Effects of water temperature and salinity on elimination of Salmonella charity and Escherichia coli from Sydney rock oysters (Crassostrea commercialis)

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Abstract
The elimination of Salmonella charity and Escherichia coli from the Sydney rock oyster, Crassostrea commercialis, was examined during commercial purification of oysters under different water temperatures and salinities. Both organisms were rapidly eliminated at 18 to 22 degrees C. Purification was effective but slower at 24 to 27 degrees C and incomplete and inconsistent at temperatures below 17 degrees C. The oysters suffered stress and were not effectively purified at water salinities of 15 to 20% but were rapidly purified at 32 to 47% salinity. Winter-harvested and summer-harvested oysters were purified similarly in water at 18 to 22 degrees C and 32 to 36% salinity.