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Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
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As used in a healthcare facility, sterilization destroys all microorganisms through physical or chemical methods. The physical method includes steam, dry heat, boiling water, and radiation.
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Area of Science:

  • Food safety
  • Virology
  • Public health

Background:

  • Shellfish consumption is frequently linked to foodborne viral illnesses.
  • Current cooking recommendations for shellfish may not adequately inactivate viruses.
  • Hepatitis A virus (HAV) is a significant pathogen transmitted through contaminated food.

Purpose of the Study:

  • To determine the thermal inactivation parameters for HAV in mussels.
  • To establish consumer-friendly cooking guidelines for safe shellfish preparation.
  • To reduce the incidence of foodborne viral infections associated with shellfish.

Main Methods:

  • Establishing thermal inactivation parameters for HAV in mussels.
  • Conducting cooking experiments to validate inactivation.
  • Testing HAV inactivation across different layers within a steamer.

Main Results:

  • Steaming mussels for 2-5 minutes was insufficient for complete HAV inactivation in all steamer layers.
  • A steaming time of 6 minutes effectively inactivated HAV in all tested mussel layers.
  • Validated cooking guidelines were developed based on inactivation data.

Conclusions:

  • A 6-minute steaming time is recommended for inactivating HAV in mussels.
  • Implementing these cooking guidelines can enhance food safety.
  • Reduced risk of foodborne virus transmission from consuming cooked shellfish.