The Microbiology of Safe Food

Forsythe, Stephen

doi:10.1002/9780470999431

Cited by 73 publications

(1 citation statement)

References 189 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The high incidence of TPC in raw oyster may be attributed to the environment and microniches to which they were exposed which enhances proliferation (Fraizer and Westhoff, 2005;La valley et al, 2009). Such increases in microbial counts (between 5.0-6.7 log CFU/g) and diversity has been earlier reported in raw oysters prior to storage (Green and Barnes, 2010;Fernandez-Piquer et al, 2012;Chen et al, 2013). In contrast, the sharp decrease in microbial counts following processing may not be unconnected to their susceptibility to heat processing treatments (Table 1) while the apparent increase with storage (6.0 log CFU/g) suggests sub-lethal effect and microbial recovery in food ecosystems (Efiuvwevwere and Amadi, 2015b).…”

Section: Discussionsupporting

confidence: 69%

Untitled

Amadi¹

IRJPEH

View full text Add to dashboard Cite

Mortality and microbial diversity of raw, processed and storage of mangrove oysters at ambient temperature were investigated. The mortality rates of raw (shell-stock) oysters were determined during depuration in tap water (TW) and brackish water (BW) microcosms for 14days. Mortalities were observed on the 5th and 11th days and afterwards in TW and BW microcosms respectively. Thus, indicating the beneficial effects of depuration of mangrove oysters in BW than in TW microcosms. The microbial counts of raw, processed and storage of oyster meat samples were determined using standard microbiological methods. Aerobic plate counts (APCs) were 1.36×10 5 and 3.00x10 3 CFU/g for raw and processed oyster meats on day 0 (d0) respectively but increased markedly to 1.55x10 6 CFU/g in the processed meat sample during storage for 24h. Fungi counts were 3.6×10 2 and zero/no growth detected (NGD) CFU/g for raw and process oyster meats on d0 respectively but increased from 0-0.8×10 2 CFU/g in the processed meat samples at storage. Bacteria were more predominant in numbers and diversity than fungi. The most frequently isolated microflora from raw and processed and during the storage of oyster meat samples consists of Bacillus, Pseudomonas, Vibrio, Proteus, Staphylococcus others are Aspergillus, Penicillium and Fusarium. The most dominant genera during storage were Bacillus (20.8%) and Pseudomonas (16.7%); Aspergillus (52.3%) and Penicillium (45.4%). However, nondetectability of E. coli and Acinetobacter species following processing and storage underscores the criticality and importance of adequate processing prior to consumption of mangrove oysters as some of these organisms are not only potentially pathogenic but of public health significance. From this study, it is also advisable that oyster farmers should market their raw produce on/before 5days for the depurated, and 24h for the processed meat samples to avoid serious postharvest economic loses.

show abstract