Quality of mussels cultivated and commercialized in Ubatuba, SP, Brazil: monitoration Bacillus cereus and Staphylococcus aureus growth after post-harvest processing

Food Science and Technology (Campinas)

Eduardo Oliveira Salán²  Juliana Antunes Galvão²  Érika Fabiane Furlan¹  Ernani Porto²  Cláudio Rosa Gallo²  Marília Oetterer² 

[1] ,Universidade de São Paulo Escola Superior de Agricultura Luiz de Queiroz Departamento de Agroindústria, Alimentos e NutriçãoPiracicaba SP ,Brasil

关键词: microorganisms;    mussel farming;    processing;    microrganismos;    mitilicultura;    beneficiamento;   

DOI  :  10.1590/S0101-20612008000100022

来源: SciELO

【 摘 要 】

Aiming at improving the quality of Perna perna mussels cultivated and commercialized in Ubatuba, SP, Brazil, the growth and elimination of Staphylococcus aureus and Bacillus cereus artificially inoculated in mussels were studied. The inoculation was carried out in "in natura" and pre-cooked mussels for 30 min, and after that the mussels were kept for 10 hours at room temperature (25 ± 1 °C) and under refrigeration (7 ± 1 °C). Six thermal treatments were evaluated: three using steam (5, 10 and 15 minutes) and three in boiling water (5, 10 and 15 minutes), in order to find the best time/temperature binomial to provide pathogenic control. Yield and physical-chemical and sensory characteristics were evaluated. All thermal treatments were efficient to eliminate microorganisms in 2 logarithmic cycles. However, the boiling water treatments presented better results than the steam treatments. The physical-chemical and sensory analyses did not show statistical differences among the thermal treatments studied. The best performances were reached in the shortest times of heat exposure. Overall, the treatments in boiling water presented better results than the steam treatments.

【 授权许可】

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