EFFECT OF PROCESSING, DISTRIBUTION AND STORAGE ON Vibro Parahaemolyticus AND BACTERIAL COUNTS OF OYSTERS (Crassostrea virginica)
| ISSN: |
1750-3841
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| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Levels of V. parahaemolyticus did not increase greatly in most samples of shellstock held for 3 days at 25°C while total bacterial counts frequently increased l–2 logs. The data from nine market surveys indicated that V. parahaemolyticus counts of oysters usually decreased during processing and subsequent storage. On the other hand, Standard Plate Counts increased in the majority of samples after storage at refrigeration temperatures. V. parahaemolyticus counts of composite samples (12 oysters) usually were lower than the mean count of the individual oysters.
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| Type of Medium: |
Electronic Resource
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| URL: |