Thermal Death Times of Hafnia alveiCells in a Model Suspension and in Artificially Contaminated Hot-Smoked Kahawai (Arripis trutta)

Author:

BREMER PHILIP J.1,OSBORNE CAROLYN M.1,KEMP ROSLYN A.1,van VEGHEL PATRICK2,FLETCHER GRAHAM C.3

Affiliation:

1. 1Seafood Research Unit, New Zealand Institute for Crop & Food Research Ltd, Box 5114, Port Nelson, New Zealand

2. 2Food Science and Technology Department, Agricultural University Wageningen, P.O.B. 8129 6700 EV Wageningen, The Netherlands

3. 3Seafood Research Unit, New Zealand Institute for Crop & Food Research Ltd, Private Bag 92169, Auckland, New Zealand

Abstract

In New Zealand the product most frequently implicated in cases of scombroid poisoning is hot-smoked kahawai (Arripis trutta). Using a Hafnia alvei strain, previously isolated from a portion of hot-smoked kahawai with a histamine levql of 1,659.4 mg/kg, thermal death trials were carried out in a model suspension (0.1% peptone) at 54, 55, 56, 57, and 58°C. From the linear regression line (R2 = 0.98) fitted to observed D values plotted against temperature, calculated D values for 54, 55, 56, 57, and 58°C were estimated to be 0.63,0.36,0.20,0.11, and 0.06 min, respectively, giving a z value of 4.14°C. Thermal death trials were also carried out for H. alvei associated with hot-smoked kahawai at 54, 55, 55.5, 56, and 57°C. From the linear regression line (R2 = 0.93) fitted to the data, calculated D values for 54, 55, 56, and 57°C were estimated to be 1.42, 0.74, 0.38, and 0.20 min, respectively, giving a z value of 3.57°C. Results indicate that hot smoking has the potential to eliminate H. alvei from seafood products.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

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