Jorjani Biomedicine Journal
فصلنامه علمی پژوهشی زیست پزشکی جرجانی
Jorjani Biomed J
Medical Sciences
http://goums.ac.ir/jorjanijournal
1
admin
2645-3509
10.52547/jorjanibiomedj
en
jalali
1401
7
1
gregorian
2022
10
1
10
3
online
1
fulltext
en
Antimicrobial Effect of Chitosan Coating Prepared by Neutral Electrolyzed Water against Inoculated Escherichia coli O157:H7 on Rainbow trout fillets
علوم پایه پزشکی
Basic Medical Sciences
تحقیقی
Original article
<p style="text-align: justify;"><span style="font-size:14px;"><span style="line-height:150%"><span sans-serif="" style="font-family:Calibri,"><b><i><span style="line-height:150%"><span new="" roman="" style="font-family:" times="">Background and Objectives:</span></span></i></b><span style="line-height:150%"><span new="" roman="" style="font-family:" times=""> Nowadays, to avoid the use of synthetic preservatives, which do more harm than good, numerous studies are currently focused on using natural ingredients to enhance food product quality and shelf life. Since no study has been conducted on combining coatings with electrolyzed water containing natural antimicrobial compounds, the present study has innovation and priority. In the present study, the effect of chitosan coating prepared through Neutral Electrolyzed Water (NEW) on inhibiting the growth of <i>Escherichia coli </i>O157:H7 inoculated in rainbow trout fillet over 12 days at 4 ˚C was examined. <b><i></i></b></span></span></span></span><br>
<span style="line-height:150%"><span sans-serif="" style="font-family:Calibri,"><b><i><span style="line-height:150%"><span new="" roman="" style="font-family:" times="">Material and Methods:</span></span></i></b><span style="line-height:150%"><span new="" roman="" style="font-family:" times=""> Fish samples were allocated into six groups following inoculation with <i>E. coli</i> O<sub>157</sub>:H<sub>7</sub> (final concentration: ~ 10<sup>5</sup> CFU/g). Treatments included control (CON), distilled water (DW), neutral electrolyzed water (NEW), chitosan 2% (CH), chitosan coating prepared by neutral electrolyzed water (CH/NEW), and neutral electrolyzed water followed by chitosan (NEW+CH). Treatments were kept at low temperature (refrigerator) and counting bacteria was done on 0, 1<sup>st</sup>, 3<sup>rd</sup>, 6<sup>th</sup>, 9<sup>th</sup>, and 12<sup>th</sup> days. Data analyses were done through repeated measure ANVOA and Bonferroni post hoc tests. </span></span></span></span><br>
<span style="line-height:150%"><span sans-serif="" style="font-family:Calibri,"><b><i><span style="line-height:150%"><span new="" roman="" style="font-family:" times="">Results: </span></span></i></b><span style="line-height:150%"><span new="" roman="" style="font-family:" times="">As indicated by the findings, the reduction rate of EW, CH, CH+WE, and CH/EW samples were 1.04, 1.45, 2.01, and 2.02 log CFU/g compared with the CON, respectively. The highest reduction rate was observed in the CH/NEW sample, due to the antimicrobial activity of chitosan and neutral electrolyzed water. <b><i></i></b></span></span></span></span><br>
<span style="line-height:150%"><span sans-serif="" style="font-family:Calibri,"><b><i><span style="line-height:150%"><span new="" roman="" style="font-family:" times="">Conclusion:</span></span></i></b><span style="line-height:150%"><span new="" roman="" style="font-family:" times=""> Chitosan coating can be combined with NEW in fish to increase the safety against pathogenic bacteria and <i>E. coli </i>O<sub>157</sub>:H<sub>7</sub>. Therefore, it can suggest the use of these natural antimicrobial compounds in the food industry.</span></span><span style="line-height:150%"><span style="font-family:"Times New Roman","serif""></span></span></span></span></span><br>
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<span style="line-height:115%"><span sans-serif="" style="font-family:Calibri,"><span style="line-height:115%"><span style="font-family:"Times New Roman","serif""></span></span></span></span></p>
Food Preservation,Escherichia coli O157,Oncorhynchus mykiss,Chitosan,Food Safety,
26
34
http://goums.ac.ir/jorjanijournal/browse.php?a_code=A-10-896-1&slc_lang=en&sid=1
Fatemeh
Mohajer
10031947532846008331
10031947532846008331
No
Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
Saeid
Khanzadi
khanzadi@um.ac.ir
10031947532846008332
000000030106587X
Yes
Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
Mohammad
Hashemi
10031947532846008333
3: 0000-0001-9998-6727
No
Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran/ Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
Mohammad
Azizzadeh
10031947532846008334
4:0000-0001-9192-5022
No
Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran