Conditions for high pressure inactivation of Vibrio parahaemolyticus in oysters

被引：44

作者：

Kural, Ayse G. ^{[1
]}

Shearer, Adrienne E. H. ^{[1
]}

Kingsley, David H. ^{[2
]}

Chen, Haiqiang ^{[1
]}

机构：

[1] Univ Delaware, Dept Anim & Food Sci, Newark, DE 19716 USA

[2] Agr Res Serv, USDA, Microbial Food Safety Res Unit, WW Baker Ctr, Dover, DE 19901 USA

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2008年 / 127卷 / 1-2期

关键词：

high pressure processing; Vibrio parahaemolyticus; oysters; treatment temperature; treatment time;

D O I：

10.1016/j.ijfoodmicro.2008.05.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this study was to identify the high pressure processing conditions (pressure level. time, and temperature) needed to achieve a 5-log reduction of Vibrio parahaemolyticus in live oysters (Crassostrea virginica). Ten strains of V parahaemolyticus were separately tested for their resistances to high pressure. The two most pressure-resistant strains were then used as a cocktail to represent baro-tolerant environmental strains. To evaluate the effect of temperature on pressure inactivation of V. parahaemolyticus, Vibrio-free oyster meats were inoculated with the cocktail of V. parahaemolyticus and incubated at room temperature (approximately 21 degrees C for 24 h. Oyster meats were then blended and treated at 250 MPa for 5 min, 300 MPa for 2 min, and 350 MPa for 1 min. Pressure treatments were carried out at -2,1, 5,10, 20, 30, 40, and 45 degrees C. Temperatures >= 30 degrees C enhanced pressure inactivation of V. parahaemolyticus. To achieve a 5-log reduction of V parahaemolyticus in live oysters, pressure treatment needed to be >= 350 MPa for 2 min at temperatures between 1 and 35 degrees C and ?:300 MPa for 2 min at 40 degrees C. (C) 2008 Elsevier B.V. All rights reserved.

引用

页码：1 / 5

页数：5

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