Time‐Temperature Effects on the Bacteriological Quality of Stored Shellfish.

Hoff, John C.; Beck, W. J.; Ericksen, T. H.; Vasconcelos, G. J.; Presnell, M. W.

doi:10.1111/j.1365-2621.1967.tb01970.x

Cited by 11 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Hoff et al (14) recorded somewhat higher (10to 20-fold) increases in counts during similar storage of the oysters C. gigas and Ostrea edulis and also noted count fluctuations. They suggested that the increases were attributable to bacterial multiplication in the oyster digestive tract and shell liquid.…”

Section: Discussionmentioning

confidence: 91%

Behavior of pathogenic bacteria in the oyster, Crassostrea commercialis, during depuration, re-laying, and storage

Son¹,

Fleet²

1980

Appl Environ Microbiol

View full text Add to dashboard Cite

Oysters (Crassostrea commercialis) harvested from major cultivation areas within the state of New South Wales, Australia, were commonly contaminated with low levels of the food-poisoning organisms Bacillus cereus, Clostridium perfringens, and Vibrio parahaemolyticus. Salmonella was found in oysters on only one occasion. These bacteria were cleansed from oysters during oyster purification by relaying in a non-polluted waterway. Oysters were laboratory contaminated to levels in excess of 1,000 cells per g with either B. cereus, C. perfringens, V. parahaemolyticus, Salmonella typhimurium, or S. senftenberg. These species were cleansed from such oysters during purification in a laboratory depuration unit that used ultraviolet light for sterilizing the depuration water. Escherichia coli was also cleansed from oysters under the same relaying or depuration conditions so that its measurement alone could be used to indicate the cleansing of the above pathogenic species. The levels of these bacteria were also measured during the storage of oysters under conditions that occur during marketing. While B. cereus counts remained relatively stable during storage, the Salmonella spp. gradually decreased in numbers and C. perfringens rapidly died off. V. parahaemolyticus counts increased slightly during the first 4 days of storage, after which decreases occurred.

show abstract

Section: Discussionmentioning

confidence: 91%