**10.1 The use of antimicrobial agents**

Chlorine is the decontaminating agent most widely used to kill pathogenic microorganisms in the seafood industry. It is used to disinfect water used in the process (such as thawing frozen products), washing raw materials and in making ice for chilling fishery products. Commonly used chlorine compounds are liquid chlorine solution (HOCl) and hypochlorite (OCl−). More recently chlorine dioxide (ClO2) and electrolyzed oxidizing (EO) water have also been used for this purpose. Specifically, ClO2 has been recognized as a bactericidal, viricidal and fungicidal agent and is widely used in Europe and US as an alternative to chlorine and hypochlorite. In addition, EO water has also been shown to possess strong bactericidal activity against various foodborne pathogens.

Both gaseous and dissolved forms of ozone are approved to be used as antimicrobial agents by the food industry, including the seafood industry. There are investigations on the effect of 2% ozonated saline (5.2 mg ozone/L, 5°C) on the inactivation of nine bacterial strains (including *S. typhimurium*) in shrimp meat. Findings showed that *S. typhimurium* was the most resistant of the species tested, with only 0.1 log cycle reductions (Norhana et al., 2010).

Lactate is considered to be an effective additional hurdle against the growth of contamination flora and pathogens such as *Salmonella* and it is used in the further processed fish industry (fish cakes, smoked salmon, injected fillets, marinated fish). Studies on the specific action of lactates indicate they stimulate mechanisms that interfere with the metabolism of the bacteria, such as intercellular acidification and interfere with proton transfer across the cell membrane and feedback inhibition. Lactate also lowers water activity. Since lactate does not kill bacteria, it cannot be used to mask poor sanitation practices (Da Silva 2002).


**11. Intermational commision on microbiological specification for food (ICMSF) recommended microbial limits** 

1Number of representative sample units.

2Maximum number of acceptable sample units with bacterial counts between m and M.

3Maximum recommended bacterial counts for good quality products.

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Table 5. Recommended microbiological limits for *Salmonella* spp. in fish and fishery products

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