Virginia Tech
An Evaluation of the Role of Temperature on the Safety and Quality of Raw Shellstock Oysters and Bluefish
Abstract
dc:description.abstractRaw 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.
Degree
thesis:*- Name thesis:degree_name
- Master of Science
- Level thesis:degree_level
- masters
- Discipline thesis:degree_discipline
- Food Science and Technology
- Department dc:contributor.department
- Food Science and Technology
- Grantor dc:publisher
- Virginia Tech
- Year dc:date.issued
- 2000
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Lorca, Tatiana A.
- Chair dc:contributor.committeechair
-
- Pierson, Merle D.
- Committee members dc:contributor.committeemember
-
- Flick, George J. Jr.
- Hackney, Cameron Raj
Subjects
dc:subject × 4Rights
dc:rights- Statement dc:rights
-
- In Copyright
- Licence dc:rights.uri
Identifiers
dc:identifier.*- Dc Identifier Other
- etd-11142000-17030008
- OAI identifier oai:identifier
- oai:vtechworks.lib.vt.edu:10919/35694