Journal of Animal and Veterinary Advances

Year: 2010
Volume: 9
Issue: 6
Page No. 990 - 994

Effects of Lactic Acid and Chitosan on the Survival of V. parahaemolyticus in Mussel Samples

Authors : Goknur Terzi and Ali Gucukoglu

References

Anang, D.M., G. Rusul, J. Bakar and F.H. Ling, 2007. Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4°C. Food Control, 18: 961-969.
CrossRef  |  Direct Link  |  

Arvanitoyannis, I.S., A. Nakayama and S. Aiba, 1998. Chitosan and gelatin based edible films: State diagrams, mechanical and permeation properties. Carbohydrate Polym., 37: 371-382.
Direct Link  |  

Bej, A.K., D.P. Patterson, C.W. Brasher, M.C. Vickery, D.D. Jones and C.A. Kaysner, 1999. Detection of total and hemolysin-producing Vibrio parahaemolyticus in shellfish using multiplex PCR amplification of tl, tdh and trh. J. Microbiol. Methods, 36: 215-225.
PubMed  |  Direct Link  |  

Belk, K.E., 2001. Beef decontamination technologies. Beef facts centennial, CO, National Cattlemen’s Beef Association, Research and Technical Services. http://www.beefresearch.org/CMDocs/BeefResearch/ACFFC.pdf.

CDC, 1998. Outbreak of Vibrio parahaemolyticus infections associated with eating raw oysters-Pacific Northwest, 1997. MMWR Morb. Mortal. Wkly Rep., 47: 457-462.
PubMed  |  Direct Link  |  

Chaiyakosa, S., W. Charernjiratragul, K. Umsakul and V. Vuddhakul, 2007. Comparing the efficiency of chitosan with chlorine for reducing Vibrio parahaemolyticus in shrimp. Food Control, 18: 1031-1035.
CrossRef  |  

Chen, Y.M., Y.C. Chung, L.W. Wang, K.T. Chen and S.Y. Li, 2002. Antibacterial properties of chitosan in waterborne pathogen. J. Environ. Sci. Health A, 37: 1379-1390.
PubMed  |  Direct Link  |  

Chythanya, R., I. Karunasagar and I. Karunasagar, 2002. Inhibition of shrimp pathogenic vibrios by a marine Pseudomonas I-2 strain. Aquaculture, 208: 1-10.
CrossRef  |  Direct Link  |  

Di Pinto, A., G. Ciccarese, R. de Corato, L. Novello and V. Terio, 2008. Detection of pathogenic Vibrio parahaemolyticus in Southern Italian shellfish. Food Control, 19: 1037-1041.
CrossRef  |  

Dileep, V., H.S. Kumar, Y. Kumar, M. Nishibuchi, I. Karunasagar and I. Karunasagar, 2003. Application of polymerase chain reaction for detection of Vibrio parahaemolyticus associated with tropical seafoods and coastal environment. Lett. Appl. Microbiol., 36: 423-427.
PubMed  |  Direct Link  |  

Eldin, M.M., E.A. Soliman, A.I. Hashem and T.M. Tamer, 2008. Antibacterial activity of chitosan chemically modified with new technique. Trends Biomater. Artif. Organs, 22: 125-137.
Direct Link  |  

Fujino, T., Y. Okuno, D. Nakada, A. Aoyama, K. Fukai, T. Mukai and T. Uebo, 1953. On the bacteriological examination of Shirasu food poisoning. Med. J. Osaka. Univ., 4: 299-304.

ISO 8914, 1990. Microbiology-General Guidance on Methods for the Detection of Vibrio parahaemolyticus. ISO, Geneva, Switzerland.

Janda, J.M., C. Powers, R.G. Bryant and S.L. Abbott, 1988. Current perspectives on the epidemiology and pathogenesis of clinically significant Vibrio spp. Clin. Microbiol. Rev., 1: 245-267.
PubMed  |  Direct Link  |  

Jeon, Y.J., P.J. Park and S.K. Kim, 2001. Antimicrobial effect of chitooligosaccharides produced by bioreactor. Carbohydr. Polym., 44: 71-76.
CrossRef  |  

Lee, J.K., D.W. Jung, S.Y. Eom, S.W. Oh, Y. Kim, H.S. Kwak and Y.H. Kim, 2008. Occurrence of Vibrio parahaemolyticus in oysters from Korean retail outlets. Food Control, 19: 990-994.
CrossRef  |  

