Inactivation of Vibrio parahaemolyticus in shucked raw oyster (Grassostrea gigas) and clam (Venerupis phillippinarum) by using a combination of NaClO and gamma irradiation
- Authors
- Park, Shin Young; Ha, Sang-Do
- Issue Date
- Jan-2018
- Publisher
- SAGE PUBLICATIONS LTD
- Keywords
- NaClO/gamma irradiation; Vibrio parahaemolyticus; shucked oyster; shucked clam; Weibull model
- Citation
- FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, v.24, no.1, pp 43 - 52
- Pages
- 10
- Journal Title
- FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Volume
- 24
- Number
- 1
- Start Page
- 43
- End Page
- 52
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/1349
- DOI
- 10.1177/1082013217726634
- ISSN
- 1082-0132
1532-1738
- Abstract
- This study investigated the synergistic effects of sodium hypochlorite (NaClO) and gamma irradiation combination against Vibrio parahaemolyticus in shucked oysters and clams. V. parahaemolyticus decreased to 1.1-5.6 log(10) CFU/g in oysters and 1.1-5.7 log(10) CFU/g in clams by NaClO (20-80 ppm) + gamma irradiation (0.1-2.0 kGy) combinations. V. parahaemolyticus was not detected by 60 or 80 ppm NaClO + 2.0 kGy. Synergistic reduction of >1 log was observed by 60 ppm NaClO + 0.3-2 kGy and 80 ppm NaClO + 0.5 or 2 kGy. Specifically, >2 log of the synergistic reduction was obtained by 60 or 80 ppm NaClO + 2 kGy. Furthermore, using the Weibull model, 5D values (5-log reductions) were calculated for 60 or 80 ppm NaClO + 0.5-0.9 kGy. No significant differences were observed for all sensory parameters between samples of 2.0 kGy + 0-80 ppm NaClO. This study suggests that 60 ppm NaClO + 2.0 kGy in reducing 7-log V. parahaemolyticus without any deteriorative changes of sensory qualities could be a potential strategy for post-harvest process in seafood processing and distribution to enhance the microbial safety of molluscan shellfish.
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