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

Laura Serracca | Zendy; Francesca Romana Gallo | Zendy; Marino Prearo | Zendy; Mino Orlandi | Zendy; M. Imberciadori | Zendy; A. Terarolli | Zendy; Carlo Ercolini | Zendy

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

Author(s) -

Laura Serracca,

Francesca Romana 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

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