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

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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Main Authors: C Ercolini, A. Terarolli, L. Serracca, F. Gallo, M. Prearo, M Orlandi, M. Imberciadori
Format: Article
Language:English
Published: PAGEPress Publications 2013-02-01
Series:Italian Journal of Food Safety
Subjects:
Vibrio parahaemolyticus, food safety, seafood, shrimp
Online Access:http://www.pagepressjournals.org/index.php/ijfs/article/view/1112
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spelling doaj-532374e7d0f54be59455aedd3d3a69912020-11-25T01:56:48ZengPAGEPress 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
collection DOAJ
language English
format Article
sources DOAJ
author C Ercolini
A. Terarolli
L. Serracca
F. Gallo
M. Prearo
M Orlandi
M. Imberciadori
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
author_facet C Ercolini
A. Terarolli
L. Serracca
F. Gallo
M. Prearo
M Orlandi
M. Imberciadori
author_sort C Ercolini
title 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_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_sort heat treatment for the precoocked shrimps production: vibrio parahaemolyticus risk analysis
publisher PAGEPress Publications
series Italian Journal of Food Safety
issn 2239-7132
publishDate 2013-02-01
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.
topic Vibrio parahaemolyticus, food safety, seafood, shrimp
url http://www.pagepressjournals.org/index.php/ijfs/article/view/1112
work_keys_str_mv AT cercolini heattreatmentfortheprecoockedshrimpsproductionvibrioparahaemolyticusriskanalysis
AT aterarolli heattreatmentfortheprecoockedshrimpsproductionvibrioparahaemolyticusriskanalysis
AT lserracca heattreatmentfortheprecoockedshrimpsproductionvibrioparahaemolyticusriskanalysis
AT fgallo heattreatmentfortheprecoockedshrimpsproductionvibrioparahaemolyticusriskanalysis
AT mprearo heattreatmentfortheprecoockedshrimpsproductionvibrioparahaemolyticusriskanalysis
AT morlandi heattreatmentfortheprecoockedshrimpsproductionvibrioparahaemolyticusriskanalysis
AT mimberciadori heattreatmentfortheprecoockedshrimpsproductionvibrioparahaemolyticusriskanalysis
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