Evaluation of Ice Slurries as a Control for Postharvest Growth of Vibrio spp. in Oysters and Potential for Filth Contamination
Evaluation of Ice Slurries as a Control for Postharvest Growth of Vibrio spp. in Oysters and Potential for Filth Contamination
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DOI：
10.4315/0362-028x.jfp-14-557
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发表时间：
2015-07-01
影响因子：
2
通讯作者：
Jones, Jessica L.
中科院分区：
文献类型：
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作者：
Lydon, Keri Ann;Farrell-Evans, Melissa;Jones, Jessica L.
食用生牡蛎是接触弧菌的最常见途径。人类感染。在美国，尽管努力降低该病的发病率，但弧菌病仍在稳步增加。研究表明，冰是有效的减少采后弧菌。牡蛎的生长，但也引起了人们对牡蛎肉可能被污物污染的担忧（如粪便大肠杆菌或产气荚膜梭菌的存在）。这项研究探讨了冰浆的使用（
Raw oyster consumption is the most common route of exposure for Vibrio spp. infections in humans. Vibriosis has been increasing steadily in the United States despite efforts to reduce the incidence of the disease. Research has demonstrated that ice is effective in reducing postharvest Vibrio spp. growth in oysters but has raised concerns of possible contamination of oyster meat by filth (as indicated by the presence of fecal coliform bacteria or Clostridium perfringens). This study examined the use of ice slurries (