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Registro Completo |
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Biblioteca(s): |
Embrapa Pesca e Aquicultura. |
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Data corrente: |
17/07/2017 |
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Data da última atualização: |
17/07/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
LUIZ, D. de B.; SILVA, C. D. F. e; CAMPELO, S. R.; SANTOS, V. R. V. dos; LIMA, L. K. F. de; CHICRALA, P. C. M. S.; IWASHITA, M. K. P. |
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Afiliação: |
DANIELLE DE BEM LUIZ, CNPASA; CARLOS DANGER FERREIRA E SILVA; SIMONE RODRIGUES CAMPELO, CNPASA; VIVIANE RODRIGUES V DOS SANTOS, CNPASA; LEANDRO KANAMARU FRANCO DE LIMA, CNPASA; PATRICIA COSTA M SOARES CHICRALA, CNPASA; MARINA KEIKO PIERONI IWASHITA, SNE. |
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Título: |
Evaluation of the effectiveness of ozone as a sanitizer for fish experimentally contaminated with Salmonella sp. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Brazilian Journal of Food Technology, Campinas, v. 20, e2016150, 2017. |
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ISSN: |
1981-6723 |
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DOI: |
10.1590/1981-6723.15016 |
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Idioma: |
Inglês |
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Conteúdo: |
Salmonellosis is a major public health problem related to food contamination and ensuing food poisoning. Brazilian resolution RDC nº 12/2001 of the Brazilian National Health Surveillance Agency (ANVISA) established the absence
of Salmonella in 25 g of fish for consumption. However, the significant increase in the occurrence of fish contamination by Salmonella and other pathogenic bacteria shows that the currently applied strategies are not sufficient and that, in addition to the implementation of good health practices, the application of new sanitizer technologies in the fish industry is also necessary. In this context, the present study evaluated the effectiveness of ozone in an aqueous medium as a sanitizer for Salmonella contaminated fish. The experiment was carried out using a completely randomized design with eight treatments and five replicates, giving a total of 40 experimental units. Each sample consisted of three fishes, totalizing 120 fishes. The treatments consisted of different combinations of temperature and water-dissolved ozone (O3) concentrations (21 °C × 0.35 ppm; 20 °C × 0.45 ppm; 21 °C × 0.60 ppm; 20 °C × 0.80 ppm; 19 °C × 1.7 ppm; 6 × 5.1 ppm; 4 °C × 7.2 ppm; and 2 °C × 9.1 ppm). Colossoma macropomum (Tambaqui) samples were experimentally infected with Salmonella typhymurium (ATCC 14028) and immersed in water with the different treatments. After three minutes, the fish samples were collected and subjected to qualitative Salmonella analyses. The ozone tests were not efficient in eradicating Salmonella under the experimental conditions presented here, indicating the need for the identification of effective sanitizers in order to meet the determinations of Brazilian law. MenosSalmonellosis is a major public health problem related to food contamination and ensuing food poisoning. Brazilian resolution RDC nº 12/2001 of the Brazilian National Health Surveillance Agency (ANVISA) established the absence
of Salmonella in 25 g of fish for consumption. However, the significant increase in the occurrence of fish contamination by Salmonella and other pathogenic bacteria shows that the currently applied strategies are not sufficient and that, in addition to the implementation of good health practices, the application of new sanitizer technologies in the fish industry is also necessary. In this context, the present study evaluated the effectiveness of ozone in an aqueous medium as a sanitizer for Salmonella contaminated fish. The experiment was carried out using a completely randomized design with eight treatments and five replicates, giving a total of 40 experimental units. Each sample consisted of three fishes, totalizing 120 fishes. The treatments consisted of different combinations of temperature and water-dissolved ozone (O3) concentrations (21 °C × 0.35 ppm; 20 °C × 0.45 ppm; 21 °C × 0.60 ppm; 20 °C × 0.80 ppm; 19 °C × 1.7 ppm; 6 × 5.1 ppm; 4 °C × 7.2 ppm; and 2 °C × 9.1 ppm). Colossoma macropomum (Tambaqui) samples were experimentally infected with Salmonella typhymurium (ATCC 14028) and immersed in water with the different treatments. After three minutes, the fish samples were collected and subjected to qualitative Salmonella analyses. The ozone test... Mostrar Tudo |
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Thesagro: |
Colossoma macropomum; Microbiologia; Ozônio; Peixe de água doce; Salmonella; Tambaqui. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/161829/1/CNPASA-2017-bjft.pdf
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Marc: |
LEADER 02621naa a2200289 a 4500
001 2072729
005 2017-07-17
008 2017 bl uuuu u00u1 u #d
022 $a1981-6723
024 7 $a10.1590/1981-6723.15016$2DOI
100 1 $aLUIZ, D. de B.
245 $aEvaluation of the effectiveness of ozone as a sanitizer for fish experimentally contaminated with Salmonella sp.$h[electronic resource]
260 $c2017
520 $aSalmonellosis is a major public health problem related to food contamination and ensuing food poisoning. Brazilian resolution RDC nº 12/2001 of the Brazilian National Health Surveillance Agency (ANVISA) established the absence of Salmonella in 25 g of fish for consumption. However, the significant increase in the occurrence of fish contamination by Salmonella and other pathogenic bacteria shows that the currently applied strategies are not sufficient and that, in addition to the implementation of good health practices, the application of new sanitizer technologies in the fish industry is also necessary. In this context, the present study evaluated the effectiveness of ozone in an aqueous medium as a sanitizer for Salmonella contaminated fish. The experiment was carried out using a completely randomized design with eight treatments and five replicates, giving a total of 40 experimental units. Each sample consisted of three fishes, totalizing 120 fishes. The treatments consisted of different combinations of temperature and water-dissolved ozone (O3) concentrations (21 °C × 0.35 ppm; 20 °C × 0.45 ppm; 21 °C × 0.60 ppm; 20 °C × 0.80 ppm; 19 °C × 1.7 ppm; 6 × 5.1 ppm; 4 °C × 7.2 ppm; and 2 °C × 9.1 ppm). Colossoma macropomum (Tambaqui) samples were experimentally infected with Salmonella typhymurium (ATCC 14028) and immersed in water with the different treatments. After three minutes, the fish samples were collected and subjected to qualitative Salmonella analyses. The ozone tests were not efficient in eradicating Salmonella under the experimental conditions presented here, indicating the need for the identification of effective sanitizers in order to meet the determinations of Brazilian law.
650 $aColossoma macropomum
650 $aMicrobiologia
650 $aOzônio
650 $aPeixe de água doce
650 $aSalmonella
650 $aTambaqui
700 1 $aSILVA, C. D. F. e
700 1 $aCAMPELO, S. R.
700 1 $aSANTOS, V. R. V. dos
700 1 $aLIMA, L. K. F. de
700 1 $aCHICRALA, P. C. M. S.
700 1 $aIWASHITA, M. K. P.
773 $tBrazilian Journal of Food Technology, Campinas$gv. 20, e2016150, 2017.
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Embrapa Pesca e Aquicultura (CNPASA) |
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| 1. |  | LUIZ, D. de B.; SILVA, C. D. F. e; CAMPELO, S. R.; SANTOS, V. R. V. dos; LIMA, L. K. F. de; CHICRALA, P. C. M. S.; IWASHITA, M. K. P. Evaluation of the effectiveness of ozone as a sanitizer for fish experimentally contaminated with Salmonella sp. Brazilian Journal of Food Technology, Campinas, v. 20, e2016150, 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Pesca e Aquicultura. |
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