Effect of Marination on Vibrio Parahaemolyticus in Tilapia Fillets | ||
| Benha Veterinary Medical Journal | ||
| Article 22, Volume 34, Issue 2, June 2018, Pages 234-245 PDF (483.63 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/bvmj.2018.29434 | ||
| Authors | ||
| Hemmat M. Ibrahim1; Reham A. Amin1; Nesreen Eleiwa Z.2; Hanan R. M. Ghanaym2 | ||
| 1Food Hygiene Department, Faculty of Veterinary Medicine, Benha University | ||
| 2Food Control Department, Animal Health Research Institute, Tanta Branch | ||
| Abstract | ||
| Foodborne diseases affect millions of people each year. To reduce the incidence of bacterial foodborne pathogens such as V. parahaemolyticus, more effective treatment methods are needed. Accordingly, the effect of marinating fish fillets with lemon juice 50% , thyme powder 4g/kg and pomegranate peel extract (PPE) (1% v/w) against V. parahaemolyticus were studied . The prepared marinades were artificially added to fish fillet samples inoculated with V. parahaemolyticus then hold in refrigerator at 4oC and examined every day. Results indicated that the lemon juice decreased the count of V. parahaemolyticus from log 8.99.±0.02 cfu/g to log ≤1 cfu/g at fourth day by reduction % 100, while thyme powder reduced the count to 4.86±0.51 log cfu/g at fifth day by reduction % 88.5. Finally, PPE decreased the count to log 4.89±0.38 cfu/g at fifth day by reduction % 76.3 . Thus, lemon juice was the most effective agent against V. parahaemolyticus as killing all the bacteria within four days of incubation. | ||
| Keywords | ||
| Vibrio parahaemolyticus; marination; lemon; thyme; pomegranate | ||
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