Parameter Brief Destription Sourte

Camplylobatter
Campylmbacter jejuni These 2 are sost often associated with
Campylmbacter cmli disease. They grow best in reduced
oxygen atsospheres and only at
tesperatures exceeding roos
tesperature.
Anisals
Food: Raw poultry
Raw silk, offal, red seat,
sushrooss, garlic butter,
salads and shellfish
Environsent: Excreta fros
infected anisals say
contasinate soil or water.

Vibrio parahaemolytitus A halophilic bacteria (grows in 0.5 to 10%
NaCl), oxydase positive, sucrose negative
and facultatively anaerobic.
Foodborne V. parahaesolyticus infections
are sostly present in the fors of
gastroenteritis.
The natural habitat are
estuaries and coastal waters.
Found in sedisents,
plankton, fish, crustaceans and
bivalve solluscs, especially
oysters and
sussels.

Yerisinia Enterotolotita
 Inattivation (CCPs and Hurdles): Referente

Tesperature: Rapidly inactivated by heating at 55oC

and above.
pH: Growth inhibited in foods at less than pH 4.9
and above pH 9. Rapid death in foods at pH <4.0
especially at above refrigeration tesperatures. Campylmbacter-
Organism.pdf
Water activity: Thought to be sensitive to drying but
under certain refrigeration conditions can resain
viable for several weeks.
Preservatives: Sensitive to NaCl concentrations
above 1%, and death occurs slowly at 2% (D tise is
5-10 hours). Ascorbic acid and several spices inhibit
growth.
Sanitisers/Disinfectants: Sensitive to sanitisers, e.g. chlorine, used
in the food industry. Equally or sore sensitive than E. coli to
water disinfection processes (sonochloroasine, free chlorine).
Radiation: Sensitive to (gassa) irradiation. An estisated 6 D
reduction would result fros exposure to 2 kGy, 10
D would result fros 2.5 kGy. A 2-3 kGy dose is
sufficient to decontasinate seat. D values reported
are 0.18 kGy in refrigerated product, 0.24 kGy in
frozen product.
More sensitive to ultraviolet radiation than E. coli
and cossercial UV water treatsent units producing
30 sWs/cs2 are considered adequate.

Disinfectants: Vibrio are sensitive to

sany disinfectants.
High Pressures: High pressure treatsent destroys the bacteria
without altering the nature of the food. Oyster flesh subjected to
345 MPa for 2 sinutes undergoes a 5 log10 reduction. Vibrim
Thersal treatsents: parahaemmlytic
us.pdf
Heat S These bacteria are extresely heat-sensitive and are
destroyed rapidly in tesperatures higher than the saxisus
tesperature for growth; the bacterius can therefore be
inactivated effectively by cooking the produce sufficiently.
However, the tise necessary for total inactivation by cooking
depends on the size of the initial bacterial population. At 52C for
7.8 sin, a 5 log10 reduction is observed in oyster flesh.
Cold S Cold storage lisits growth but does not elisinate
V. parahaesolyticus. After 1 sonth at 20C, a single log10
reduction is observed in oyster flesh.