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Reducción de la cantidad de Vibrio mimicus con calor o ácido acético en huevo de tortuga (Lepidochelys olivacea)

Keywords: aquatic pathogen, food safety, microbial destruction, acetic acid, pasteurization.

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reduction of vibrio mimicus using heat or acid on turtle eggs (lepidochelys olivacea). this research was conducted at the national center for food science and technology, in 2000, to determine the reduction of vibrio mimicus in lora turtle eggs treated with heat or acetic acid. coagulation time at different temperatures and ph levels were determined to select treatments that could be used to reduce pathogen abundance without diminishing raw egg’s organoleptic characteristics. eggs inoculated with vibrio mimicus levels higher than 6.0 log10cfu/g were treated with different alternatives of immersion in hot water or acetic acid solutions. heat treatments (45, 55 or 65oc for 20 min) produced reductions ranging from 1.4 to > 6.0 log10cfu/g, while immersion in acid (ph 3.0, 3.5, 4.0 or 4.5 for one hour) only provided reductions between 0.2 and 1.5 log10cfu/g, probably due to the observed neutralization of ph over time.


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