Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George Whiting and Tasmanian Atlantic Salmon fillets
The bacterial species and specific spoilage organisms associated with the Southern Australian King George Whiting (KGW) and Tasmanian Atlantic Salmon (TAS), and the efficacy of a HOCl-containing water-based sanitization product (Electro-Chemically Activated Solution, by ECAS4) in extending the shelf...
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Online Access: | http://hdl.handle.net/2440/116412 https://doi.org/10.1016/j.fm.2017.06.008 |
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ftunivadelaidedl:oai:digital.library.adelaide.edu.au:2440/116412 2023-12-24T10:15:01+01:00 Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George Whiting and Tasmanian Atlantic Salmon fillets Khazandi, M. Deo, P. Ferro, S. Venter, H. Pi, H. Crabb, S. Amorico, T. Ogunniyi, A. Trott, D. 2017 http://hdl.handle.net/2440/116412 https://doi.org/10.1016/j.fm.2017.06.008 en eng Elsevier Food Microbiology, 2017; 68:51-60 0740-0020 1095-9998 http://hdl.handle.net/2440/116412 doi:10.1016/j.fm.2017.06.008 Khazandi, M. [0000-0002-9806-9959] Ogunniyi, A. [0000-0001-9308-5629] Trott, D. [0000-0002-8297-5770] © 2017 Elsevier Ltd. All rights reserved. http://dx.doi.org/10.1016/j.fm.2017.06.008 King George Whiting (KGW) Tasmanian Atlantic Salmon (TAS) electro-chemically activated solution (ECAS4) shelf life fish spoilage food safety Journal article 2017 ftunivadelaidedl https://doi.org/10.1016/j.fm.2017.06.008 2023-11-27T23:20:39Z The bacterial species and specific spoilage organisms associated with the Southern Australian King George Whiting (KGW) and Tasmanian Atlantic Salmon (TAS), and the efficacy of a HOCl-containing water-based sanitization product (Electro-Chemically Activated Solution, by ECAS4) in extending the shelf life of KGW and TAS fillets were evaluated. Fillets were washed with an ECAS4 solution containing either 45 ppm or 150 ppm of free chlorine and bacterial species enumerated on selective and non-selective media, followed by identification of pure isolates by 16 S rRNA gene sequencing. The dominant spoilage microbiota in KGW and TAS fillets stored at 4 ± 1 °C were Pseudomonas spp. and Shewanella spp. At either concentration, ECAS4 significantly reduced total bacterial load and specific spoilage organisms on KGW and TAS fillets (approx. 1–2 log colony-forming units) during storage and significantly extended the shelf life of the fillets by 2 and 4 days, respectively. The significant increase in shelf life and quality of fillets was corroborated by raw and cooked sensory evaluation. ECAS4 sanitization could have a significant impact on the overall food industry, translating into health and economic benefits through reduction of food spoilage bacteria and potentially, foodborne pathogens without many of the disadvantages of currently approved biocides. Manouchehr Khazandi, Permal Deo, Sergio Ferro, Henrietta Venter, Hongfei Pi, Simon Crabb, Tony Amorico, Abiodun D. Ogunniyi, Darren J. Trott Article in Journal/Newspaper Atlantic salmon The University of Adelaide: Digital Library Ferro ENVELOPE(16.233,16.233,66.717,66.717) Trott ENVELOPE(66.434,66.434,-70.719,-70.719) Food Microbiology 68 51 60 |
institution |
Open Polar |
collection |
The University of Adelaide: Digital Library |
op_collection_id |
ftunivadelaidedl |
language |
English |
topic |
King George Whiting (KGW) Tasmanian Atlantic Salmon (TAS) electro-chemically activated solution (ECAS4) shelf life fish spoilage food safety |
spellingShingle |
King George Whiting (KGW) Tasmanian Atlantic Salmon (TAS) electro-chemically activated solution (ECAS4) shelf life fish spoilage food safety Khazandi, M. Deo, P. Ferro, S. Venter, H. Pi, H. Crabb, S. Amorico, T. Ogunniyi, A. Trott, D. Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George Whiting and Tasmanian Atlantic Salmon fillets |
