Role of traditional cooking methods in controlling S. aureus and L. monocytogenes in shrimp
Nosier, S., Shabana, E., Abdelmonem, M. (2015). Role of traditional cooking methods in controlling S. aureus and L. monocytogenes in shrimp. EKB Journal Management System, 28(1), 191-198. doi: 10.21608/bvmj.2015.32739
Shireen M. Nosier; EL-Syed S.E. Shabana; Mohamed A. Abdelmonem. "Role of traditional cooking methods in controlling S. aureus and L. monocytogenes in shrimp". EKB Journal Management System, 28, 1, 2015, 191-198. doi: 10.21608/bvmj.2015.32739
Nosier, S., Shabana, E., Abdelmonem, M. (2015). 'Role of traditional cooking methods in controlling S. aureus and L. monocytogenes in shrimp', EKB Journal Management System, 28(1), pp. 191-198. doi: 10.21608/bvmj.2015.32739
Nosier, S., Shabana, E., Abdelmonem, M. Role of traditional cooking methods in controlling S. aureus and L. monocytogenes in shrimp. EKB Journal Management System, 2015; 28(1): 191-198. doi: 10.21608/bvmj.2015.32739

Role of traditional cooking methods in controlling S. aureus and L. monocytogenes in shrimp

Benha Veterinary Medical Journal
Article 22, Volume 28, Issue 1, March 2015, Page 191-198  XML PDF (273.37 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2015.32739
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Authors
Shireen M. Nosier1; EL-Syed S.E. Shabana1; Mohamed A. Abdelmonem2
1Animal health research institute
2Central Laboratory of residual analysis pesticides and heavy metals in food
Abstract
This study was planned out to evaluate the effectiveness of different traditional cooking methods on the
viability of L. monocytogenes and S. aureus by contaminating unpeeled whole shrimp samples with 2.4x
106 cfu/g for L. monocytogenes and 4x106 cfu/g for S.aureus. Also the effect of refrigeration at 4c°on
the viable count of S. aureus and L. monocytogenes, was studied, S. aureus and L. monocytogene counts
were 1x106and 3x106 cfu/g after one day and 2.7x107 and 2x105 cfu/g after two days of refrigeration,
respectively. This indicated that the refrigeration temperature decreased S. aureus count but increased
L. monocytogenes count. While, the traditional cooking by boiling for inoculated shrimp revealed that,
the boiling in different stages at zero day, first and second day of refrigeration decreased the count to
<10 cfu/g for both. Microwave oven treatment of the samples resulted in destruction of both S. aureus
and L. monocytogenes cells decreasing the count from about 106cfu/g to <10cfu/g. With the exposure of
inoculated shrimp to different traditional cooking temperatures within one min for each temperature of
60°c decreased L. monocytogenes count to be 1.7x102 cfu/g, and S. aureus count to 2x104 cfu/g. At 80°c
temperature effect on L. monocytogenes count decreased to be <10 cfu/g and S. aureus count to be 3x10
cfu/g.
Keywords
L. monocytogenes; S. aureus; inoculation; Microwave oven; traditional cooking
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