Survival of Vibro vulnificus and other Vibrios in raw oysters (Crassostrea virginica) during processing in Virginia and cold storage

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dc.contributor.authorOstrander, Vicki C.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T21:48:53Zen
dc.date.adate2008-11-01en
dc.date.available2014-03-14T21:48:53Zen
dc.date.issued1996en
dc.date.rdate2008-11-01en
dc.date.sdate2008-11-01en
dc.description.abstractThe objective of this research was to determine if Vibrio populations, specifically V. vulnificus were affected in oysters by the processing methods employed in Virginia. This study was conducted between July and September in 1995 and during the month of August of 1996 when water temperature was expected to be high. Oysters were harvested from Virginia and the Gulf coast and shucked and blown by Virginia processors. They were tested for aerobic plate counts incubated at 35-37°C, salt content, pH, total Vibrios and V. vulnificus populations before and after processing. Oysters were stored in crushed ice and maintained an internal temperature of 1°C and tested at 5, 10, and 15 days after processing. Oysters were also stored at -9°C tested every one to two weeks. Procedures described in the Food and Drug Administration’s Bacteriological Analytical Manual for identification of V. vulnificus were followed. V. vulnificus populations were not significantly affected by blowing. V. vulnificus populations decreased in oysters stored at 1°C and -9°C. V. vulnificus levels decreased faster in blown oysters harvested from the Gulf coast. Vibrio populations were not significantly reduced by blowing in oysters that were 1°C. Oysters stored at -9°C showed decreased Vibrio populations. pH and APC showed an inverse relationship in oysters that were 1°C. In oysters stored at -9°C, pH and APC showed a positive correlation. Significance of these correlations varied.en
dc.description.degreeMaster of Scienceen
dc.format.extentxi, 86 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-11012008-063712en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-11012008-063712/en
dc.identifier.urihttp://hdl.handle.net/10919/45423en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1996.O887.pdfen
dc.relation.isformatofOCLC# 36828971en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectoystersen
dc.subjectVibrio vulnificusen
dc.subjectstorageen
dc.subjectblowingen
dc.subjectfreezingen
dc.subjectrefrigerationen
dc.subjectCrassostrea virginicaen
dc.subject.lccLD5655.V855 1996.O887en
dc.titleSurvival of Vibro vulnificus and other Vibrios in raw oysters (Crassostrea virginica) during processing in Virginia and cold storageen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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