Antimicrobial effect of chitosan on micro-organisms isolated from fishery products

Ziortza Cruz; Helene Lauzon; Juan Carlos Arboleya; Maider Nuin; Iñigo Martinez de Marañón; Felix Amanta

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Antimicrobial effect of chitosan on micro-organisms isolated from fishery products

In: Seafood research from fish to dish

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Ziortza Cruz

Ziortza Cruz
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Helene Lauzon

Helene Lauzon
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Juan Carlos Arboleya

Juan Carlos Arboleya
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Maider Nuin

Maider Nuin
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Iñigo Martinez de Marañón

Iñigo Martinez de Marañón
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Felix Amanta

Felix Amanta
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Type:: Chapter

Pages:: 387–393

DOI:: https://doi.org/10.1163/9789086865819_040

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Abstract

Chitosan, a natural biopolymer, has been suggested as a novel food biopreservative. The objective of this work was to identify the most suitable formulation of chitosan to inhibit or retard growth of psychrotrophic bacteria isolated from fishery products. For this purpose, the antimicrobial activity of several chitosan preparations towards spoilage bacteria and pathogens/surrogates was evaluated at 8 and 15 °C. The different chitosan preparations influenced the bacteria differently. Listeria monocytogenes was more sensitive than L innocua, especially at higher temperature, while Photobacterium phosphoreum was more sensitive than Shewanella putrefaciens, but similar patterns were observed at both temperatures. Usually, the higher chitosan concentration showed increased antimicrobial effectiveness and the use of acetic acid was preferable.

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

E-Book ISBN:: 9789086865819

Publisher:: Wageningen Academic

Print Publication Date:: 01 Jan 2006

Subjects
- Life Sciences

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Antimicrobial effect of chitosan on micro-organisms isolated from fishery products

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Citation Info

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

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