Effects of high hydrostatic pressure processing on embryonation of Toxocara canis eggs.

Toxocara canis is a zoonotic nematode parasite that can be transmitted to humans by food or water contaminated with T. canis eggs from infected dog feces. High-pressure processing (HPP) is a useful alternative to thermal treatments to eliminate pathogens from foods. Most of the research on HPP has focused on prokaryotes, but little is known about its effects on eukaryotic organisms. We evaluated the ability of HPP to affect embryonation of T. canis eggs to test the hypothesis that HPP treatment can delay development of T. canis eggs. Efficacy of HPP was determined by using an embryonation assay on T. canis eggs from naturally infected puppies. For each treatment, 2500 T. canis eggs in tap water were placed in sealable plastic bags and subjected to 138-400 megapascals (MPa; 1 MPa=10 atm=147 psi) for 60 s in a commercial HPP unit. We found that treatment with 300 or 400 MPa for 60 s killed 100% of eggs using embryonation as the standard. Treatment with 250, 241, and 207 MPa was less effective and killed 80%, 56%, and 8% of eggs, respectively. Results from this study suggest that HPP may be a useful treatment to protect foods from T. canis contamination.

Effect of cooling rates and temperatures on quality and safety of quahog clams (Mercenaria mercenaria).

The model ordinance in the National Shellfish Sanitation Program's Guide for the Control of Molluscan Shellfish was initially established for oysters; however, the clam industry also follows the protocol. Rapid cooling during periods when the growing waters exceed 80 °F (26.7 °C) results in cold shock, which causes unacceptable mortalities in clams. The clam industry was looking for a procedure to lower the clams to the standard temperature while minimizing shell shock mortalities during the warm summer months. Three tempering treatments were examined, and total aerobic plate counts (APCs) and most-probable-number (MPN) counts of Vibrio, V. parahaemolyticus, and fecal coliforms were enumerated. In treatment 1 (control), clams were harvested, held for 5 h at 90 °F (32.2 °C), and then moved to 45 °F (7.2 °C) for storage. In treatment 2, clams were harvested and held for 5 h at 90 °F (32.2 °C), followed by 12 h at 65 °F (18.3 °C) and 12 h at 55 °F (12.8 °C), and then were moved to 45 °F (7.2 °C) for long-term storage. In treatment 3, clams were harvested and held for 5 h at 90 °F (32.2 °C), followed by 24 h at 55 °F (12.8 °C) before being moved to 45 °F (7.2 °C) for long-term storage. Three replicate trials were performed with triplicate analyses during late June through early to mid-August. The current National Shellfish Sanitation Program standard is treatment 1; it contained statistically (P ≤ 0.05) higher total APCs than treatments 2 and 3 throughout the 21-day storage period. APCs ranged from 2.3 × 10(4) immediately after harvest to 2.7 × 10(6), 1.6 × 10(5), and 4.8 × 10(5) for treatments 1, 2, and 3, respectively, after 14 days of storage. A statistical analysis showed that treatments 2 and 3 had significantly lower total MPN per gram Vibrio than treatment 1 on day 7 but were equal to treatment 1 on days 1 and 14. MPN per gram for V. parahaemolyticus was statistically lower in treatments 2 and 3 than in treatment 1 on storage days 1 and 7. However, on day 14, treatment 3 was significantly lower than treatments 1 and 2. There was no statistical difference for fecal coliforms. The greatest mortality occurred in treatment 1 (87.4%), followed by treatment 2 (83.3%) and treatment 3 (66.0%). The outcome of this research clearly shows that treatments 2 and 3 can cool clams to a temperature of 45 °F (7.2 °C) without compromising quality or safety and can reduce the number of dead clams introduced into the marketplace.

High pressure processing treatment prevents embryonation of eggs of Trichuris vulpis and Ascaris suum and induces delay in development of eggs.

