Du Suping, Zhang Zhaohuan, Xiao Lili, Lou Yang, Pan Yingjie, Zhao Yong
College of Food Science and Technology, Shanghai Ocean University Shanghai, China.
College of Food Science and Technology, Shanghai Ocean UniversityShanghai, China; Shanghai Engineering Research Center of Aquatic-Product Processing and PreservationShanghai, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture ShanghaiShanghai, China.
Front Microbiol. 2016 Mar 9;7:305. doi: 10.3389/fmicb.2016.00305. eCollection 2016.
Acidic electrolyzed water (AEW), a novel non-thermal sterilization technology, is widely used in the food industry. In this study, we firstly investigated the effect of AEW as a new pressure transmitting medium for high hydrostatic pressure (AEW-HHP) processing on microorganisms inactivation on shelled fresh shrimp. The optimal conditions of AEW-HHP for Vibrio parahaemolyticus inactivation on sterile shelled fresh shrimp were obtained using response surface methodology: NaCl concentration to electrolysis 1.5 g/L, treatment pressure 400 MPa, treatment time 10 min. Under the optimal conditions mentioned above, AEW dramatically enhanced the efficiency of HHP for inactivating V. parahaemolyticus and Listeria monocytogenes on artificially contaminated shelled fresh shrimp, and the log reductions were up to 6.08 and 5.71 log10 CFU/g respectively, while the common HHP could only inactivate the two pathogens up to 4.74 and 4.31 log10 CFU/g respectively. Meanwhile, scanning electron microscopy (SEM) showed the same phenomenon. For the naturally contaminated shelled fresh shrimp, AEW-HHP could also significantly reduce the micro flora when examined using plate count and PCR-DGGE. There were also no significant changes, histologically, in the muscle tissues of shrimps undergoing the AEW-HHP treatment. In summary, using AEW as a new transmitting medium for HHP processing is an innovative non thermal technology for improving the food safety of shrimp and other aquatic products.
酸性电解水（AEW）是一种新型非热杀菌技术，在食品工业中广泛应用。本研究中，我们首先研究了AEW作为高静水压（AEW-HHP）处理的新型压力传递介质对带壳鲜虾中微生物灭活的影响。采用响应面法获得了无菌带壳鲜虾上副溶血性弧菌灭活的AEW-HHP最佳条件：电解NaCl浓度1.5 g/L、处理压力400 MPa、处理时间10分钟。在上述最佳条件下，AEW显著提高了HHP对人工污染带壳鲜虾上副溶血性弧菌和单核细胞增生李斯特菌的灭活效率，对数减少量分别高达6.08和5.71 log10 CFU/g，而普通HHP对这两种病原体的灭活量分别仅为4.74和4.31 log10 CFU/g。同时，扫描电子显微镜（SEM）也显示了相同的现象。对于自然污染的带壳鲜虾进行平板计数和PCR-DGGE检测时，AEW-HHP也能显著减少微生物菌群。经AEW-HHP处理的虾肌肉组织在组织学上也没有显著变化。总之，使用AEW作为HHP处理的新型传递介质是一种创新的非热技术，可提高虾及其他水产品的食品安全。
