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Bactericidal effect of water-washing methods on Vibrio vulnificus contaminated in a raw fish Konosirus punctatus: water type, temperature, and pH

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Abstract

This study aimed to evaluate a method for effectively reducing Vibrio vulnificus contamination in fish based on the type of washing water and method. Texture profiles and sensory evaluations were performed to determine the effect of the developed method on the quality and preference of the samples. The selected fish sample was Konosirus punctatus, which is mainly consumed in Asian countries. Various factors that could affect the survival rate of V. vulnificus were reviewed, including water type, temperature, exposure time, organic acids, pH, and washing methods. As a result, immersion and washing with filtered water with pH adjusted to 4.0 using acetic acid showed a high bactericidal effect of 2.5 log MPN/100 g. Furthermore, this method showed no statistically significant effect on the texture and sensory characteristics of fish. The results of the present study suggest a simple and effective method for preventing V. vulnificus infection in raw fish.

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Acknowledgements

This research was supported by the Korea Institute of Marine Science & Technology Promotion (KIMST) and funded by the Ministry of Oceans and Fisheries (20210695 and 20200377). We would like to thank Editage (www.editage.co.kr) for English language editing.

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Author notes

  1. Seul-Ki Park and Daeun Lee both authors are contributed equally to this work.

Authors and Affiliations

  1. Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju, 55365, Korea

    Seul-Ki Park

  2. Department of Food Science and Technology, Pukyong National University, Busan, 48513, Korea

    Daeun Lee, Du-Min Jo & Young-Mog Kim

  3. Research Center for Marine Integrated Bionics Technology, Pukyong National University, Busan, 48513, Korea

    Du-Min Jo & Young-Mog Kim

  4. Department of Food and Nutrition, Changwon National University, Changwon, 51140, Korea

    Daeung Yu

  5. Interdisciplinary Program in Senior Human-Ecology, Major in Food and Nutrition, Changwon National University, Changwon, 51140, Korea

    Daeung Yu

  6. Division of Culinary Arts, Youngsan University, Busan, 48015, Korea

    Ho-Su Song

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Park, SK., Lee, D., Jo, DM. et al. Bactericidal effect of water-washing methods on Vibrio vulnificus contaminated in a raw fish Konosirus punctatus: water type, temperature, and pH. Food Sci Biotechnol 33, 1495–1504 (2024). https://doi.org/10.1007/s10068-023-01421-y

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