| Abstract: | ABSTRACT The production of Greenshell mussel (Perna canaliculus) products involves a heating process, known as a blanching or conditioning step, which facilitates opening and inhibits enzymes which can reduce the shelf-life of mussel products. To determine whether this initial heating process was also listeri-cidal, thermal death times were determined for seven strains of Listeria monocytogenes in raw Greenshell mussels. D-values at 58, 59, 60,61 and 62CC were calculated to be 17.19, 11.32, 7.46, 4.91, and 3.24 minutes respectively, giving a z value of 5.52°C. This information combined with information on the core temperatures of mussels during processing will enable processors to implement processing regimes to ensure the elimination of any L. monocytogenes cells associated with the raw product. Such a processing regime has the additional benefit of reducing the carriage of pathogens into the processing facility. |
