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Chlorine dioxide treatment of seafood to reduce bacterial loads.

Author(s) : KIM J. M., HUANG T. S., MARSHALL M. R., et al.

Type of article: Article

Summary

Various seafood were treated with fresh chlorine dioxide solutions (20, 40, 100 and 200 ppm total available chlorine dioxide) in 3.5% brine for 5 min, and bacterial loads and sensory quality were evaluated after 0, 3 and 7 days storage on ice. The chlorine dioxide treated groups at each time period had lower bacterial counts than nontreated and brine-treated groups and differences in bacterial counts were significant. Treated chlorine dioxide solutions contained very low or no bacterial loads. Red grouper and salmon with 100 or 200 ppm chlorine dioxide developed skin discoloration (lighter colour) and a chocolate colour in the gills.

Details

  • Original title: Chlorine dioxide treatment of seafood to reduce bacterial loads.
  • Record ID : 2000-3100
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 64 - n. 6
  • Publication date: 1999/11
  • Document available for consultation in the library of the IIR headquarters only.

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