Effectiveness of scallop powder ice in reducing bacterial load on fresh whole fish and in the melted ice water

Ahmed, Sam; Akand, Nahinur Rahman; Islam, Md. Tanvir; Mamun, Arafat Al; Bari, Md. Latiful

doi:10.1016/j.lwt.2015.06.002

Cited by 15 publications

(8 citation statements)

References 10 publications

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“…To slow the growth of bacteria in fish ice is used as a conservation method. In this context, chilling is defined as the process of cooling fish or fish products to a temperature close to its freezing point by means of heat withdrawal [14,35]. Ice used in fish chilling must be of the same microbiological quality as drinking water.…”

Section: Microbiological Analyses Of Ice Used In Tilapia Conservationmentioning

confidence: 99%

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Microbiological quality assessment of fresh tilapia marketed in the Federal District and of the ice used for its conservation

Ferreira

Monteiro²,

Sousa³

et al. 2022

Sci. Plena

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Tilapia (Oreochromis niloticus) is the most cultivated and consumed freshwater fish in Brazil. The present study aimed to evaluate the microbiological quality of ice and fresh tilapia samples commercialized in the Federal District. Tilapia samples were tested for counts of mesophilic and psychrotrophic bacteria, determination of total and thermotolerant coliforms, Staphylococcus aureus counts and presence of Salmonella. Ice samples were analyzed for determination of total coliforms and thermotolerant coliforms and presence of Escherichia coli. Of the 20 samples of fresh tilapia analyzed, ten samples (50%) presented Salmonella (genetically confirmed through the presence of the invA gene) and, therefore, were unfit for consumption. S. aureus was found in 11 samples (55%), and one sample of fillet presented S. aureus counts (3.15 CFU/g) above the limit allowed by Brazilian legislation (3 log CFU/g). S. aureus colonies were confirmed by detection of CoA gene in molecular analysis. Of the 14 ice samples analyzed, 12 samples (85.7%) were unfit for use in fish conservation due to the presence of total coliforms and 9 ice samples (64.3%) were also contaminated with thermotolerant coliforms. E. coli was isolated from 6 ice samples (42.9%) and confirmed in the molecular analysis through the amplification of the MalB gene. In conclusion, the high contamination of tilapia samples with Salmonella and of the ice used for its conservation with coliforms and E. coli indicates the need for better hygienic practices in the tilapia production chain, to increase its quality and microbiological safety.

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Section: Microbiological Analyses Of Ice Used In Tilapia Conservationmentioning

confidence: 99%

“…Thus, to slow the growth of bacteria in fish, ice is used as a preservation method. Chilling slows down the deterioration of stored fish [14,15].…”

Section: Introductionmentioning

confidence: 99%

Microbiological quality assessment of fresh tilapia marketed in the Federal District and of the ice used for its conservation

Ferreira

Monteiro²,

Sousa³

et al. 2022

Sci. Plena

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“…Calcinated calcium (CCa) is promising nonchlorine sanitizers produced from marine shell. The marine shell aggregates were washed, dried, grinded, baked, and pyrolyzed (>1000°C) to make CCa, and CCa at 0.01% was found effective in eliminating microorganisms from fresh fish, fruits, and vegetables surface (Ahmed, Akand, Islam, Mamun, & Bari, ; Ahmed et al, ; Gautam et al, ; Sawai, ). The CCa known as Eco‐powder, was collected from Biswas Bio‐products Limited, Dhaka, Bangladesh and was used in this experiment.…”

Section: Methodsmentioning

confidence: 99%

Microbiological risk assessment and simple cost‐effective ways to reduce the risk in bulk food bags manufacturing company

Zaman

Ahmed

Kabir³

et al. 2018

Journal of Food Safety

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This study was conducted to evaluate the microbial risk associated in bulk food bags manufacturing facilities and its cost‐effective way to minimize the risk. Swab samples from each step of manufacturing process was collected and microbiological analysis was done. Results showed that the bulk food bags manufacturing process was grossly contaminated with multiple types of bacteria. Moderate number of total aerobic bacteria (≤3.68 log cfu/unit), coliform (≤3.63 log cfu/unit), fecal coliform (1.0–1.25 log cfu/unit), Staphylococcus spp. count (≤3.6 log cfu/unit) was recorded in worker's hand gloves and different sections of the whole production facility. Although no Escherichia coli or Salmonella spp. was detected, enrichment culture study detected Streptococcus spp., and fecal Streptococcus spp. in some swabs and hand gloves samples. Other than UV treatment alone, washing the hand gloves with calcinated calcium (CCa; 0.02%) followed by drying under UV light, and UV light in finished product storage room, and sanitizing the floor surfaces with 0.02% CCa, was able to significantly reduce (1.0–3.68 log cfu/unit) or eliminate the bacterial contaminants from hand gloves, finished products, and floor surfaces. This simple treatment was seen to minimize the risks of microbial contamination in the bulk food bags manufacturing facilities. Practical applications Flexible intermediate bulk containers (FIBCs) are used by various industrial sectors like agriculture, chemicals, and pharmaceutical, but one of the largest users of FIBC bags is the food industry. Transporting and storing food is tougher to do than any other product. The food companies are constantly in search of ways to maximize profits while cutting costs and conserving space. FIBC bags have helped thousands of businesses around the world to achieve this goal. On the other hand, reducing risks from microbial contamination is an essential part of every food manufacturer's responsibility to protect both its customers and its business. The cost‐effective and simple methods described in this study will be applicable in the bulk food bags manufacturing facilities worldwide to ensure the quality and safety of the food.

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“…The increase in the use of HSSP in food processing can contribute to reducing pollution problems because waste shells can be a useful resource. Several studies have reported that HSSP treatment is effective for the disinfection and preservation of foods such as fresh vegetables [14][15][16], frankfurters [17], chicken [18], frozen meat [10], and fresh fish [19].…”

Section: Introductionmentioning

confidence: 99%

Antibiofilm Effects of Heated Scallop Shell Powder on Campylobacter jejuni Biofilms

et al. 2021

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Methods to reuse large numbers of scallop shells from the harvesting regions of Japan are being explored. The major component of scallop shells is calcium carbonate (CaCO3), which forms the powerful bactericidal agent, calcium oxide (CaO), when heated. Heated scallop shell powder (HSSP) exhibits strong and broad-spectrum antimicrobial activity against bacteria, fungi, and viruses. This study investigated the antibiofilm activity of HSSP against the biofilms of Campylobacter jejuni, which is the predominant species in campylobacteriosis. Biofilm samples of C. jejuni were prepared on 0.45 µm filter paper under microaerobic conditions. The HSSP treatment inactivated and eradicated C. jejuni biofilms. The resistance of C. jejuni biofilms to HSSP was significantly higher than that of the floating cells. Moreover, the antibiofilm activity of the HSSP treatment against C. jejuni biofilms was higher than that of NaOH treatment at the same pH. These results indicated that HSSP treatment is an effective method for controlling C. jejuni biofilms.

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Effectiveness of scallop powder ice in reducing bacterial load on fresh whole fish and in the melted ice water

Cited by 15 publications

References 10 publications

Microbiological quality assessment of fresh tilapia marketed in the Federal District and of the ice used for its conservation

Microbiological quality assessment of fresh tilapia marketed in the Federal District and of the ice used for its conservation

Microbiological risk assessment and simple cost‐effective ways to reduce the risk in bulk food bags manufacturing company

Antibiofilm Effects of Heated Scallop Shell Powder on Campylobacter jejuni Biofilms

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