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Filtering by: Subject Oysters -- Processing Committee Member Torres, J. Antonio

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:

Effects of HPP on oyster processing ........................................................... 35
Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Creator:

Chae, Minjung

Abstract:

Oysters are filter-feeding bivalves, which filter water for nutrients and often accumulate contaminants and human pathogens such as Vibrio parahaemolyticus and Vibrio vulnificus naturally occurring in the marine environment. These naturally occurring pathogens have been frequently isolated from raw shellfish, particularly oyster, in the United States and are recognized as...

Resource Type:

Masters Thesis

Full Text:

. parahaemolyticus) in the oyster after the process (NSSP 2003). 21 1.6.3.1 High pressure processing