The effect of a taste-enhancement process for cold-stored raw shell-stock oysters (Crassostrea virginica) on the spillage of human enteropathogens.
A taste-enhancement process for cold-stored, raw shell-stock Crassostrea virginica oysters (i.e., application of table salt to shells) when externally contaminated with human enteropathogens intensified spillage of these enteropathogens to oyster' storage containers (77% compared to 27% for controls) but did not, however, cause contamination of edible oyster tissue.
Division of Environmental Health Engineering, Department of Environmental Health Sciences, Johns Hopkins Bloomberg School of Public Health, 615 N. Wolfe Street, Baltimore, MD 21205, USA. tgraczyk@jhsph.edu
Thaddeus K
TK
Graczyk
Leena
L
Tamang
Richard
R
Pelz
D000818:Animals; D003080:Cold Temperature; D049896:Crassostrea / Q000382:microbiology*; D016785:Cryptosporidium parvum / Q000302:isolation & purification; D016819:Encephalitozoon / Q000302:isolation & purification; D005506:Food Contamination; D005511:Food Handling / Q000379:methods*; D016829:Giardia lamblia / Q000302:isolation & purification; D012758:Shellfish / Q000382:microbiology*; D012965:Sodium Chloride / Q000494:pharmacology*; D013649:Taste
D012965:Sodium Chloride