Radio-Resistance of Some Bacterial Pathogens in Soft-Shell Clams (Mya Arenaria) and Mussels (Mytilus Edulis)

Licciardello, J. J.; D'entremont, Daniel L.; Lundstrom, Ronald C

doi:10.4315/0362-028x-52.6.407

Cited by 7 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Further, radiation resistance was maximum at -20°C than at 0°C. 36 Licciardello et al 172 conducted extensive studies to determine log-reduction doses for E. coli, S. typhimurium, Shigella flexneri, Streptococcus faecalis, and Staphylococcus aureus in softshell clam and mussel tissue. The irradiated bacteria were recovered in various media and showed a reduction of D 10 values of 0.42, 0.64, 0.35, 1.10, and 0.89 kGy, respectively.…”

Section: Bacteriamentioning

confidence: 99%

Radiation Processing to Improve the Quality of Fishery Products

Venugopal

Doke

Thomas

1999

Critical Reviews in Food Science and Nutrition

104

View full text Add to dashboard Cite

Extensive investigations, worldwide, in the last 4 decades have shown the benefits of radiation processing for the preservation and microbial quality improvement of seafoods. In the present review, the various factors determining the quality of seafoods are first presented. The basic principles underlying the effects of ionizing radiation and specific effects on food constituents such as proteins, amino acids, lipids, vitamins, and tissue enzymes are discussed. Data on radiation processing of seafoods are reported and discussed with respect to shelf life enhancement under refrigeration by control of bacteria causing spoilage, radiation sensitivity of pathogenic microorganisms and parasites of public health significance and their elimination in fresh and frozen fishery products, control of insect disinfestation in dried fishery products, influence of irradiation on nutritional and sensory quality attributes, detection of irradiation treatment, economics, and international status.

show abstract

Section: Bacteriamentioning

confidence: 99%

Radiation Processing to Improve the Quality of Fishery Products

Venugopal

Doke

Thomas

1999

Critical Reviews in Food Science and Nutrition

104

View full text Add to dashboard Cite

show abstract

“…Mallett et al (1985) and Jonsson (1986) indicated that low-to mid-range doses of gamma irradiation were capable of significantly reducing common bacterial pathogens in clam meats. Licciardello et al (1989) conducted extensive studies to determine log-reduction doses for E . coli, Salmonella typhimurium, Shigella jlexneri, Streptococcus fEcalis, and Staphylococcus aureus in soft-shell clam and mussel tissue.…”

Section: Introductionmentioning

confidence: 99%

Potential of Irradiation Technology for Improved Shellfish Sanitation

Mallett¹,

Beghian²,

Metcalf³

2018

Molluscan Shellfish Depuration

View full text Add to dashboard Cite

Ionizing radiation is shown capable of sewing as an effective sanitizing treatment improving the sanitary quality of shellfish and providing an increased margin of safety for shellfish consumers. 6oCo irradiation of the hard-shelled clam, Mercenaria mercenaria, and the oyster, Crassostrea virginica, significantly reduced virus carriage numbers without unduly affecting shellJsh survival rates or desirable organoleptic qualities. A D,, value of 2 kGy was determined for depletion of hepatitis A virus in clams and oysters as measured by in situ hybridization fluorescent foci and cytopathology enumeration methods. A D,, value of 2.4 kGy was determined for depletion of rotavirus SAI 1 in clams and Safety 11 (1991) 231-245. oysters as measured by a plaque forming unit enumeration method. Study results showed ionizing radiation capable of providing an extra, highly effective safeguard of shellj-ish sanitary quality when combined with traditional depuration treatment. Data drawn from other studies is introduced which shows D,, values as low as 1 .O kGy effectively eliminate Vibrio cholerae, and V. parahemolyticus, from shellfish. Journal of Food

show abstract

“…Irradiation of shellfish was considered as a means to control bacterial contaminants (Licciardello et al 1989)-Vibrio parahaemolyticus should be a special concern, as its presence is not related to fecal contamination of the growing water. In this connection, the irradiation process was examined as to its probable effect on contaminating enteric viruses.…”

Section: Irradiationmentioning

confidence: 99%

Early Days of Food and Environmental Virology

Cliver

2010

Food Environ Virol

View full text Add to dashboard Cite

In July 1962, the author joined the Food Research Institute (FRI), then at the University of Chicago, to become its food virologist. There was a limited record of waterborne viral disease outbreaks at the time; recorded data on foodborne outbreaks were fewer still. Laboratory environmental (water and wastewater) virology was in its infancy, and food virology was in gestation. Detection of viruses was most often attempted by inoculation of primary primate cell cultures, with observation for plaque formation or cytopathic effects. Focus was initially on enteroviruses and reoviruses. Environmental and food samples had to be liquefied if not already in liquid form; clarified to remove solids, bacteria, and fungi; and concentrated to a volume that could be tested in cell culture. Cytotoxicity was also a concern. Studies at the FRI and some other laboratories addressed all of these challenges. The FRI group was the World Health Organization’s Collaborating Center for Food Virology for many years. Other topics studied were virus inactivation as functions of temperature, time, matrix, disinfectants, and microbial action; peroral and ex-vivo infectivity; and the suitability of various virus surrogates for environmental monitoring and inactivation experiments. Detection of noroviruses and hepatitis A virus required molecular methods, most often RT-PCR. When it was found that inactivated virus often gave the same RT-PCR signal as that of infectious virus, sample treatments were sought, which would prevent false-positive test results. Many laboratories around the world have taken up food and environmental virology since 1962, with the result that a dedicated journal has been launched.

show abstract

Radio-Resistance of Some Bacterial Pathogens in Soft-Shell Clams (Mya Arenaria) and Mussels (Mytilus Edulis)

Cited by 7 publications

References 0 publications

Radiation Processing to Improve the Quality of Fishery Products

Radiation Processing to Improve the Quality of Fishery Products

Potential of Irradiation Technology for Improved Shellfish Sanitation

Early Days of Food and Environmental Virology

Contact Info

Product

Resources

About