Research Article
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Year 2025, Volume: 8 Issue: 2, 130 - 139, 28.03.2025

Hande Doğruyol

https://doi.org/10.3153/AR25013

Abstract

References

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Heat inactivation of Escherichia coli O157:H7 and Salmonella Enteritidis in sous vide-cooked anchovy enriched with ascorbic acid at low temperature

Year 2025, Volume: 8 Issue: 2, 130 - 139, 28.03.2025

Hande Doğruyol

https://doi.org/10.3153/AR25013

Abstract

Low-temperature cooking during the sous vide process enhances sensory properties, particularly in heat-sensitive foods. While enhancing efficiency, it also raises the risk of foodborne pathogen persistence. In this study, butterfly anchovy fillets were inoculated with a low dose of Escherichia coli O157:H7 or Salmonella Enteritidis. To amplify the effect of heat treatment, ascorbic acid (AA) was incorporated into sous vide anchovies before thermal processing at 55°C. Sampling was conducted at 5-minute intervals up to 30 min, followed by longer intervals. The initial E. coli load was 4.49 log CFU/g. The addition of AA significantly reduced (P<0.05) bacterial counts at and after the 45th min compared to the untreated control (C) group. The lowest count, 1.30 log CFU/g, was observed in the AA group at 120 min of cooking. A tailing effect was noted after 30 min of heating in both groups. On the other hand, Salmonella counts gradually declined without statistically significant differences (P>0.05) between groups. No colonies (<1.00 log/g) were detected after the 30th and 45th min in the AA and C samples, respectively. Salmonella exhibited greater heat sensitivity than E. coli. Further research is needed to assess the safety of incorporating AA into low-temperature cooked sous vide seafood.

Keywords

Thermal inactivation Food safety Food poisoning Pathogenic bacteria Vitamin C

Ethical Statement

Ethics committee approval is not required for this study.

References

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  • Brashears, M.M., Amezquita, A., Stratton, J. (2001). Validation of methods used to recover Escherichia coli O157: H7 and Salmonella spp. subjected to stress conditions. Journal of Food Protection, 64(10), 1466-1471. https://doi.org/10.4315/0362-028X-64.10.1466
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  • Giannuzzi, L., Zaritzky, N.E. (1996). Effect of ascorbic acid in comparison to citric and lactic acid on Listeria monocytogenes inhibition at refrigeration temperatures. Lebensmittel-Wissenschaft und-Technologie (LWT), 29, 278e285. https://doi.org/10.1006/fstl.1996.0041
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  • Hamre, K., Lie, Ø., Sandnes, K. (2003). Development of lipid oxidation and flesh colour in frozen stored fillets of Norwegian spring-spawning herring (Clupea harengus L.). Effects of treatment with ascorbic acid. Food Chemistry, 82(3), 447-453. https://doi.org/10.1016/S0308-8146(03)00070-0
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There are 51 citations in total.

Details

Primary Language English
Subjects Food Microbiology
Journal Section Research Articles
Authors

Hande Doğruyol 0000-0002-0856-3823

Early Pub Date March 16, 2025
Publication Date March 28, 2025
Submission Date January 21, 2025
Acceptance Date March 6, 2025
Published in Issue Year 2025 Volume: 8 Issue: 2

Cite

APA Doğruyol, H. (2025). Heat inactivation of Escherichia coli O157:H7 and Salmonella Enteritidis in sous vide-cooked anchovy enriched with ascorbic acid at low temperature. Aquatic Research, 8(2), 130-139. https://doi.org/10.3153/AR25013
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