Microbiology safety of green mussel, Perna viridis after treated with boiling and sous vide

Abstract

All samples (treated samples and controls) were subjected to total bacteria, total coliform, Enterobacteriaceae sp., Pseudomonas sp. and yeast and mould count at interval of 5 day during 20 days of chilled storage. Boiling and sous vide were significantly (p<0.05) reduced the total bacteria count in green mussel compared to the controls after 20 days of chilled storage. Interestingly, green mussel were free from pathogenic bacteria after treated with sous vide as the total coliform, Enterobacteriacaea sp and Pseudomonas sp were not observed in those samples. In addition, the yeast and mould count were found at amount of 3.23 0.14 log10 cfuml-1 in green mussel treated with sous vide which is lower than in controls (4.10 0.21 log10 cfuml-1). The shelf life estimation showed that green mussel after treated with sous vide had a prolong up to 32 days compared to boiling (∼15 days) and controls (∼10 days) in chilled storage. Therefore, sous vide treatment were effectively in prevent the risk of contamination in green mussel during storage compared to boiling treatment. These emerging preservation technique may widely introduce to the consumer in ensuring the safety of the products.