title: Efficacy of neutral electrolyzed water for reducing pathogenic bacteria contaminating shrimp.
abstract: Pathogenic contamination is a food safety concern. This study was conducted to investigate the efficacy of neutral electrolyzed water (NEW) in killing pathogens, namely, Vibrio parahaemolyticus, Vibrio vulnificus, Salmonella Enteritidis, and Escherichia coli in shrimp. Pure cultures of each pathogen were submerged separately in NEW containing five different chlorine concentrations: 10, 30, 50, 70, and 100 ppm. For each concentration, three submersion times were tested: 1, 3, and 5 min. The population of V. parahaemolyticus was rapidly reduced even at low concentrations, but prolonged contact times caused only a slight reduction. V. vulnificus was gradually inhibited with increasing NEW concentrations and contact times. For the V. parahaemolyticus applications of 70 ppm for 5 min and of 100 ppm for 3 min, each eliminated 7 log CFU/ml. For V. vulnificus, applications of 50 ppm for 3 min and 100 ppm for 1 min, each eliminated 7 log CFU/ml. Salmonella Enteritidis and E. coli were slightly reduced by NEW. Applications of 50 ppm for 15 min and 10 ppm for 30 min completely eliminated 4.16 log CFU/g of V. parahaemolyticus in inoculated shrimp, while only a 1-log CFU/g reduction of V. vulnificus was detected. Soaking shrimp in 10 ppm NEW for 30 min did not affect its sensory quality. Our results suggest NEW could be an alternative sanitizer to improve the microbiological quality of seafood.
authors.affiliation: Department of Fishery Products, Faculty of Fisheries, Kasetsart University, 50 Ngamwongwan Road, Ladyao, Chatuchak Bangkok, 10900 Thailand; Center for Advanced Studies for Agriculture and Food, Kasetsart University Institute for Advanced Studies, Kasetsart University, Bangkok, 10900 Thailand. ffispmr@ku.ac.th.
authors.forename: Pattama
authors.initials: P
authors.lastname: Ratana-Arporn
authors.affiliation: Department of Fishery Products, Faculty of Fisheries, Kasetsart University, 50 Ngamwongwan Road, Ladyao, Chatuchak Bangkok, 10900 Thailand; Center for Advanced Studies for Agriculture and Food, Kasetsart University Institute for Advanced Studies, Kasetsart University, Bangkok, 10900 Thailand.
authors.forename: Naruemon
authors.initials: N
authors.lastname: Jommark
mesh_terms: D000818:Animals; D002713:Chlorine / Q000494:pharmacology; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D003296:Cooking; D004572:Electrolysis; D004926:Escherichia coli / Q000187:drug effects; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D009812:Odorants / Q000032:analysis; D033561:Penaeidae / Q000382:microbiology; D012477:Salmonella enteritidis / Q000187:drug effects; D012758:Shellfish / Q000032:analysis / Q000382:microbiology*; D013649:Taste; D014736:Vibrio parahaemolyticus / Q000187:drug effects; D041261:Vibrio vulnificus / Q000187:drug effects; D014867:Water / Q000737:chemistry / Q000494:pharmacology*
chemical_list: D014867:Water; D002713:Chlorine