English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The effect of superchilled storage at -1°C on the microbial safety of oyster depurated with 0.2, 0.4, and 0.6 mg/L ozone was studied for 14 days. Fecal coliforms (4,100–16,000 MPN/100 g),  Escherichia coli  (1,500–3,650 MPN/100 g),  Vibrio cholerae  non-O1/non-O139 (13.0–102.0 MPN/g), and  Salmonella  spp. (2.270–3.035 × 10 3  CFU/g) were initially present in raw oysters. After 6 h depuration, fecal coliform counts decreased ( P  < 0.05) to 300, 20 and 20 MPN/100 g for 0.2, 0.4, and 0.6 mg/L treatments, while a 0.3 log decrease in control oysters was observed. Initial  E. coli  counts decreased ( P  < 0.05) in oysters to 50, 20, and 20 MPN/100 g for 0.2, 0.4, and 0.6 mg/L treatments, respectively. A 1 log reduction in  V. cholerae  non-O1/non-139 levels were observed in 0.4 and 0.6 mg/L-treatments after 2 and 4 h depuration.  Salmonella  spp. was not detected in oyster samples after 6 h depuration in 0.4 and 0.6 mg/L-ozone treatments. Considering the bacterial loads after depuration, at the end of superchilled storage the 0.4 mg/L-ozonated oysters attained lower ( P  < 0.05) fecal coliform levels (280 MPN/100 g) and  E. coli  counts in 0.4 and 0.6 mg/L-ozonated oysters (20 and 95 MPN/100 g, respectively). A 2-log decrease in  V. cholerae  non-O1/non-O139 levels on day 5 in 0.4 and 0.6 mg/L-ozonated oysters (< 0.3 MPN/g) was attained.  V. cholerae  non-O1/non-O139 counts in control oysters decreased 1 log on day 9 of superchilled storage.  Salmonella  spp. was not detected in ozonated and superchilled stored oysters. Levels of fecal coliforms,  E. coli, Salmonella  spp., and  V. cholerae  non-O1/non-O139 in non-ozone depurated oyster samples were higher than in control, 0.4 and 0.6 mg/L ozonated oyster samples during superchilled storage. The cumulative mortality rates after 14 days of storage for superchilled oysters (22.2%) was higher ( P  < 0.05) than 0.6 mg/L O 3  (7.2%) and 0.4 mg/L O 3  (5.8%) treatments, and control oysters (5.6%). pH values in control oysters decreased significantly ( P  < 0.05) throughout the storage period but not in oysters of both ozone treatments, indicating no detrimental effects on oyster survival. The results of this study suggest that superchilled storage enables ozonated shellstock oysters (0.4 mg/L-6 h) stored for 9 days to be safe human consumption.

Improved Microbial Safety of Direct Ozone-Depurated Shellstock Eastern Oysters (Crassostrea virginica) by Superchilled Storage