HEAT TREATMENT FOR THE PRECOOCKED SHRIMPS PRODUCTION: VIBRIO PARAHAEMOLYTICUS RISK ANALYSIS

  • L. Serracca | lucia.zoppi@pagepress.org Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, .
  • F. Gallo Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, .
  • M. Prearo Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, .
  • M Orlandi ASL 5 Spezzino - Dipartimento di Prevenzione - U.O. Igiene degli alimenti di origine animale., .
  • M. Imberciadori Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, .
  • A. Terarolli Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, .
  • C Ercolini Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, .

Abstract

Vibrio parahaemolyticus is a common microflora of marine and estuarine waters known to be associated with gastroenteritis due to consumption of raw seafood, cooked food contaminated through direct contact (cross contamination) or improperly cooked. The aim of this study was to evaluate the effectiveness of two different heat processes in reducing microbial load of V. parahaemolyticus. Data show a 4 Log10/g reduction of bacterial load after 3,30 and 15 minutes at 95 °C.

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Published
2010-03-13
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Short Communications
Keywords:
Vibrio parahaemolyticus, food safety, seafood, shrimp
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How to Cite
Serracca, L., Gallo, F., Prearo, M., Orlandi, M., Imberciadori, M., Terarolli, A., & Ercolini, C. (2010). HEAT TREATMENT FOR THE PRECOOCKED SHRIMPS PRODUCTION: VIBRIO PARAHAEMOLYTICUS RISK ANALYSIS. Italian Journal of Food Safety, 1(7), 83-84. https://doi.org/10.4081/ijfs.2010.1112