Cold Storage and Mild Heat Treatment as Processing Aids to Reduce the Numbers of Vibrio vulnificus in Raw Oysters

Abstract

Pure cultures of Vibrio vulnificus held at temperatures of 4 and 0°C underwent a time-dependent decrease in number of recoverable cells. A similar pattern of decreasing numbers was observed with naturally occurring V. vulnificus in cold stored shellstock oysters and shucked oyster meats. The time required for the bacterium to reach undetectable levels (MPN <3/g) may exceed the usual storage life of 14 d for shucked oyster meats and 21 d for shellstock oysters. Freezing and storage of pure cultures of V. vulnificus at −20°C reduced the number of culturable cells more quickly than did holding the cultures at 0°C. However, the organism was cultured from oysters frozen at −20°C for 12 weeks. While cold storage reduced the numbers of V. vulnificus in oysters, such treatment cannot be relied upon to eliminate the organism. Exposure to temperatures above 45°C causes death of V. vulnificus. Decimal reduction times at 47°C for 52 strains averaged 78 s (SD ± 30 s), and D50 values for 18 of the hardiest strains averaged 39.8 s (SD ± 12.2 s). Heating oysters for 10 min in water at 50°C proved adequate to reduce V. vulnificus to a nondetectable level. This treatment does not impart a noticeable cooked appearance or taste to the oysters and may be employed as a strategy to improve the safety of raw oysters.