Table 1. Selected studies of current chemical intervention technologies in reducing microbial load in seafood

Chemical antimicrobial agent	Target samples/materials	Target microorganisms	References
Acidic EO water	Seafood processing surface	L. monocytogenes	19
	Conveyor belt and raw fish surfaces	L. monocytogenes and Morganella morganii	20
	Salmon fillet	Escherichia coli O157:H7 L. monocytogenes	15
	Talapia	Escherichia coli Vibrio parahaemolyticus	14
Basic EO water and mild heat acidic EO water	Shrimp	V. parahaemolyticus	16
Ozonated water (spray)	Salmon fillet	L. innocua	25
Ozonated water (Immersion)	Mussels	Aerobic plate count	28
Sterile ozonized water	Hake	Total viable count	29
Lactic acid + chitosan Lactic acid	ShrimpsShrimp	V. parahaemolyticusV. choleraV. parahaemolyticusS. EnteriditisE. coli O157:H7	30, 34