Inactivation of Salmonella Typhimurium, Escherichia coli, and Staphylococcus aureus in Tilapia Fillets (Oreochromis niloticus) with Lactic and Peracetic Acid through Fogging and Immersion

Inactivation of Salmonella Typhimurium, Escherichia coli, and Staphylococcus aureus in Tilapia Fillets (Oreochromis niloticus) with Lactic and Peracetic Acid through Fogging and Immersion

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This study investigated the antimicrobial effects of lactic acid (LA) (3%) and peracetic acid (PA) (300 ppm) on tilapia fillets read more (Oreochromis niloticus) by fogging (15 min) or by immersion (2 s) in a pool of Escherichia coli (NEWP 0022, ATCC 25922, and a field-isolated strain), Staphylococcus aureus (ATCC 25923 and a field-isolated strain), and Salmonella Typhimurium (ATCC 13311 and ATCC 14028), as well as the effects on the physicochemical characteristics of the fillets.Fogging was effective and the best application method to control S.Typhimurium regardless of the acid used, promoting reductions koip share price of 1.66 and 1.23 log CFU/g with PA and LA, respectively.

Regarding E.coli, there were significant reductions higher than 1 log CFU/g, regardless of the treatment or acid used.For S.aureus, only immersion in PA showed no significant difference (p S.Typhimurium, E.

coli, and S.aureus in tilapia fillets.