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.
Graczyk
Thaddeus K
TK
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
Tamang
Leena
L
Pelz
Richard
R
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