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Intervention Strategies for Reducing Vibrio Parahaemolyticus in Seafood: A Review

文献类型： 外文期刊

作者： Wang, Wen 1 ; Li, Min 2 ; Li, Yanbin 3 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Qual & Stand Agroprod, Hangzhou 310021, Zhejiang, Peoples R China

2.Cornell Univ, Coll Vet Med, Dept Populat Med & Diagnost Sci, Ithaca, NY 14853 USA

3.Univ Arkansas, Dept Biol & Agr Engn, Fayetteville, AR 72701 USA

4.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Zhejiang, Peoples R China

关键词： food safety;intervention method;seafood;Vibrio parahaeomolyticus

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： Vibrio parahaeomolyticus, a natural inhabitant in estuarine marine water, has been frequently isolated from seafood. It has been recognized as the leading causative agent for seafoodborne illness all over the world. Numerous physical, chemical, and biological intervention methods for reducing V. parahaeomolyticus in seafood products have been investigated and practiced. Each intervention method has distinct advantages and disadvantages depending on the processing needs and consumer preference. This review provides a comprehensive overview of various intervention strategies for reducing V. parahaeomolyticus in seafood with an emphasis on the efficiency of bacterial inactivation treatments and the changes in sensory qualities of seafood. In the meantime, reported researches on alternative technologies which have shown effectiveness to inactivate V. parahaemolyticus in seawater and other food products, but not directly in seafood are also included. The successful applications of appropriate intervention strategies could effectively reduce or eliminate the contamination of V. parahaeomolyticus in seafood, and consequently contribute to the improvement of seafood safety and the reduction of public health risk.

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