Effect of Marination on Vibrio Parahaemolyticus in Tilapia Fillets

Foodborne diseases affect millions of people each year. To reduce the incidence of bacterialfoodborne 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 andpomegranate peel extract (PPE) (1% v/w) against V. parahaemolyticus were studied . The preparedmarinades were artificially added to fish fillet samples inoculated with V. parahaemolyticus thenhold in refrigerator at 4oC and examined every day. Results indicated that the lemon juice decreasedthe count of V. parahaemolyticus from log 8.99.±0.02 cfu/g to log ≤1 cfu/g at fourth day byreduction % 100, while thyme powder reduced the count to 4.86±0.51 log cfu/g at fifth day byreduction % 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 allthe bacteria within four days of incubation.