VIBRIO-VULNIFICUS AND INDICATOR BACTERIA IN SHELLSTOCK AND COMMERCIALLY PROCESSED OYSTERS FROM THE GULF-COAST

被引：25

作者：

RUPLE, AD ^{[1
]}

COOK, DW ^{[1
]}

机构：

[1] GULF COAST RES LAB,POB 7000,OCEAN SPRINGS,MS 39564

来源：

JOURNAL OF FOOD PROTECTION | 1992年 / 55卷 / 09期

基金：

美国海洋和大气管理局;

关键词：

D O I：

10.4315/0362-028X-55.9.667

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Fifty-one interstate shipments of shellstock oysters were sampled at processing plants and examined bacteriologically for Vibrio vulnificus, fecal coliforms, Escherichia coli, and standard plate count. The occurrence of V. vulnificus in the oysters was seasonal with low numbers during the winter and levels frequently exceeding 110,000/g during the summer. The numbers of V. vulnificus correlated (p < 0.01) with fecal coliform levels in the oysters and with water temperatures in the harvest areas. Normal commercial processing did not significantly (p > 0.05) reduce the levels of V. vulnificus or indicator bacteria in the oyster meats. However, storage of the processed meats in containers packed on ice usually produced a one-log and two-log unit reduction in numbers of V. vulnificus after 3 and 7 d, respectively.

引用

页码：667 / 671

页数：5

共 23 条

[1] DISEASE CAUSED BY A MARINE VIBRIO - CLINICAL CHARACTERISTICS AND EPIDEMIOLOGY [J].