Effect of Frozen Storage and Vacuum-Packaging on Survival of Vibrio Vulnificus in Gulf Coast Oysters (Crassostrea virginica)
- 1 July 1994
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 57 (7) , 604-606
- https://doi.org/10.4315/0362-028x-57.7.604
Abstract
Vibrio vulnificus contamination of raw oysters is a serious public health hazard, therefore, it is necessary to investigate the persistence of V. vulnificus in harvested and stored oysters. For this study, triplicate oyster samples were split into four treatment groups: control, normal-packaged; control, vacuum-packaged; inoculated, normal-packaged; and inoculated, vacuum-packaged. Oysters in the inoculated groups were individually injected with V. vulnificus to a level of approximately 1 × 106 CFU/g. Control oysters were already naturally contaminated to a level of approximately 1 × 104 CFU/g. Oysters were then packaged, frozen and stored at −20°C. On day 0 and days 7, 14, 30 and 70 post-freezing, concentrations of total aerobic bacteria and V. vulnificus were determined using a 3-tube most probable number (MPN) estimation from enrichment Alkaline Peptone Water tubes with subsequent presumptive V. vulnificus growth on modified Cellobiose-Polymyxin B-Colistin agar. Length of frozen storage had a significa...Keywords
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