%0 Journal Article
%T Inactivation of Vibrio parahaemolyticus in shucked raw oyster (Grassostrea gigas) and clam (Venerupis phillippinarum) by using a combination of NaClO and gamma irradiation
%A Sang-Do Ha
%A Shin Young Park
%J Food Science and Technology International
%@ 1532-1738
%D 2018
%R 10.1177/1082013217726634
%X This study investigated the synergistic effects of sodium hypochlorite (NaClO) and gamma irradiation combination against Vibrio parahaemolyticus in shucked oysters and clams. V. parahaemolyticus decreased to 1.1每5.6 log10 CFU/g in oysters and 1.1每5.7 log10CFU/g in clams by NaClO (20每80ˋppm)ˋ+ˋ污 irradiation (0.1每2.0ˋkGy) combinations. V. parahaemolyticus was not detected by 60 or 80ˋppm NaClOˋ+ˋ2.0ˋkGy. Synergistic reduction of >1 log was observed by 60ˋppm NaClOˋ+ˋ0.3每2ˋkGy and 80ˋppm NaClOˋ+ˋ0.5 or 2ˋkGy. Specifically, >2 log of the synergistic reduction was obtained by 60 or 80ˋppm NaClOˋ+ˋ2ˋkGy. Furthermore, using the Weibull model, 5D values (5-log reductions) were calculated for 60 or 80ˋppm NaClOˋ+ˋ0.5每0.9ˋkGy. No significant differences were observed for all sensory parameters between samples of 2.0ˋkGyˋ+ˋ0每80ˋppm NaClO. This study suggests that 60ˋppm NaClOˋ+ˋ2.0ˋkGy in reducing 7-log V. parahaemolyticus without any deteriorative changes of sensory qualities could be a potential strategy for post-harvest process in seafood processing and distribution to enhance the microbial safety of molluscan shellfish
%K NaClO/gamma irradiation
%K Vibrio parahaemolyticus
%K shucked oyster
%K shucked clam
%K Weibull model
%U https://journals.sagepub.com/doi/full/10.1177/1082013217726634