Open AccessHEAT TREATMENT FOR THE PRECOOCKED SHRIMPS PRODUCTION: VIBRIO PARAHAEMOLYTICUS RISK ANALYSIS
Author(s) -
Laura Serracca,
Francesca Gallo,
Marino Prearo,
Mino Orlandi,
M. Imberciadori,
A. Terarolli,
Carlo Ercolini
Publication year - 2010
Publication title -
italian journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.359
H-Index - 13
ISSN - 2239-7132
DOI - 10.4081/ijfs.2010.7.83
Subject(s) - vibrio parahaemolyticus , contamination , food science , biology , microbiology and biotechnology , vibrio , ecology , bacteria , genetics
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