Modeling Transfer of <i>Vibrio Parahaemolyticus</i> During Peeling of Raw Shrimp

Xiao, Xingning; Pang, Haiying; Wang, Wen; Fang, Weihuan; Fu, Yingchun; Li, Yanbin

doi:10.1111/1750-3841.14064

Cited by 6 publications

(2 citation statements)

References 33 publications

(73 reference statements)

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“…Direct handling of food with contaminated gloves represents a critical source of cross-contamination and dissemination of human pathogenic Vibrio spp. A study conducted by Xiao et al (2018) aimed to quantify the transfer of V. parahaemolyticus during the shrimp peeling process via gloves in three different scenarios. The first two scenarios provided quantitative information on the probability distribution of bacterial transfer rates, from (i) contaminated shrimp (6 log CFU/g) to non-contaminated gloves (scenario 1) and from (ii) contaminated gloves (6 log CFU/pair) to non-contaminated shrimp (scenario 2).…”

Section: Hygiene and Glove Usagementioning

confidence: 99%

Sources and contamination routes of seafood with human pathogenic Vibrio spp.: A Farm‐to‐Fork approach

Brauge,

Mougin,

Ells

et al. 2023

Comp Rev Food Sci Food Safe

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Vibrio spp., known human foodborne pathogens, thrive in freshwater, estuaries, and marine settings, causing vibriosis upon ingestion. The rising global vibriosis cases due to climate change necessitate a deeper understanding of Vibrio epidemiology and human transmission. This review delves into Vibrio contamination in seafood, scrutinizing its sources and pathways. We comprehensively assess the contamination of human‐pathogenic Vibrio in the seafood chain, covering raw materials to processed products. A “Farm‐to‐Fork” approach, aligned with the One Health concept, is essential for grasping the complex nature of Vibrio contamination. Vibrio’s widespread presence in natural and farmed aquatic environments establishes them as potential entry points into the seafood chain. Environmental factors, including climate, human activities, and wildlife, influence contamination sources and routes, underscoring the need to understand the origin and transmission of pathogens in raw seafood. Once within the seafood chain, the formation of protective biofilms on various surfaces in production and processing poses significant food safety risks, necessitating proper cleaning and disinfection to prevent microbial residue. In addition, inadequate seafood handling, from inappropriate processing procedures to cross‐contamination via pests or seafood handlers, significantly contributes to Vibrio food contamination, thus warranting attention to reduce risks. Information presented here support the imperative for proactive measures, robust research, and interdisciplinary collaboration in order to effectively mitigate the risks posed by human pathogenic Vibrio contamination, safeguarding public health and global food security. This review serves as a crucial resource for researchers, industrials, and policymakers, equipping them with the knowledge to develop biosecurity measures associated with Vibrio‐contaminated seafood.

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Section: Hygiene and Glove Usagementioning

confidence: 99%

Sources and contamination routes of seafood with human pathogenic Vibrio spp.: A Farm‐to‐Fork approach

Brauge,

Mougin,

Ells

et al. 2023

Comp Rev Food Sci Food Safe

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show abstract

“…The shell is tightly connected to the muscle, making it difficult to separate it from the meat. Besides manual separation, several methods have been used to remove the shell, including high pressure, microwave heating, ultrasound, and enzymatic methods (Dang et al, 2018(Dang et al, , 2019Gringer et al, 2018;Xiao et al, 2018). The presence of prawn shell is a key factor in the quality evaluation of processed products in the food industry.…”

Section: Practical Applicationsmentioning

confidence: 99%

Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation

Llave

Fukuoka

et al. 2020

J Food Process Engineering

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The presence or absence of prawn shell impacts the cooked muscle quality. Here, we evaluated the effect of different cooking temperatures and times during water bath treatment on the quality attributes of peeled and unpeeled prawns. Several factors, including heat penetration, moisture content, color distribution, microstructure, and texture changes were tested. Thermal protein denaturation was assessed to clarify differences in quality attributes between both samples. Heat penetration was slightly slower in unpeeled prawns compared to peeled prawns, which correlated with the lower denaturation rate for each protein (myosin, sarcoplasmic-collagen, and actin). The tissue connection between the shell and muscle protects the prawn meat from shrinkage, resulting in reduced water release. Maximum stress at 50, 65, and 75 C was significantly higher in unpeeled prawns than in peeled prawns. However, the absence of shell resulted in a denser microstructure and slightly higher color profile in peeled prawns. These findings may be applied for the thermal processing of prawns.

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Glove-mediated transfer of Listeria monocytogenes on fresh-cut cantaloupe

Beuchat

et al. 2020

Food Microbiology

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Modeling Transfer of Vibrio Parahaemolyticus During Peeling of Raw Shrimp

Cited by 6 publications

References 33 publications

Sources and contamination routes of seafood with human pathogenic Vibrio spp.: A Farm‐to‐Fork approach

Sources and contamination routes of seafood with human pathogenic Vibrio spp.: A Farm‐to‐Fork approach

Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation

Glove-mediated transfer of Listeria monocytogenes on fresh-cut cantaloupe

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