Depuration of Oysters (Crassostrea gigas) Contaminated with Vibrio parahaemolyticus and Vibrio vulnificus with UV Light and Chlorinated Seawater
Abstract:The efficacy of depuration using UV light and chlorinated seawater for decontaminating Vibrio parahaemolyticus and Vibrio vulnificus from oysters was investigated. Oysters were contaminated with a five-strain cocktail of V. parahaemolyticus or V. vulnificus to levels of 104 to 105 CFU ml–1 for bioaccumulation. The depuration was conducted in a closed system in which 350 liters of seawater was recirculated at a rate of 7 liters/min for 48 h at room temperature. Counts of V. parahaemolyticus or V. vulnificus were determined at 0, 6, 18, 24, and 48 h. Three treatments were conducted: T1, control treatment; T2, UV treatment; and T3, UV plus chlorine treatment. After 48 h of depuration of V. parahaemolyticus, T3 reduced the count by 3.1 log most probable number (MPN) g–1 and T2 reduced the count by 2.4 log MPN g–1, while T1 reduced the count by only 2.0 log MPN g–1. After 48 h of depuration of V. vulnificus, T2 and T3 were efficient, reducing the counts by 2.5 and 2.4 log MPN g–1, respectively, while T1 reduced the count by only 1.4 log MPN g–1. The UV light plus chlorine treatment was more efficient for controlling V. parahaemolyticus in oysters. Both UV light and UV light plus chlorine were efficient for V. vulnificus. The present study is the first report showing the efficacy of depuration systems for decontaminating V. parahaemolyticus and V. vulnificus in oysters cultivated on the Brazilian coast. This study provides information on processes that can contribute to controlling and preventing such microorganisms in oysters and could be used for effective postharvest treatment by restaurants and small producers of oysters on the coast of Brazil.
Document Type: Research Article
Affiliations: 1: Laboratory of Food Microbiology, Department of Food Science & Technology, Federal University of Santa Catarina, Florianopolis, Santa Catarina, Brazil., Email: email@example.com 2: Laboratory of Food Microbiology, Department of Food Science & Technology, Federal University of Santa Catarina, Florianopolis, Santa Catarina, Brazil 3: Laboratory of Marine Mollusks, Department of Aquaculture, Federal University of Santa Catarina, Florianopolis, Santa Catarina, Brazil
Publication date: 2012-08-01
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