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Full-Text Articles in Life Sciences

Development Of Safe And Ready To Eat Frozen Oyster Products Using Microwave Steam-Venting Technology, Luis Alberto Espinoza Jan 2013

Development Of Safe And Ready To Eat Frozen Oyster Products Using Microwave Steam-Venting Technology, Luis Alberto Espinoza

LSU Doctoral Dissertations

The Gulf Coast region, principally Louisiana, leads the nation in oyster production. The National Marine Fisheries Service reported that 19.7 million pounds of oyster meat, valued at $62.3 million dollars were harvested from the Gulf Coast region in 2010. One of the main concerns for this industry is the health risk associated with the consumption of oysters, particularly for at-risk populations. Oysters are filter feeders. They tend to concentrate microbes present in surrounding waters, some of which can cause severe illness in susceptible humans. Among pathogens that contaminate the gastrointestinal system of oysters, Vibrio spp (especially V. parahaemolyticus ...


Treatments To Reduce The Risk Of Vibrio Species In Vitro And In Shucked Oysters, Ronson Renard Scott Jan 2013

Treatments To Reduce The Risk Of Vibrio Species In Vitro And In Shucked Oysters, Ronson Renard Scott

LSU Master's Theses

"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 research 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. Commercially available SO ...