HEAT TREATMENT FOR THE PRECOOCKED SHRIMPS PRODUCTION: VIBRIO PARAHAEMOLYTICUS RISK ANALYSIS
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 effective...
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| Format: | Article |
| Language: | English |
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PAGEPress Publications
2013-02-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/1112 |
| _version_ | 1798046456747130880 |
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| author | C Ercolini A. Terarolli L. Serracca F. Gallo M. Prearo M Orlandi M. Imberciadori |
| author_facet | C Ercolini A. Terarolli L. Serracca F. Gallo M. Prearo M Orlandi M. Imberciadori |
| author_sort | C Ercolini |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-11T23:37:53Z |
| format | Article |
| id | doaj.art-532374e7d0f54be59455aedd3d3a6991 |
| institution | Directory Open Access Journal |
| issn | 2239-7132 |
| language | English |
| last_indexed | 2024-04-11T23:37:53Z |
| publishDate | 2013-02-01 |
| publisher | PAGEPress Publications |
| record_format | Article |
| series | Italian Journal of Food Safety |
| spelling | doaj.art-532374e7d0f54be59455aedd3d3a69912022-12-22T03:56:53ZengPAGEPress PublicationsItalian Journal of Food Safety2239-71322013-02-0117838410.4081/ijfs.2010.7.83HEAT TREATMENT FOR THE PRECOOCKED SHRIMPS PRODUCTION: VIBRIO PARAHAEMOLYTICUS RISK ANALYSISC ErcoliniA. TerarolliL. SerraccaF. GalloM. PrearoM OrlandiM. ImberciadoriVibrio 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.http://www.pagepressjournals.org/index.php/ijfs/article/view/1112Vibrio parahaemolyticus, food safety, seafood, shrimp |
| spellingShingle | C Ercolini A. Terarolli L. Serracca F. Gallo M. Prearo M Orlandi M. Imberciadori HEAT TREATMENT FOR THE PRECOOCKED SHRIMPS PRODUCTION: VIBRIO PARAHAEMOLYTICUS RISK ANALYSIS Italian Journal of Food Safety Vibrio parahaemolyticus, food safety, seafood, shrimp |
| title | HEAT TREATMENT FOR THE PRECOOCKED SHRIMPS PRODUCTION: VIBRIO PARAHAEMOLYTICUS RISK ANALYSIS |
| title_full | HEAT TREATMENT FOR THE PRECOOCKED SHRIMPS PRODUCTION: VIBRIO PARAHAEMOLYTICUS RISK ANALYSIS |
| title_fullStr | HEAT TREATMENT FOR THE PRECOOCKED SHRIMPS PRODUCTION: VIBRIO PARAHAEMOLYTICUS RISK ANALYSIS |
| title_full_unstemmed | HEAT TREATMENT FOR THE PRECOOCKED SHRIMPS PRODUCTION: VIBRIO PARAHAEMOLYTICUS RISK ANALYSIS |
| title_short | HEAT TREATMENT FOR THE PRECOOCKED SHRIMPS PRODUCTION: VIBRIO PARAHAEMOLYTICUS RISK ANALYSIS |
| title_sort | heat treatment for the precoocked shrimps production vibrio parahaemolyticus risk analysis |
| topic | Vibrio parahaemolyticus, food safety, seafood, shrimp |
| url | http://www.pagepressjournals.org/index.php/ijfs/article/view/1112 |
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