Inactivation of Vibrio parahaemolyticus in shucked raw oyster ( Grassostrea gigas) and clam ( Venerupis phillippinarum) by using a combination of NaClO and gamma irradiation

• Published in: Food science and technology international Vol. 24; no. 1; p. 43
• Main Authors: Park, Shin Young, Ha, Sang-Do
• Format: Journal Article
• Language: English
• Published: United States 01.01.2018
• Subjects: Vibrio parahaemolyticus; shucked clam; Weibull model; shucked oyster; NaClO/gamma irradiation

This study investigated the synergistic effects of sodium hypochlorite (NaClO) and gamma irradiation combination against Vibrio parahaemolyticus in shucked oysters and clams. V. parahaemolyticus decreased to 1.1-5.6 log CFU/g in oysters and 1.1-5.7 log CFU/g in clams by NaClO (20-80 ppm) + γ irradia...