Friday, May 13, 2016: 9:00 AM
Kokkali Room (Megaron Athens International Conference Center)
Theofania Tsironi, National Technical University of Athens, Athens, Greece
Marianna Giannoglou, National Technical University of Athens, Athens, Greece
Petros Taoukis, National Technical University of Athens, Athens, Greece
Peter Ronnow, Vitsab International AB, Malmo, Sweden
Introduction: It has been reported that infections caused by pathogens commonly transmitted through food have declined, or are approaching targeted national levels, with the exception of
Vibrio infections. Growth of
Vibrio spp. in shellfish after harvest is a typical time-temperature relationship which can be used as a predictive model for growth. A Time Temperature Integrator (TTI) based system may be used for a realistic control of the chill chain and efficient management of either shelf life, quality changes, risk assessment and/or bacterial growth prediction. The current TTI technology and a scientific approach with regards to quantitative study of safety risk in foods allow the undertaking of the next important step, i.e., the application of TTIs to manage safety risks of foods. Vitsab has initiated a development program for suitable enzymatic
Vibrio-TTI formulations.
Purpose: The aim of the study was to validate existing predictive models for Vibrio parahaemolyticus growth and to evaluate the applicability of the Vitsab Vibrio-TTI for monitoring Vp risk in oysters during distribution and storage.
Methods: Oysters (Grassostrea gigas) were inoculated with Vp placed in plastic trays with attached Vp-TTI labels and stored at controlled isothermal conditions (0-30⁰C) and at variable conditions. Vp load at predetermined times was estimated based on the response of the TTI and was compared to actual measured Vp enumeration.
Results: The comparison between the experimental (actual) and predicted values by the TTI microbial load was based on the accuracy and bias factors. Vibrio spp. risk in oysters, using validated kinetic models, can be estimated at any point of the chill chain if the temperature history is known.
Significance: The results of the study indicate that the developed Vp-TTIs can be a powerful and a cost effective tool in validating improved handling and cooling procedures and monitoring the distribution of oysters locally as well as for longer transports.
