4 °C - the National Sea Grant Library
4 °C - the National Sea Grant Library 4 °C - the National Sea Grant Library
RESuLTS Live Shellstock Irradiated Oysters 0 Doses of 0.5 and 1.0 KGy showed signScant 5 log reduction in levels of V: vulni~cW (4.6 x 16 to 4.6 and 2.3 MPN/g respectively) without causing si,onificant increases in mortality as compared to the controls through 14 days post harvest (shelf life for live oysters). Fresh Shucked Irradiated Oysters 0 There were no detectable levels of i? vuZnzj?cu.s in irradiated fresh shucked oysters, even at the lowest dose of 1.0 KGy. 0 Even non-irradiated controls dropped from 4.6 x lo6 to < 5 MpN/g by 14 days post harvest on ice in cold storage at 409; by 17 days at 409, there were no detectable V mlni$cm in non-irradiated controls. Ef&‘-Shell Frozen Irradiated Oysters 0 There were no detectable levels of V. vuZnz~cus in any of the irradiation-processed frozen half-shell oysters, even at the lowest dose of 1.0 KGy; non-irradiated controls dropped to
1000000 100000 10000 9 1000 > 1 . THE EFFECT O Harvested September 20,1994 (Water Temp.83OF) Days Post Harvest ; . ImO.0 KGy � 0.5 KGy ~1.0 KGy ~11.5 KGy 02.0 KGy(
- Page 260 and 261: 552 650 600 Salt Effects in the Fig
- Page 262 and 263: IMMUNOLOGIC APPROACHES TO THE IDENT
- Page 264 and 265: Table 1. Fish collected in Biscayne
- Page 266 and 267: Based on unpublished data comparing
- Page 268 and 269: 2. 3. 4. Hartmann, J.X., Poyer, J.C
- Page 270 and 271: irradiated foods look like. After t
- Page 272 and 273: silver carp Wpophthalmichthys molit
- Page 274 and 275: ,$mory Analysis. Sensory data were
- Page 276 and 277: Table 3. Percentage of panelists wh
- Page 278 and 279: Table 5. Percent response of paneli
- Page 280 and 281: McNulty, T, 1996. Personal communic
- Page 282 and 283: in a stainless steel tank (SOL) wit
- Page 284 and 285: Mineral Content Five macro-elements
- Page 286 and 287: TBble 1 _ Yield of surimi made from
- Page 288 and 289: Table 4 - Proximate composition of
- Page 290 and 291: goatfish lizardfish, ponyfish, ther
- Page 292 and 293: Table 7 - Amino acid composition of
- Page 294 and 295: Gel Strength For surimi gels, stres
- Page 296 and 297: 288 &f&odan, Y., Toyohara, H., and
- Page 298 and 299: CONSUMER SURVEY OF POND RAISED CATF
- Page 300 and 301: Accept&i&y scores of male and femal
- Page 303 and 304: -I- -T-
- Page 305 and 306: 100 90 80 70 60 50 40 30 20 10 0 Fi
- Page 307 and 308: + 5:
- Page 309: This study evaluated the feasibilit
- Page 313 and 314: 100000 PIs 10000 E 1000 z 8 100 UJ
- Page 315 and 316: 100000 10000 P 12 > 1000 10 1 � T
- Page 317 and 318: THE EFFECT OF IONIZING Kvulnificus
- Page 319 and 320: io Vulnificus: Past, Present, and F
- Page 321 and 322: conce op on Vibrio vulnificus in 19
- Page 323 and 324: LEVEL 4 L WA TEMPERATURE** TIME TO
- Page 325 and 326: isregard include the education of o
- Page 327 and 328: USE OF “COOL PASTEURIZATION” TO
- Page 329 and 330: Survival rate of V: vuZnificus in o
- Page 331 and 332: REFERENCES BAM. 1992. Bacteriologic
- Page 333 and 334: 0 To promote the cooperation and a
- Page 335 and 336: SAFETY CONCERN IN THE USE OF MODIFI
- Page 337 and 338: CONCLUSION According to some resear
- Page 339 and 340: 32 MATERIAL AND METHODS Product Pre
- Page 341 and 342: FLOWCHART DIAGRAM FOR THE CANNING P
- Page 343 and 344: Americans consume almost four pound
- Page 345 and 346: pursuing such agreements and expect
- Page 347 and 348: ABSTRACTS PROTECTION ACTIVPTIESOFTF
- Page 349 and 350: Mildred Chaparro Food Science and T
- Page 351 and 352: GENICALLY AND BLAST FROZEN PACKAGIN
- Page 353 and 354: S TO ENSURE SEAFOOD SAFETY AND SEAF
- Page 355 and 356: XYGEN-DE FRJZE ICALS AND LIPID PERO
- Page 357 and 358: IIOTOXINS: PREVENTION, CONTROL SEAF
- Page 359 and 360: ASPECTS OF CIGUATERA FIS POISONING
1000000<br />
100000<br />
10000<br />
9 1000<br />
><br />
1<br />
.<br />
THE EFFECT O<br />
Harvested September 20,1994 (Water Temp.83OF)<br />
Days Post Harvest<br />
; .<br />
ImO.0 KGy � 0.5 KGy ~1.0 KGy ~11.5 KGy 02.0 KGy(
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