Low temperature pasteurization to reduce the risk of vibrio infections from raw shell-stock oysters
| Autor: | L S Andrews, D L Park, Y P Chen |
|---|---|
| Rok vydání: | 2000 |
| Předmět: |
Oyster
Hot Temperature Health Toxicology and Mutagenesis Pasteurization Vibrio vulnificus Toxicology Microbiology law.invention Foodborne Diseases law Vibrio Infections biology.animal Freezing Animals Humans Food science Shellfish biology Vibrio parahaemolyticus Public Health Environmental and Occupational Health Sterilization General Chemistry biology.organism_classification Bivalvia Ostreidae Vibrio Seafood Chemistry (miscellaneous) Food Science |
| Zdroj: | Food Additives and Contaminants. 17:787-791 |
| ISSN: | 0265-203X |
| DOI: | 10.1080/026520300415336 |
| Popis: | Vibrio vulnificus and V. parahaemolyticus are natural inhabitants of estuarine environments and may be transmitted to humans by ingestion of raw oysters. This study focused on the use of low temperature pasteurization, to reduce these Vibrio spp. to nondetectable levels, thus reducing the risk of infection associated with raw oyster consumption. Artificially-inoculated V. vulnificus and V. parahaemolyticus and naturally-contaminated V. vulnificus in live oysters were pasteurized at 50 degrees C for up to 15 min. Samples of processed and unprocessed oysters were enumerated for V. vulnificus, V. parahaemolyticus, and aerobic spoilage bacteria for 0-14 days. Low temperature pasteurization was effective in reducing these pathogens from > 100,000 to non-detectable levels in less than 10 min of processing. Spoilage bacteria were reduced by 2-3 logs, thus increasing the shelf-life for up to 7 days beyond live unprocessed oysters. Vibrio vulnificus in control oysters was reduced by 10(2) during ice storage alone. Following pasteurization and during a temperature storage abuse study (24 h at 22 degrees C), V. vulnificus was not recovered. During this storage period spoilage bacteria exceeded 1 million/g oyster meat. |
| Databáze: | OpenAIRE |
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