High hydrostatic pressure processing (HPP) is an effective non-thermal treatment used to inactivate pathogens from a variety of food and food products. It has been extensively examined using prokaryotic organisms and protozoan's but has had limited study on metazoans. Treatment using HPP has been shown to be effective in inactivating nematode larvae in food and preventing embryonation of Ascaris suum eggs. We conducted experiments using eggs of the canine whipworm Trichuris vulpis collected from naturally infected dogs and A. suum eggs from naturally infected pigs. We observed a delay in development of eggs of T. vulpis in a preliminary experiment and conducted 2 experiments to test the hypothesis that appropriate HPP levels can induce a delay in embryonation of nematode eggs. In experiment 1, nonembryonated T. vulpis eggs in tap water were packaged in sealable bags and exposed to 138-600 megapascals (MPa; 1 MPa=10 atm=147 psi) for 60s in a commercial HPP unit. In a second experiment, nonembryonated eggs of A. suum were exposed to 138-600 MPa and treated for 60s in the same commercial HPP unit. Embyronation of T. vulpis eggs was delayed by 4 and 5 days for eggs treated with 207 and 241 MPa but eventually eggs developed and the numbers of embryonated eggs was similar to controls on day 55. Embryonation of T. vulpis eggs treated with 345 or 350 MPa was delayed by 9 days and never reached more than 5% of eggs embryonated. On day 55 post treatment, 95% of control nontreated T. vulpis eggs were embryonated, 100-65% of eggs treated with 138-276 MPa were embryonated, a maximum of 5% of eggs treated with 345-350 MPa were embryonated, and 0% of eggs treated with ≥ 400 MPa were embryonated. T. vulpis eggs treated with ≥ 400 MPa did not undergo cell division. Embryrnation of A. suum eggs was delayed by 4, 10, and 16 days for eggs treated with 207, 241, and 250MPa, respectively, compared to nontreated control eggs. A. suum eggs treated with 207 MPa eventually embryonated to similar % embryonation values as controls and 138 MPa treated eggs but eggs treated with 241 or 250 MPa were always <5% embryonated. A. suum eggs treated with ≥ 300 MPa did not undergo cell division. On the final day of examination at day 56 after treatment, the % of embryonated eggs was 92% nontreated controls, 94% treated with 138 MPa, 84% treated with 207 MPa, 2% treated with 241 or 250 MPa, and 0% treated with 276, 200, 345, 400, or 414 MPa, respectively.

Randomized, double-blinded clinical trial for human norovirus inactivation in oysters by high hydrostatic pressure processing.

Contamination of oysters with human noroviruses (HuNoV) constitutes a human health risk and may lead to severe economic losses in the shellfish industry. There is a need to identify a technology that can inactivate HuNoV in oysters. In this study, we conducted a randomized, double-blinded clinical trial to assess the effect of high hydrostatic pressure processing (HPP) on Norwalk virus (HuNoV genogroup I.1) inactivation in virus-seeded oysters ingested by subjects. Forty-four healthy, positive-secretor adults were divided into three study phases. Subjects in each phase were randomized into control and intervention groups. Subjects received Norwalk virus (8FIIb, 1.0 × 10(4) genomic equivalent copies) in artificially seeded oysters with or without HPP treatment (400 MPa at 25°C, 600 MPa at 6°C, or 400 MPa at 6°C for 5 min). HPP at 600 MPa, but not 400 MPa (at 6° or 25°C), completely inactivated HuNoV in seeded oysters and resulted in no HuNoV infection among these subjects, as determined by reverse transcription-PCR detection of HuNoV RNA in subjects' stool or vomitus samples. Interestingly, a white blood cell (granulocyte) shift was identified in 92% of the infected subjects and was significantly associated with infection (P = 0.0014). In summary, these data suggest that HPP is effective at inactivating HuNoV in contaminated whole oysters and suggest a potential intervention to inactivate infectious HuNoV in oysters for the commercial shellfish industry.

Effects of high pressure processing on Toxoplasma gondii oocysts on raspberries.

