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首页> 外文期刊>Food microbiology >Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in oysters by high-hydrostatic pressure and mild heat
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Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in oysters by high-hydrostatic pressure and mild heat

机译：高静水压力和温和加热灭活牡蛎副溶血性弧菌和创伤弧菌

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摘要

Several recent outbreaks associated with oysters have heightened safety concerns of raw shellfish consumptions, with the majority being attributed to Vibrio spp. The objective of this study was to determine the effect of high-hydrostatic pressure (HHP) followed by mild heating on the inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in live oysters. Inoculated oysters were randomly subjected to: a) pressurization at 200-300 MPa for 2 min at 21 ℃, b) mild heat treatment at 40, 45 or 50 ℃ for up to 20 min and c) pressure treatment of 200-300 MPa for 2 min at 21 ℃ followed by heat treatment at 40-50 ℃. Counts of V. parahaemolyticus and V. vulnificus were then determined using the most probable number (MPN) method. Pressurization at 200-300 MPa for 2 min resulted in various degrees of inactivation, from 1.2 to >7 log MPN/g reductions. Heat treatment at 40 and 45 ℃ for 20 min only reduced V. parahaemolyticus and V. vulnificus by 0.7-2.5 log MPN/g while at 50 ℃ for 15 min achieved >7 log MPN/g reduction. HHP and mild heat had synergistic effects. Combinations such as HHP at 250 MPa for 2 min followed by heat treatment at 45 ℃ for 15 min and HHP at 200 MPa for 2 min followed by heat treatment at 50 ℃ for 5 min reduced both V. parahaemolyticus and V. vulnificus to non-detectable levels by the MPN method (<3 MPN/g). HHP at ≥275 MPa for 2 min followed by heat treatment at 45 ℃ for 20 min and HHP at ≥200 MPa for 2 min followed by heat treatment at 50 ℃ for 15 min completely eliminated both pathogens in oysters (negative enrichment results). This study demonstrated the efficiency of HHP followed by mild heat treatments on inactivation of V. parahaemolyticus and V. vulnificus and could help the industry to establish parameters for processing oysters.
机译：最近与牡蛎有关的几起疫情加剧了对生贝类消费的安全性担忧，其中大部分归因于弧菌。这项研究的目的是确定高静水压力（HHP）和适度加热对活牡蛎中副溶血弧菌和外伤弧菌灭活的影响。接种的牡蛎随机进行：a）在21℃下于200-300 MPa下加压2分钟，b）在40、45或50℃下进行温和热处理达20分钟，以及c）在200-300 MPa下加压处理在21℃下2分钟，然后在40-50℃下进行热处理。然后使用最可能数（MPN）方法确定副溶血性弧菌和外伤性弧菌的计数。在200-300 MPa下加压2分钟会导致各种程度的失活，从1.2到> 7 log MPN / g降低。在40和45℃进行20分钟的热处理只能使副溶血弧菌和创伤弧菌降低0.7-2.5 log MPN / g，而在50℃加热15分钟则可以降低> 7 log MPN / g。 HHP和温热有协同作用。诸如HHP在250 MPa下进行2分钟，然后在45℃下进行热处理15分钟，HHP在200 MPa下进行2分钟，然后在50℃进行热处理5分钟的组合将副溶血弧菌和创伤弧菌均还原为非通过MPN方法检测的水平（<3 MPN / g）。 HHP≥275MPa处理2分钟，然后在45℃热处理20分钟，HHP≥200 MPa处理2分钟，然后在50℃热处理15分钟，可以完全消除牡蛎中的两种病原体（负富集结果）。这项研究证明了HHP继之以温和的热处理对副溶血弧菌和创伤弧菌灭活的效率，并可以帮助业界建立牡蛎加工参数。

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  • 来源
    《Food microbiology》 |2012年第1期|p.179-184|共6页
  • 作者

    Mu Ye; Yaoxin Huang; Haiqiang Chen;

  • 作者单位

    Department of Animal and Food Sciences, University of Delaware, 020 Townsend Hall, Newark, DE 19716-2150, USA;

    Department of Animal and Food Sciences, University of Delaware, 020 Townsend Hall, Newark, DE 19716-2150, USA;

    Department of Animal and Food Sciences, University of Delaware, 020 Townsend Hall, Newark, DE 19716-2150, USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    high-hydrostatic pressure; mild heat; v. parahaemolyticus; v. vulnificus; oysters;

    机译：高静水压力;温热v。副溶血;v。vulnificus;生蚝;

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