Occurrence, effect of processing and survial of Halophilic pathogenic vibrios in fishery products of the export trade.
2004
Iyer, T.S.G., Central Institute of Fisheries Technology, Cochin (India)
130 samples consisting of iced, block frozen and IQF fish and fish products collected from landing centers and fish processing factories meant for export were examined for the incidence of halophilic pathogenic Vibrios. Halophilic pathogenic Vibrios, viz., V. alginolyticus, V.cincinnatiensis, V. fluvialis, V. furnissii, V. metschnikovii, V. parahaemolyticus and V vulnificus were isolated form 51.5 of the samples and its load varied from 0 to 930 MPN/g. The load was maximum in iced items. Majority of the frozen fish products meant for export were free from major halophilic pathogenic, Vibrios viz,. V parahaemolyuticus and V. vulnificus. Proper washing of fish with potable weter and icing was very effective to reduce the load of all species of halophilic pathogenic Vibrio. Studies have shown that freezing at -40_C and subsequent cold storage at -20_C ws also very effective against the above said pathogenic organisms. Halophilic pathogenic Vibrios could not survive even 3 hrs. sun drying. Salt curing and sun drying were effective method for the elimination of all species of halophilic pathogenic Vibrio. None of the species could survive blanching for 30 seconds. Optimum level of sodium chloride for the growth of major halophilic pathogenic Vibrios, viz,. V. parahaemolyticus and V. vulnificus were found to be the same i.e. 3.0. Most of the halophilic pathogenic Vibrio spp. Could survive/grow in a wide range of pH, i.e., 5 to 12. Chlorination was very effective to control all the above said pathogenic Vibrios.
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