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Refrigeration of Oyster Shellstock: Conditions Which Minimize the Outgrowth of Vibrio vulnificus
1U.S. Food and Drug Administration, Gulf Coast Seafood Laboratory, Dauphin Island, AL 36528-0158, USA.
Abstract:
The multiplication of Vibrio vulnificus in summer harvest oyster shellstock held without refrigeration was followed over a 14 h postharvest period. Mean (n = 7) increases were 0,75, 1.30, 1.74, and 1.94 log units at 3.5 h, 7 h, 10.5 h, and 14 h postharvest, respectively. Aerobic plate counts (spread plates on plate count agar [PCA] containing 1% NaCl, 25°C) but not standard plate counts (pour plates, PCA, 35°C) showed a similar trend in increase. Reducing the time oyster shellstock remains outside refrigeration can decrease consumer exposure to high numbers of V. vulnificus , but shellstock must be cooled immediately after harvest to eliminate postharvest growth of this bacterium.
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