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

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https://ir.library.oregonstate.edu/concern/articles/3j333305f

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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 five clinical strains of V. parahaemolyticus (10290, 10292, 10293, BE 98-2029 and 027-1c1) at levels of 10⁴⁻⁶ MPN/g. Inoculated oysters were either stored in ice or depurated in recirculating artificial seawater at 2, 3, 7, 10, 12.5, and 15 ºC for 4 to 6 days. Holding oysters in ice or depuration of oysters in recirculating seawater at 2 or 3 °C for 4 days did not result in significant reductions (P > 0.05) of V. parahaemolyticus in the oysters. However, depuration at temperatures between 7 and 15 ºC reduced V. parahaemolyticus populations in oysters by >3.0 log MPN/g after 5 days with no loss of oysters. Depuration at refrigerated temperatures (7-15 ºC) can be applied as a post–harvest treatment for reducing V. parahaemolyticus in Pacific oysters.
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  • Phuvasate, S., Chen, M.-H., Su, Y.-C., Reductions of Vibrio parahaemolyticus in Pacific Oysters (Crassostrea gigas) by Depuration at Various Temperatures, Food Microbiology (2012), doi: 10.1016/j.fm.2012.02.004
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  • 31
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  • 1
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Déclaration de droits
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  • This study was supported by the National Research Initiative Grant no. 2008–35201–04580 from the USDA National Institute of Food and Agriculture, Food Safety and Epidemiology program - 32.0A.
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