Vibrio parahaemolyticus in granulated ark shell clam (Tegillarca granosas): accumulation from water and survival during cold storage and thermal process

Summary This study investigated accumulation of Vibrio parahaemolyticus in granulated ark shell clam (Tegillarca granosas) exposed to contaminated water and survival of V. parahaemolyticus in the clams during cold storage and heating processes. Vibrio parahaemolyticus could be accumulated in clams to a level similar to that of contaminated water within 12 h of exposure of clams to contaminated water at temperatures between 9 and 33 °C. Keeping clams stored at 5 and 0 °C for 10 days resulted in 1.98 and 2.32 log MPN g−1 reductions of V. parahaemolyticus, respectively, in the clams. Frozen storage at −18 °C for 15 days or at −30 °C for 30 days were capable of reducing V. parahaemolyticus from 4.05 log MPN g−1 to non-detectable levels (< 3 MPN g−1). A heating process in hot water at 80 °C or higher for 1 min also reduced V. parahaemolyticus in the clams to non-detectable levels.