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

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This is the author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by Elsevier and can be found at:  http://www.journals.elsevier.com/food-microbiology/.

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  • 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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  • description.provenance : Submitted by Deanne Bruner (deanne.bruner@oregonstate.edu) on 2013-01-02T20:14:54ZNo. of bitstreams: 1SuYi-ChengFoodScienceTechnologyReductionsVibrioParahaemolyticus.pdf: 390105 bytes, checksum: 708ac4ba558a9c9999419ff4f5bc2c93 (MD5)
  • description.provenance : Made available in DSpace on 2013-01-02T20:17:08Z (GMT). No. of bitstreams: 1SuYi-ChengFoodScienceTechnologyReductionsVibrioParahaemolyticus.pdf: 390105 bytes, checksum: 708ac4ba558a9c9999419ff4f5bc2c93 (MD5) Previous issue date: 2012-08
  • description.provenance : Approved for entry into archive by Deanne Bruner(deanne.bruner@oregonstate.edu) on 2013-01-02T20:17:08Z (GMT) No. of bitstreams: 1SuYi-ChengFoodScienceTechnologyReductionsVibrioParahaemolyticus.pdf: 390105 bytes, checksum: 708ac4ba558a9c9999419ff4f5bc2c93 (MD5)

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