The effect of organic matter based decontamination technique on E. coli inhibition in shrimp

Öz

People are looking for new sources of nutrition as a result of the growing global population. Alternative seafood, such as crabs, mussels, and shrimps, have gained interest recently as a source of nutrients in addition to traditional seafoods. This study aimed to develop new strategies for reducing Escherichia coli count in shrimp In our study, the effects of nisin, lactic acid, acetic acid and their combinations were investigated in shrimp contaminated with E coli. At the end of the study, a statistical difference was found between the effects of single and combined use of all substances (p<0.05). In addition, it was observed that lactic acid was the most effective with a decrease of 1.92 CFU/mL in single use, while acetic acid and nisin had a good synergistic effect with a decrease of 2.2 CFU/mL in combined use.

Anahtar Kelimeler

• Shrimp
• E.coli
• Lactic acid
• Acetic acid
• Nisin

Kaynakça

1. 1. Alparslan, Y., Baygar, T., Metin, C., Yapıcı, H. H., & Baygar, T. (2019). The role of gelatin-based film coating combined with orange peel essential oil on the quality of refrigerated shrimp. Acta Aquatica Turcica, 15(2), 197-212.
2. 2. Anonim: tarim ve orman bakanlığı, Su Ürünleri İstatistikleri. 2021. S:11.
3. 3. Arpa, A. Ş. K. H., Üstündağ, E., & Yanar, E. G. Y. (2020). Su ürünleri sektöründe mevcut durum ve gelecek. Türkiye Ziraat Mühendisliği IX. Teknik Kongresi Bildiriler Kitabı-2, 279.
4. 4. Chinnadurai, L., Eswaramoorthy, T., Paramachandran, A., Paul, S., Rathy, R., Arumugaperumal, A., & Thavasimuthu, C. (2018). Draft genome sequence of Escherichia coli phage CMSTMSU, isolated from shrimp farm effluent water. Microbiology Resource Announcements, 7(14), e01034-18.
5. 5. De Martinez, Y. B., Ferrer, K., & Salas, E. M. (2002). Combined effects of lactic acid and nisin solution in reducing levels of microbiological contamination in red meat carcasses. Journal of Food Protection, 65(11), 1780-1783.
6. 6. Deshmukh, G., & Manyar, H. (2020). Production pathways of acetic acid and its versatile applications in the food industry. In Biomass. IntechOpen. p:281-291.
7. 7. Food and Drug Administration – FDA. (1988). Nisin preparation: affirmation of GRAS status as a direct human food ingredient (Vol. 53). USA: FDA.
8. 8. Hashemi, S. M. B., Jafarpour, D., & Gholamhosseinpour, A. (2022). Antimicrobial activity of Carum copticum and Satureja khuzestanica essential oils and acetic acid in vapor phase at different relative humidities and temperatures in peanuts. Journal of Food Processing and Preservation, 46(2), e16269.

