Effect of Marination on Vibrio Parahaemolyticus in Tilapia Fillets

Document Type : Original Article


1 Food Hygiene Department, Faculty of Veterinary Medicine, Benha University

2 Food Control Department, Animal Health Research Institute, Tanta Branch


Foodborne diseases affect millions of people each year. To reduce the incidence of bacterial
foodborne pathogens such as V. parahaemolyticus, more effective treatment methods are needed.
Accordingly, the effect of marinating fish fillets with lemon juice 50% , thyme powder 4g/kg and
pomegranate peel extract (PPE) (1% v/w) against V. parahaemolyticus were studied . The prepared
marinades were artificially added to fish fillet samples inoculated with V. parahaemolyticus then
hold in refrigerator at 4oC and examined every day. Results indicated that the lemon juice decreased
the count of V. parahaemolyticus from log 8.99.±0.02 cfu/g to log ≤1 cfu/g at fourth day by
reduction % 100, while thyme powder reduced the count to 4.86±0.51 log cfu/g at fifth day by
reduction % 88.5. Finally, PPE decreased the count to log 4.89±0.38 cfu/g at fifth day by reduction
% 76.3 . Thus, lemon juice was the most effective agent against V. parahaemolyticus as killing all
the bacteria within four days of incubation.