Application of antimicrobial ice for the reduction of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes) on the surface of fish.

摘要

In processing and retail display of fish and other seafoods, microbial contamination may be reduced by antimicrobial treatment. This paper describes the development of an antimicrobial ice formulation that releases gaseous chlorine dioxide for control of foodborne pathogens. The formulation supplied 100 ppm of chlorine dioxide. The initial load of pathogens tested (Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes) on fish skin surface was reduced by use of the antimicrobial ice. The decreased microbial levels were maintained during treatment.