Alginate Coating and Electrolyzed Oxidizing Water: Antimicrobial Effects against Inoculated Listeria Monocytogenes on Salmon Fillets

Document Type : Research Paper


1 Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.

2 Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Iran.

3 Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.

4 Department of Clinical Sciences. Faculty of Veterinary Medicine. Ferdowsi University Of Mashhad, Mashhad, Iran.


Introduction: The present study aimed to evaluate the inhibitory effects of alginate coating and electrolyzed oxidizing water (EOW) on Listeria monocytogenes in fish samples during 12 days in cold storage condition (4˚C). Methods: Initially, fish fillets were inoculated with L. monocytogenes and divided into different groups. Following that, treated samples including controls (no coating), distilled water, alginate, EOW, and alginate coating with EOW were stored at refrigeration temperature. The fillets were preserved at the temperature of 4°C, and the bacterial count was performed on days zero, two, four, eight, and 12. Results: The separate and combined use of alginate and EOW could significantly inhibit the growth of inoculated L. monocytogenes compared to the control samples, and the maximum reduction was observed in the EOW and alginate treatment (1.37 log CFU/g). Conclusion: It is recommended that alginate coating combined with EOW in fish improved safety against L. monocytogenes infection.


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