EFFECT OF PROCESSING AND STORING OYSTER MEATS ON CONCENTRATIONS OF INDICATOR BACTERIA, VIBRIOS AND AEROMONAS HYDROPHILA.

Author(s) : HOOD M. A., BAKER R. M., SINGLETON F. L.

Type of article: Article

Summary

OYSTER MEATS WERE EXAMINED FROM THREE COMMERCIAL PROCESSING PLANTS AT DIFFERENT STAGES OF PROCESSING AND STORAGE. PROCESSING REDUCED THE OVERALL MICROBIAL LOAD, BUT THE INDIVIDUAL BACTERIAL GROUPS EXAMINED REMAINED STATISTICALLY THE SAME THROUGHOUT PROCESSING. UPON STORAGE AT 273-277 K (0-4 DEG C), THE CONCENTRATION OF VIBRIO PARAHAEMOLYTICUS SIGNIFICANTLY DECLINED WITH A CONCOMITANT INCREASE IN LEVELS OF A. HYDROPHILA AND THE LEVELS OF ALL OTHER VIBRIO SPP REMAINED STATISTICALLY THE SAME. THE FINDINGS SUGGEST THAT PROCESSING DOES NOT ELIMINATE POTENTIALLY PATHOGENIC VIBRIOS. PROCESSING AND SUBSEQUENT STORAGE DO NOT APPEAR TO INCREASE THE LEVELS OF VIBRIOS.

Details

Original title: EFFECT OF PROCESSING AND STORING OYSTER MEATS ON CONCENTRATIONS OF INDICATOR BACTERIA, VIBRIOS AND AEROMONAS HYDROPHILA.
Record ID : 1985-1143
Languages: English
Source: Journal of Food Protection - vol. 47 - n. 8
Publication date: 1984
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Microbiology; Pathogen; Hygiene; Oyster