Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in phosphate-buffered saline and in inoculated whole oysters by high-pressure processing

Jaheon Koo, Michael L. Jahncke, Paul W. Reno, Xiaopei Hu, Parameswarakumar Mallikarjunan

Research output: Contribution to journalArticlepeer-review

26 Scopus citations

Abstract

Inactivation studies for Vibrio parahaemolyticus TX-2103 (serotype O3:K6) and Vibrio vulnificus MO-624 (clinical isolate) were conducted in phosphate-buffered saline (PBS) and in inoculated oysters under high-pressure processing conditions. V. parahaemolyticus was more resistant than V. vulnificus in PBS at all pressures and times. A 6-log reduction of V. parahaemolyticus and V. vulnificus in PBS at 241 MPa required 11 and 5 min, respectively, which included a 3-min pressure come-up time. A 4.5-log reduction of V. parahaemolyticus in oysters at 345 MPa required 7.7 min, which included a 6.7-min pressure come-up time. More than a 5.4-log reduction of V. vulnificus in oysters at 345 MPa occurred during the 6-min pressure come-up time. Both V. parahaemolyticus and V. vulnificus in PBS and in oysters were reduced to nondetectable numbers at 586 MPa during the 8- and 7-min pressure come-up times, respectively.

Original languageEnglish (US)
Pages (from-to)596-601
Number of pages6
JournalJournal of food protection
Volume69
Issue number3
DOIs
StatePublished - Mar 2006
Externally publishedYes

Fingerprint Dive into the research topics of 'Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in phosphate-buffered saline and in inoculated whole oysters by high-pressure processing'. Together they form a unique fingerprint.

Cite this