Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in Phosphate-Buffered Saline and in Inoculated Whole Oysters by High-Pressure Processing

Koo, J.Jahncke, M. L.Reno, P.Mallikarjunan, Kumar2016-11-292016-11-292006-04-01http://hdl.handle.net/10919/73521Inactivation studies for Vibrio parahaemolyticus TX-2103 (serotype O3:K6) and Vibrio vulnificus MO-624 (clinical isolate) were conducted in phosphate-buffered saline (PBS) and in inoculated oysters under high-pressure processing conditions. V. parahaemolyticus was more resistant than V. vulnificus in PBS at all pressures and times. A 6-log reduction of V. parahaemolyticus and V. vulnificus in PBS at 241 MPa required 11 and 5 min, respectively, which included a 3-min pressure come-up time. A 4.5-log reduction of V. parahaemolyticus in oysters at 345 MPa required 7.7 min, which included a 6.7-min pressure come-up time. More than a 5.4-log reduction of V. vulnificus in oysters at 345 MPa occurred during the 6-min pressure come-up time. Both V. parahaemolyticus and V. vulnificus in PBS and in oysters were reduced to nondetectable numbers at 586 MPa during the 8- and 7-min pressure come-up times, respectively.596 - 601 page(s)application/pdfenIn CopyrightInactivation of Vibrio parahaemolyticus and Vibrio vulnificus in Phosphate-Buffered Saline and in Inoculated Whole Oysters by High-Pressure ProcessingArticle - RefereedJournal of Food Protection693