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Thermal Death Times of Hafnia alvei Cells in a Model Suspension and in Artificially Contaminated Hot-Smoked Kahawai (Arripis trutta)

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In New Zealand the product most frequently implicated in cases of scombroid poisoning is hot-smoked kahawai (Arripis trutta). Using a Hafnia alvei strain, previously isolated from a portion of hot-smoked kahawai with a histamine level of 1,659.4 mg/kg, thermal death trials were carried out in a model suspension (0.1% peptone) at 54, 55, 56, 57, and 58°C. From the linear regression line (R 2 = 0.98) fitted to observed D values plotted against temperature, calculated D values for 54, 55, 56, 57, and 58°C were estimated to be 0.63, 0.36, 0.20, 0.11, and 0.06 min, respectively, giving a z value of 4.14°C. Thermal death trials were also carried out for H. alvei associated with hot-smoked kahawai at 54, 55, 55.5, 56, and 57°C. From the linear regression line (R 2 = 0.93) fitted to the data, calculated D values for 54, 55, 56, and 57°C were estimated to be 1.42, 0.74, 0.38, and 0.20 min, respectively, giving a z value of 3.57°C. Results indicate that hot smoking has the potential to eliminate H. alvei from seafood products.

Document Type: Research Article

Affiliations: 1: Seafood Research Unit, New Zealand Institute for Crop & Food Research Ltd, Box 5114, Port Nelson, New Zealand 2: Food Science and Technology Department, Agricultural University Wageningen, P.O.B. 8129 6700 EV Wageningen, The Netherlands 3: Seafood Research Unit, New Zealand Institute for Crop & Food Research Ltd, Private Bag 92169, Auckland, New Zealand

Publication date: August 1, 1998

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