Efficacy of combination of slightly acidic electrolyzed water and ultrasound for inactivation of Vibrio parahaemolyticus in vitro and in sliced tilapia
Yue Cao
School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
National Engineering Research Center of Seafood, Dalian, People's Republic of China
Collaborative Innovation Center of Seafood Deep Processing, Dalian, People's Republic of China
Contribution: Investigation, Methodology, Writing - original draft
Search for more papers by this authorLongze Liu
School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
National Engineering Research Center of Seafood, Dalian, People's Republic of China
Collaborative Innovation Center of Seafood Deep Processing, Dalian, People's Republic of China
Contribution: Data curation, Formal analysis, Methodology
Search for more papers by this authorHongli Liu
School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
National Engineering Research Center of Seafood, Dalian, People's Republic of China
Collaborative Innovation Center of Seafood Deep Processing, Dalian, People's Republic of China
Contribution: Data curation, Formal analysis, Methodology, Writing - review & editing
Search for more papers by this authorCorresponding Author
Xiaodong Xia
School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
National Engineering Research Center of Seafood, Dalian, People's Republic of China
Collaborative Innovation Center of Seafood Deep Processing, Dalian, People's Republic of China
Correspondence
Xiaodong Xia, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116304, Liaoning, People's Republic of China.
Email: [email protected]
Contribution: Conceptualization, Funding acquisition, Supervision, Writing - review & editing
Search for more papers by this authorYue Cao
School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
National Engineering Research Center of Seafood, Dalian, People's Republic of China
Collaborative Innovation Center of Seafood Deep Processing, Dalian, People's Republic of China
Contribution: Investigation, Methodology, Writing - original draft
Search for more papers by this authorLongze Liu
School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
National Engineering Research Center of Seafood, Dalian, People's Republic of China
Collaborative Innovation Center of Seafood Deep Processing, Dalian, People's Republic of China
Contribution: Data curation, Formal analysis, Methodology
Search for more papers by this authorHongli Liu
School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
National Engineering Research Center of Seafood, Dalian, People's Republic of China
Collaborative Innovation Center of Seafood Deep Processing, Dalian, People's Republic of China
Contribution: Data curation, Formal analysis, Methodology, Writing - review & editing
Search for more papers by this authorCorresponding Author
Xiaodong Xia
School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
National Engineering Research Center of Seafood, Dalian, People's Republic of China
Collaborative Innovation Center of Seafood Deep Processing, Dalian, People's Republic of China
Correspondence
Xiaodong Xia, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116304, Liaoning, People's Republic of China.
Email: [email protected]
Contribution: Conceptualization, Funding acquisition, Supervision, Writing - review & editing
Search for more papers by this authorAbstract
The aim of this study was to investigate the effect of slightly acidic electrolyzed water (SAEW) and ultrasound (US) combination on the inactivation of Vibrio parahaemolyticus in vitro and in fish samples. The bacterial log reductions caused by the US and SAEW treatment for 15 min were 0.99 and 2.63 log CFU/ml in vitro, respectively, while SAEW-US combination achieved a 3.10 log reduction. MTT assay and protein leakage test showed that SAEW-US combination impaired cell viability and damaged cell membrane. In addition, compared to the US or SAEW treatment, SAEW-US combination induced higher reactive oxygen species (ROS) production, more apoptotic cells, and severer damage in bacterial cells. In spiked sliced tilapia samples, SAEW-US combination caused about 2 log reduction of inoculated pathogen. In conclusion, these findings demonstrate that SAEW-US combination could be potentially developed as an alternative strategy to control V. parahaemolyticus contamination in aquatic foods.
Novelty impact statement
- SAEW-US combination effectively inactivates Vibrio parahaemolyticus, partly through inducing cellular ROS production, bacterial cell apoptosis, and microstructural changes.
- SAEW-US combination reduces the level of V. parahaemolyticus in spiked tilapia samples.
- SAEW-US combination could be potentially developed as an alternative strategy to control V. parahaemolyticus in aquatic foods.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
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