Abstract
ABSTRACT The consumption of raw oysters is on the rise and poses a significant health risk because of the presence of bacteria such as Escherichia coli, Salmonella spp., and Vibrio spp. Sonoelectrochemical technology offers a promising solution by creating nanobubbles charged with negative ions, which effectively kill bacteria in oysters without affecting human health, and is also environmentally friendly. This study evaluated the bacterial reduction capability of this technology on Portuguese oysters (Crassostrea angulata) using different oxidation redox potential (ORP) levels of 450, 600 and 750 mV compared with clean seawater (control) after 8, 16 and 24 hours. The results showed that extended exposure time did not significantly decrease E. coli and Salmonella spp. densities, except for the 750 mV treatment. The ORP level of 750 mV for 16 hours was the most effective in reducing bacterial population in oysters with total Vibrio, E. coli and Salmonella spp. reduced by 1.14, 0.95, and 0.85 logCFU/g, respectively. Further research is needed to optimise oyster depuration using sonoelectrochemical technology to enhance its efficiency and practical application.
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