is a zoonotic disease transmitted to humans when handling or consuming improperly cooked fish meat. This study aimed to evaluate the effect of thermal treatment on isolates. Different heat treatment methods are used to determine the best methods for controlling , isolated from fish meat, which include microwave, low-temperature long-time, and high-temperature short-time methods. The isolates significantly declined in bacteria count when they were kept at 4°C, and 25°C for a long time, and the isolates significantly declined in bacteria count manner when they were kept at -20°C for a long time. The high temperature and long-time exposure at 75°C/25 minutes by moist heat, 87°C/5 minutes by dry heat, and 70°C/20 minutes by frying heat were enough to kill isolates. This work can be useful to decrease the hazards of infections related to and reduce the causes of fishborne pathogens.
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| http://dx.doi.org/10.4081/ijfs.2024.11516 | DOI Listing |
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