Hot Sauce: No Elimination of Vibrio vulnificus in Oysters

$37.00 plus tax (Refund Policy)

Buy Article:

Abstract:

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.

Keywords: HOT SAUCE; OYSTERS; VIBRIO VULNIFICUS

Document Type: Research Article

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

Publication date: April 1, 1995

More about this publication?
  • IAFP members must first sign in on the right to access full text articles of JFP

    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites
Related content

Tools

Favourites

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more