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Comparative analysis of ozone treatment strategies for antibacterial effect on salmonella and e.coli in fish fillets
Author(s)
Samran Khalid National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
Muhammad Talha National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
Sara Amin National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
Aman Ali National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
Muqaddas Zahid National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
Muhammad Naeem National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
Waqar Mujahid National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
Abstract
Fish spoils quickly and has a very short shelf life due to the attack of bacteria, especially Salmonella and Escherichia coli. This research evaluated the effectiveness of various ozone treatment techniques in lowering the microbial load of these microbes and extending the shelf life and safety of fish fillets. The mechanism of ozonation to kill bacteria is based on cell membrane damage, enzyme inactivation, and DNA damage of bacterial cells. The experimental design consisted of a total of 4 treatments, the first treatment control group of fish fillets without any ozone treatment, the second treatment with an ozone concentration of 1ppm for 5 minutes, the third treatment with an ozone concentration of 3 ppm for 10 minutes and fourth treatment with 5ppm for 15 minutes. The two ozone treatment methods, direct ozone gas application and ozone gas in combination with packaging materials were used to check which performs well. The bacterial analyses were conducted by using the method of enumeration of bacterial colonies using appropriate selective media and polymerase chain reaction (PCR) to assess the efficiency of the experiment. The impact of ozonation on the quality parameters such as odor, texture, and color of fish fillets was evaluated also. The results indicated that the combination of higher concentration and longer exposure time means the fourth treatment performed very well than others in the reduction of bacterial load and maintaining the quality of fish fillets. Both treatment methods performed well but both have their strength and limitation according to microbial load and product type. The findings contributed to the development of optimized ozone treatment strategies for improving microbiological safety and extending the shelf life of fish products. The continued research in this area will aid in establishing ozone treatment as a viable technology in the seafood industry, enhancing food safety and consumer confidence.
Publication Details
Page(s) 29-29
DOI DOI not available
Published Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords
bacteria Microbial load seafood ozonation Fish fillets
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