Effect of ozone microbubble treatment on the survival of vibrio parahaemolyticus to improve the quality and safety of pacific white shrimp

Name: Tran, Thuy Linh

LCSH: Kasetsart University -- Theses. M.S. (Food Science) 2018

Classification :.LCCS: QR82.V53

LCSH: Kasetsart University. -- Department of Food Science and Technology -- Theses

LCSH: Vibrio parahaemolyticus

LCSH: Shrimps -- Contamination

LCSH: Whiteleg shrimp

LCSH: Microbubbles

LCSH: Escherichia coli

LCSH: Salmonella

LCSH: Staphylococcus aureus

Abstract: The interest in microbubble (MB) is increasing because of its various potential applications in field of food science and agriculture; however, there is few information of efficacy of the combination of MB and ozone (OMB) in seafood. This study investigated the efficacy of OMB in washing shrimp and on quality and safety of Pacific white shrimp (Litopenaeus vannamei) stored at 4 and 10 ºC. MB was studied in diameter and stability. Sensitivity test of E. coli, S. Typhimurium, S. aureus and V. parahaemolyticus when exposed to OMB (1, 3 and 5 ppm) and ozonated water (2, 5 and 7 ppm) for 5, 10 and 15 min at 30 ± 2 ºC was also investigated. In washing, fresh and inoculated shrimp was treated with OMB (1, 3 and 5 ppm) for 5, 10 and 15 min at 30, 10 and 4 ± 2 ºC under shaking. In shelf-life study, shrimp was treated with continuously bubbling washing of MB and OMB 1 ppm followed by microbial (TPC and V. parahaemolyticus), chemical (pH, TVBN/TMA) analysis during storage. MB sizes depended on the air inlet control and had stability during 7 weeks at 25 ± 2 ºC. MB did not have antimicrobial effect; however, OMB affected on killing four tested bacteria in sensitivity test. In washing process, OMB 1 ppm within 5 min achieved 1.9-logreduction in TPC of fresh shrimp at 10 ºC and more than 1-log reduction in V. parahaemolyticus in inoculated shrimp at30 ± 2ºC. In shelf-life study, MB and OMB 1 ppm achieved 0.6 and 1.2-logreduction in TPC of fresh shrimp, respectively before storage. OMB 1 ppm can reduce 1-log reduction of V. parahaemolyticus in inoculated shrimp after washing. During storage, TPC and V. parahaemolyticus and chemical index (pH, TVBN, and TMA) changes were not significantly different (p > 0.05) between the MB and OMB treated samples. Both MB and OMB 1 ppm were able to maintain shrimp quality up to 4 days. OMB could reduce microbial load and enhance the safety of shrimp that have been associated with pathogenic bacteria before further storage.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Warapa Mahakarnchanakul

Role: Thesis Advisor

Name: Pongtep Wilaipun

Role: Thesis CO-Advisor

Name: Pathima Udompijitkul

Role: Thesis CO-Advisor

Created: 2018

Modified: 2025-07-05

Issued: 2025-07-05

วิทยานิพนธ์/Thesis

application/pdf

URL: https://www.lib.ku.ac.th/KUthesis/2561/tran-thu-all.pdf

CallNumber: QR82.V53 .T73

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Food Science

Grantor: Kasetsart University

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