Document Detail

Lactic Acid as a Potential Decontaminant of Selected Foodborne Pathogenic Bacteria in Shrimp (Penaeus merguiensis de Man).
MedLine Citation:
PMID:  21034165     Owner:  NLM     Status:  In-Data-Review    
Abstract Fresh raw shrimps were dipped for 10, 20, and 30 min at room temperature (25°C ± 1°C) in lactic acid (LA; 1.5%, 3.0%, v/v) to evaluate their antipathogenic effects against Vibrio cholerae, Vibrio parahaemolyticus, Salmonella entreitidis, and Escherichia coli O157:H7 inoculated at a level of 10(5) CFU/g. Significant reductions in the population of all these pathogenic bacteria were recorded after dipping treatments, which were correlated to the corresponding LA concentrations and treatment time. With respect to the microbial quality, 3.0% LA treatment for 10 min was acceptable in reducing the pathogenic bacteria. Additionally, sensory evaluation results revealed a 10-min dip in 3.0% LA to be more acceptable organoleptically compared with 20 and 30 min of treatments. Results of the present study are envisaged to be useful for commercial applications for effective decontamination of shrimp.
Alireza Shirazinejad; Noryati Ismail; Rajeev Bhat
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Publication Detail:
Type:  Journal Article     Date:  2010-10-29
Journal Detail:
Title:  Foodborne pathogens and disease     Volume:  7     ISSN:  1556-7125     ISO Abbreviation:  Foodborne Pathog. Dis.     Publication Date:  2010 Dec 
Date Detail:
Created Date:  2010-12-02     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101120121     Medline TA:  Foodborne Pathog Dis     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1531-6     Citation Subset:  IM    
Division of Food Technology, School of Industrial Technology, Universiti Sains Malaysia , Penang, Malaysia .
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