Title page for ETD etd-11142000-17030008

Type of Document Master's Thesis
Author Lorca, Tatiana A.
Author's Email Address yerma@vt.edu
URN etd-11142000-17030008
Title An Evaluation of the Role of Temperature on the Safety and Quality of Raw Shellstock Oysters and Bluefish
Degree Master of Science
Department Food Science and Technology
Advisory Committee
Advisor Name Title
Pierson, Merle D. Committee Chair
Flick, George J. Jr. Committee Member
Hackney, Cameron Raj Committee Member
  • bluefish
  • oysters
  • Morganella
  • Vibrio
Date of Defense 2000-11-07
Availability unrestricted
Raw oyster shellstock was subjected to abuse

conditions (7, 13, and 21C) and sampled over a

ten day storage period to gather scientific data

to aid in determining whether spoilage occurred

in the raw product over time before proliferation

of pathogenic flora (Vibrio vulnificus) made the

product unsafe. Spoilage was evaluated through

pH measurements of a homogenate of the shucked

meat and liquor. The olfactory acceptability of

the raw oysters was evaluated in concert with the

microbial and chemical evaluations. At all

storage conditions, halophilic bacteria outgrew

V. vulnificus by a minimum of 1 log CFU/g oyster

(Colony Forming Units per gram) (p < 0.05).

Olfactory acceptability was below 40% when V.

vulnificus growth was at its highest (p < 0.05).

Refrigerated storage should be considered a CCP

for raw shellstock since even moderate

temperature control kept V. vulnificus below 104

approximately 1-2 Logs below the estimated

infective dose for the majority of the population.

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