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

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dc.creatorEduardo Oliveira SALÁN
dc.creatorJuliana Antunes GALVÃO
dc.creatorÉrika Fabiane FURLAN
dc.creatorErnani PORTO
dc.creatorCláudio Rosa GALLO
dc.creatorMarília OETTERER
dc.date2008
dc.date.accessioned2026-07-07T04:18:42Z
dc.descriptionAiming 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.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940086022
dc.identifier.urihttp://hdl.handle.net/123456789/457419
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.28
dc.subjectAgrociencias
dc.titleQuality of mussels cultivated and commercialized in Ubatuba, SP, Brazil - monitoration Bacillus cereus and Staphylococcus aureus growth after post-harvest processing
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos