Combined effect of sodium hypochlorite and gamma-irradiation for the control of Vibrio vulnificus in fresh oyster and clam
- Authors
- Park, Shin Young; Chung, Myung-Sub; Ha, Sang-Do
- Issue Date
- May-2018
- Publisher
- ELSEVIER SCIENCE BV
- Keywords
- NaOCl/-irradiation; Vibrio vulnificus; 5D-value; Oyster; Clam
- Citation
- LWT-FOOD SCIENCE AND TECHNOLOGY, v.91, pp 568 - 572
- Pages
- 5
- Journal Title
- LWT-FOOD SCIENCE AND TECHNOLOGY
- Volume
- 91
- Start Page
- 568
- End Page
- 572
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/966
- DOI
- 10.1016/j.lwt.2018.01.087
- ISSN
- 0023-6438
1096-1127
- Abstract
- This study investigated the synergistic bactericidal effects of treatment with a combination of sodium hypo chlorite (NaOCl) and gamma irradiation against Vibrio vulnificus on shucked oysters and clams. The V. vulnificus population decreased to 1.1-4.8 and 1.2-4.8 log(10) colony forming units/g in oysters and clams, respectively, after treatment with a combination of NaOCl (20-80 ppm) and gamma irradiation (0.1-2.0 kGy). V. vulnificus was not detected on oysters or clams after exposure to 60-80 ppm NaOCl and then 2.0 kGy gamma irradiation, where a > 2-log synergistic reduction in bacterial population was observed. Based on the Weibull model, 5D-values for 5-log reductions were calculated for treatment with 60 ppm NaOCl with 1.1 kGy irradiation and 80 ppm NaOCl with 0.9-1.0 kGy gamma irradiation. These results indicate treating V. vulnificus populations 5 logs in size with a combination of 60 or 80 ppm NaOCl and 0.9-1.1 kGy gamma irradiation could be a strategy used in post-harvest processing of seafood and distribution to enhance the microbial safety of molluscan shellfish.
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Collections - College of Biotechnology & Natural Resource > School of Food Science and Technology > 1. Journal Articles
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