ArticleItalian journal of food safety2025
Doctors in the kitchen: standardization of a home cooking method for
Article in Italian journal of food safety, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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14 authors.
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Abstract
It is known that the consumption of edible lamellibranch mollusks (ELMs), undercooked or raw, is a vehicle for the oral transmission of viral and bacterial pathogens. The ELMs most frequently fished/cultivated and consumed in Italy are Mytilus galloprovincialis and Chamelea gallina. The aim of this project was to standardize the cooking conditions of M. galloprovincialis and C. gallina, reproducible in a domestic environment, to obtain food in which the microbiological risk was eliminated but, at the same time, preserved the original organoleptic characteristics. The results showed that for C. gallina and M. galloprovincialis, cooking for 2 minutes after opening all shells, according to a method suitable for home application, is sufficient to eliminate the microbiological risk.
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