Controlling Vibrio vulnificus and spoilage bacteria in fresh shucked oysters using natural antimicrobials.

@article{Mahmoud2014ControllingVV,
  title={Controlling Vibrio vulnificus and spoilage bacteria in fresh shucked oysters using natural antimicrobials.},
  author={Barakat S. M. Mahmoud},
  journal={Letters in applied microbiology},
  year={2014},
  volume={58 1},
  pages={1-7}
}
UNLABELLED This study evaluated the efficacy of grape seed extract (GE), citric acid (CA) and lactic acid (LA) on the inactivation of Vibrio vulnificus and inherent microflora in fresh shucked oysters. The minimum inhibitory concentration (MIC) of GE, CA or LA against V. vulnificus was determined. Furthermore, the shucked oysters were artificially inoculated with V. vulnificus. The inoculated shucked oysters (25 g) were then dipped in 250 ml GE, CA or LA solutions for 10 min. The population of… CONTINUE READING

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