Heat Resistance of Bacteria Isolated From Preparations Based on Seafood Products

$37.00 plus tax (Refund Policy)

Buy Article:

Abstract:

The market for vacuum-packed pasteurized seafood products is developing rapidly. The stability and safety of pasteurized products rely on pasteurization processes and subsequent storage at refrigeration temperatures. The aim of this work was to study the heat resistance of characteristic bacterial flora responsible for spoilage in pasteurized seafood products and to determine the minimal pasteurizing value required for the destruction of nonsporeforming bacteria.

The DT and z-values were determined for various bacteria selected from among the most heat-resistant bacteria isolated from seafood products (Pseudomonas paucimobilis, Pseudomonas putida, Micrococcus varians, Enterococcus faecium and Staphylococcus aureus). Thermal resistance was measured in different media (fish fillet, fish terrine and M/15 phosphate buffer). The most heat-resistant microorganism found was Pseudomonas paucimobilis: the D70 varied between 1.16 and 3.36 min, and the z-value, between 5.8 and 9.1°C, depending upon the medium.

The minimal pasteurizing values required to destroy a sufficient proportion of nonsporulated bacteria were determined. In France, the pasteurizing value is designated PT Z. The reference temperature was 70°C (the official reference temperature in France). In fish, the minimal pasteurizing value, p70 6 = 15 min, should be applied to ensure the destruction of almost any vegetative forms of bacteria. In a fish terrine, the minimal pasteurizing value should be P70 9 = 30 min.

Keywords: HEAT RESISTANCE; NONSPORULATED BACTERIA; PASTEURIZATION; SEAFOOD PRODUCTS

Document Type: Research Article

Affiliations: 1: Centre d'expérimentation et de Valorisation des Produits de la Mer (CEVPM), 15/17 rue de Magenta,62 200 Boulogne-sur-Mer, France 2: Institut Agricole et Alimentaire de Lille (IAAL), Université des Sciences et Techniques de Lille, 59 655 Villeneuve d'Ascq Cedex, France

Publication date: January 1, 1995

More about this publication?
  • IAFP members must first sign in on the right to access full text articles of JFP

    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites
Related content

Tools

Favourites

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more