Hi Everyone
I am dealing with vibrio growing in our "ready to eat" frozen product, these are south Asian style curries, main ingredient is boneless fish. we cook these curries in open cooking pans at direct stove flame (a conventional style cooking at +80C) and then these curries are filled in plastic air tight boxes, freeze in blast freezer, final product core temperature is -18C.
our microbiological testing results showing growth of two types of vibrio, cholerae and parahaemolyticus, which means the microbe is resistant to cooking and freezing.
if anyone can help me out that what could be the possible reasons for contamination with this organism and what ways can be use to kill this organism.
Looking forward to your responses