Heat processing of oysters naturally contaminated with Vibrio cholerae serotype 01

Heat processing of oysters naturally contaminated with Vibrio cholerae serotype 01

Pathogenic Vibrio cholerae 0-Group 1 survived for more than 3 weeks in artificial sea water with little loss in viability. Live oysters placed in such contaminated, artificial sea water took up but did not concentrate V. cholerae . Heat treatments provided by an in-can pasteurization process and by...

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Veröffentlicht in:Journal of food protection 1982-02, Vol.45 (2), p.169-171
Hauptverfasser: Boutin, B.K, Bradshaw, J.G, Stroup, W.H
Format: Artikel
Sprache:eng
Schlagworte:
Crassostrea virginica
Marine
Vibrio cholerae
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Zusammenfassung:Pathogenic Vibrio cholerae 0-Group 1 survived for more than 3 weeks in artificial sea water with little loss in viability. Live oysters placed in such contaminated, artificial sea water took up but did not concentrate V. cholerae . Heat treatments provided by an in-can pasteurization process and by preparation of naturally contaminated oysters according to common recipes effectively reduced the numbers of V. cholerae by 5 logs/g.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-45.2.169