Hood M A, Ness G E, Rodrick G E, Blake N J
Appl Environ Microbiol. 1983 Apr;45(4):1221-8. doi: 10.1128/aem.45.4.1221-1228.1983.
The effects of storage on the microbial load in two commercially important species of shellfish were examined. Oysters (Crassostrea virginica) were stored as shellstock, shucked meats, and fully processed meats at four temperatures for up to 21 days, and clams (Mercenaria campechiensis) were stored only as shellstock. The concentrations of most microbiological groups of organisms increased with the duration and temperature of storage in both shellfish species, although the increases were significantly lower in claims. Concentrations of Vibrio cholerae rose by approximately 1 log in oysters stored as shellstock after 7 days at 2 degrees C, and Lac+ vibrios increased 2 logs at 8 degrees C. Total counts of bacteria, fungi, coliforms, fecal streptococci, Aeromonas hydrophila, and clostridia were significantly higher in shucked oysters than in those stored as shellstock. Fecal coliforms were statistically the same, but V. cholerae, Vibrio parahaemolyticus, and the Lac+ vibrios were higher in oysters stored as shellstock. The concentrations of all microbial groups were higher in fully processed oysters than in shucked meats, with the exception of the vibrios, which showed no significant difference among the treatments. The results showed that although traditional methods of storing shellfish resulted in an overall increase in the microbial load, vibrio levels increased only in oysters stored as shellstock. Although fecal coliform and total bacterial counts did not correlate with those for vibrios in fresh oysters, strong correlations were observed in oysters stored for 7 days, suggesting that these indicators may be useful in monitoring oyster quality when meats are stored for a limited time as shellstock.
研究了储存对两种具有重要商业价值的贝类微生物负荷的影响。牡蛎（弗吉尼亚巨蛎）以带壳贝类、去壳肉和完全加工好的肉在四个温度下储存长达21天，而蛤（坎佩切丽文蛤）仅以带壳贝类形式储存。在这两种贝类中，大多数微生物菌群的浓度都随着储存时间和温度的增加而升高，不过蛤中的增加幅度明显较小。在2℃下储存7天后，以带壳贝类形式储存的牡蛎中霍乱弧菌的浓度大约上升了1个对数级，在8℃下Lac+弧菌增加了2个对数级。去壳牡蛎中的细菌、真菌、大肠菌群、粪链球菌、嗜水气单胞菌和梭菌的总数显著高于以带壳贝类形式储存的牡蛎。粪大肠菌群在统计学上相同，但以带壳贝类形式储存的牡蛎中霍乱弧菌、副溶血性弧菌和Lac+弧菌的含量更高。除了弧菌在各处理之间没有显著差异外，完全加工好的牡蛎中所有微生物菌群的浓度都高于去壳肉。结果表明，虽然传统的贝类储存方法导致微生物负荷总体增加，但弧菌水平仅在以带壳贝类形式储存的牡蛎中升高。虽然新鲜牡蛎中粪大肠菌群和细菌总数与弧菌的数量没有相关性，但在储存7天的牡蛎中观察到了很强的相关性，这表明当肉以带壳贝类形式储存有限时间时，这些指标可能有助于监测牡蛎的质量。
