کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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4363129 | 1301542 | 2012 | 6 صفحه PDF | دانلود رایگان |

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 °C for 4–6 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 °C 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 °C) can be applied as a post-harvest treatment for reducing V. parahaemolyticus in Pacific oysters.
► Changes in levels of Vibrio parahaemolyticus in oysters during depuration at 2, 3, 7, 10, 12.5, and 15 °C were studied.
► Depuration of oysters at 2 or 3 °C had no effect on reducing V. parahaemolyticus.
► Depuration at 7–15 °C for 5 days reduced V. parahaemolyticus populations in oysters by >3.0 log MPN/g.
Journal: Food Microbiology - Volume 31, Issue 1, August 2012, Pages 51–56