Time‐Temperature Effects on the Bacteriological Quality of Stored Shellfish.

SUMMARY ‐The effects of storage at 10, 20, and 27.5°C on the bacteriological quality and pH of living oyster and clam shellstock was studied. Bacteriological indices used were coliform MPN, fecal coliform MPN, and 35°C plate counts. Twelve lots of each oyster species and eleven lots of each clam spe...

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Bibliographic Details
Published in:Journal of Food Science
Main Authors: HOFF, J. C., BECK, W. J., ERICKSEN, T. H., VASCONCELOS, G. J., PRESNELL, M. W.
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 1967
Subjects:
Pacific
Crassostrea gigas
Online Access:http://dx.doi.org/10.1111/j.1365-2621.1967.tb01970.x
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Summary:SUMMARY ‐The effects of storage at 10, 20, and 27.5°C on the bacteriological quality and pH of living oyster and clam shellstock was studied. Bacteriological indices used were coliform MPN, fecal coliform MPN, and 35°C plate counts. Twelve lots of each oyster species and eleven lots of each clam species were studied. No distinct seasonal patterns in bacteriological changes were found. The 35°C plate count showed the most consistent response, the rate of increase being more rapid at the higher temperatures. Coliform MPN changes were less consistent in their response to temperature, and patterns of change were observed in different species. The fecal coliform MPN showed the greatest stability, with increases occurring only at 27.5°C. The pH changed little at any of the three temperatures.

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