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
Keywords	bluefish oysters Morganella Vibrio
Date of Defense	2000-11-07
Availability	unrestricted
Abstract Raw 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.
Files	Filename       Size       Approximate Download Time (Hours:Minutes:Seconds)     28.8 Modem   56K Modem   ISDN (64 Kb)   ISDN (128 Kb)   Higher-speed Access    etd.pdf 326.03 Kb 00:01:30 00:00:46 00:00:40 00:00:20 00:00:01

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