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ELIMINATION OF COLIPHAGES AND ESCHERICHIA COLI FROM MUSSELS DURING DEPURATION UNDER VARYING CONDITIONS OF TEMPERATURE, SALINITY, AND FOOD AVAILABILITY.

Author(s) : POWER U. F., COLLINS J. K.

Type of article: Article

Summary

THE INITIAL E. COLI LEVELS WERE REDUCED BY MORE THAN 99% WITHIN 52 HOURS AT ALL TEMPERATURES. IN CONTRAST, EFFICIENT COLIPHAGE ELIMINATION OCCURRED AT 289.5 K (16.5 DEG C) ONLY. THE INITIAL E. COLI LEVELS WERE REDUCED BY MORE THAN 99% AT BOTH STUDIED SALINITIES, WHILE COLIPHAGE ELIMINATION WAS RELATIVELY INEFFICIENT UNDER SIMILAR CONDITIONS. IN UNFILTERED SEAWATER, THE ADDITION OR OMISSION OF FOOD, IN THE FORM OF TETRASELMIS SUECICA, HAD NO APPRECIABLE EFFECT ON EITHER E. COLI OR COLIPHAGE ELIMINATION FROM MUSSELS. IN FILTER-CLARIFIED SEAWATER, E. COLI ELIMINATION WAS MORE EFFICIENT AND COLIPHAGE ELIMINATION WAS CONSIDERABLY ENHANCED WHEN FOOD WAS ADDED. THE RESULTS INDICATE THAT BACTERIAL ELIMINATION FROM MUSSELS DURING DEPURATION IS EFFICIENT THROUGH THE RANGE OF PARAMETERS USED. IN CONTRAST, COLIPHAGE ELIMINATION WAS GENERALLY INEFFICIENT THROUGHOUT THE STUDY, SUGGESTING THAT DEPURATION, AS CURRENTLY PRACTICED, CANNOT BE RELIED UPON CONTAMINATION.

Details

  • Original title: ELIMINATION OF COLIPHAGES AND ESCHERICHIA COLI FROM MUSSELS DURING DEPURATION UNDER VARYING CONDITIONS OF TEMPERATURE, SALINITY, AND FOOD AVAILABILITY.
  • Record ID : 1991-0265
  • Languages: English
  • Source: Journal of Food Protection - vol. 53 - n. 3
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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