Document Detail


Effects of a commercial heat-shock process on Vibrio vulnificus in the American oyster, Crassostrea virginica, harvested from the Gulf Coast.
MedLine Citation:
PMID:  10571315     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Oysters (Crassostrea virginica) harvested from the Gulf Coast, containing 10(2) to 10(4) most probable number (MPN) per gram of Vibrio vulnificus, were subjected to a commercial heat-shock process. After 1 to 4 min at internal oyster meat temperatures exceeding 50 degrees C, shellstock oysters were shucked, chilled, washed, and packed. V. vulnificus and total bacterial levels in Gulf Coast oysters were significantly reduced from 1 to 4 logs in the finished product. Similar reductions were not observed in shellstock oysters that were subject to conventional processing. Under the National Shellfish Sanitation Program, heat shocking is an acceptable process to use to assist in the shucking of shellstock. This research revealed that the heat-shock process may also serve to significantly reduce V. vulnificus in summer Gulf Coast oysters.
Authors:
D M Hesselman; M L Motes; J P Lewis
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food protection     Volume:  62     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  1999 Nov 
Date Detail:
Created Date:  1999-12-21     Completed Date:  1999-12-21     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  1266-9     Citation Subset:  IM    
Affiliation:
Charleston Resident Post, US Food and Drug Administration, South Carolina 29413, USA.
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MeSH Terms
Descriptor/Qualifier:
Animals
Colony Count, Microbial
Food Handling / methods*
Food Microbiology*
Hot Temperature*
Ostreidae / microbiology*
Vibrio / isolation & purification*

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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