Application of Highly Purified Electrolyzed Chlorine Dioxide for Tilapia Fillet Disinfection

Table 3

Total bacterial counts for tilapia fillets disinfected by soaking or shaking treatments at different chlorine dioxide concentrations.

Washing method	Concentration (ppm)	Cleaning time (min)
		5	15	25
		Total bacteria count; log (CFU/g)
Soaking	Control	5.84^ax	5.80^ax	5.78^ax
	50	5.73^abx	5.62^abxy	5.53^aby
	100	5.43^bx	5.01^aby	4.63^bz
	200	4.73^cx	4.23^by	3.64^cz
Shaking	Control	5.83^ax	5.74^ax	5.85^ax
	50	3.49^dx	ND	ND
	100	2.41^ex	ND	ND
	200	1.29^fx	ND	ND

a--fMeans in the same column followed by different superscripts are significantly different at 𝑃<0.05 (Duncan’s multiple range test).
x--zMeans in the same row followed by different superscripts are significantly different at 𝑃<0.05 (Duncan’s multiple range test).