Application of Highly Purified Electrolyzed Chlorine Dioxide for Tilapia Fillet Disinfection

Table 5

Escherichia coli reduction of tilapia fillets disinfected by soaking or shaking treatments at different chlorine dioxide concentrations.

Wash method	Concentration (ppm)	Cleaning time (min)
		5	15	25
		E. coli  log (CFU/g)
Soaking	Control	5.23^ax	5.33^ax	5.22^ax
	50	3.08^bx	2.21^by	1.1^cz
	100	2.25^cx	1.14^cy	ND
	200	1.13^dx	ND	ND
Shaking	Control	5.56^ax	5.51^ax	5.58^ax
	50	1.1^dx	ND	ND
	100	ND	ND	ND
	200	ND	ND	ND

a--dMeans 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).