Risk Reduction Assessment of Combined Acidic Electrolyzed Water and High Hydrostatic Pressure Effects on Vibrio parahaemolyticus in Shelled Shrimp
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Abstract:
Acidic electrolyzed water (AEW) was combined with high hydrostatic pressure (HHP) in this study to inactivate Vibrio parahaemolyticus in shelled shrimp, and the risk reduction of this technique was evaluated using a quantitative microbial risk assessment (QMRA) model. The results showed that the risk of V. parahaemolyticus infection could be significantly reduced using this novel sterilization technology. Compared with untreated shelled shrimp, the final contamination level of V. parahaemolyticus was decreased from 1.98 to -2.53 log CFU/g, and the mean infection risk was reduced from 1.28×10-1 to 2.01×10-3 after combined treatment with AEW and HHP. The average cases of V. parahaemolyticus infection were reduced from 1280 to 20 per 10,000 people, with a risk reduction rate of 98%. The sensitivity analysis showed that the treatment pressure, treatment time, and sodium chloride concentration required for electrolysis, all had a negative correlation with risk of V. parahaemolyticus infection. In addition, this study also indicated that the novel sterilization technique could be combined with cold chain logistics to be applied in the production chain of the food industry, thus minimizing the risk of V. parahaemolyticus infection and providing strong technical support to safeguard public health.
