2022 article

Depuration of live oysters to reduce Vibrio parahaemolyticus and Vibrio vulnificus: A review of ecology and processing parameters

Campbell, V. M., Chouljenko, A., & Hall, S. G. (2022, May 31). COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY.

By: V. Campbell n, A. Chouljenko n & S. Hall n 

author keywords: Oysters; Depuration; Processing parameters; Vibrio; Pathogen reduction; Ecology
MeSH headings : Animals; Humans; Ostreidae / microbiology; Seafood / microbiology; Vibrio parahaemolyticus; Vibrio vulnificus; Water
TL;DR: Depuration processing from 4 to 6 days, low temperature, high salinity, and flowing water effectively reduced V. vulnificus and V. parahaemolyticus in live oysters, providing a safer, live oyster product for human consumption. (via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water (OpenAlex)
Source: Web Of Science
Added: June 13, 2022

Abstract