The synergistic effects of combined NaOCl, gamma irradiation and vitamin B1 on populations of Aeromonas hydrophila in squid

Park, Shin Young; Kim, Bo-Yeon; Song, Hyun-Ha; Ha, Sang‐Do

doi:10.1016/j.foodcont.2012.03.015

Cited by 11 publications

(7 citation statements)

References 41 publications

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“…Ha et al (2012) reported that NaOCl, when combined with 2,000 mg/kg TDS, reduced MAB by 4.90 log cfu/g in head lettuce whereas NaOCl and TDS alone reduced MAB by 2.63 and 0.88 log cfu/g, respectively. Park et al (2012) reported that the combination of 300 mg/kg NaOCl and 1,000 mg/ kg TDS were more effective in eliminating Aeromonas hydrophila in squid than any single application. Lee and Ha (2008) demonstrated that the use of TDS with Na-OCl led to synergistic antimicrobial effects against total mesophilic bacteria and coliforms in rice.…”

Section: Resultsmentioning

confidence: 99%

“…Recently, thiamine dilauryl sulfate (TDS), a kind of vitamin B 1 , demonstrated synergistic effects when combined with commercial sanitizers such as chlorine and malic acid in the disinfection of alfalfa seeds, squid, rice, and lettuce (Lee and Ha, 2008;Fransisca et al, 2012;Ha et al, 2012;Park et al, 2012). Ultrasound has also been shown to effectively reduce pathogenic microorganisms when combined with altered pH, temperature, or chemical agents (McClements, 1995;Piyasena et al, 2003;Sagong et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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The evaluation of combined chemical and physical treatments on the reduction of resident microorganisms and Salmonella Typhimurium attached to chicken skin

et al. 2014

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This study was conducted to evaluate the efficacy of sodium hypochlorite (NaOCl, 0-200 mg/kg), thiamine dilauryl sulfate (TDS, 1,000 mg/kg), and ultrasound (37 kHz, 380 W) on reducing Salmonella Typhimurim, mesophilic aerobic bacteria (MAB), and coliforms on chicken skin. Chemical and physical treatments were applied for 5 min either singly or jointly, and Salmonella previously inoculated on chicken skin were quantitatively assessed using brilliant green agar, and the populations of MAB and coliforms in the native flora were enumerated using plate count agar and violet red bile agar, respectively. In the evaluation of bacterial attachment/detachment, chicken skin was quantitatively assessed for loosely, intermediately, and tightly attached bacteria. The treatment effects on bacteria detachment were also visualized using field emission scanning electron microscopy. In addition, color and textural properties of the skin after treatments were evaluated using a color difference meter and texture analyzer. Antimicrobial activity of NaOCl increased as the NaOCl concentration was increased, especially for loosely attached cells. The combination of 200 mg/kg NaOCl and ultrasound (NaOCl/ultrasound) significant reduced loosely, intermediately, and tightly attached bacteria populations by 0.75 to 0.47, 0.43 to 0.41, and 0.83 to 0.54 log cfu/g for MAB, coliforms, and Salmonella Typhimurium, respectively. However, the combination of NaOCl and TDS (NaOCl/TDS) did not sufficiently reduce those cells on chicken skins, except for loosely attached MAB and coliforms. The NaOCl/ultrasound combination produced a higher reduction in numbers of inoculated and native bacteria flora than any single application, with no negative effect on skin color or texture. Generally, the loosely attached bacteria were less resistant to the chemical and physical treatments than the intermediately and tightly attached bacteria in chicken skin, presumably due to their location in deeper skin layer and crevices. Further research is needed to investigate how the intermediately and tightly attached microorganisms can be effectively eliminated from chicken skin.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The evaluation of combined chemical and physical treatments on the reduction of resident microorganisms and Salmonella Typhimurium attached to chicken skin

et al. 2014

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“…Kim et al (2011) reported that 50-200 ppm HClO reduced natural microflora to 0.08-0.57 log 10 CFU/g in fresh raw oysters and clams. Park et al (2012) reported that 20-80 ppm NaClO reduced A. hydrophila to 0.07-0.81 log 10 CFU/g in fresh squid. Based on these previous findings, the aim of the present study was to further examine the combination of NaClO and gamma irradiation to determine whether this combination would have synergistic benefits against V. parahaemolyticus in the favorite Korean molluscan seafoodsfresh raw oysters and clams.…”

