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Effects of GRAS Compounds on Natural Vibrio vulnificus Populations in Oysters
1Department of Biology, University of North Carolina at Charlotte, Charlotte, North Carolina 28223.
Abstract:
Vibrio vulnificus is a bacterium indigenous to estuarine waters and is known to be a significant human pathogen. Infections are generally associated with the consumption of raw shellfish, especially oysters. We have previously determined that a variety of FDA-approved food preservatives were effective agents in causing lethality of V. vulnificus in vitro. In the present study we tested the effects of these compounds in treating natural oysters and found that diacetyl at concentrations of 0.05% or greater could significantly decrease the number of V. vulnificus naturally present in oysters. Lactic acid and BHA were found not to be effective at concentrations up to 0.05%. We conclude that diacetyl is a possible antimicrobial agent for this organism that might be used in shellfish stock.
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