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Filtering by: Subject Oysters -- Processing Committee Member Morrissey, Michael T.

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:

inactivating V. parahaemolyticus and extending shelf life of oyster meats during refrigeration storage
Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in raw Pacific oysters (Crassostrea gigas)

Creator:

Yang, Qianru

Abstract:

Vibrio parahaemolyticus is a seafood-borne pathogen that can cause gastroenteritis in humans. This study investigated the effectiveness of refrigerated seawater (5°C) depuration on reducing V. parahaemolyticus in raw Pacific oysters (Crassostrea gigas). Raw Pacific oysters were inoculated with a mixed culture of five clinical strains of V. parahaemolyticus and depurated...

Resource Type:

Masters Thesis

Full Text:

winter. This is probably due to the differences between water temperatures of the oyster harvest site