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Effect of ionizing radiation onVibrio bacteria in Crassostrea virginica (American oyster) ArchiMer
Eberiel, D; Dooley, K; Langton, L; Malleth, J.
The presence of Vibrio bacteria in raw shellfish poses a significant health hazard to the consuming public. These human pathogens are natural, seasonal components of the microbial flora of shellfish which can result in primary septicemic or diarrheal fatal infections. Existing shellfish depuration neither targets nor eliminates the Vibrio bacteria. For this reason, additional purification processes are necessary. In this study, the effect of low dose gamma radiation on the inactivation ofVibrio cholerae (01 and non 01) and vulnificus is investigated. Log decrement (D10) values ranging only to a high of 0.09 KGy in the Vibrio strains support the hypothesis that food irradiation technology can provide an additional effective and efficient shellfish...
Tipo: Text Palavras-chave: USA Coasts; USA; Vibrio vulnificus; Vibrio cholerae; Crassostrea virginica; Bivalvia; Vibrio; Bacteria; Self purification; Marine molluscs; Irradiation; Gamma radiation; Ionizing radiation; Oyster culture.
Ano: 1992 URL: http://archimer.ifremer.fr/doc/1992/acte-1619.pdf
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Effects of temperature abuse on survival ofVibrio vulnificus in oysters ArchiMer
Murphy, S; Oliver, J.
Of the several bacterial diseases which may result from consumption of shellfish, those caused by marine bacteria of the genus Vibrio are the most abundant. In the United States, up to 10,000 non-fatal cases per year are estimated to be caused by the various members of this genus. More than 95% of all deaths in the United States which result from seafood consumption are caused by a single bacterium, Vibrio vulnificus. The bacterium is a normal inhabitant of estuarine waters, and occurs naturally in especially high numbers in molluscan shellfish. Infections following consuption of raw or undercooked shellfish, especially oysters, result in fatality rates of over 60%. Because most oysters in the United States are transported large distances before marketing,...
Tipo: Text Palavras-chave: USA Coasts; Vibrio cholerae; Vibrio vulnificus; Crassostrea virginica; Bivalvia; Bacteria; Temperature effects; Food technology; Fish poisoning; Oyster culture.
Ano: 1992 URL: http://archimer.ifremer.fr/doc/1992/acte-1622.pdf
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Updated developments in ultraviolet equipment for shellfish depuration ArchiMer
Ellner, S.
A brief discussion of the physics involved in the destruction of micro organisms by exposure to 2537A of UV energy: UV dose required for destruction of various micro organisms in a dynamic UV reactor (Bio Assay). History of UV design for shellfish depuration: Kelly Purdy Overhead design, Closed channel reactore, Open channel horizontal reactors, Open channel vertical reactors. Factors which effect UV performance: Chemical make up of water-coefficient of absorption, Physical make up of water-turbidity and Color impact, Overall UV transmission limits for effective disinfection. Discussion of the U.S. Public Health Service: effects of color, turbidity, and bacterial densities on UV performance. Impact of temperature on UV lamp performance. Impact of coating...
Tipo: Text Palavras-chave: USA Coasts; Bivalvia; Marine molluscs; Storage effects; Ultraviolet radiation; Shellfish culture.
Ano: 1992 URL: http://archimer.ifremer.fr/doc/1992/acte-1630.pdf
Registros recuperados: 3
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