Research progresses of intervention strategies for reducing Vibrio parahaemolyticus in seafood

Authors

QUAN Qinguo, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Shenzhen Research Institute of Guangdong Ocean University, Shenzhen, Guangdong 518108, China
MO Rijian, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Shenzhen Research Institute of Guangdong Ocean University, Shenzhen, Guangdong 518108, China
TAN Li, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Shenzhen Research Institute of Guangdong Ocean University, Shenzhen, Guangdong 518108, China
YAN Xiemin, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Shenzhen Research Institute of Guangdong Ocean University, Shenzhen, Guangdong 518108, China
SU Tiantian, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Shenzhen Research Institute of Guangdong Ocean University, Shenzhen, Guangdong 518108, China
ZHOU Chunxia, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Shenzhen Research Institute of Guangdong Ocean University, Shenzhen, Guangdong 518108, China
HONG Pengzhi, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Shenzhen Research Institute of Guangdong Ocean University, Shenzhen, Guangdong 518108, China
LI Chengyong, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Shenzhen Research Institute of Guangdong Ocean University, Shenzhen, Guangdong 518108, China

Abstract

Vibrio parahaeomolyticus, a natural inhabitant in estuarine marine water has been frequently isolated from seafood, and causes huge economic losses. It has been recognized as the leading causative agent for seafood borne illness all over the world. Numerous physical, chemical, and biological intervention methods for reducing V. parahaeomolyticus in seafood products have been investigated and practiced. Each intervention method has distinct advantages and disadvantages depending on the processing needs and consumer preference. This review provides a comprehensive overview of various intervention strategies for reducing V. parahaeomolyticus in seafood so as to give a reference to the application of related technology and subsequent research.

Publication Date

8-28-2017

First Page

198

Last Page

203

DOI

10.13652/j.issn.1003-5788.2017.08.043

Recommended Citation

Qinguo, QUAN; Rijian, MO; Li, TAN; Xiemin, YAN; Tiantian, SU; Chunxia, ZHOU; Pengzhi, HONG; and Chengyong, LI (2017) "Research progresses of intervention strategies for reducing Vibrio parahaemolyticus in seafood," Food and Machinery: Vol. 33: Iss. 8, Article 43.
DOI: 10.13652/j.issn.1003-5788.2017.08.043
Available at: https://www.ifoodmm.cn/journal/vol33/iss8/43

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