Type of Document Master's Thesis Author Lorca, Tatiana A. Author's Email Address firstname.lastname@example.org 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 Keywords
Date of Defense 2000-11-07 Availability unrestricted AbstractRaw oyster shellstock was subjected to abuse
conditions (7, 13, and 21°C) 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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