Summary
Abstract
The objective of this study was to investigate the fate of Vibrio parahaemolyticus on shrimp after acidic electrolyzed water (AEW) treatment during storage. Shrimp, inoculated with a cocktail of four strains of V. parahaemolyticus, were stored at different temperatures (4 30 C) after AEW treatment. Experimental data were fitted to modified Gompertz and Log-linear models. The fate of V. parahaemolyticus was determined based on the growth and survival kinetics parameters (lag time, ; the maximum growth rate, max; the maximum growth concentration, D; the inactivation value, K) depending on the respective storage conditions. Moreover, real-time PCR was employed to study the population dynamics of this pathogen during the refrigeration temperature storage (10, 7, 4 C). The results showed that AEW treatment could markedly (p
Study details
- Published in: International Journal of Food Microbiology 179 (2014): 50-56
- Microbes studied: Vibrio parahaemolyticus
Source
Source: International Journal of Food Microbiology 179 (2014): 50-56
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Vibrio spp. |
| Relevant sectors | Food Processing, Seafood |
| Publication | International Journal of Food Microbiology, 2014 |
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