Behavior of pathogenic bacteria in the oyster, Crassostrea commercialis, during depuration, re-laying, and storage.
Oysters (Crassostrea commercials) harvested from major cultivation areas within the state of New South Wales, Australia, were commonly contaminated with low levels of the food-poisoning organisms Bacillus cereus, Clostridium perfringens, and Vibrio parahaemolyticus. Salmonella was found in oysters on only one occasion. These bacteria were cleansed from oysters during oyster purification by re-laying in a non-polluted waterway. Oysters were laboratory contaminated to levels in excess 1,000 cells per g with either B. cereus, C. perfringens, V. parahaemolyticus, Salmonella typhimurium, or S. senftenberg. These species were cleansed from such oysters during purification in a laboratory depuration unit that used ultraviolet light for sterilizing the depuration water. Escherichia coli was also cleansed from oysters under the same re-laying or depuration conditions so that its measurement alone could be used to indicate the cleansing of the above pathogenic species. The levels of these bacteria were also measured during the storage of oysters under conditions that occur during marketing. While B. cereus counts remained relatively stable during storage, the Salmonella spp. gradually decreased in numbers and C. perfringens rapidly died off. V. parahaemolyticus counts increased slightly during the first 4 days of storage, after which decreases occurred.
D000818:Animals; D001409:Bacillus cereus / Q000302:isolation & purification; D001419:Bacteria / Q000254:growth & development / Q000302:isolation & purification*; D003016:Clostridium perfringens / Q000302:isolation & purification; D005506:Food Contamination; D005511:Food Handling; D005519:Food Preservation; D010125:Ostreidae / Q000382:microbiology*; D012475:Salmonella / Q000302:isolation & purification; D013696:Temperature; D014736:Vibrio parahaemolyticus / Q000302:isolation & purification