Chhabra Pallavi, Huang Yao-Wen, Frank Joseph F, Chmielewski Revis, Gates Keith
Department of Food Science & Technology, University of Georgia, Athens, Georgia 30602, USA.
J Food Prot. 2006 Jul;69(7):1600-4. doi: 10.4315/0362-028x-69.7.1600.
The fate of Staphylococcus aureus, Salmonella enterica serovar Typhimurium, and Vibrio vulnificus in oysters treated with chitosan was investigated. Three concentrations (0.5, 1.0, and 2.0%) of chitosan in 0.5% hydrochloric acid were prepared and coated onto raw oysters, which were then stored at 4 degrees C for 12 days. Untreated oysters and oysters coated with 0.5% hydrochloric acid without chitosan were used as controls. S. aureus cells were most sensitive to 2.0% chitosan followed by 0.5 and 1.0%. In general, chitosan treatment of oysters produced a decline in the population of S. aureus by 1 to 4 log CFU/ml compared with the untreated control. Chitosan treatment had no influence on the reduction of Salmonella Typhimurium over the 12-day storage period; inhibition of Salmonella Typhimurium growth was similar in both the control samples and the chitosan-treated samples. However, time of storage had a major effect on the survival of Salmonella Typhimurium on oysters. Neither time nor chitosan concentration had a significant effect on the growth of V. vulnificus during storage. All treatments were similar in inhibiting V. vulnificus growth.
研究了壳聚糖处理对牡蛎中金黄色葡萄球菌、鼠伤寒沙门氏菌和创伤弧菌命运的影响。制备了三种浓度（0.5%、1.0%和2.0%）的壳聚糖于0.5%盐酸中，并将其涂覆在生牡蛎上，然后在4℃下储存12天。未处理的牡蛎和涂覆有不含壳聚糖的0.5%盐酸的牡蛎用作对照。金黄色葡萄球菌细胞对2.0%壳聚糖最敏感，其次是0.5%和1.0%。一般来说，与未处理的对照相比，壳聚糖处理牡蛎使金黄色葡萄球菌数量下降了1至4个对数CFU/ml。壳聚糖处理在12天的储存期内对鼠伤寒沙门氏菌的减少没有影响；对照样品和壳聚糖处理样品中鼠伤寒沙门氏菌生长的抑制情况相似。然而，储存时间对牡蛎上鼠伤寒沙门氏菌的存活有主要影响。储存期间，时间和壳聚糖浓度对创伤弧菌的生长均无显著影响。所有处理在抑制创伤弧菌生长方面相似。
