Foods (May 2024)

Inactivation of <i>Salmonella</i> Typhimurium, <i>Escherichia coli</i>, and <i>Staphylococcus aureus</i> in Tilapia Fillets (<i>Oreochromis niloticus</i>) with Lactic and Peracetic Acid through Fogging and Immersion

  • Matheus Barp Pierozan,
  • Jordana dos Santos Alves,
  • Liege Dauny Horn,
  • Priscila Alonso dos Santos,
  • Marco Antônio Pereira da Silva,
  • Mariana Buranelo Egea,
  • Cíntia Minafra,
  • Leandro Pereira Cappato,
  • Adriano Carvalho Costa

DOI
https://doi.org/10.3390/foods13101520
Journal volume & issue
Vol. 13, no. 10
p. 1520

Abstract

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This study investigated the antimicrobial effects of lactic acid (LA) (3%) and peracetic acid (PA) (300 ppm) on tilapia fillets (Oreochromis niloticus) by fogging (15 min) or by immersion (2 s) in a pool of Escherichia coli (NEWP 0022, ATCC 25922, and a field-isolated strain), Staphylococcus aureus (ATCC 25923 and a field-isolated strain), and Salmonella Typhimurium (ATCC 13311 and ATCC 14028), as well as the effects on the physicochemical characteristics of the fillets. Fogging was effective and the best application method to control S. Typhimurium regardless of the acid used, promoting reductions of 1.66 and 1.23 log CFU/g with PA and LA, respectively. Regarding E. coli, there were significant reductions higher than 1 log CFU/g, regardless of the treatment or acid used. For S. aureus, only immersion in PA showed no significant difference (p S. Typhimurium, E. coli, and S. aureus in tilapia fillets.

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