TY  - JOUR
T1  - Effects of Lactic Acid and Chitosan on the Survival of <I>V. parahaemolyticus </I>in Mussel Samples
AU - Gucukoglu, Ali AU - Terzi, Goknur 
JO  - Journal of Animal and Veterinary Advances
VL  - 9
IS  - 6
SP  - 990
EP  - 994
PY  - 2010
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2010.990.994
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2010.990.994
KW  - mussel
KW  -lactic acid
KW  -chitosan
KW  -Decontamination
KW  -halpphilic marine bacterium
AB  - Lactic acid and chitosan were evaluated for their effects on the growth and survival of <I>V. parahaemolyticus </I>on mussel meat. Mussel (<I>Mytilus</I> sp.) samples were collected from the Samsun region on the middle Black Sea coast of Turkey. Each shelled mussel was decontaminated by immersion in 4% formalin for 3 min. The decontaminated mussel was dipped in TSB broth containing between 8.25 and 7.60 log CFU gG<SUP>1</SUP> of <I> V. parahaemolyticus</I> and left for 30 min at room temperature 25&deg;C to allow attachment. Initial counts of <I> V. parahaemolyticus</I> in mussel meat immediately after dipping in TSB broth were in the range of 5.38-4.03 log CFU gG<SUP>1</SUP>. Each inoculated mussel (25&deg;C) was dipped in 0.5, 1, 1.5 or 2% of lactic acid (v/v) or 0.05, 0.1, 0.25 or 0.5% of chitosan (v/v) for 5, 15, 30 or 60 min. Initial counts of <I>V. parahaemolyticus </I> in mussel meat decreased following treatment with lactic acid for 5 min by 1.90, 2.13, 2.27 and 2.78 log CFU gG<SUP>1</SUP>, respectively and following treatment with chitosan for 5 min by 1.33, 1.41, 1.56 and &gt;2.03 log CFU gG<SUP>1</SUP>, respectively. Growth of <I>V. parahaemolyticus</I> on mussels was completely inhibited after being dipped in 1.5-2% lactic acid for 15 min and 0.5% chitosan for 5 min.
ER  -