Survival of Virus in Chilled, Frozen, and Processed Oysters

摘要: Samples of whole and shucked Pacific Olympia oysters, contaminated with 10(4)-plaque-forming units (PFU) poliovirus Lsc-2ab per ml, were held refrigerated at two temperatures, 5 - 17.5 C. To study the survival virus in oysters under these conditions, samples assayed for content weekly intervals as long 12 weeks. Results indicated that would survive a period varying from 30 to 90 days, depending upon temperature. The rate varied 10 13%. extent hazard presented by virus, 10(4) PFU ml heat processed four ways: stewing, frying, baking, steaming. withstood methods processing. 7 10% appeared dependent processing method used. Heat penetration studies showed internal temperature oyster was not sufficient inactivate all present. These results suggest only fresh but also cooked can serve vectors dissemination disease if shellfish are harvested polluted area.