Combined effect of sodium hypochlorite and gamma-irradiation for the control of Vibrio vulnificus in fresh oyster and clam
DC Field | Value | Language |
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dc.contributor.author | Park, Shin Young | - |
dc.contributor.author | Chung, Myung-Sub | - |
dc.contributor.author | Ha, Sang-Do | - |
dc.date.available | 2019-01-22T13:29:21Z | - |
dc.date.issued | 2018-05 | - |
dc.identifier.issn | 0023-6438 | - |
dc.identifier.issn | 1096-1127 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/966 | - |
dc.description.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. | - |
dc.format.extent | 5 | - |
dc.publisher | ELSEVIER SCIENCE BV | - |
dc.title | Combined effect of sodium hypochlorite and gamma-irradiation for the control of Vibrio vulnificus in fresh oyster and clam | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.lwt.2018.01.087 | - |
dc.identifier.bibliographicCitation | LWT-FOOD SCIENCE AND TECHNOLOGY, v.91, pp 568 - 572 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000428102700076 | - |
dc.identifier.scopusid | 2-s2.0-85041492837 | - |
dc.citation.endPage | 572 | - |
dc.citation.startPage | 568 | - |
dc.citation.title | LWT-FOOD SCIENCE AND TECHNOLOGY | - |
dc.citation.volume | 91 | - |
dc.type.docType | Article | - |
dc.publisher.location | 미국 | - |
dc.subject.keywordAuthor | NaOCl/-irradiation | - |
dc.subject.keywordAuthor | Vibrio vulnificus | - |
dc.subject.keywordAuthor | 5D-value | - |
dc.subject.keywordAuthor | Oyster | - |
dc.subject.keywordAuthor | Clam | - |
dc.subject.keywordPlus | BACILLUS-CEREUS | - |
dc.subject.keywordPlus | PARAHAEMOLYTICUS | - |
dc.subject.keywordPlus | MICROORGANISMS | - |
dc.subject.keywordPlus | INACTIVATION | - |
dc.subject.keywordPlus | POPULATIONS | - |
dc.subject.keywordPlus | SHELLFISH | - |
dc.subject.keywordPlus | STRAINS | - |
dc.subject.keywordPlus | ACID | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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