期刊
FOOD CONTROL
卷 73, 期 -, 页码 601-605出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2016.09.007
关键词
Vibrio parahaemolyticus; Oyster; Depuration; Grape seed extract; Seafood safety
资金
- Agriculture and Food Research Initiative of the USDA National Institute of Food and Agriculture [2011-68003-30005]
- Oregon State University Agricultural Research Foundation [ARF8314A]
This study investigated the potential application of grape seed extract (GSE) in depuration to increase its efficacy in reducing Vibrio parahaemolyticus populations in Pacific oysters (Crassostrea gigas). Pacific oysters were inoculated with five clinical strains of V parahaemolyticus to 10(4-5) MPN/g and depurated in UV-irradiated artificial seawater (ASW) containing GSE at a level of 1.0% (1.8 mg/mL total phenolic contents as gallic acid equivalents) or 1.5% (3.1 mg/mL total phenolic contents as gallic acid equivalents) at 12.5 degrees C for up to 5 days. Changes of V parahaemolyticus populations in oysters during depuration were analyzed every 24 h using the three-tube most probable number (MPN) method. The populations of V parahaemolyticus in inoculated oysters decreased by 3.06 and 3.71 log MPN/g, respectively, after 4 and 5 days of depuration in ASW at 12.5 degrees C. However, populations of V. parahaemolyticus in oysters were reduced by 3.01 and 4.18 log MPN/g after 2 days of depuration at 12.5 degrees C in ASW containing 1.0 and 1.5% GSE, respectively. Further studies confirmed that depuration using ASW containing 1.5% GSE with 3.1 mg/mL total phenolic contents as gallic acid equivalents at 12.5 degrees C for two days was capable of achieving >3.52 log MPN/g reductions of V. parahaemolyticus in Pacific oysters. (C) 2016 Elsevier Ltd. All rights reserved.
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