<span name="style_bold">Reduction of <span name="style_italic">Vibrio mimicus </span>using heat or acid on turtle eggs (<span name="style_italic">Lepidochelys olivacea</span>). </span>This research was conducted at the National Center for Food Science and Technology, in 2000, to determine the reduction of <span name="style_italic">Vibrio mimicus </span>using heat or acid on turtle eggs (<span name="style_italic">Lepidochelys olivacea</span>). <span name="style_italic">Vibrio mimicus </span>in lora turtle eggs treated with heat or acetic acid. Coagulation time at different temperatures and pH levels were determined to select treatments that could be used to reduce pathogen abundance without diminishing raw egg’s organoleptic characteristics. Eggs inoculated with <span name="style_italic">Vibrio mimicus </span>levels higher than 6.0 log10CFU/g were treated with different alternatives of immersion in hot water or acetic acid solutions. Heat treatments (45, 55 or 65ºC for 20 min) produced reductions ranging from 1.4 to &gt; 6.0 log<span name="style_sub">10</span>CFU/g, while immersion in acid (pH 3.0, 3.5, 4.0 or 4.5 for one hour) only provided reductions between 0.2 and 1.5 log<span name="style_sub">10</span>CFU/g, probably due to the observed neutralization of pH over time.CFU/g, probably due to the observed neutralization of pH over time.

Aquatic pathogen; food safety; microbial destruction; acetic acid; pasteurization