title: Fate of Staphylococcus aureus, Salmonella enterica serovar typhimurium, and vibrio vulnificus in raw oysters treated with chitosan.
abstract: 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.
authors.affiliation: Department of Food Science & Technology, University of Georgia, Athens, Georgia 30602, USA.
authors.forename: Pallavi
authors.initials: P
authors.lastname: Chhabra
authors.forename: Yao-Wen
authors.initials: YW
authors.lastname: Huang
authors.forename: Joseph F
authors.initials: JF
authors.lastname: Frank
authors.forename: Revis
authors.initials: R
authors.lastname: Chmielewski
authors.forename: Keith
authors.initials: K
authors.lastname: Gates
mesh_terms: 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
chemical_list: D002614:Chelating Agents; D048271:Chitosan; D006851:Hydrochloric Acid