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

Hande Doğruyol

doi:10.3153/AR25013

EN

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

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

Ethical Statement

Ethics committee approval is not required for this study.

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Details

Primary Language

English

Subjects

Food Microbiology

Journal Section

Research Article

Authors

Hande Doğruyol ^*
0000-0002-0856-3823
Türkiye

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 Number: 2

DOI

https://doi.org/10.3153/AR25013

IZ

https://izlik.org/JA84WD56TX

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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

Öz

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

Abstract

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Ethical Statement

References

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Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

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