Hot Sauce: No Elimination of Vibrio vulnificus in Oysters

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Either Tabasco® sauce or a horseradish-based seafood cocktail sauce was placed on freshly shucked oysters which were incubated for 10 min on the half shell. Oysters were then assayed for numbers of Vibrio vulnificus cells present on the surface and within the oyster tissue, and the results compared to control oysters to which no sauce was added. Results indicated that Tabasco® sauce, but not the cocktail sauce, was highly effective in reducing the number of V. vulnificus cells present on the oyster meat surface. However, little reduction in the numbers of V. vulnificus cells present within the oysters was observed with either sauce. Our results suggest that hot sauces are not capable of significantly reducing the overall numbers of V. vulnificus cells associated with oysters, and that persons who are at risk for infection with this bacterium should continue to avoid the consumption of raw seafood, especially raw oysters.


Document Type: Research Article

Affiliations: Department of Biology, University of North Carolina at Charlotte, Charlotte, North Carolina 28223

Publication date: April 1, 1995

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