The effect of a taste-enhancement process for cold-stored raw shell-stock oysters (Crassostrea virginica) on the spillage of human enteropathogens |
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| Authors: | Thaddeus K. Graczyk Leena Tamang Richard Pelz |
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| Affiliation: | (1) Division of Environmental Health Engineering, Department of Environmental Health Sciences, Johns Hopkins Bloomberg School of Public Health, 615 N. Wolfe Street, Baltimore, MD 21205, USA;(2) Johns Hopkins Center for Water and Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA;(3) Department of Molecular Microbiology and Immunology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA;(4) Circle “C” Oyster Rangers Association, Inc., Ridge, MD 20680, USA |
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| Abstract: | A taste-enhancement process for cold-stored, raw shell-stock Crassostrea virginica oysters (i.e., application of table salt to shells) when externally contaminated with human enteropathogens intensified spillage of these enteropathogens to oyster’ storage containers (77% compared to 27% for controls) but did not, however, cause contamination of edible oyster tissue. |
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