Abstract
A taste-enhancement process for cold-stored, raw shell-stock Crassostrea virginica oysters (i.e., application of table salt to shells) when externally contaminated with human enteropathogens intensified spillage of these enteropathogens to oyster’ storage containers (77% compared to 27% for controls) but did not, however, cause contamination of edible oyster tissue.
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Acknowledgments
The study was supported by the Fulbright Senior Specialist Fellowship (grant no. 2225 to Graczyk), Johns Hopkins NIEHS Center in Urban Environmental Health (grant no. P30 ES03819), Johns Hopkins Faculty Research Innovation Fund, Johns Hopkins Center for a Livable Future, and the University of the District of Columbia (grant no. GF4136F4201).
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Graczyk, T.K., Tamang, L. & Pelz, R. The effect of a taste-enhancement process for cold-stored raw shell-stock oysters (Crassostrea virginica) on the spillage of human enteropathogens. Parasitol Res 101, 1483–1486 (2007). https://doi.org/10.1007/s00436-007-0664-y
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DOI: https://doi.org/10.1007/s00436-007-0664-y