Section: Discussionmentioning

confidence: 99%

“…Kim et al (2011) found that natural microflora were eliminated from both oysters and clams after treatment with 100 ppm NaClO þ 2.0 kGy gamma radiation. Park et al (2012) concluded that a combination of 80 ppm NaClO þ 2.0 kGy gamma irradiation could potentially serve as an optimum method for direct application to fresh raw squid for the control of A. hydrophila.…”

Section: Discussionmentioning

confidence: 99%

“…(2001) reported that acetic acid in combination with 3 kGy gamma irradiation was effective against Bacillus cereus in sheep/goat meat without any adverse effects on the sensory attributes. The combined disinfection with gamma irradiation and NaClO had synergistic effects in reducing the natural microflora (Kim et al., 2011) and Aeromonas hydrophila (Park et al., 2012) in seafood. The bactericidal efficacy of NaClO is based on the penetration of the chemical and its oxidative action on essential enzymes in the cell (Lomander et al., 2004).…”

Section: Introductionmentioning

confidence: 99%

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Inactivation of Vibrio parahaemolyticus in shucked raw oyster (Grassostrea gigas) and clam (Venerupis phillippinarum) by using a combination of NaClO and gamma irradiation

Park

2017

Food sci. technol. int.

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This study investigated the synergistic effects of sodium hypochlorite (NaClO) and gamma irradiation combination against Vibrio parahaemolyticus in shucked oysters and clams. V. parahaemolyticus decreased to 1.1-5.6 log CFU/g in oysters and 1.1-5.7 logCFU/g in clams by NaClO (20-80 ppm) + γ irradiation (0.1-2.0 kGy) combinations. V. parahaemolyticus was not detected by 60 or 80 ppm NaClO + 2.0 kGy. Synergistic reduction of >1 log was observed by 60 ppm NaClO + 0.3-2 kGy and 80 ppm NaClO + 0.5 or 2 kGy. Specifically, >2 log of the synergistic reduction was obtained by 60 or 80 ppm NaClO + 2 kGy. Furthermore, using the Weibull model, 5D values (5-log reductions) were calculated for 60 or 80 ppm NaClO + 0.5-0.9 kGy. No significant differences were observed for all sensory parameters between samples of 2.0 kGy + 0-80 ppm NaClO. This study suggests that 60 ppm NaClO + 2.0 kGy in reducing 7-log V. parahaemolyticus without any deteriorative changes of sensory qualities could be a potential strategy for post-harvest process in seafood processing and distribution to enhance the microbial safety of molluscan shellfish.

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Synergistic Effects of Combined Chlorine and Vitamin B1 on the Reduction of Murine Norovirus-1 on the Oyster (Crassostrea gigas) Surface

Park

2019

Food Environ Virol

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The synergistic effects of combined NaOCl, gamma irradiation and vitamin B1 on populations of Aeromonas hydrophila in squid

Cited by 11 publications

References 41 publications

The evaluation of combined chemical and physical treatments on the reduction of resident microorganisms and Salmonella Typhimurium attached to chicken skin

The evaluation of combined chemical and physical treatments on the reduction of resident microorganisms and Salmonella Typhimurium attached to chicken skin

Inactivation of Vibrio parahaemolyticus in shucked raw oyster (Grassostrea gigas) and clam (Venerupis phillippinarum) by using a combination of NaClO and gamma irradiation

Synergistic Effects of Combined Chlorine and Vitamin B1 on the Reduction of Murine Norovirus-1 on the Oyster (Crassostrea gigas) Surface

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