EFFECT OF ELECTROLYZED OXIDIZING WATER AND CITRIC ACID ON REDUCTION OF BACTERIAL CONTAMINATION IN SHRIMPS DURING STORAGE IN AMBIENT AND REFRIGERATOR AND SURVEY OF BACTERICIDAL EFFECTS ON SURFACE CONTACT

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MAKTABI S.; FAZLARA A.; MOHAMMADYARI S.

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Journal: SCIENTIFIC-RESEARCH IRANIAN VETERINARY JOURNAL Year:2017 | Volume:12 | Issue:4 Page(s): 118-128

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Title

EFFECT OF ELECTROLYZED OXIDIZING WATER AND CITRIC ACID ON REDUCTION OF BACTERIAL CONTAMINATION IN SHRIMPS DURING STORAGE IN AMBIENT AND REFRIGERATOR AND SURVEY OF BACTERICIDAL EFFECTS ON SURFACE CONTACT

Author(s)

MAKTABI S. | FAZLARA A. | MOHAMMADYARI S. | Issue Writer Certificate

Keywords

DISINFECTANTQ1

ELECTROLYZED WATERQ1

SHRIMPQ2

STEELQ1

CERAMICQ1

Abstract

DISINFECTANT plays an essential role in control of spoilage and infective bacteria in food industry and common places. Electrolyzed oxidizing water (EOW) has been regarded as a new sanitizer in recent years. (EOW) is safe, cheap and effective on different bacteria, molds and viruses. This study was conducted in two parts. In the first study, the effect of 1% citric acid, neutral ELECTROLYZED WATER (NEW) alone and plus 1% citric acid on microbial load in SHRIMP was investigated. SHRIMP samples separately were treated with different solutions for 30 min and stored at 4°C, 25 and 37°C and then mesophilic and psychrophilic bacterial count were Carried out for different times. In the second study the efficacy of NEW and mixture of (NEW) plus 1% citric acid on pathogenic bacteria (Escherichia coli and Listeria monocytogenes) on the CERAMIC and STEEL surfaces was investigated in ambient temperature.Results showed that the combination of citric acid and NEW was significantly reduced population of mesophilic and psychrophilic bacteria on SHRIMP samples in compare to other solutions, Also, the best efficacy on reduction of E.coli was obtained by mixture of NEW and 1% citric acid on STEEL surface. While, NEW alone was more effective on L. monocytogenes than NEW plus 1% citric acid on the both surfaces.

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APA: Copy

MAKTABI, S., FAZLARA, A., & MOHAMMADYARI, S.. (2017). EFFECT OF ELECTROLYZED OXIDIZING WATER AND CITRIC ACID ON REDUCTION OF BACTERIAL CONTAMINATION IN SHRIMPS DURING STORAGE IN AMBIENT AND REFRIGERATOR AND SURVEY OF BACTERICIDAL EFFECTS ON SURFACE CONTACT. SCIENTIFIC-RESEARCH IRANIAN VETERINARY JOURNAL, 12(4), 118-128. SID. https://sid.ir/paper/97303/en

Vancouver: Copy

MAKTABI S., FAZLARA A., MOHAMMADYARI S.. EFFECT OF ELECTROLYZED OXIDIZING WATER AND CITRIC ACID ON REDUCTION OF BACTERIAL CONTAMINATION IN SHRIMPS DURING STORAGE IN AMBIENT AND REFRIGERATOR AND SURVEY OF BACTERICIDAL EFFECTS ON SURFACE CONTACT. SCIENTIFIC-RESEARCH IRANIAN VETERINARY JOURNAL[Internet]. 2017;12(4):118-128. Available from: https://sid.ir/paper/97303/en

IEEE: Copy

S. MAKTABI, A. FAZLARA, and S. MOHAMMADYARI, “EFFECT OF ELECTROLYZED OXIDIZING WATER AND CITRIC ACID ON REDUCTION OF BACTERIAL CONTAMINATION IN SHRIMPS DURING STORAGE IN AMBIENT AND REFRIGERATOR AND SURVEY OF BACTERICIDAL EFFECTS ON SURFACE CONTACT,” SCIENTIFIC-RESEARCH IRANIAN VETERINARY JOURNAL, vol. 12, no. 4, pp. 118–128, 2017, [Online]. Available: https://sid.ir/paper/97303/en

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