https://doi.org/10.4081/ijfs.2024.11516
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Submitted: 10 June 2023
Accepted: 8 January 2024
Published: 18 January 2024
Accepted: 8 January 2024
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Authors
Vibrio parahaemolyticus is a zoonotic disease transmitted to humans when handling or consuming improperly cooked fish meat. This study aimed to evaluate the effect of thermal treatment on V. parahaemolyticus isolates. Different heat treatment methods are used to determine the best methods for controlling V. parahaemolyticus, isolated from fish meat, which include microwave, low-temperature long-time, and high-temperature short-time methods. The V. parahaemolyticus isolates significantly declined in bacteria count when they were kept at 4°C, and 25°C for a long time, and the V. parahaemolyticus isolates significantly declined in bacteria count manner when they were kept at -20°C for a long time. The high temperature and long-time exposure at 75°C/25 minutes by moist heat, 87°C/5 minutes by dry heat, and 70°C/20 minutes by frying heat were enough to kill V. parahaemolyticus isolates. This work can be useful to decrease the hazards of infections related to V. parahaemolyticus and reduce the causes of fish-borne pathogens.
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How to Cite
1.
Al-Garadi MA, Aziz RN, Almashhadany DA, Al Qabili DMA, Abdullah Aljoborey AD. Validity of cold storage and heat treatment on the deactivation of <i>Vibrio parahaemolyticus</i> isolated from fish meat markets. Ital J Food Safety [Internet]. 2024 Jan. 18 [cited 2024 Dec. 22];13(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/11516
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