{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/35694"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/35694","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"An Evaluation of the Role of Temperature on the Safety and Quality of Raw Shellstock Oysters and Bluefish","abstract":"Raw oyster shellstock was subjected to abuse conditions (7, 13, and 21°C) and sampled over a ten day storage period to gather scientific data to aid in determining whether spoilage occurred in the raw product over time before proliferation of pathogenic flora (Vibrio vulnificus) made the product unsafe. Spoilage was evaluated through pH measurements of a homogenate of the shucked meat and liquor. The olfactory acceptability of the raw oysters was evaluated in concert with the microbial and chemical evaluations. At all storage conditions, halophilic bacteria outgrew V. vulnificus by a minimum of 1 log CFU/g oyster (Colony Forming Units per gram) (p < 0.05). Olfactory acceptability was below 40% when V. vulnificus growth was at its highest (p < 0.05). Refrigerated storage should be considered a CCP for raw shellstock since even moderate temperature control kept V. vulnificus below 10<sup>4</sup> approximately 1-2 Logs below the estimated infective dose for the majority of the population.","abstract_html":"Raw oyster shellstock was subjected to abuse conditions (7, 13, and 21°C) and sampled over a ten day storage period to gather scientific data to aid in determining whether spoilage occurred in the raw product over time before proliferation of pathogenic flora (Vibrio vulnificus) made the product unsafe. Spoilage was evaluated through pH measurements of a homogenate of the shucked meat and liquor. The olfactory acceptability of the raw oysters was evaluated in concert with the microbial and chemical evaluations. At all storage conditions, halophilic bacteria outgrew V. vulnificus by a minimum of 1 log CFU/g oyster (Colony Forming Units per gram) (p &lt; 0.05). Olfactory acceptability was below 40% when V. vulnificus growth was at its highest (p &lt; 0.05). Refrigerated storage should be considered a CCP for raw shellstock since even moderate temperature control kept V. vulnificus below 10&lt;sup&gt;4&lt;/sup&gt; approximately 1-2 Logs below the estimated infective dose for the majority of the population.","abstract_has_math":false,"creators":["Lorca, Tatiana A."],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Food Science and Technology","degree_department":"Food Science and Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":["Pierson, Merle D."],"committee_members":["Flick, George J. Jr.","Hackney, Cameron Raj"],"year":2000,"date_issued":"2000-11-07","date_published":"2000-11-07","updated_at":"2026-07-22T22:20:31Z","subjects":["bluefish","oysters","Morganella","Vibrio"],"languages":[],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-11142000-17030008"],"render_values":[{"text":"etd-11142000-17030008","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/35694","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Pierson, Merle D."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Flick, George J. 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Spoilage was evaluated through pH measurements of a homogenate of the shucked meat and liquor. The olfactory acceptability of the raw oysters was evaluated in concert with the microbial and chemical evaluations. At all storage conditions, halophilic bacteria outgrew V. vulnificus by a minimum of 1 log CFU/g oyster (Colony Forming Units per gram) (p < 0.05). Olfactory acceptability was below 40% when V. vulnificus growth was at its highest (p < 0.05). Refrigerated storage should be considered a CCP for raw shellstock since even moderate temperature control kept V. vulnificus below 10<sup>4</sup> approximately 1-2 Logs below the estimated infective dose for the majority of the population."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:title","label":"Title","values":["An Evaluation of the Role of Temperature on the Safety and Quality of Raw Shellstock Oysters and Bluefish"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Pierson, Merle D."],"dc:contributor.committeemember":["Flick, George J. Jr.","Hackney, Cameron Raj"],"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Lorca, Tatiana A."],"dc:date.accessioned":["2014-03-14T20:47:51Z"],"dc:date.available":["2014-03-14T20:47:51Z","2001-11-16"],"dc:date.issued":["2000-11-07"],"dc:description.abstract":["Raw oyster shellstock was subjected to abuse conditions (7, 13, and 21°C) and sampled over a ten day storage period to gather scientific data to aid in determining whether spoilage occurred in the raw product over time before proliferation of pathogenic flora (Vibrio vulnificus) made the product unsafe. Spoilage was evaluated through pH measurements of a homogenate of the shucked meat and liquor. The olfactory acceptability of the raw oysters was evaluated in concert with the microbial and chemical evaluations. At all storage conditions, halophilic bacteria outgrew V. vulnificus by a minimum of 1 log CFU/g oyster (Colony Forming Units per gram) (p < 0.05). Olfactory acceptability was below 40% when V. vulnificus growth was at its highest (p < 0.05). Refrigerated storage should be considered a CCP for raw shellstock since even moderate temperature control kept V. vulnificus below 10<sup>4</sup> approximately 1-2 Logs below the estimated infective dose for the majority of the population."],"dc:description.degree":["Master of Science"],"dc:identifier.other":["etd-11142000-17030008"],"dc:identifier.uri":["http://hdl.handle.net/10919/35694"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["bluefish","oysters","Morganella","Vibrio"],"dc:title":["An Evaluation of the Role of Temperature on the Safety and Quality of Raw Shellstock Oysters and Bluefish"],"dc:type":["Thesis"],"thesis:degree_discipline":["Food Science and Technology"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:20:31Z"}