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  • Title: Vibrio vulnificus and Indicator Bacteria in Shellstock and Commercially Processed Oysters from the Gulf Coast.
    Author: Ruple AD, Cook DW.
    Journal: J Food Prot; 1992 Sep; 55(9):667-671. PubMed ID: 31084123.
    Abstract:
    Fifty-one interstate shipments of shellstock oysters were sampled at processing plants and examined bacteriologically for Vibrio vulnificus , fecal coliforms, Escherichia coli , and standard plate count. The occurrence of V. vulnificus in the oysters was seasonal with low numbers during the winter and levels frequently exceeding 110,000/g during the summer. The numbers of V. vulnificus correlated (p < 0.01) with fecal coliform levels in the oysters and with water temperatures in the harvest areas. Normal commercial processing did not significantly (p > 0.05) reduce the levels of V. vulnificus or indicator bacteria in the oyster meats. However, storage of the processed meats in containers packed on ice usually produced a one-log and two-log unit reduction in numbers of V. vulnificus after 3 and 7 d, respectively.
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