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Factors Affecting the Efficacy of Depuration for Decreasing Vibrio parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas)

Creator:: Hou, Yishu
Abstract:: Vibrio parahaemolyticus is a foodborne pathogen recognized as the leading cause of acute gastroenteritis associated with consumption of raw and undercooked seafood, particularly raw oysters, with major symptoms of nausea, vomiting, abdominal cramps and diarrhea. It is estimated that 45,000 cases of V. parahaemolyticus infection occur each year in the...
Resource Type:: Masters Thesis
Full Text:: parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas). Abstract approved: Yi-Cheng Su Vibrio

Commercial application of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)

Creator:: Ma, Lei
Abstract:: Vibrio parahaemolyticus is a Gram-negative, halophilic pathogen that occurs naturally in coastal and estuarine environments. This human pathogen is frequently isolated from a variety of seafood, particular oysters, and is the leading cause of gastroenteritis associated with seafood consumption. Several outbreaks of V. parahaemolyticus infections linked to consumption of raw...
Resource Type:: Masters Thesis
Full Text:: (Crassostrea gigas) Abstract approved: Yi-Cheng Su Vibrio parahaemolyticus is a Gram-negative, halophilic

Application of probiotics and green tea extract in post-harvest processes of Pacific oysters (Crassostrea gigas) for reducing Vibrio parahaemolyticus and extending shelf life

Creator:: Xi, Dunyu
Abstract:: Vibrio parahaemolyticus is a human pathogen which is prevalent in marine environment. Consumption of raw or undercooked seafood contaminated with V. parahaemolyticus can cause foodborne illness. This study investigated the application of probiotics in depuration for reducing V. parahaemolyticus in raw Pacific oysters (Crassostrea gigas) and the utilization of green...
Resource Type:: Masters Thesis
Full Text:: : ________________________________________________________________________ Yi-Cheng Su Vibrio parahaemolyticus is a human pathogen which is prevalent in marine

Low-temperature depuration and low-temperature high hydrostatic pressure processing as post-harvest interventions for diminishing Vibrio parahaemolyticus contamination in oysters

Creator:: Phuvasate, Sureerat
Abstract:: Vibrio parahaemolyticus is a leading cause of acute gastroenteritis associated with consumption of seafood, particularly raw oysters. The United States Centers for Disease Control and Prevention (CDC) estimated that 45,000 cases of V. parahaemolyticus infection occur each year in the U.S. A recent CDC report revealed that the incidence of...
Resource Type:: Dissertation
Full Text:: approved: ______________________________________________________ Yi-Cheng Su

The Application of Brine Injection Technology to Improve Quality of Pacific whiting (Merluccius productus) Fillets

Creator:: Harikedua, Silvana Dinaintang
Abstract:: Existing research reports the importance of brine injection technology in enhancing the quality of muscle products such as poultry, beef, and pork. In fish, the utilization of brine injection technology is well-known for delivering marinade ingredients for salted or smoked fish production. Until now, there has been limited published scientific...
Resource Type:: Masters Thesis
Full Text:: the adversity in my academic journey. My committee members: Drs. Jae Park, Yi-Cheng Su, and

Impact of parameter variability on the food process engineering calculations required for safety, quality and shelf-life estimations

Creator:: Chotyakul, Nattaporn
Abstract:: Quantitative procedures were developed to determine the effect of variability in the model parameters required for the estimation of microbial shelflife and thermal processing time. Monte Carlo simulations combined with these predictive models were implemented in Microsoft Excel™. In the first study, predictive models were used for shelf-life predictions based...
Resource Type:: Masters Thesis
Full Text:: . I must also acknowledge all committee members Dr. Goddik Lisbeth, Dr. Yi-Cheng Su and Dr. Mary

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Creator:: Fowler, Matthew
Abstract:: The ability of salmon plasma protein (SPP) obtained from Chinook salmon at the Klaskanine Fish Hatchery (Astoria, OR) to inhibit protease enzymes found in Pacific whiting (PW) surimi and salmon mince as well as the effect of SPP on the gelation properties of PW surimi under various heating conditions was...
Resource Type:: Masters Thesis

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Creator:: Keys, Dustin R.
Abstract:: Consumption of seafood products continues to grow each year, but post-harvest losses and inedible seafood waste remain as high as 25%. Ice-based systems are the most common form of preservation to increase shelf life, preserve product quality, and enhance product safety. Slurry ice is a type of chilling media, consisting...
Resource Type:: Masters Thesis
Full Text:: committee members: Drs. Jae Park, Yi-Cheng Su, and David Bohnert. The Hatfield Marine Science Center

Rice flour – a functional ingredient for premium crabstick

Creator:: Hur, Sungik
Abstract:: Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recipe for premium crabstick. Crabstick pastes were formulated with constant surimi (42%) and combined rice flour and starch...
Resource Type:: Masters Thesis
Full Text:: guidance helped me with the research and writing of this thesis. Thank you to my thesis members, Dr. Yi

Reductions of Vibrio parahaemolyticus in Pacific Oysters (Crassostrea gigas) by Depuration at Various Temperatures

Creator:: Phuvasate, Sureerat, Chen, Ming-Hui, and Su, Yi-Cheng
Abstract:: Consumption of raw oysters has been linked to several outbreaks of Vibrio parahaemolyticus infection in the United States. This study investigated effects of ice storage and UV-sterilized seawater depuration at various temperatures on reducing V. parahaemolyticus in oysters. Raw Pacific oysters (Crassostrea gigas) were inoculated with a mixed culture of...
Resource Type:: Article
Full Text:: Temperatures Sureerat Phuvasate, Ming-Hui Chen, Yi-Cheng Su PII: S0740-0020(12)00040-8 DOI: 10.1016/j.fm

ScholarsArchive@OSU

Factors Affecting the Efficacy of Depuration for Decreasing Vibrio parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas)

Commercial application of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)

Application of probiotics and green tea extract in post-harvest processes of Pacific oysters (Crassostrea gigas) for reducing Vibrio parahaemolyticus and extending shelf life

Low-temperature depuration and low-temperature high hydrostatic pressure processing as post-harvest interventions for diminishing Vibrio parahaemolyticus contamination in oysters

The Application of Brine Injection Technology to Improve Quality of Pacific whiting (Merluccius productus) Fillets

Impact of parameter variability on the food process engineering calculations required for safety, quality and shelf-life estimations

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Rice flour – a functional ingredient for premium crabstick

Reductions of Vibrio parahaemolyticus in Pacific Oysters (Crassostrea gigas) by Depuration at Various Temperatures

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