Depuration and heat treatment to reduce pathogen levels in bivalve molluscs produced in Santa Catarina State, Brazil
DOI:
https://doi.org/10.52945/rac.v35i2.1351Keywords:
oysters, mussels, pathogens, enteric virusAbstract
This review summarises the findings of studies, conducted in Santa Catarina State (SC), on the reduction of pathogens in mollusks via post-harvest treatments. Studies indicate that 48h depuration cycles can efficiently reduce the levels of Salmonella and naturally occurring Vibrio spp. in oysters, whereas viruses (hepatitis A virus and murine norovirus) require more than 48 hours to be completely inactivated. The tested depuration protocols were unable to eliminate the Protozoa Cryptosporidium and Giardia. The heat treatment protocol commonly adopted by local industries (steam cooking for 6 min at 100ºC) can eliminate Vibrio spp. from mussels and murine norovirus from oysters. Despite some limitations, adopting these post-harvest treatments is an important strategy to improve the safety of mollusk consumption in SC.
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Copyright (c) 2022 Robson Ventura de Souza, Vanessa Moresco, Marilia Miotto, Doris Sobral Marques Souza, Felipe Matarazzo Suplicy, Carlos Campos
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