Fate of Staphylococcus aureus, Salmonella enterica serovar typhimurium, and vibrio vulnificus in raw oysters treated with chitosan.
The fate of Staphylococcus aureus, Salmonella enterica serovar Typhimurium, and Vibrio vulnificus in oysters treated with chitosan was investigated. Three concentrations (0.5, 1.0, and 2.0%) of chitosan in 0.5% hydrochloric acid were prepared and coated onto raw oysters, which were then stored at 4 degrees C for 12 days. Untreated oysters and oysters coated with 0.5% hydrochloric acid without chitosan were used as controls. S. aureus cells were most sensitive to 2.0% chitosan followed by 0.5 and 1.0%. In general, chitosan treatment of oysters produced a decline in the population of S. aureus by 1 to 4 log CFU/ml compared with the untreated control. Chitosan treatment had no influence on the reduction of Salmonella Typhimurium over the 12-day storage period; inhibition of Salmonella Typhimurium growth was similar in both the control samples and the chitosan-treated samples. However, time of storage had a major effect on the survival of Salmonella Typhimurium on oysters. Neither time nor chitosan concentration had a significant effect on the growth of V. vulnificus during storage. All treatments were similar in inhibiting V. vulnificus growth.
Chhabra
Pallavi
P
Department of Food Science & Technology, University of Georgia, Athens, Georgia 30602, USA.
Huang
Yao-Wen
YW
Frank
Joseph F
JF
Chmielewski
Revis
R
Gates
Keith
K
D000818:Animals; D002614:Chelating Agents / Q000494:pharmacology; D048271:Chitosan / Q000494:pharmacology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004305:Dose-Response Relationship, Drug; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D006801:Humans; D006851:Hydrochloric Acid / Q000494:pharmacology; D010125:Ostreidae / Q000382:microbiology*; D012486:Salmonella typhimurium / Q000187:drug effects* / Q000254:growth & development; D012758:Shellfish / Q000382:microbiology*; D013211:Staphylococcus aureus / Q000187:drug effects* / Q000254:growth & development; D013696:Temperature; D013997:Time Factors; D041261:Vibrio vulnificus / Q000187:drug effects* / Q000254:growth & development
D002614:Chelating Agents; D048271:Chitosan; D006851:Hydrochloric Acid