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

• 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; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1967.tb01970.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1967.tb01970.x/fullpdf

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.