Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2024 Jan 18;13(1):11516.
doi: 10.4081/ijfs.2024.11516. eCollection 2024 Feb 22.

Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets

Maged A Al-Garadi  1 , Rasha N Aziz  2 , Dhary Alewy Almashhadany  3 , Dheyazan M Ali Al Qabili  2 , Abdulmunem Dherar Abdullah Aljoborey  3
Affiliations

Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets

Maged A Al-Garadi et al. Ital J Food Saf. .

Abstract

Vibrio parahaemolyticus is a zoonotic disease transmitted to humans when handling or consuming improperly cooked fish meat. This study aimed to evaluate the effect of thermal treatment on V. parahaemolyticus isolates. Different heat treatment methods are used to determine the best methods for controlling V. parahaemolyticus, isolated from fish meat, which include microwave, low-temperature long-time, and high-temperature short-time methods. The V. parahaemolyticus isolates significantly declined in bacteria count when they were kept at 4°C, and 25°C for a long time, and the V. parahaemolyticus isolates significantly declined in bacteria count manner when they were kept at -20°C for a long time. The high temperature and long-time exposure at 75°C/25 minutes by moist heat, 87°C/5 minutes by dry heat, and 70°C/20 minutes by frying heat were enough to kill V. parahaemolyticus isolates. This work can be useful to decrease the hazards of infections related to V. parahaemolyticus and reduce the causes of fishborne pathogens.

Keywords: V. parahaemolyticus; cold storage; fish meat; heating treatment.

PubMed Disclaimer

Conflict of interest statement

Conflict of interest: the authors declare that they have no competing interests, and all authors confirm accuracy.

References

    1. Abioye OE, Osunla AC, Okoh AI, 2021. Molecular detection and distribution of six medically important Vibrio spp. in selected freshwater and brackish water resources in Eastern Cape Province, South Africa. Front Microbiol 12:617703. - PMC - PubMed
    1. Agriopoulou S, Stamatelopoulou E, Skiada V, Varzakas T, 2022. Nanobiotechnology in food preservation and molecular perspective. In: Parameswaranpillai J, Krishnankutty RE, Jayakumar A, Rangappa SM, Siengchin S, eds. Nanotechnology-enhanced food packaging. Wiley, Weinheim, Germany, pp 327-59.
    1. Ahmed AR, 2021. Evaluation of the heavy metal content in the muscle tissue of common carp Cyprinus carpio L. reared in groundwater in Basrah province, Iraq. Iraqi J Vet Sci 35:157-61.
    1. Almashhadany DA, 2020. Monitoring of antibiotic residues among sheep meats at Erbil city and thermal processing effect on their remnants. Iraqi J Vet Sci 34:217-22.
    1. Anastasio A, Marrone R, Chirollo C, Smaldone G, Attouchi M, Adamo P, Sadok S, Pepe T, 2014. Swordfish steaks vacuumpacked with rosmarinus officinalis. Ital J Food Sci 26:390-7.