Novel nonthermal methods to reduce Vibrio vulnificus in raw oysters
2003
Borazjani, A. | Andrews, L.S. | Veal, C.D.
Vibrio vulnificus is a foodborne pathogen associated with consumption of raw oyster. No scientific data is available on postharvest treatments of oyster by ultrasound, ozone, and organic acids. This study was designed to investigate the effects of these treatments on inactivation of V. vulnificus naturally present in the in-shell or half-shelled oysters. In in-shell oysters, these treatments were not effective in reducing the number of this pathogen. Half-shelled oysters treated with ultrasound, and ozone in 2% saline for 30 min had 1 and 1.5 log less V. vulnificus, respectively (P<0.05). Treatment of half-shelled oysters by 50 and 100% lemon juice, 5 % citric acid, 10% citric acid, or vinegar for 30 min resulted in a significant reduction (2-4 log) in the numbers of V. vulnificus (P<0.05). Although these methods significantly reduced the population of V. vulnificus in raw oysters, they were not able to reduce the numbers of this pathogen to acceptable level (<3 MPN/g).
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