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United States Department of Agriculture

Agricultural Research Service

Research Project: ALTERNATIVE FOOD PROCESSING TECHNOLOGIES

Location: Food Safety and Intervention Technologies

Title: Prevalence and enumeration of microorganisms on catfish nuggets

Authors
item Rajkowski, Kathleen
item Sommers, Christopher

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: July 22, 2012
Publication Date: July 22, 2012
Citation: Rajkowski, K.T., Sommers, C.H. 2012. Prevalence and enumeration of microorganisms on catfish nuggets [abstract]. International Association of Food Protection, July 22-25, 2012, Providence, Rhode Island. 1:1.

Technical Abstract: Near neutral electrolyzed water (anolyte) having a pH of 6-6.5 +/- 0.02, oxidation reduction potential (ORP) of greater than 700 mV, and a residual chlorine level (RCL) of 10-200 ppm, was reported to have a potential use to decontaminate food surfaces. An electrolytic cell was developed capable of producing anolyte, which contains a RCL greater than 700 ppm in the form of hypochlorous acid (anolyte). Anolyte with a RCL of 300 ppm was used to determine its effect on Salmonella and Listeria Monocytogenes (LM) cells after a 3 min contact. Transmission electron micrograph results showed disruption of the outer cellular membrane for both bacteria. The anolyte (300 ppm RCL) was used as a wash solution to decontaminate catfish fillets incolulated with either Salmonella or LM. After the 3 min contact time with the anolyte, there was a 1 log reduction for Salmonella and this bacterial reduction was maintained after 8 deg refrigerated storage (4 deg C). There was no LM reduction from the catfish fillet surface. Using the anolyte was an effective wash solution for Salmonella reduction on the catfish fillet surfaces.

Last Modified: 10/23/2014