Controlled Recirculating Wet Storage Purging V. parahaemolyticus in Oysters

Pathogens

Jie Pang¹  Ruojun Mu¹  Salina Parveen²  Chengchu Liu³  Donald Webster⁴ 

[1] College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853, USA;Sea Grant College Extension Program, University of Maryland Extension and Maryland-Sea Grant Extension, Princess Anne, MD 21853, USA;Wye Research & Education Center, University of Maryland Extension, Queenstown, MD 21658, USA;

关键词: eastern oysters (Crassostrea virginica);    depuration;    wet-storage;    V. parahaemolyticus;    seafood safety;   

DOI  :  10.3390/pathogens11050553

来源: DOAJ

【 摘 要 】

This work explored the effects of salinity and temperature on the efficacy of purging V. parahaemolyticus from eastern oysters (Crassostrea virginica). Oysters were inoculated with a 5-strain cocktail of V. parahaemolyticus to levels of 10⁴ to 10⁵ MPN (most probable number)/g and depurated in a controlled re-circulating wet-storage system with artificial seawater (ASW). Both salinity and temperature remarkably affected the efficacy for the depuration of V. parahaemolyticus from oysters during wet-storage. The wet-storage process at salinity 20 ppt at 7.5 °C or 10 °C could achieve a larger than 3 log (MPN/g) reduction of Vibrio at Day 7, which meets the FDA’s requirement as a post-harvest process for V. parahaemolyticus control. At the conditions of 10 °C and 20 ppt, a pre-chilled system could achieve a 3.54 log (MPN/g) reduction of Vibrio in oysters on Day 7. There was no significant difference in the shelf life between inoculated and untreated oysters before the depuration, with a same survival rate (stored in a 4 °C cooler for 15 days) of 93%.

【 授权许可】

Unknown