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Application of electrolyzed oxidizing water on the reduction of bacterial contamination for seafood |
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| Authors: | Yu-Ru Huang Hung-Sheng Hsieh Shin-Yuan Lin Shin-Jung Lin Yen-Con Hung Deng-Fwu Hwang |
| Affiliation: | aDepartment of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan, ROC bDepartment of Food Science and Technology, Ching-Kuo Institute of Management and Health, Keelung 20224, Taiwan, ROC cDepartment of Food Science and Technology, University of Georgia, Griffin, GA 30223-1797, USA |
| Abstract: | For reducing bacterial contamination, electrolyzed oxidizing water (EO water) has been used to reduce microbial population on seafood and platform of fish retailer. The specimens of tilapia were inoculated with Escherichia coli and Vibrio parahaemolyticus, and then soaked into EO water for up to 10 min. EO water achieved additional 0.7 log CFU/cm2 reduction than tap water on E. coli after 1 min treatment and additional treatment time did not achieved additional reduction. EO water treatment also reduced V. parahaemolyticus, by 1.5 log CFU/cm2 after 5 min treatment and achieved 2.6 log CFU/cm2 reduction after 10 min. The pathogenic bacteria were not detected in EO water after soaking treatment. In addition, EO water could effectively disinfect the platform of fish retailer in traditional markets and fish markets. |
| Keywords: | Electrolyzed oxidizing water Tilapia Oyster Escherichia coli Vibrio parahaemolyticus |
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