Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 +/- 1 degrees C

Abstract

The aim of this study was to investigate the effect of ascorbic, citric and lactic acid (1% and 5%) on the survival of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on fresh Atlantic salmon stored at 4 +/- 1 degrees C. In this study, in general, L. monocytogenes and E. coli O157: H7 population in samples treated with organic acids were significantly lower than in non-treated fish samples. The most effective (p < .05), organic acid in reducing L. monocytogenes and E. coli O157:H7 population was 5% lactic acid. The results of this study showed that with increasing organic acid concentration, organic acid treatments exhibited significant (p < .05) antimicrobial effect. As a result, the treatment of salmon fish with organic acids may be an effective application to control L. monocytogenes and E. coli O157: H7 in terms of food safety. Novelty Impact Statement In this study, it has been observed that different types and concentrations of organic acids have different antimicrobial effects. Organic acids have a high potential for use in the food industry, as they are both cheap and easily applicable. Organic acid applications may have potential in reducing the risks in salmon contaminated with L. monocytogenes and E. coli O157: H7, which pose a threat to food safety and human health.