Survival of Salmonella Weltevreden and S. Senftenberg in Black Tiger Shrimp under Frozen Storage
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- NODA Hiroyuki
- Yamanashi Institute for Public Health
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- CHISUWA Mihoro
- Yamanashi Institute for Public Health
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- KANEKO Michiharu
- Yamanashi Institute for Public Health
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- ONOUE Yoichi
- National Institute of Health Sciences
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- TAKATORI Kosuke
- National Institute of Health Sciences
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- HARA-KUDO Yukiko
- National Institute of Health Sciences
Bibliographic Information
- Other Title
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- ブラックタイガーエビに接種したSalmonella WeltevredenおよびS. Senftenbergの冷凍保存下における生残性
- ブラックタイガーエビ ニ セッシュ シタ Salmonella Weltevreden オヨビ S Senftenberg ノ レイトウ ホゾン カ ニ オケル セイザンセイ
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Abstract
Survival of Salmonella in black tiger shrimps during frozen storage was investigated following our previous study on Salmonella contamination in frozen shrimps imported into Japan. Salmonella (S.) Weltevreden and S. Senftenberg were inoculated onto the surface and inside of black tiger shrimps without the shell. After storage at -10°C, -20°C and -30°C for 12 weeks, the Salmonella population decreased in all cases; the decrease was smallest at the lowest temperature. Viability of Salmonella inoculated onto the surface of the shrimp was greater than that inside the shrimp. In addition, viability of S. Senftenberg was greater than that of S. Weltevreden. These results suggest that hygienic handling during thawing of shrimps is important from the viewpoint of Salmonella contamination.
Journal
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- Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
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Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 50 (2), 85-88, 2009
Japanese Society for Food Hygiene and Safety
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Details 詳細情報について
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- CRID
- 1390001204223967872
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- NII Article ID
- 130000135372
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- NII Book ID
- AN00117741
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- ISSN
- 18821006
- 00156426
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- NDL BIB ID
- 10299392
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed