The application of a high voltage electric field (HVEF) to reduce Escherichia coli and Salmonella thyphimurium bacteria in red snapper (Lutjanus sp.) fillets

Escherichia coli and Salmonella thyphimurium are commonly found pathogenic bacteria in red snapper fillets that must be reduced. (HVEF) is non-thermal method used to reduce bacteria. The aim of this study was to evaluate the ability of HVEF in relation to the reduction of Escherichia coli and Salmonella thyphimurium in red snapper fillets. Cut-shaped filets (4 x 2 x 1.5 cm) contaminated with Escherichia coli and Salmonella thyphimurium (10⁴ cfu) were the main sample. The HVEF treatment was performed at different voltages (10 kVcm^-1 and 16 kVcm^-1) for 30 seconds in a cross-section of stainless steel. The effectiveness of HVEF was evaluated by the changes in the Escherichia coli (MPN/g) counted and in the Salmonella thyphimurium (qualitative +/-). Escherichia coli was reduced by 32.67 MPN/g (10 kVcm^-1) and 109.27 MPN/g (16 kVcm^-1) (P<0.05). The presence of Salmonella typhimurium in the fillets was negative (10^-1 dilution) after being treated with 10 kVcm^-1 and 16 kVcm^-1, while the control was positive (10^-1 dilution). The HVEF treatment did not significantly affect the changes in the texture value, centrifugal loss, and water content (P>0.05). The results of the research were informed by the development of the preservation technology of fish fillets using the HVEF method in the fish processing industry, because it reduced Escherichia coli and Salmonella thyphimurium.