Ronson Scott

Temperature Treatment: Treatments to Reduce the Risk of Vibrio Species in Vitro and in Shucked Oysters Ronson Scott

Vibrio parahaemolyticus (Vp) and Vibrio vulnificus (Vv) are halophilic bacteria naturally occurring in estuarine environments that may concentrate in filter feeding shellfish. Consumption of raw or under-cooked seafood contaminated with Vp or Vv may lead to the development of acute gastroenteritis or fatal septicemia in at-risk individuals, respectively. This book encompassed two separate but related projects: evaluation of a low temperature pasteurization (LTP) technique for the reduction of Vp and Vv in commercial quantities of shucked oysters (SO) and the investigation of the efficacy of a citrus fruit extract, BIOSECUR® F440D in reducing/eliminating Vv in vitro.