Effect of Sodium Metabisulphite and Storage Temperature on the Survival of Vibrio cholerae on Prawns (Penaeus monodon)
Effect of Sodium Metabisulphite and Storage Temperature on the Survival of Vibrio cholerae on Prawns (Penaeus monodon)
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DOI：
10.1007/s11274-004-7654-3
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发表时间：
2005
影响因子：
4.1
通讯作者：
F. S. Januário;G. Dykes
中科院分区：
文献类型：
--
作者：
F. S. Januário;G. Dykes
Sodium metabisulphite is traditionally used to control a non-microbiological spoilage symptom of prawns known as blackspot. This study was undertaken to evaluate the effect of sodium metabisulphite, at levels currently used to control blackspot, on the survival ofV. choleraeon prawns during simulated commercial storage. Fresh prawns (Penaeus monodon) were divided into two batches, one of which was exposed to seawater while the other was treated with sodium metabisulphite (1%) in seawater. TwoV. choleraeO1 strains were inoculated onto the prawns in separate experiments. Each of the batches were further sub-divided and stored either under chilled conditions (1.5 °C) for 14 days or under frozen conditions (−25 °C) for 49 days. At appropriate time intervals whole prawns were sampled and dilutions plated onto TCBS Cholera medium to determine numbers ofV. cholerae. Experiments were performed in triplicate and uninoculated controls were included. Results indicated a significant (P< 0.05) decrease in numbers ofV. choleraeon both chilled (~4 log units) and frozen (~2 log units) prawns over the storage period. A significantly (P< 0.05) greater decrease in numbers of the pathogen (up to 1.8 log units) on chilled sodium-metabisulphite-treated, as compared to chilled untreated, prawns was apparent. Sodium metabisulphite had a negligible effect on numbers ofV. choleraeon frozen prawns. The use of sodium metabisulphite could be optimized and used to enhance the safety of chilled seafood in cholera-endemic countries.
