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Effect of Chlorinated Wash Water on Vibrio cholerae in Oyster Meats
Author(s) -
MOTES MILES L.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb12777.x
Subject(s) - oyster , vibrio cholerae , seawater , chlorine , vibrio , biology , contamination , fishery , microbiology and biotechnology , chemistry , food science , ecology , bacteria , genetics , organic chemistry
Live oysters exposed to seawater artificially contaminated with Vibrio cholerue , El Tor, Inaba, in a closed system for 18 hr were harvested, shucked, sampled and placed into blower tanks containing 25 and 50 ppm chlorine for 5‐ and 10‐min intervals in each tank. Regardless of chlorine concentrations encountered during the blowing process, V. cholerae MPNs of oyster meats sampled after the prescribed contact period were essentially equivalent to those of oysters sampled at the end of the 18‐hr exposure period. Chlorination of the water used in blower tanks did not eliminate V. cholerae , El Tor, Inaba, organisms from oyster meats.