Influence of Ozone Depuration on the Physical Properties of Fresh American oysters (Crassostrea virginica)

Pardío-Sedas, Violeta T.

doi:10.1016/b978-0-12-404699-3.00055-x

Cited by 6 publications

(10 citation statements)

References 16 publications

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“…(2021) observed no change in oyster freshness determinants like pH or glycogen content during shorter depuration (5 days) with cooler water temperature (15°C) in a flow‐through system. Pardío‐Sedas (2015) also warned of oyster protein degradation as a result of ozone disinfection efforts during depuration.…”

Section: Depuration Processing For Microbial Reduction In Oystersmentioning

confidence: 99%

Depuration of live oysters to reduce Vibrio parahaemolyticus and Vibrio vulnificus: A review of ecology and processing parameters

Campbell

Chouljenko

Hall

2022

Comp Rev Food Sci Food Safe

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Consumption of raw oysters, whether wild-caught or aquacultured, may increase health risks for humans. Vibrio vulnificus and Vibrio parahaemolyticus are two potentially pathogenic bacteria that can be concentrated in oysters during filter feeding. As Vibrio abundance increases in coastal waters worldwide, ingesting raw oysters contaminated with V. vulnificus and V. parahaemolyticus can possibly result in human illness and death in susceptible individuals. Depuration is a postharvest processing method that maintains oyster viability while they filter clean salt water that either continuously flows through a holding tank or is recirculated and replenished periodically. This process can reduce endogenous bacteria, including coliforms, thus providing a safer, live oyster product for human consumption; however, depuration of Vibrios has presented challenges. When considering the difficulty of removing endogenous Vibrios in oysters, a more standardized framework of effective depuration parameters is needed. Understanding Vibrio ecology and its relation to certain depuration parameters could help optimize the process for the reduction of Vibrio. In the past, researchers have manipulated key depuration parameters like depuration processing time, water salinity, water temperature, and water flow rate and explored the use of processing additives to enhance disinfection in oysters. In summation, depuration processing from 4 to 6 days, low temperature, high salinity, and flowing water effectively reduced V. vulnificus and V. parahaemolyticus in live oysters. This review aims to emphasize trends among the results of these past works and provide suggestions for future oyster depuration studies.

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Section: Depuration Processing For Microbial Reduction In Oystersmentioning

confidence: 99%

Depuration of live oysters to reduce Vibrio parahaemolyticus and Vibrio vulnificus: A review of ecology and processing parameters

Campbell

Chouljenko

Hall

2022

Comp Rev Food Sci Food Safe

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“…7 Ozone and chlorine have been effective microbial disinfectants when incorporated in the water of oyster depuration systems. [8][9][10] However, these additives can be toxic to the shellfish if not managed correctly. 11,12 Plasma, the fourth state of matter, consists of reactive species, electrons, and ions and is a novel, environmentally-friendly food disinfection technology.…”

Section: Introductionmentioning

confidence: 99%

“…This process allows the organism to filter clean, disinfected saltwater through its digestive system and purge itself of contaminants while maintaining its viability 7 . Ozone and chlorine have been effective microbial disinfectants when incorporated in the water of oyster depuration systems 8–10 . However, these additives can be toxic to the shellfish if not managed correctly 11,12 …”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and antimicrobial impacts of plasma‐activated simulated seawater onEscherichia coli

et al. 2022

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Background: Some filter-feeding molluscan shellfish can concentrate harmful bacteria in their intestines during feeding, thus posing a potential food safety risk to human consumers. Plasma-activated simulated seawater (PASW) generated from non-thermal plasma may help reduce bacteria in live, molluscan shellfish when used as a disinfectant in depuration systems. This study determined the physicochemical properties of PASW and its antimicrobial efficacy against Escherichia coli DH5α. These results were then compared to similar data from a plasma-activated water (PAW) study.Results: PASW yielded temperatures ranging from 31.0 AE 0.2 to 49.7 AE 1.0 C, pH from 7.21 AE 0.0 to 2.70 AE 0.0, oxidation-reduction potential (ORP) from À15.7 AE 1.0 to 246.0 AE 0.9 mV, and electrical conductivity from 35.4 AE 0.3 to 48.1 AE 1.5 μS/cm after activation by plasma for 1-10 min. Temperature, ORP, electrical conductivity, nitrate (NO 3 À ), and nitrite (NO 2 À ) concentrations of PASW increased while pH decreased with increased plasma activation time. After 2-and 5-min incubations, E. coli treated with PASW5 and PASW10 both resulted in the highest reductions (~3 log CFU/ml). Further, while NO 3 À and NO 2 À concentrations in PASW were higher than in PAW of the same plasma exposure time, PAW yielded higher E. coli reduction values across treatments. Conclusion:Results from this study demonstrate the potential of PASW as a disinfectant for live, molluscan shellfish depuration to provide a microbiologically safer seafood product for human consumers.

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“…Uno de los principales problemas en la industria de los moluscos bivalvos es el riesgo para la salud pública, asociado al consumo de estos organismos, debido a que la mayoría son consumidos crudos o pocos cocidos y se ingieren completos, incluyendo sus vísceras [1].Por otra parte, los moluscos bivalvos son organismos fácilmente perecederos y capaces de acumular microorganismos patógenos y materia particulada debido a su naturaleza filtradora, lo cual los ubica dentro del grupo de alimentos de alto riesgo [2][3][4].Muchos patógenos, como los virus y las bacterias que provocan enfermedades, tales como la gastroenteritis y la hepatitis infecciosa, están relacionados con la contaminación del agua, a través de descargas de aguas servidas o de aguas de escorrentías en los sitios de cultivo de moluscos y una posterior acumulación por parte de estos en sus tejidos, debido a su capacidad de filtración [5,6].…”

Section: Introductionunclassified

Depuración controlada de la almeja Polymesoda solida en un sistema cerrado: una alternativa para la inocuidad del producto alimenticio

Morales

Montiel

Vitola

et al. 2020

Rev. Téc. Ing. Univ. Zulia.

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Influence of Ozone Depuration on the Physical Properties of Fresh American oysters (Crassostrea virginica)

Cited by 6 publications

References 16 publications

Depuration of live oysters to reduce Vibrio parahaemolyticus and Vibrio vulnificus: A review of ecology and processing parameters

Depuration of live oysters to reduce Vibrio parahaemolyticus and Vibrio vulnificus: A review of ecology and processing parameters

Physicochemical properties and antimicrobial impacts of plasma‐activated simulated seawater onEscherichia coli

Depuración controlada de la almeja Polymesoda solida en un sistema cerrado: una alternativa para la inocuidad del producto alimenticio

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