Preliminary Study of Transplanting as a Process for Reducing Levels of Vibrio vulnificus and Vibrio parahaemolyticus in Shellstock Oysters
| Autor: | John R. Schwarz, William C. Walton, Mona E. Hochman, Chris Nelson |
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| Rok vydání: | 2013 |
| Předmět: |
Veterinary medicine
Food Handling Colony Count Microbial Food Contamination Vibrio vulnificus Microbiology Food and drug administration Refrigeration Animals Humans Transplanting Shellfish Microbial Viability Time zero biology Vibrio parahaemolyticus fungi food and beverages equipment and supplies biology.organism_classification Ostreidae Salinity Fishery Consumer Product Safety Food Microbiology bacteria Bay Food Science |
| Zdroj: | Journal of Food Protection. 76:119-123 |
| ISSN: | 0362-028X |
| DOI: | 10.4315/0362-028x.jfp-12-315 |
| Popis: | Increasingly strict standards for harvest of oysters for the raw, half-shell market (designated as "white tag") should increase the proportion of oysters not meeting these standards (designated as "green tag"). Transplanting of green tag oysters into highsalinity waters (>20 practical salinity units) was explored as a means of returning Vibrio vulnificus and Vibrio parahaemolyticus levels to levels present on initial harvest. In summer 2011, oysters originally harvested in Louisiana were transplanted on two separate occasions (n = 2) to two sites in Mississippi Sound, AL: Sandy Bay and Dauphin Island. Oysters were tested for V. vulnificus and V. parahaemolyticus densities (by using the U.S. Food and Drug Administration enrichment method) after 2, 7, and 14 days deployed, with baseline samples taken (i) at the time of original harvest and iced, (ii) from oysters refrigerated within 1 h of harvest at |
| Databáze: | OpenAIRE |
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