Efficacy of Sanitized Ice in Reducing Bacterial Load on Fish Fillet and in the Water Collected from the Melted Ice

Abstract

This study investigated the efficacy of sanitized ice for the reduction of bacteria in the water collected from the ice that melted during storage of whole and filleted Tilapia fish. Also, bacterial reductions on the fish fillets were investigated. The sanitized ice was prepared by freezing solutions of PRO-SAN (an organic acid formulation) and neutral electrolyzed water (NEW). For the whole fish study, the survival of the natural microflora was determined from the water of the melted ice prepared with PRO-SAN and tap water. These water samples were collected during an 8 h storage period. For the fish fillet study, samples were inoculated with Escherichia coli K12, Listeria innocua, and Pseudomonas putida then stored on crushed sanitized ice. The efficacies of these were tested by enumerating each bacterial species on the fish fillet and in the water samples at 12 and 24 h intervals for 72 h, respectively. Results showed that each bacterial population was reduced during the test. However, a bacterial reduction of < 1 log CFU was obtained for the fillet samples. A maximum of approximately 2 log CFU and > 3 log CFU reductions were obtained in the waters sampled after the storage of whole fish and the fillets, respectively. These reductions were significantly (P < 0.05) higher in the water from sanitized ice when compared with the water from the unsanitized melted ice. These results showed that the organic acid formulation and NEW considerably reduced the bacterial numbers in the melted ice and thus reduced the potential for cross-contamination.

Antimicrobial Susceptibility ofEscherichia coliIsolated from Fresh-Marketed Nile Tilapia (Oreochromis niloticus)

“…Mandal et al [27] also detected E. coli in Nile tilapia muscle samples, but many authors believe that the muscle is a relatively innocuous tissue [28–30]. Nevertheless, the muscle may be contaminated during harvesting, a stressful process which often causes injury to the body surface, and/or during storage on contaminated ice [31, 32]. Molinari et al [33] add that E. coli is commonly found in the gut of the tilapia; thus, to these authors, its presence in the muscle is an indication of poor handling practices.…”

Use of Antimicrobial Films and Edible Coatings Incorporating Chemical and Biological Preservatives to Control Growth ofListeria monocytogeneson Cold Smoked Salmon

“…Numerous papers have been published on the inhibition of L. monocytogenes in cold smoked fish using physical interventions including gamma irradiation [47], X-ray irradiation [48], E-beam [49], high-pressure processing [50], chemical preservatives [51–53], natural antimicrobials [54, 55], and protective cultures [56, 57]. Extensive research has also been performed in the last decade on the application of antimicrobial packaging to specifically enhance the safety and extend the shelf life of fish and fish products.…”

Listeria monocytogenes in Vacuum‐Packed Smoked Fish Products: Occurrence, Routes of Contamination, and Potential Intervention Measures

“…One study evaluated the effectiveness of sanitized ice containing neutral electrolyzed water and an organic acid formulation in reducing pathogenic bacteria on whole and filleted tilapia fish (Feliciano and others ). The fish fillet samples inoculated with L. innocua were kept on the crushed sanitized ice.…”