Safety and quality of high pressure (HP) treated fish : evaluation of pressure destruction kinetics of pathogens and associated quality changes during storage

• Main Author: Zaman, Shafi Ullah
• Format: Others
• Language: en
• Published: McGill University 2004
• Subjects: High pressure (Technology); Fish fillets > Preservation.
• Online Access: http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=82454

This study is aimed at evaluating the safety and quality of pressure treated fish. In order to assess safety of refrigerated fish, the sensitivity of key pathogens like Escherichia coli O157:H7 and Listeria monocytogenes Scott A, which thrive under refrigerated storage conditions, needs to be assessed. === In the first part of the study, the pressure destruction kinetics of E. coli and L. monocytogenes in fish were evaluated at 250 to 400 MPa with a holding time ranging from 0-60 min. A slurry was prepared by blending 20 g filleted fish and 80 ml sterile peptone water (0.1%) in a stomacher. To the slurry, stock cultures of E. coli O157:H7 and L. monocytogenes were added separately and final counts of 107 and 106 CFU/ml were achieved, respectively. Due to the higher overall pressure resistance at 400 MPa, E. coli was selected as the target microorganism in this study for pressure destruction. === The second part of the study focused on storage studies. The first phase of the storage study was a repeat of previous set of experiments with fish slurry inoculated with only E. coli O157:H7 which was more resistant to pressure destruction (challenge study). === The second phase of storage studies evaluated the quality changes associated with pressure treated fish. (Abstract shortened by UMI.)