Elimination of Vibrio parahaemolyticus biofilms on crab and shrimp surfaces using ultraviolet C irradiation coupled with sodium hypochlorite and slightly acidic electrolyzed water
- Roy, Pantu Kumar; Mizan, Md Furkanur Rahaman; Hossain, Md Iqbal; Han, Noori; Nahar, Shamsun; Ashrafudoulla, Md; Toushik, Sazzad Hossen; Shim, Won-Bo; Kim, Young-Mog; Ha, Sang-Do
- Issue Date
- ELSEVIER SCI LTD
- Vibrio parahaemolyticus; NaOCl; Electrolyzed water; Biofilm; Crab; Shrimp
- FOOD CONTROL, v.128
- Journal Title
- FOOD CONTROL
- Vibrio parahaemolyticus is a biofilm-producing seafood-borne pathogen that causes gastrointestinal disease in humans. Therefore, our study aimed to assess the elimination effects (alone or in combination) of ultraviolet C (UV-C; 5-60 mW x s/cm(2)) irradiation, sodium hypochlorite (NaOCl; 50-300 ppm), and slightly acidic electrolyzed water (SAEW; 1-15 min) on V. parahaemolyticus biofilms on crab and shrimp surfaces. SAEW alone had more significant effects than NaOCl even though it contained lower free chlorine concentrations. The combined UV-C/NaOCl treatment exhibited a significant (P < 0.05) but low reduction of V. parahaemolyticus biofilms on shrimp and crab surfaces, whereas UV-C/SAEW acquired a significantly higher (P < 0.05) reduction on both surfaces. 60 mW x s/cm(2) UV-C coupled with 300 ppm NaOCl rendered maximum reductions of 3.78 and 3.32 log CFU/cm(2) on shrimp and crab surfaces, respectively, whereas 60 mW x s/cm(2) UV-C and 15 min of SAEW resulted in 4.41 and 4.06 log CFU/cm(2) reductions in shrimp and crab, respectively. Therefore, our findings indicate that both UV-C/NaOCl and UV-C/SAEW treatment could be employed to improve the microbiological safety of the seafood industry.
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