9. 9. Khalafalla, F. A., Ali, F. H. M., & Hassan, A. H. A. E. (2016). Quality improvement of broiler chicken breasts by nisin and lactic acid. Journal homepage: http://jwpr. science-line. com, 37, 47.
10. 10. Li, Q., Yu, S., Han, J., Wu, J., You, L., Shi, X., & Wang, S. (2022). Synergistic antibacterial activity and mechanism of action of nisin/carvacrol combination against Staphylococcus aureus and their application in the infecting pasteurized milk. Food Chemistry, 132009.
11. 11. Macusi, E. D., Estor, D. E. P., Borazon, E. Q., Clapano, M. B., & Santos, M. D. (2022). Environmental and Socioeconomic Impacts of Shrimp Farming in the Philippines: A Critical Analysis Using PRISMA. Sustainability, 14(5), 2977.
12. 12. Monte, D. F., Sellera, F. P., Fernandes, M. R., Moura, Q., Landgraf, M., & Lincopan, N. (2019). Genome Sequencing of an Escherichia coli Sequence Type 617 Strain Isolated from Beach Ghost Shrimp (Callichirus m ajor) from a Heavily Polluted Ecosystem Reveals a Wider Resistome against Heavy Metals and Antibiotics. Microbiology Resource Announcements, 8(3), e01471-18.
13. 13. Mustapha, A., Ariyapitipun, T., & Clarke, A. D. (2002). Survival of Escherichia coli 0157: H7 on vacuum‐packaged raw beef treated with polylactic acid, lactic acid, and nisin. Journal of food science, 67(1), 262-267.
14. 14. Nirmal, N.P., Benjakul, S. (2012). Effect of green tea extract in combination with ascorbic acid on the retardation of melanosis and quality changes of Pacific white shrimp during iced storage. Food Bioprocess Tech, 5(8): 2941-2951.
15. 15. Okonko IO, Ogunnusi TA, Ogunjobi AA, Adedeji AO, Adejoye OD, Babalola ET, Ogun AA. (2008). Microbial studies on frozen shrimps processed in Ibadan and Lagos, Nigeria. Scientific Research and Essays, 3, 537‐546.
16. 16. Öztürk, R.Ç. & Altınok, İ. (2014). Bacterial and viral fish diseases in Turkey. Turkish Journal of Fisheries and Aquatic Sciences, 14, 275-297.
17. 17. Pabon, K. S. M., Aponte, A. A. A., Duque, J. F. S., & Villada, H. S. (2021). Characterization and antimicrobial efficacy of active biocomposite containing polylactic acid, oregano essential oil and nisin for pork storage. Food Science and Technology. Ahead of Print. http://dx.doi.org/10.1590/fst.67420.
18. 18. Rodpan, S., Usman, J. N., Koga, Y., & Jongruja, N. (2022). Synergistic effect of Nisin with acetic and propionic acids inactivates Bacillus subtilis on meat and potato. Biocatalysis and Agricultural Biotechnology, 41, 102317.
19. 19. Sallam, K. I., Abd-Elghany, S. M., Hussein, M. A., Imre, K., Morar, A., Morshdy, A. E., & Sayed-Ahmed, M. Z. (2020). Microbial decontamination of beef carcass surfaces by lactic acid, acetic acid, and trisodium phosphate sprays. BioMed Research International, 2020.
20. 20. Sallam, K. I., Abd-Elghany, S. M., Hussein, M. A., Imre, K., Morar, A., Morshdy, A. E., & Sayed-Ahmed, M. Z. (2020). Microbial decontamination of beef carcass surfaces by lactic acid, acetic acid, and trisodium phosphate sprays. BioMed Research International, 2020.
21. 21. Shirazinejad, A., Ismail, N., & Bhat, R. (2010). Lactic acid as a potential decontaminant of selected foodborne pathogenic bacteria in shrimp (Penaeus merguiensis de Man). Foodborne pathogens and disease, 7(12), 1531-1536.
22. 22. Sultana, S., Sayeduzzaman, S. F., Hossain, S. J., & Sarower, G. (2021). Quantification of the Coliform Bacteria and Detection of Enterovirulent Escherichia coli Strains Using Strain Specific genes in Shrimp Farms. J Aqua Tech Deve 4: 006.
23. 23. Terzi, G., Gucukoglu, A., 2010. Effects of lactic acid and chitosan on the survival of V. parahaemolyticus in mussel samples. Journal of Animal and Veterinary Advances 9(6), 990–994.
24. 24. Türk Gıda Kodeksi Mikrobiyolojik Kriterler Yönetmeliği (Ek-3). 29 Aralık 2011 PERŞEMBE. Resmî Gazete. Sayı : 28157 (3. Mükerrer).
25. 25. Wali, M. K., & Abed, M. M. (2019). Antibacterial activity of acetic acid against different types of bacteria causes food spoilage. Plant Archives, 19(1), 1827-1831.
26. 26. Wang, J., Lei, Y., Yu, Y., Yin, L., & Zhang, Y. (2021). Use of Acetic Acid to Partially Replace Lactic Acid for Decontamination against Escherichia coli O157: H7 in Fresh Produce and Mechanism of Action. Foods, 10(10), 2406.
27. 27. Wang, W., Li, M., Fang, W., Pradhan, A. K., & Li, Y. (2013). A predictive model for assessment of decontamination effects of lactic acid and chitosan used in combination on Vibrio parahaemolyticus in shrimps. International journal of food microbiology, 167(2), 124-130.
28. 28. Yao, Y., Zhou, X., Hadiatullah, H., Zhang, J., & Zhao, G. (2021). Determination of microbial diversities and aroma characteristics of Beitang shrimp paste. Food Chemistry, 344, 128695.
29. 29. Yazıcı, M., & Mazlum, Y. (2019). Karides ve Kerevit Yetiştiriciliğinde Prebiyotik Uygulamalar. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 22(1), 153-163.
30. 30. Yehia, H. M., Alkhurıjı, A. F., Savvaıdıs, I., & Al-Masoud, A. H. (2022). Bactericidal effect of nisin and reuterin on methicillin-resistant Staphylococcus aureus (MRSA) and S. aureus ATCC 25937. Food Science and Technology, 42.