Effect of hot blanching / cooking on the survival of Listeria monocytogenes in Penaeus indicus


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Authors

  • G Jeyasekaran Department of Fish Processing Technology, Fisheries College and Research Institute TamilNadu Veterinary and Animal Sciences University, Thoothukkudi - 628 008, Tamil Nadu, India
  • Indrani Karunasagar Department of Microbiology, College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, India
  • Iddya Karunasagar Department of Microbiology, College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, India

Abstract

The effect of hot blanching / cooking on the survival of Listeria monocytogenes
was studied. Fresh shrimp specimens (Penaeus indicus) were peeled and inoculated
with L. monocytogenes (NCTC 1994) at a level of 105 cfu /g. The inoculated
shrimps were subjected to hot blanching / cooking at 1000C for 2 min, cooled
immediately and stored at refrigerated temperatures. L. monocytogenes survived
upto 7 days of storage. The findings indicate that L. monocytogenes exhibits
heat tolerance and consumption of inadequately cooked contaminated shrimp
may lead to listeriosis

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Author Biographies

  • G Jeyasekaran, Department of Fish Processing Technology, Fisheries College and Research Institute TamilNadu Veterinary and Animal Sciences University, Thoothukkudi - 628 008, Tamil Nadu, India
    Department of Fish Processing Technology, Fisheries College and Research
    Institute TamilNadu Veterinary and Animal Sciences University, Thoothukkudi -
    628 008, Tamil Nadu, India
  • Indrani Karunasagar, Department of Microbiology, College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, India
    Department of Microbiology, College of Fisheries, University of Agricultural Sciences,
    Mangalore - 575 002, India
  • Iddya Karunasagar, Department of Microbiology, College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, India
    Department of Microbiology, College of Fisheries, University of Agricultural Sciences,
    Mangalore - 575 002, India

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Issue

Vol. 49 No. 3 (2002)

Section

Note

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How to Cite

Jeyasekaran, G., Karunasagar, I., & Karunasagar, I. (2011). Effect of hot blanching / cooking on the survival of Listeria monocytogenes in Penaeus indicus. Indian Journal of Fisheries, 49(3), 317-320. https://epubs.icar.org.in/index.php/IJF/article/view/8314