Effects of refrigeration and alcohol on the load of Aeromonas hydrophila in oysters

Journal of Food Protection
J M Birkenhauer, J D Oliver

Abstract

Members of the bacterial genus Aeromonas are widely distributed throughout the environment and are readily cultured from a variety of foods. One member of this genus, Aeromonas hydrophila, has been reputed to be a significant cause of gastrointestinal disease. In this study, we examined the effects of refrigeration and alcohol on the level of A. hydrophila in oysters. Specifically, vodka was examined because it is used by the food service industry in preparation of Oysters Romanoff. One set of oysters was shucked on receipt, whereas others were refrigerated intact for 7 days at 5 degrees C. The oysters were blended and the numbers of A. hydrophila present determined using starch ampicillin agar. Oysters were also shucked and placed on the half shell with 5 ml of vodka for 10 min. The oysters were then washed and presumptive A. hydrophila levels determined in both the washate and homogenate. On the day of purchase, the average number of presumptive A. hydrophila found was 7.6 x 10(4) CFU/g of oyster meat. After 7 days of refrigeration, the average number had increased to 3.2 x 10(5) CFU/g of oyster meat. In the oysters treated with vodka, the average number of A. hydrophila present internally was 9.9 x 10(4) with high numbers (1...Continue Reading

References

May 1, 1991·Journal of Clinical Microbiology·L P DeodharA Varudkar
Feb 1, 1987·Applied and Environmental Microbiology·S M Callister, W A Agger
Jun 1, 1985·Journal of Clinical Microbiology·W A AggerM J Gurwith
Oct 1, 1985·Applied and Environmental Microbiology·S A PalumboD W Thayer
Aug 1, 1986·Journal of Food Protection·Carlos AbeytaGerard N Stelma

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