Oocysts are the environmentally resistant life stage of Toxoplasma gondii. Humans can become infected by accidentally ingesting the oocysts in water or from contaminated produce. Severe disease can occur in immunocompromised individuals, and nonimmune pregnant women can infect their offspring. Chronic infection is associated with decreased mental functions, vision and hearing problems, and some mental disorders such as schizophrenia. High pressure processing (HPP) is a commercial method used to treat food to eliminate pathogens. Treatment of produce to eliminate viable T. gondii oocysts would provide a means to protect consumers. The present study was done to better define the effects of HPP on oocysts placed on raspberries. Raspberries were chosen because they are a known source of a related human intestinal parasite, Cyclospora cayetanensis. Raspberries were inoculated with 5 x 10(4) oocysts of the VEG strain of T. gondii for 20 hr prior to HPP. Individual raspberries were exposed to 500 MPa, 400 MPa, 340 MPa, 300 MPa, 270 MPa, 250 MPa, 200 MPA, 100 MPa, or no MPa treatment for 60 sec in a commercial HPP unit (1 MPa = 10 atm = 147 psi). Treatment of raspberries with 340 MPa for 60 sec was needed to render oocysts spot inoculated on the raspberries noninfectious for mice. Treatment of raspberries with 200 MPa or less for 60 sec was not effective in rendering oocysts noninfectious for mice.

Effect of high hydrostatic pressure processing on freely suspended and bivalve-associated T7 bacteriophage.

The effectiveness of hydrostatic pressure processing (HPP) for inactivating viruses has been evaluated in only a limited number of studies, and most of the work has been performed with viruses freely suspended in distilled water. In this work, HPP inactivation of freely suspended and shellfish-associated bacteriophage T7 was studied. T7 was selected in hopes that it could serve as a model for animal virus behavior. Clams (Mercenaria mercenaria) and oysters (Crassostrea virginica) were homogeneously blended separately and inoculated with bacteriophage T7. The inoculated bivalve meat and the freely suspended virus samples were subjected to HPP under the following conditions: 2, 4, and 6 min at 241.3, 275.8, and 344.7 MPa pressure and temperatures of 29.4 to 35, 37.8 to 43.3, and 46.1 to 51.7 degrees C. Reductions of 7.8 log PFU (100% inactivation) were achieved for freely suspended T7 at 344.7 MPa for 2 min at 37.8 to 43.3 degrees C. At 46.1 to 51.7 degrees C, T7 associated with either clams or oysters was inactivated at nearly 100% (>4 log PFU) at all pressure levels and durations tested. These results indicate that T7 is readily inactivated by HPP under the proper conditions, may be made more susceptible to HPP by mixing with shellfish meat, and may serve as a viable model for the response of several animal viruses to HPP.

Inactivation of a norovirus by high-pressure processing.

Murine norovirus (strain MNV-1), a propagable norovirus, was evaluated for susceptibility to high-pressure processing. Experiments with virus stocks in Dulbecco's modified Eagle medium demonstrated that at room temperature (20 degrees C) the virus was inactivated over a pressure range of 350 to 450 MPa, with a 5-min, 450-MPa treatment being sufficient to inactivate 6.85 log(10) PFU of MNV-1. The inactivation of MNV-1 was enhanced when pressure was applied at an initial temperature of 5 degrees C; a 5-min pressure treatment of 350 MPa at 30 degrees C inactivated 1.15 log(10) PFU of virus, while the same treatment at 5 degrees C resulted in a reduction of 5.56 log(10) PFU. Evaluation of virus inactivation as a function of treatment times ranging from 0 to 150 s and 0 to 900 s at 5 degrees C and 20 degrees C, respectively, indicated that a decreasing rate of inactivation with time was consistent with Weibull or log-logistic inactivation kinetics. The inactivation of MNV-1 directly within oyster tissues was demonstrated; a 5-min, 400-MPa treatment at 5 degrees C was sufficient to inactivate 4.05 log(10) PFU. This work is the first demonstration that norovirus can be inactivated by high pressure and suggests good prospects for inactivation of nonpropagable human norovirus strains in foods.

Effects of high hydrostatic pressure on embryonation of Ascaris suum eggs.

