Title of article :
Alginate Coating and Electrolyzed Oxidizing Water: Antimicrobial Effects against Inoculated Listeria Monocytogenes on Salmon Fillets
Author/Authors :
Saei Hamedani, Romina Department of Food Hygiene and Aquaculture - Faculty of Veterinary Medicine - Ferdowsi University of Mashhad, Mashhad, Iran , Khanzadi, Saeid Department of Food Hygiene and Aquaculture - Faculty of Veterinary Medicine - Ferdowsi University of Mashhad, Mashhad, Iran , Hashemi, Mohammad Department of Nutrition - Faculty of Medicine - Mashhad University of Medical Sciences, Mashhad, Iran , Azizzadeh, Mohammad Department of Clinical Sciences - Faculty of Veterinary Medicine - Ferdowsi University of Mashhad, Iran
Abstract :
Introduction: The present study aimed to evaluate the inhibitory effects of alginate coating and
electrolyzed oxidizing water (EOW) on Listeria monocytogenes in fish samples during 12 days in
cold storage condition (4 ̊C).
Methods: Initially, fish fillets were inoculated with L. monocytogenes and divided into different
groups. Following that, treated samples including controls (no coating), distilled water, alginate,
EOW, and alginate coating with EOW were stored at refrigeration temperature. The fillets were
preserved at the temperature of 4°C, and the bacterial count was performed on days zero, two,
four, eight, and 12.
Results: The separate and combined use of alginate and EOW could significantly inhibit the
growth of inoculated L. monocytogenes compared to the control samples, and the maximum
reduction was observed in the EOW and alginate treatment (1.37 log CFU/g).
Conclusion: It is recommended that alginate coating combined with EOW in fish improved
safety against L. monocytogenes infection.
Keywords :
Alginate coatin , Electrolyzed water , Fish fillets , Listeria monocytogenes
Journal title :
Journal of Nutrition, Fasting and Health
