Controlled wet storage for shellfish - effects of micro-bubbling on bacterial contaminants of oysters
The main objective of the work is to determine whether the level of faecal coliform bacteria can be effectively reduced in seawater and fresh (raw) oysters to levels that are safe for human consumption and falling within the standards set by CFIA, by using ultra-fine micro-bubbling technology for seawater purification. Specifically, the project will attempt to determine the efficacy of sanitization using micro-bubbles, the length of micro-bubbling required for efficient control of target bacteria, and the effects of prolonged micro-bubbling on the oysters.
2006 - 2007
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