@article{campbell_hall_salvi_2023, title={Antimicrobial Effects of Plasma-Activated Simulated Seawater (PASW) on Total Coliform and Escherichia coli in Live Oysters during Static Depuration}, volume={8}, ISSN={["2410-3888"]}, url={https://doi.org/10.3390/fishes8080396}, DOI={10.3390/fishes8080396}, abstractNote={Recently, our in vitro study on the effects of plasma-activated simulated seawater (PASW) demonstrated its potential as a novel, alternative disinfectant in oyster depuration. In this current study, PASW’s physicochemical and antimicrobial properties were identified and its effects on oyster quality were observed. Simulated seawater (SS) activated by plasma for 10 min (PASW10) increased in temperature, oxidation reduction potential, and electrical conductivity with a decrease in those parameters after 1:1 dilution with SS (PASW10 (1:1)). The pH decreased immediately after plasma activation and subsequently increased after dilution. Nitrate and nitrite concentrations were higher in PASW10 (1:1) compared to PASW10 (3:1). No free available chlorine was detected in undiluted PASW10. Processing using SS and PASW10 (1:1) depuration and refrigeration of E. coli-bioaccumulated oysters was observed. Significantly higher reductions in total coliform and E. coli were noted for PASW10 (1:1) treated oyster samples after 24 h compared to refrigerated samples. No significant differences in values for condition index or biting force of oyster meats were observed for the processed samples after 24 h. Overall, the novel and environment-friendly PASW could be used as an alternative antimicrobial disinfectant in oyster depuration systems because it does not negatively affect an oyster’s viability or quality.}, number={8}, journal={FISHES}, author={Campbell, Vashti M. and Hall, Steven and Salvi, Deepti}, year={2023}, month={Aug} }
 @article{campbell_chouljenko_hall_2022, title={Depuration of live oysters to reduce Vibrio parahaemolyticus and Vibrio vulnificus: A review of ecology and processing parameters}, volume={5}, ISSN={["1541-4337"]}, DOI={10.1111/1541-4337.12969}, abstractNote={AbstractConsumption of raw oysters, whether wild‐caught or aquacultured, may increase health risks for humans. Vibrio vulnificus and Vibrio parahaemolyticus are two potentially pathogenic bacteria that can be concentrated in oysters during filter feeding. As Vibrio abundance increases in coastal waters worldwide, ingesting raw oysters contaminated with V. vulnificus and V. parahaemolyticus can possibly result in human illness and death in susceptible individuals. Depuration is a postharvest processing method that maintains oyster viability while they filter clean salt water that either continuously flows through a holding tank or is recirculated and replenished periodically. This process can reduce endogenous bacteria, including coliforms, thus providing a safer, live oyster product for human consumption; however, depuration of Vibrios has presented challenges. When considering the difficulty of removing endogenous Vibrios in oysters, a more standardized framework of effective depuration parameters is needed. Understanding Vibrio ecology and its relation to certain depuration parameters could help optimize the process for the reduction of Vibrio. In the past, researchers have manipulated key depuration parameters like depuration processing time, water salinity, water temperature, and water flow rate and explored the use of processing additives to enhance disinfection in oysters. In summation, depuration processing from 4 to 6 days, low temperature, high salinity, and flowing water effectively reduced V. vulnificus and V. parahaemolyticus in live oysters. This review aims to emphasize trends among the results of these past works and provide suggestions for future oyster depuration studies.}, journal={COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY}, author={Campbell, Vashti M. and Chouljenko, Alexander and Hall, Steven G.}, year={2022}, month={May} }