High hydrostatic pressure processing (HPP) has been shown to be an effective non-thermal means of inactivating microorganisms from various food products. Little information is available regarding the effects of HPP on metazoan parasites. Outbreaks of food-borne disease have been associated with importation of food contaminated with fecal material. Ascaris suum is used as a surrogate model metazoan parasite for the human roundworm, Ascaris lumbricoides, to study the effects of treatments on the inactivation of eggs in sludge. The present study was conducted to determine the effects of HPP on A. suum eggs. Unembryonated A. suum eggs were subjected to 138-552 megapascals (MPa) for 10-60s in a commercial HPP unit. Embryonation was induced after HPP treatments by incubating eggs in 0.01N sulfuric acid at room temperature. After 21 days, 100 eggs were examined per treatment using a light microscope and the percent of embryonated eggs was determined. Embryonation was induced in 38-76% eggs that were subjected to 138 and 270MPa. No embryonation was observed in eggs exposed to pressures of 241MPa or more for 60s or in eggs exposed to 276MPa for 10-30s. These results indicate that HPP treatment could be used to protect contaminated food items by inactivating A. suum eggs and may also have potential in reducing food-borne illness resulting from fecal contamination.

Effects of high-pressure processing on Toxoplasma gondii tissue cysts in ground pork.

Ingestion of Toxoplasma gondii tissue cysts can result in severe disease in immunocompromised individuals and pregnant women. Treatment of meat and meat products to eliminate viable T. gondii tissue cysts would provide a means to protect consumers. In this study, we examined the effects of high-pressure processing (HPP) on ground pork containing viable tissue cysts of the VEG strain of T. gondii. Ground pork containing tissue cysts was exposed to 400, 300, 200, 100, or 0 MPa treatment for 30, 60, or 90 sec in a commercial HPP unit. The HPP-treated ground pork was subjected to acid-pepsin digestion and bioassayed in mice. The results of the mouse bioassay revealed that none of the mice inoculated with tissue cysts exposed to 400 or 300 MPa became infected, whereas all mice inoculated with tissue cysts exposed to 200, 100, or 0 MPa became infected with T. gondii regardless of exposure time. Results indicate that HPP treatment of ground pork with 300 MPa of pressure will render tissue cysts of T. gondii nonviable and make pork safe for human consumption.

The effects of E-beam irradiation and microwave energy on Eastern Oysters (Crassostrea virginica) experimentally infected with Cryptosporidium parvum.

Shellfish have been identified as a potential source of Cryptosporidium infection for humans. The inactivation of C. parvum and other pathogens in raw molluscan shellfish would provide increased food safety for normal and at-risk consumers. The present study examined the efficacy of two alternative food-processing treatments, e-beam irradiation and microwave energy, on the viability of C. parvum oocysts in Eastern Oysters (Crassostrea virginica), which were artificially infected with the Beltsville strain of C. parvum. The effects of the treatments were evaluated by oral feeding of the processed oyster tissues to neonatal mice. Significant reductions (P<0.05) in infectivity were observed for in-shell and shucked oysters treated with e-beam irradiation at doses of 1.0, 1.5, or 2 kGy vs. untreated controls. A dose of 2 kGy completely eliminated C. parvum infectivity and did not adversely affect the visual appearance of the oysters. Oyster tissue treated with microwave exposures of 1 s (43.2 degrees C), 2 s (54.0 degrees C), and 3 s (62.5 degrees C) showed a reduction in C. parvum mouse infectivity, but the effects were not significantly different (P>0.05) from controls. Microwave energy treatments at 2 and 3 s showed extensive changes in oyster meat texture and color. Thus, because of lack of efficacy and unacceptable tissue changes, microwave treatment of oysters is not considered a viable food-processing method.

The effect of high-pressure processing on infectivity of Cryptosporidium parvum oocysts recovered from experimentally exposed Eastern oysters (Crassostrea virginica).