Lin, Y.T., R.G. Labbe and K. Shetty, 2005. Inhibition of Vibrio parahaemolyticus in seafood systems using oregano and cranberry phytochemical synergies and lactic acid. Innov. Food Sci. Emerg. Tecnol., 6: 453-458.
CrossRef  |  

Liu, H., Y. Du, X. Wang and L. Sun, 2004. Chitosan kills bacteria through cell membrane damage. Int. J. Food Microbiol., 95: 147-155.
CrossRef  |  Direct Link  |  

Liu, N., X.G. Chen, H.J. Park, C.G. Liu, C.S. Liu, X.H. Meng and L.J. Yu, 2006. Effect of MW and concentration of chitosan on antibacterial activity of Escherichia coli. Carbohydr. Polym., 64: 60-65.
CrossRef  |  Direct Link  |  

Manousaridis, G., A. Nerantzaki, E.K. Paleologos, A. Tsiotsias, I.N. Savvaidis and M.G. Kontominas, 2005. Effect of ozone on microbial, chemical and sensory attributes of shucked mussels. Food Microbiol., 22: 1-9.
CrossRef  |  

Martinez-Urtaza, J., A. Lozano-Leon, J. Varela-Pet, J. Trinanes, Y. Pazos and O. Garcia-Martin, 2008. Environmental determinants of the occurrence and distribution of Vibrio parahaemolyticus in the Rias of Galicia, Spain. Applied Environ. Microbiol., 74: 265-274.

Masniyom, P. and O. Benjama, 2007. Effect of lactic, acetic and citric acids on quality changes of refrigerated green mussel, Perna viridis (Linnaeus, 1758). Songklanakarin J. Sci. Technol., 29: 1123-1134.
Direct Link  |  

McMullin, D.Q. and F.M. Steele, 2007. The examination of surface contamination on beef carcasses during slaughter and aging in a small-scale meat packaging operation equipped with an organic acid carcass washer. J. Anim. Vet. Adv., 6: 927-931.
CrossRef  |  Direct Link  |  

No, H.K., N.Y. Park, S.H. Lee and S.P. Meyers, 2002. Antibacterial activity of chitosans and chitosan oligomers with different molecular weights. Int. J. Food Microbiol., 74: 65-72.
CrossRef  |  Direct Link  |  

Ramirez, A.J., G.R. Acuff, L.M. Lucia and J.W. Savell, 2001. Lactic acid and trisodium phosphate treatment of lamb breast to reduce bacterial contamination. J. Food Prot., 64: 1439-1441.
PubMed  |  Direct Link  |  

Ransom, J.R., K.E. Belk, J.N. Sofos, J.D. Stopforth, J.A. Scanga and G.C. Smith, 2003. Comparison of intervention technologies for reducing Escherichia coli O157: H7 on beef cuts and trimmings. Food Prot. Trends, 23: 24-34.
Direct Link  |  

Robert-Pillot, A., A. Guenole, J. Lesne, R. Delesmont, J.M. Fournier and M.L. Quilici, 2004. Occurrence of the tdh and trh genes in Vibrio parahaemolyticus isolates from waters and raw shellfish collected in two French coastal areas and from seafood imported into France. Int. J. Food Microbiol., 91: 319-325.
PubMed  |  Direct Link  |  

Sorrells, K.M., D.C. Enigl and J.R. Hatfield, 1989. Effect of pH, acidulant, time and temperature on the growth and survival of Listeria monocytogenes. J. Food Prot., 5: 571-573.
Direct Link  |  

Terzi, G., O. Buyuktanır and N. Yurdusev, 2009. Detection of the tdh and trh genes in Vibrio parahaemolyticus isolates in fish and mussels from Middle Black Sea Coast of Turkey. Lett. Applied Microbiol., 49: 757-763.
CrossRef  |  Direct Link  |  

Wang, S.H. and J.C. Chen, 2005. The protective effect of chitin and chitosan against Vibrio alginolyticus in white shrimp Litopenaeus vannamei. Fish Shellfish Immun., 19: 191-204.
CrossRef  |  

Xiong, H., L. Yanbin, M.F. Slavik and J.T. Walker, 1998. Spraying chicken kin with selected chemicals to reduce attached Salmonella. J. Food Prot., 61: 272-275.
Direct Link  |  

Design and power by Medwell Web Development Team. © Medwell Publishing 2022 All Rights Reserved