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Effect of processing and storage on the bacterial quality of edible oyster Crassostrea madrasensis (Preston).

Author(s) : BALASUNDARI S., JAWAHAR-ABRAHAM T., SHANMUGAM S. A., JEYACHANDRAN P.

Type of article: Article

Summary

Depuration of oyster resulted in cleansing to an acceptable level of faecal coliforms. Pathogens like motile aeromonads, staphyloccoci, vibrios and salmonellae were persistant even after 24 hours of depuration. The process of shuckling oyster meat manually after heat treatment increased the total plate counts by 12-folds. Freezing and frozen storage decreased the bacterial counts in both antioxydant-treated and untreated samples. Motile aeromonads, although decreased after freezing, remained variable along with vibrios and staphylococci in oyster meat even after 5 months of storage at -18 deg C.

Details

  • Original title: Effect of processing and storage on the bacterial quality of edible oyster Crassostrea madrasensis (Preston).
  • Record ID : 1998-1775
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 34 - n. 3
  • Publication date: 1997/05
  • Document available for consultation in the library of the IIR headquarters only.

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