Depuration and heat treatment to reduce pathogen levels in bivalve molluscs produced in Santa Catarina State, Brazil

Detalhes bibliográficos
Autor(a) principal: de Souza, Robson Ventura
Data de Publicação: 2022
Outros Autores: Moresco, Vanessa, Miotto, Marilia, Sobral Marques Souza, Doris, Campos, Carlos, Suplicy, Felipe Matarazzo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Agropecuária Catarinense (Online)
Texto Completo: https://publicacoes.epagri.sc.gov.br/rac/article/view/1351
Resumo: This review summarises the findings of studies, conducted in Santa Catarina State (SC), on the reduction of pathogens in mollusks via post-harvest treatments. Studies indicate that 48h depuration cycles can efficiently reduce the levels of Salmonella and naturally occurring Vibrio spp. in oysters, whereas viruses (hepatitis A virus and murine norovirus) require more than 48 hours to be completely inactivated. The tested depuration protocols were unable to eliminate the Protozoa Cryptosporidium and Giardia. The heat treatment protocol commonly adopted by local industries (steam cooking for 6 min at 100ºC) can eliminate Vibrio spp. from mussels and murine norovirus from oysters. Despite some limitations, adopting these post-harvest treatments is an important strategy to improve the safety of mollusk consumption in SC.
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spelling Depuration and heat treatment to reduce pathogen levels in bivalve molluscs produced in Santa Catarina State, BrazilDepuração e tratamento térmico para redução dos níveis de patógenos em moluscos bivalves produzidos em Santa Catarina, Brasiloystersmusselspathogensenteric virusostrasmexilhõespatógenosvírus entéricosThis review summarises the findings of studies, conducted in Santa Catarina State (SC), on the reduction of pathogens in mollusks via post-harvest treatments. Studies indicate that 48h depuration cycles can efficiently reduce the levels of Salmonella and naturally occurring Vibrio spp. in oysters, whereas viruses (hepatitis A virus and murine norovirus) require more than 48 hours to be completely inactivated. The tested depuration protocols were unable to eliminate the Protozoa Cryptosporidium and Giardia. The heat treatment protocol commonly adopted by local industries (steam cooking for 6 min at 100ºC) can eliminate Vibrio spp. from mussels and murine norovirus from oysters. Despite some limitations, adopting these post-harvest treatments is an important strategy to improve the safety of mollusk consumption in SC.Esta revisão resume os achados de estudos realizados em Santa Catarina (SC) sobre redução de patógenos em moluscos por meio de tratamentos pós-colheita. Estudos indicam que os níveis de Salmonella e Vibrio spp. de ocorrência natural podem ser eficientemente reduzidos em ostras por meio de ciclos de depuração de 48h, enquanto vírus (hepatite A e norovírus murino) requerem mais de 48 horas para serem completamente inativados. Protozoários (Cryptosporidium e Giardia) não foram eliminados pelos protocolos de depuração testados. O protocolo de tratamento térmico adotado nas indústrias locais (cozimento a vapor durante 6 min a 100ºC) é capaz de eliminar Vibrio spp. de mexilhões e norovírus murino de ostras. Apesar de algumas limitações, a adoção desses tratamentos pós-colheita é uma estratégia importante para melhorar a segurança dos moluscos em SC.Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina - Epagri2022-08-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://publicacoes.epagri.sc.gov.br/rac/article/view/135110.52945/rac.v35i2.1351Agropecuária Catarinense Journal; Vol. 35 No. 2 (2022); 78-82Agropecuária Catarinense; v. 35 n. 2 (2022); 78-822525-60760103-0779reponame:Agropecuária Catarinense (Online)instname:Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)instacron:EPAGRIenghttps://publicacoes.epagri.sc.gov.br/rac/article/view/1351/1391Copyright (c) 2022 Robson Ventura de Souza, Vanessa Moresco, Marilia Miotto, Doris Sobral Marques Souza, Felipe Matarazzo Suplicy, Carlos Camposhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess de Souza, Robson Ventura Moresco, VanessaMiotto, MariliaSobral Marques Souza, DorisCampos, CarlosSuplicy, Felipe Matarazzo2022-09-01T02:31:27Zoai:ojs.publicacoes.epagri.sc.gov.br:article/1351Revistahttps://publicacoes.epagri.sc.gov.br/RAC/indexPUBhttps://publicacoes.epagri.sc.gov.br/index.php/RAC/oaieditoriarac@epagri.sc.gov.br || lamperuch@epagri.sc.gov.br2525-60760103-0779opendoar:2022-09-01T02:31:27Agropecuária Catarinense (Online) - Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)false
