Effect of Washing on the Adhesion of Yersinia enterocolitica on Fish and Shrimp Muscle Surface

Abstract

Water is used traditionally with or without a
sanitizing agent to wash fresh seafood and to reduce
pathogens attached to the surface. Ability of Yersinia
enterocolitica to get attached to fish and shrimp
muscle and detached during water washing was
studied. Dressed tissues were dipped in suspension
containing Yersinia enterocolitica 108-109 cells per ml
and washed sequentially. Bacterial counts and
tetrazolium salt reduction were estimated. The
study revealed that first wash was more effective
compared to two subsequent washes. The bacterial
reduced from 5.145 log CFU g-1 to 4.445 log
CFU g-1 in fish and 5.05 to 3.7 log CFU g-1 in shrimp
after 3 washings. The cells which remained bound
after washing were more active than those which got
washed and were measured by per cell activity of
the cells monitored by rate of formazan formed. The
washing was found to be more effective in removing
bacteria in shrimp tissue than in fish tissue provided
initial quality of water was good.