Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets

Abstract
Vibrio parahaemolyticus is a zoonotic disease transmitted to\r\nhumans when handling or consuming improperly cooked fish\r\nmeat. This study aimed to evaluate the effect of thermal treatment\r\non V. parahaemolyticus isolates. Different heat treatment methods\r\nare used to determine the best methods for controlling V. parahaemolyticus,\r\nisolated from fish meat, which includes microwave,\r\nlow-temperature long-time, and high-temperature short-time methods.\r\nThe V. parahaemolyticus isolates significantly declined in\r\nbacteria count when they were kept at 4°C, and 25°C for a long\r\ntime and the V. parahaemolyticus isolates significantly declined in\r\nbacteria count manner when they were kept at -20°C for a long\r\ntime. The high temperature and long-time exposure at 75°C/25\r\nminutes by moist heat, 87°C/5 minutes by dry heat, and 70°C/20\r\nminutes by frying heat were enough to kill V. parahaemolyticus\r\nisolates. This work can be useful in decreasing the hazards of infections\r\nrelated to V. parahaemolyticus and reduce the causes of fish borne\r\npathogens.

Author
Dhary Alewy Almashhadany

DOI
doi:10.4081/ijfs.2024.11516

Publisher
Italian Journal of Food Safety

ISSN
2239-7132

Publish Date: