Thermal inactivation of human norovirus surrogates in oyster homogenate.

Human norovirus (HNV) is the most frequent causative agent of foodborne diseases in the US. Raw and undercooked oysters are commonly associated with outbreaks caused by HNV. Many guidelines recommend that shucked oysters be boiled for at least 3 min, but it is not clear this thermal treatment can inactivate HNV.

Seafood Safety and Quality: The Consumer's Role.

All the good news about seafood-the health and nutritional benefits, the wide varieties and flavors-has had a positive effect on consumption: people are eating more seafood (http://www.seagrant.sunysb.

Use of nisin-coated plastic films to control Listeria monocytogenes on vacuum-packaged cold-smoked salmon.

Cold-smoked (Salmo salar) salmon samples were surface-inoculated with a cocktail of three nisin-resistant strains of L. monocytogenes (PSU1, PSU2 and PSU21) to a level of approximately 5 x 10(2) or 5 x 10(5) CFU/cm2 of salmon surface. The inoculated smoked salmon samples were vacuum-packaged with control film (no nisin) or nisin-coated plastic films and stored at either 4 or 10 degrees C.