinori
    Tiisekwa, Adili
    Morita, Kazuo
    Iwasaki, Koichi
    JOURNAL OF BIOSCIENCE AND BIOENGINEERING, 2010, 110 (03) : 308 - 313
  • [6] Effect citronella oil against bacteria strains: Escherichia coli ATCC 10536, Staphylococcus aureus ATCC 6538 and Salmonella typhimurium ATCC 14028
    Saputra, Nur Adi
    Trisatya, Deazy Rachmi
    Darmawan, Saptadi
    Wibisono, Heru Satrio
    Pari, Gustan
    INTERNATIONAL CONFERENCE OF BIOMASS AND BIOENERGY, 2020, 460
  • [7] Modelling and Predicting the Growth of Escherichia coli and Staphylococcus aureus in Co-Culture with Geotrichum candidum and Lactic Acid Bacteria in Milk
    Acai, Pavel
    Konuchova, Martina
    Valik, L'ubomir
    APPLIED SCIENCES-BASEL, 2023, 13 (15):
  • [8] Antimicrobial resistance profiles of salmonella spp. and escherichia coli isolated from fresh nile tilapia (oreochromis niloticus) fish marketed for human consumption
    Mumbo, Millicent T.
    Nyaboga, Evans N.
    Kinyua, Johnson K.
    Muge, Edward K.
    Mathenge, Scholastica G. K.
    Rotich, Henry
    Muriira, Geoffrey
    Njiraini, Bernard
    Njiru, Joshua M.
    BMC MICROBIOLOGY, 2023, 23 (01)
  • [9] Impact of sodium lactate, encapsulated or unencapsulated polyphosphates and their combinations on Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus growth in cooked ground beef
    Tenderis, B.
    Kilic, B.
    Yalcin, H.
    Simsek, A.
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2020, 321
  • [10] Combined effect of lactic acid bacteria and citric acid on Escherichia coli O157:H7 and Salmonella Typhimurium
    Seo, Sheungwoo
    Jung, Day
    Wang, Xiaoyu
    Seo, Dong Joo
    Lee, Min Hwa
    Lee, Bog-Hieu
    Choi, Changsun
    FOOD SCIENCE AND BIOTECHNOLOGY, 2013, 22 (04) : 1171 - 1174