Controlling Vibrio vulnificus and spoilage bacteria in fresh shucked oysters using natural antimicrobials. (30th September 2013)

• Record Type: Journal Article
• Authors: Mahmoud, B.S.M.
• Is Part Of: Letters in applied microbiology. Volume 58:Number 1(2014:Jan.)
• Page Start: 1
• Page End: 7
• Publication Date: 2013-09-30
• Subjects: Microbiology -- Periodicals; 660.62
• DOI: 10.1111/lam.12152
• Languages: English
• ISSNs: 0266-8254

Abstract

<abstract abstract-type="graphical" xml:lang="en" id="lam12152-abs-0002"> <title> <x xml:space="preserve">Abstract</x> </title> <p> <bold>Significance and Impact of the Study:</bold> Oysters filter large volume of seawater during their feeding activities that concentrate bacteria such as <italic>Vibrio vulnificus</italic> in their body. The presence of <italic>V. vulnificus</italic> in oysters has a serious impact on public health and international trade. There is increasing concern over the use of chemical preservatives. Furthermore, the food industry is looking for new natural preservation methods. This study indicated that lactic acid and citric acid wash solutions could offer an inexpensive, natural and strong approach to control <italic>V. vulnificus</italic> and spoilage bacteria in fresh shucked for the oyster industry.<boxed-text content-type="graphic" id="lam12152-blkfxd-0001" position="anchor" orientation="portrait"><graphic position="anchor" mimetype="image" xlink:href="ark:/27927/pgg3zn326c0" orientation="portrait" xlink:type="simple" xmlns:xlink="http://www.w3.org/1999/xlink" /></boxed-text></p> </abstract>