topic_facet |
King George Whiting (KGW) Tasmanian Atlantic Salmon (TAS) electro-chemically activated solution (ECAS4) shelf life fish spoilage food safety |
description |
The bacterial species and specific spoilage organisms associated with the Southern Australian King George Whiting (KGW) and Tasmanian Atlantic Salmon (TAS), and the efficacy of a HOCl-containing water-based sanitization product (Electro-Chemically Activated Solution, by ECAS4) in extending the shelf life of KGW and TAS fillets were evaluated. Fillets were washed with an ECAS4 solution containing either 45 ppm or 150 ppm of free chlorine and bacterial species enumerated on selective and non-selective media, followed by identification of pure isolates by 16 S rRNA gene sequencing. The dominant spoilage microbiota in KGW and TAS fillets stored at 4 ± 1 °C were Pseudomonas spp. and Shewanella spp. At either concentration, ECAS4 significantly reduced total bacterial load and specific spoilage organisms on KGW and TAS fillets (approx. 1–2 log colony-forming units) during storage and significantly extended the shelf life of the fillets by 2 and 4 days, respectively. The significant increase in shelf life and quality of fillets was corroborated by raw and cooked sensory evaluation. ECAS4 sanitization could have a significant impact on the overall food industry, translating into health and economic benefits through reduction of food spoilage bacteria and potentially, foodborne pathogens without many of the disadvantages of currently approved biocides. Manouchehr Khazandi, Permal Deo, Sergio Ferro, Henrietta Venter, Hongfei Pi, Simon Crabb, Tony Amorico, Abiodun D. Ogunniyi, Darren J. Trott |
format |
Article in Journal/Newspaper |
author |
Khazandi, M. Deo, P. Ferro, S. Venter, H. Pi, H. Crabb, S. Amorico, T. Ogunniyi, A. Trott, D. |
author_facet |
Khazandi, M. Deo, P. Ferro, S. Venter, H. Pi, H. Crabb, S. Amorico, T. Ogunniyi, A. Trott, D. |
author_sort |
Khazandi, M. |
title |
Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George Whiting and Tasmanian Atlantic Salmon fillets |
title_short |
Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George Whiting and Tasmanian Atlantic Salmon fillets |
title_full |
Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George Whiting and Tasmanian Atlantic Salmon fillets |
title_fullStr |
Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George Whiting and Tasmanian Atlantic Salmon fillets |
title_full_unstemmed |
Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George Whiting and Tasmanian Atlantic Salmon fillets |
title_sort |
efficacy evaluation of a new water sanitizer for increasing the shelf life of southern australian king george whiting and tasmanian atlantic salmon fillets |
publisher |
Elsevier |
publishDate |
2017 |
url |
http://hdl.handle.net/2440/116412 https://doi.org/10.1016/j.fm.2017.06.008 |
long_lat |
ENVELOPE(16.233,16.233,66.717,66.717) ENVELOPE(66.434,66.434,-70.719,-70.719) |
geographic |
Ferro Trott |
geographic_facet |
Ferro Trott |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_source |
http://dx.doi.org/10.1016/j.fm.2017.06.008 |
op_relation |
Food Microbiology, 2017; 68:51-60 0740-0020 1095-9998 http://hdl.handle.net/2440/116412 doi:10.1016/j.fm.2017.06.008 Khazandi, M. [0000-0002-9806-9959] Ogunniyi, A. [0000-0001-9308-5629] Trott, D. [0000-0002-8297-5770] |
op_rights |
© 2017 Elsevier Ltd. All rights reserved. |
op_doi |
https://doi.org/10.1016/j.fm.2017.06.008 |
container_title |
Food Microbiology |
container_volume |
68 |
container_start_page |
51 |
op_container_end_page |
60 |
_version_ |
1786200955959640064 |