Article ID Journal Published Year Pages File Type
6288842 Food Microbiology 2013 5 Pages PDF
Abstract
► Reduction of Vibrio vulnificus numbers in oysters was accomplished by depuration. ► High salinities of 25 and 35 psu were more efficient than 15 psu. ► Only 35 psu was able to eliminate this pathogen to non-detectable levels. ► Oyster mortality was very low but condition index decreased during depuration.
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Life Sciences Agricultural and Biological Sciences Food Science
Preview
Effective reduction of Vibrio vulnificus in the Eastern oyster (Crassostrea virginica) using high salinity depuration
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