title: Decontamination of Pangasius fish (Pangasius hypophthalmus) with chlorine or peracetic acid in the laboratory and in a Vietnamese processing company.
abstract: This study evaluated the decontamination of Pangasius fillets in chlorine or peracetic acid treated wash water. First, the decontamination efficacy of the washing step with chlorinated water applied by a Vietnamese processing company during trimming of Pangasius fillets was evaluated and used as the basis for the experiments performed on a laboratory scale. As chlorine was only added at the beginning of the batch and used continuously without renewal for 239min; a rapid increase of the bacterial counts and a fast decrease of chlorine in the wash water were found. This could be explained by the rapid accumulation of organic matter (ca. 400mg O2/L of COD after only 24min). Secondly, for the experiments performed on a laboratory scale, a single batch approach (one batch of wash water for treating a fillet) was used. Chlorine and PAA were evaluated at 10, 20, 50 and 150ppm at contact times of 10, 20 and 240s. Washing with chlorine and PAA wash water resulted in a reduction of Escherichia coli on Pangasius fish which ranged from 0-1.0 and 0.4-1.4logCFU/g, respectively while less to no reduction of total psychrotrophic counts, lactic acid bacteria and coliforms on Pangasius fish was observed. However, in comparison to PAA, chlorine was lost rapidly. As an example, 53-83% of chlorine and 15-17% of PAA were lost after washing for 40s (COD=238.2±66.3mg O2/L). Peracetic acid can therefore be an alternative sanitizer. However, its higher cost will have to be taken into consideration. Where (cheaper) chlorine is used, the processors have to pay close attention to the residual chlorine level, pH and COD level during treatment for optimal efficacy.
authors.affiliation: Laboratory of Food Microbiology and Food Preservation, Member of Food2know, Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Department of Food Technology, Faculty of Agriculture and Applied Biology, Can Tho University, 3-2 Street, Can Tho City, Viet Nam.
authors.forename: Anh Ngoc
authors.initials: AN
authors.lastname: Tong Thi
authors.affiliation: Laboratory of Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Member of Food2know, Faculty of Bioscience Engineering, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, B-8500 Kortrijk, Belgium.
authors.forename: Imca
authors.initials: I
authors.lastname: Sampers
authors.affiliation: Laboratory of Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Member of Food2know, Faculty of Bioscience Engineering, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, B-8500 Kortrijk, Belgium.
authors.forename: Sam
authors.initials: S
authors.lastname: Van Haute
authors.affiliation: Laboratory of Food Microbiology and Food Preservation, Member of Food2know, Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
authors.forename: Simbarashe
authors.initials: S
authors.lastname: Samapundo
authors.affiliation: Department of Food Technology, Faculty of Agriculture and Applied Biology, Can Tho University, 3-2 Street, Can Tho City, Viet Nam.
authors.forename: Binh
authors.initials: B
authors.lastname: Ly Nguyen
authors.affiliation: Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Science Unit, Member of Food2know, Brusselsesteenweg 370, 9090 Melle, Belgium; Faculty of Veterinary Medicine, Department of Pathology, Bacteriology and Avian Diseases, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium.
authors.forename: Marc
authors.initials: M
authors.lastname: Heyndrickx
authors.affiliation: Laboratory of Food Microbiology and Food Preservation, Member of Food2know, Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, 9000 Ghent, Belgium. Electronic address: Frank.Devlieghere@UGent.be.
authors.forename: Frank
authors.initials: F
authors.lastname: Devlieghere
mesh_terms: D000818:Animals; D001419:Bacteria / Q000187:drug effects*; D002397:Catfishes / Q000382:microbiology*; D002713:Chlorine / Q000494:pharmacology*; D003666:Decontamination; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology / Q000379:methods*; D010463:Peracetic Acid / Q000494:pharmacology*
chemical_list: D002713:Chlorine; D010463:Peracetic Acid
keywords: Chlorine; Decontamination; Pangasius; Peracetic acid; Sensory; Wash water