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Bactericidal Effects of Hypochlorous Acid Water against Vibrio parahaemolyticus Contaminated on Raw Fish and Shellfish
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 Title & Authors
Bactericidal Effects of Hypochlorous Acid Water against Vibrio parahaemolyticus Contaminated on Raw Fish and Shellfish
Kim, Hee-Yun; Choi, Jin-Kyung; Shin, Il-Shik;
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 Abstract
The bactericidal effects of strongly acidic hypochlorous acid water (StAHA) and slightly acidic hypochlorous acid water (SlAHA) against Vibrio parahaemolyticus contaminated on surface of raw fish and shellfish were examined. V. parahaemolyticus contaminated with about 7.0 log CFU/g on the meat chunk of olive flounder (Paralichthys olivaceus), and yellow tail (Seriola quinqueradiata), and 4.0 log CFU/g on the shucked scallop (Patinopecten yessoensis) were not detected after washing with StAHA and SlAHA at a ratio of 30:1 on a sample weight basis. However, 1.0 log CFU/g of V. parahaemolyticus was survived on shucked oyster (Crassostrea gigas) under same treatment conditions. The bactericidal effects of acidic hypochlorous acid water against V. parahaemolyticus contaminated on surface of shucked oyster were not as effective as those against V. parahaemolyticus contaminated on surface of meat chunk of olive flounder, yellow tail, and shucked scallop. Such differences can be attributed to the complicated surface conformation of oyster.
 Keywords
Vibrio parahaemolyticus;bactericidal effect;strong acidic hypochlorous acid water;mildly acidic hypochlorous acid water;
 Language
Korean
 Cited by
1.
Effects of slightly acidic electrolyzed water ice and grapefruit seed extract ice on shelf life of brown sole (Pleuronectes herzensteini), Food Science and Biotechnology, 2017  crossref(new windwow)
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