An Evaluation of the Role of Storage Temperature on the Safety and Quality of Raw Shellstock Oysters and Bluefish

Topics:
Food and Beverage
Tags:
Hardware,
Storage,
Virginia Polytechnic Institute
Source:
Virginia Polytechnic Institute and State University

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Overview: Raw oyster shellstock was subjected to abuse conditions (7, 13, and 21°C) and sampled over a ten day storage period to gather scientific data to aid in determining whether spoilage occurred in the raw product over time before proliferation of pathogenic flora (Vibrio vulnificus) made the product unsafe. This study attempts to determine whether temperature abuse during storage of raw shellstock produces a spoiled product before it becomes unsafe.

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Format: PDF | Size: 318KB | Date: Nov 2000 | Pages: 101

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