DOI QR코드

DOI QR Code

Antimicrobial Effect of Acidified Sodium Chlorite (ASC) on Whole Croaker

  • Lee, Byung-Doo (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Koo, Ja-Heon (Department of Agriculture/Regulatory Science, University of Arkansas at Pine Bluff) ;
  • Jahncke, Michael L. (Virginia Seafood Agricultural Research and Extension Center) ;
  • Kim, Du-Woon (Department of Food and Nutrition, Chonnam National University) ;
  • Chung, Dong-Ok (Department of Culinary Art, Chodang University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
  • Published : 2008.12.31

Abstract

The antimicrobial effect of acidified sodium chlorite (ASC) solution on whole croaker skin was evaluated. Whole croaker skin was treated with ASC (50, 100, 200, 400, and 600 ppm) and distilled water. After 10-minute exposure to 600 ppm ASC, 8% of Gram-negative bacteria survived on the whole croaker sample. Treatment with 50 ppm ASC eliminated all coliforms in the initial load. Immersion treatment with 600 ppm ASC resulted in $1.3\;log\;CFU/cm^2$ greater kill of the initial mesophile loads of control ($2.8\;log\;CFU/cm^2$) than distilled water. Fifty ppm ASC solution produced a 1.6-log reduction of psychrotrophic bacteria. ASC treatment was an effective method for reducing naturally occurring microflora on whole croaker skin.

References

  1. Bernstein RM, Schluter SF, Marchalonis JJ. 1997. Immunity. In The physiology of fishes. Evans DH, ed. CRC Press, Inc., Boca Raton, FL, USA. p 215-242
  2. Austin B, McIntosh D. 1998. Natural antimicrobial compounds on the surface of rainbow trout, Salmo gairdneri Richardson. J Fish Dis 11: 275-277 https://doi.org/10.1111/j.1365-2761.1988.tb00550.x
  3. Fouz B, Devesa S, Gravningen K, Barja JL, Tranzo AE. 1990. Antibacterial action of the mucus of the turbot. Bull Eur Ass Fish Pathol 10: 56-59
  4. Spitznagel JK. 1997. Origins and development of peptide antibiotic research. In Antibacterial peptide protocols. Shafer WM ed. Human press. Totowa, NJ, USA. p 1-14
  5. Kemp GK. 2001. Potential application of acidified sodium chlorite for pathogen reduction and shelf life extension on seafood (abstract no 91-8). 2001 Institute of Food Technologists. June 24-27, New Orleans, LA, USA
  6. Inatsu Y, Maeda Y, Bari ML, Kawasaki S, Kawamoto S. 2005. Prewashing with acidified sodium chlorite reduces pathogenic bacteria in lightly fermented Chinese cabbage. J Food Prot 68: 999-1004 https://doi.org/10.4315/0362-028X-68.5.999
  7. Beverly RL, Janes ME, Oliver G. 2006. Acidified sodium chlorite treatment for inhibition of Listeria monocytogenes growth on the surface of cooked roast beef. J Food Prot 69: 432-435 https://doi.org/10.4315/0362-028X-69.2.432
  8. Su YC, Morrissey MT. 2003. Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite. J Food Prot 66: 812-818 https://doi.org/10.4315/0362-028X-66.5.812
  9. Fernandes-Naglik L, Downes J, Shirlaw P, Wilson R, Challacombe S, Kemp G, Wade W. 2001. The clinical and microbiological effects of a novel acidified sodium chlorite mouthrinse on oral bacterial mucosal infections. J Food Prot 64: 276-280
  10. Omar AO, Christopher H, Sacit FB, Warf CC, Kemp GK. 2004. Effects of postchill application of acidified sodium chlorite to control Campylobater spp. and Escherichia coli on commercial broiler carcasses. J Food Prot 67: 2288-2291 https://doi.org/10.4315/0362-028X-67.10.2288
  11. New pathogen-controlling ingredients emerge. Available from: http://www.organicconsumers.org/Irrad/newcontrols.cfm. Accessed Oct. 31, 2000
  12. Lim K, Mustapha A. 2004. Effects of cetylpyridium chloride, acidified sodium chlorite, and potassium sorbate on populations of Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus on fresh beef. J Food Prot 67: 310-315 https://doi.org/10.4315/0362-028X-67.2.310
  13. Al-Nabulsi AA, Holley RA. 2006. Enhancing the antimicrobial effects of bovine lactoferrin against Escherichia coli O157:H7 by cation chelation, NaCl and temperature. J Appl Microbiol 100: 244-255 https://doi.org/10.1111/j.1365-2672.2005.02785.x
  14. Hajmeer MN, Marsden JL, Fung DYC, Kemp GK. 2004. Water, sodium chloride and acidified sodium chlorite effects on Escherichia coli O157:H7 and Staphylococcus aureus on beef briskets. Meat Science 68: 227-283 https://doi.org/10.1016/j.meatsci.2004.03.006