dc.title.none.fl_str_mv Depuration and heat treatment to reduce pathogen levels in bivalve molluscs produced in Santa Catarina State, Brazil
Depuração e tratamento térmico para redução dos níveis de patógenos em moluscos bivalves produzidos em Santa Catarina, Brasil
title Depuration and heat treatment to reduce pathogen levels in bivalve molluscs produced in Santa Catarina State, Brazil
spellingShingle Depuration and heat treatment to reduce pathogen levels in bivalve molluscs produced in Santa Catarina State, Brazil
de Souza, Robson Ventura
oysters
mussels
pathogens
enteric virus
ostras
mexilhões
patógenos
vírus entéricos
title_short Depuration and heat treatment to reduce pathogen levels in bivalve molluscs produced in Santa Catarina State, Brazil
title_full Depuration and heat treatment to reduce pathogen levels in bivalve molluscs produced in Santa Catarina State, Brazil
title_fullStr Depuration and heat treatment to reduce pathogen levels in bivalve molluscs produced in Santa Catarina State, Brazil
title_full_unstemmed Depuration and heat treatment to reduce pathogen levels in bivalve molluscs produced in Santa Catarina State, Brazil
title_sort Depuration and heat treatment to reduce pathogen levels in bivalve molluscs produced in Santa Catarina State, Brazil
author de Souza, Robson Ventura
author_facet de Souza, Robson Ventura
Moresco, Vanessa
Miotto, Marilia
Sobral Marques Souza, Doris
Campos, Carlos
Suplicy, Felipe Matarazzo
author_role author
author2 Moresco, Vanessa
Miotto, Marilia
Sobral Marques Souza, Doris
Campos, Carlos
Suplicy, Felipe Matarazzo
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv de Souza, Robson Ventura
Moresco, Vanessa
Miotto, Marilia
Sobral Marques Souza, Doris
Campos, Carlos
Suplicy, Felipe Matarazzo
dc.subject.por.fl_str_mv oysters
mussels
pathogens
enteric virus
ostras
mexilhões
patógenos
vírus entéricos
topic oysters
mussels
pathogens
enteric virus
ostras
mexilhões
patógenos
vírus entéricos
description This review summarises the findings of studies, conducted in Santa Catarina State (SC), on the reduction of pathogens in mollusks via post-harvest treatments. Studies indicate that 48h depuration cycles can efficiently reduce the levels of Salmonella and naturally occurring Vibrio spp. in oysters, whereas viruses (hepatitis A virus and murine norovirus) require more than 48 hours to be completely inactivated. The tested depuration protocols were unable to eliminate the Protozoa Cryptosporidium and Giardia. The heat treatment protocol commonly adopted by local industries (steam cooking for 6 min at 100ºC) can eliminate Vibrio spp. from mussels and murine norovirus from oysters. Despite some limitations, adopting these post-harvest treatments is an important strategy to improve the safety of mollusk consumption in SC.
publishDate 2022
dc.date.none.fl_str_mv 2022-08-31
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://publicacoes.epagri.sc.gov.br/rac/article/view/1351
10.52945/rac.v35i2.1351
url https://publicacoes.epagri.sc.gov.br/rac/article/view/1351
identifier_str_mv 10.52945/rac.v35i2.1351
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://publicacoes.epagri.sc.gov.br/rac/article/view/1351/1391
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina - Epagri
publisher.none.fl_str_mv Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina - Epagri
dc.source.none.fl_str_mv Agropecuária Catarinense Journal; Vol. 35 No. 2 (2022); 78-82
Agropecuária Catarinense; v. 35 n. 2 (2022); 78-82
2525-6076
0103-0779
reponame:Agropecuária Catarinense (Online)
instname:Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)
instacron:EPAGRI
instname_str Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)
instacron_str EPAGRI
institution EPAGRI
reponame_str Agropecuária Catarinense (Online)
collection Agropecuária Catarinense (Online)
repository.name.fl_str_mv Agropecuária Catarinense (Online) - Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)
repository.mail.fl_str_mv editoriarac@epagri.sc.gov.br || lamperuch@epagri.sc.gov.br
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