유기산을 이용한 현장 적용형 Vibrio vulnificus 제어 기술

Abstract

Vibrio vulnificus is a foodborne bacterial pathogen that causes acute gastroenteritis and sepsis as a result of eating the contaminated raw fish and shellfish. The survivability of V. vulnificus is mainly affected by environmental factors of water such as temperature, salinity, and pH. The present study was aimed to develop a strategy to control the contamination of fish from V. vulnificus infection using various organic acids and water treatments that can be also applied in fields. Initially, treatment conditions were optimized to control V. vulnificus contamination using different types of water and organic acids with respect to the untreated control. The results showed that the filtered water that was adjusted with acetic acid had a higher reducing effect of V. vulnificus cells as compared to the citric acid and lactic acid. The reducing effect was higher when V. vulnificus was exposed at pH 3.0 (1 min) and pH 4.0 (5 min), regardless of the temperature effect. In this study, we have selected the Konoshiro gizzard shad (Konosirus punctatus) fish sample, which is highly susceptible to cause infection of V. vulnificus as a result of ingestion of its skin and bone. This fish was artificially inoculated with V. vulnificus and treated with optimal treatment conditions to confirm the effective removal of V. vulnificus. The treatment of Konoshiro gizzard shad (K. punctatus) fish with filtered water (pH 3.0 adjusted with acetic acid) resulted in 99.4 to 99.9% removal of V. vulnificus, however, it also depends upon either immersion of samples after washing or washing in the form of pan-dressing. Moreover, the texture and sensory evaluation of Konoshiro gizzard shad fish treated with acidic solutions have also been evaluated. There was no significant difference in the texture properties of the filtered-water treated Konoshiro gizzard shad fish as compared to the untreated fish sample, except the effect of scrubbing and washing that was employed before the immersion in an acidic (pH 3.0) solution. The sensory evaluation results showed that there was no significant difference in appearance, sour flavor, and taste. The evaluation of fishy odor showed that the immersion of the fish into the acidic solution (pH 3.0) resulted in the least fishy odor as compared to the untreated fish as a control (which showed the highest fishy odor). Furthermore, the acidic (pH 3.0) treatment of fish can be given as the highest overall preference. Thus, based on the present study it can be concluded that the application of the acidic solution (pH 3.0) is considered an effective way to purify the fish that are contaminated with V. vulnificus. The present study can also be applied as a potential technology to decontaminate the fish sample in the fields such as aquatic markets and home.