4 °C - the National Sea Grant Library
4 °C - the National Sea Grant Library 4 °C - the National Sea Grant Library
Nicholls State University Ev&atjon of Commercial Irradiation and Other Processing for V&i0 vulnificw: Control in Louisiana Oysters Marilyn B. Kilgen and Mary T. Hemard, Depment of Biological Sciences, Nicholls State University, Thibodaux, LA 703 10 Ph.(504) 448-4710; email biol-rnbk@nich-nsunet.nich.edu Oysters ~mmer&lly harvested September 1994 and April 1995 from Black Bay, Louisiana were pocess& as live boxed, shucked 1202. (packed in ice), and frozen half-shell products, and shipped by commercial refrigerated truck for irradiation processing at Food Technology Services, Inc. Live shellstock were held at the recommended temperature of 409 from harvest through sampling. The ambient levels of K vulnificw in the oysters were 4.6 X 105 M.PN/g in September 1994 (water SOOF) and 1.5 X 10’ MPN/g in April 1995 (water 690. Two 60 lb. boxes of live oysters were each treated at minimum levels of 0.0 (controls), 0.5, 1.0, 1.5 and 2.0 KGy (400 animals per dose). The dose ratios were calculated to be about 2: 1. Levels of V. vuZnzf&x.s, total aerobic plate counts and % cumulative mortality were enumerated through day 14 post harvest for the September 1994 sample, and through day 28 post harvest for the April 1995 sample. Oysters treated with doses of 0.5 KGy and 1.0 KGy did not show significantly higher mortalities than the u&radiated control group, but did show a very significant 4 log reduction in levels of K rruZ&fi~ at 0.5 KGy and 5 log reduction at 1.0 KGy 2 days post irradiation (4 days post harve;st) for the September 1994 samples. The April 1995 samples were reduced to below detectable h~eIs at all doses. Commercial shucking, washing/blowing and packing or freezing in the half-shell akm reduced levels of K vu2n1~cu.s 3-5 logs by 14 days post harvest. Additional bdiation ProCessing of these products reduced levels to below detectable MPN/g. Freezing shucked non-irradiated oysters cryogenically in CO2 and in blast freezers also showed significant 3 log reducti0n.s in K W~?@CUS levels one week post free&g and 4 log re&xtiOn by 8 weeks post free&g. There was no significant difference between the two freezing methO& Funded by Louisiana State University Sea Grant Agency. Acknowledgements: MichaeI R&&is and Darren Duet for research technical assistance; Motivatit Seafoods, Fox Seafoods, Leavins Seafoods, RD Seafoods, Morgan Seafoods, Cowart Seafoods and Food TeCtrnology tkmkes, Inc. for commercial harvesting, processing, shipping and irradiation processing of Louisiana oysters. Presented to the Seafood Science and TechnoIogy Society of the Americas 1995, November 5-9, Kumcao, Pwrto Rico Wdmt of~hbgicai Sciences � P-0. Box 2021 * Thibo&ux, IA 70310. (504) 44&470()/4701
This study evaluated the feasibility and effectiveness of actual commercial level harvesting, processing, packaging and sh&ing of live shellstock in 60 lb (200 count) boxes, cases of shucked 12 oz containers of fresh oysters (12 per case), and cases of l/2 shell frozen oysters for commercial irradiation processing. 0 Shellstock oysters were commercially harvested in September 1994 (end of Spawing season) from Louisiana, shipped by refrigerated truck (409) to Florida and Virginia for further processing and packaging, and from there to Food Technology Services, Inc. for irradiation processing. 0 In Florida, ten 60 lb. boxes of 200 count live shellstock and 8 cases of 12 each 12 oz. shucked fresh oyster were commercially packaged. 8 III Virginia, the oysters were shucked on the half shell, shrink-wrapped, on a Styrofoam tray for 6 half-shell oysters and cryogenically package quick frozen (PQF) with C02. 0 At Food Technology Services, Inc. two 60 lb. boxes of live shellstock oysters were each treated with mjnimum levels of 0.0 (controls), 0.5, 1.0, 1.5 and 2.0 KGy (400 animals per dose). 0 of 0.0 0 of 0.0 Two cases of 12 oz. fresh shucked oysters were each treated with minimum dose levels (controls) 1.0, 1.5 and 2.0 KGy. Sixteen PQF trays of 6 half-shell oysters/tray were each treated with minimum dose levels (controls), 1.0, 2.0, 3.0 and 5.0 KGy. 0 Eight samples of 12 washed and blown oysters were vacuum-packed in non-permeable _ --- Mylar bags and commercially package quick frozen (PQF) by two commercial methods: CO2 cryogenic freezing at -600F and blast freezing at -200F. The were not subjected to further irradiation processin,. (J One 12 oyster bag from each freezing method was sampled each week post freezing for 8 weeks. � The processed oysters were returned to NSU by commercial refrigerated truck (4OoF) and analyzed for MPN/g K vzdnificus, total APC, and % cumulative mortality (live shellstock only). 0 This was repeated in April, 1995 for live shellstock and fresh shucked oysters to evaluate % mortality at the beginning of spawning season.
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This study evaluated <strong>the</strong> feasibility and effectiveness of actual commercial level harvesting,<br />
processing, packaging and sh&ing of live shellstock in 60 lb (200 count) boxes, cases of<br />
shucked 12 oz containers of fresh oysters (12 per case), and cases of l/2 shell frozen oysters for<br />
commercial irradiation processing.<br />
0 Shellstock oysters were commercially harvested in September 1994 (end of Spawing<br />
season) from Louisiana, shipped by refrigerated truck (409) to Florida and Virginia for fur<strong>the</strong>r<br />
processing and packaging, and from <strong>the</strong>re to Food Technology Services, Inc. for irradiation<br />
processing.<br />
0 In Florida, ten 60 lb. boxes of 200 count live shellstock and 8 cases of 12 each 12 oz.<br />
shucked fresh oyster were commercially packaged.<br />
8 III Virginia, <strong>the</strong> oysters were shucked on <strong>the</strong> half shell, shrink-wrapped, on a Styrofoam<br />
tray for 6 half-shell oysters and cryogenically package quick frozen (PQF) with C02.<br />
0 At Food Technology Services, Inc. two 60 lb. boxes of live shellstock oysters were each<br />
treated with mjnimum levels of 0.0 (controls), 0.5, 1.0, 1.5 and 2.0 KGy (400 animals per dose).<br />
0<br />
of 0.0<br />
0<br />
of 0.0<br />
Two cases of 12 oz. fresh shucked oysters were each treated with minimum dose levels<br />
(controls) 1.0, 1.5 and 2.0 KGy.<br />
Sixteen PQF trays of 6 half-shell oysters/tray were each treated with minimum dose levels<br />
(controls), 1.0, 2.0, 3.0 and 5.0 KGy.<br />
0 Eight samples of 12 washed and blown oysters were vacuum-packed in non-permeable<br />
_ ---<br />
Mylar bags and commercially package quick frozen (PQF) by two commercial methods: CO2<br />
cryogenic freezing at -600F and blast freezing at -200F. The were not subjected to fur<strong>the</strong>r<br />
irradiation processin,. (J One 12 oyster bag from each freezing method was sampled each week<br />
post freezing for 8 weeks.<br />
� The processed oysters were returned to NSU by commercial refrigerated truck (4OoF) and<br />
analyzed for MPN/g K vzdnificus, total APC, and % cumulative mortality (live shellstock only).<br />
0 This was repeated in April, 1995 for live shellstock and fresh shucked oysters to evaluate<br />
% mortality at <strong>the</strong> beginning of spawning season.
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