Inactivation of Vibrio vulnificus and Vibrio parahaemolyticus in cryogenically frozen oyster meat using steam venting technology

Rodezno, Luis A. Espinoza; Bonilla, Franklin; Reyes, Vondel; Janes, Marlene E.; Sathivel, Subramaniam

doi:10.1016/j.jfoodeng.2022.111285

Cited by 1 publication

(2 citation statements)

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“…Total inactivation of both pathogens was accomplished after microwave, heating at 100% power for 50 seconds on 50 g and 60 seconds on 100 g of oyster flesh, respectively. The research proved the steam-venting package combined with microwave heating could inactivate microorganisms via uniform heating, avoidance of overheating, and temperature maintenance (Espinoza Rodezno et al , 2023 ).…”

Section: Discussionmentioning

confidence: 99%

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Validity of cold storage and heat treatment on the deactivation of <i>Vibrio parahaemolyticus</i> isolated from fish meat market

Al-Garadi,

Aziz,

Almashhadany

et al. 2024

Ital J Food Safety

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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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Section: Discussionmentioning

confidence: 99%

“…Both viruses were completely inactivated after 50, and 60 seconds of microwave heating at 100% power on 50, and 100 g of oyster flesh, respectively. A combination of steam venting and microwave heating has been shown to inactivate germs, heat evenly, and avoid overheating (Espinoza Rodezno et al ., 2023 ).…”

Section: Discussionmentioning

confidence: 99%