Shellfish have been identified as a potential source of Cryptosporidium infection for humans. The inactivation of Cryptosporidium parvum and other pathogens in raw molluscan shellfish would provide increased food safety for normal and at-risk consumers. The present study identified the efficacy of a non-thermal alternative food-processing treatment, high hydrostatic pressure processing (HPP), on the viability of C. parvum oocysts in the Eastern oysters Crassostrea virginica. Oysters were artificially exposed to 2 x 10(7) oocysts of the Beltsville strain of C. parvum in seawater and subjected to HPP treatments. The effects of the treatments were evaluated by inoculation of the processed oyster tissues into neonatal mice. High-pressure processing of shucked Eastern oysters at all pressures tested (305, 370, 400, 480, and 550 MPa) was significantly effective (P<0.05) in reducing the numbers of positive mouse pups fed treated oyster tissues exposed to C. parvum oocysts. A dose of 550 MPa at 180 s (s) of holding time produced the maximum decrease in numbers of C. parvum positive mouse pups (93.3%). Measurement of tristimulus color values of HPP-treated raw oysters at extended processing times from 120 s to 360 s at 550 MPa showed a small increase in whiteness of oyster meat. This non-thermal processing treatment shows promise for commercial applications to improve safety of seafood and reduce public health risks from cryptosporidiosis.

Effects of high pressure processing on infectivity of Toxoplasma gondii oocysts for mice.

High pressure processing (HPP) has been shown to be an effective non-thermal method of eliminating non-spore forming bacteria from a variety of food products. The shelf-life of the products is extended and the sensory features of the food are not or only minimally effected by HPP The present study examined the effects of HPP using a commercial scale unit on the viability of Toxoplasma gondii oocysts. Oocysts were exposed from 100 to 550 MPa for 1 min in the HPP unit and then HPP treated oocysts were orally fed to groups of mice. Oocysts treated with 550 MPa or less did not develop structural alterations when viewed with light microscopy. Oocysts treated with 550 MPa, 480 MPa, 400 Mpa, or 340 MPa were rendered noninfectious for mice. Mice fed oocysts treated with no or 100 to 270 MPa became infected and most developed acute toxoplasmosis and were killed or died 7 to 10 days after infection. These results suggest that HPP technology may be useful in the removal of T. gondii oocysts from food products.

Effects of high-pressure processing on in vitro infectivity of Encephalitozoon cuniculi.

High-pressure processing (HPP) has been shown to be an effective means of eliminating bacteria and destructive enzymes from a variety of food products. HPP extends the shelf life of products while maintaining the sensory features of food and beverages. In this study, we examined the effects of HPP on the infectivity of Encephalitozoon cuniculi spores in vitro. Spores were exposed to between 140 and 550 MPa for 1 min in a commercial HPP unit. Following treatment, the spores were loaded onto cell culture flasks or were kept for examination by transmission electron microscopy. No effect was observed on the infectivity of spores treated with 140 MPa. Spores treated with between 200 and 275 MPa showed reduction in infectivity. Following treatment of 345 MPa or more, spores were unable to infect host cells. No morphologic changes were observed in pressure-treated spores with transmission electron microscopy.

Survival of Toxoplasma gondii oocysts in Eastern oysters (Crassostrea virginica).

Toxoplasma gondii has recently been recognized to be widely prevalent in the marine environment. It has previously been determined that Eastern oysters (Crassostrea virginica) can remove sporulated T. gondii oocysts from seawater and that oocysts retain their infectivity for mice. This study examined the long-term survival of T. gondii oocysts in oysters and examined how efficient oysters were at removing oocysts from seawater. Oysters in 76-L aquaria (15 oysters per aquarium) were exposed to 1 x 10(6) oocysts for 24 hr and examined at intervals up to 85 days postexposure (PE). Ninety percent (9 of 10) of these oysters were positive on day 1 PE using mouse bioassay. Tissue cysts were observed in 1 of 2 mice fed tissue from oysters exposed 21 days previously. Toxoplasma gondii antibodies were found in 2 of 3 mice fed oysters that had been exposed 85 days previously. In another study, groups of 10 oysters in 76-L aquaria were exposed to 1 x 10(5), 5 x 10(4), or 1 x 10(4) sporulated T. gondii oocysts for 24 hr and then processed for bioassay in mice. All oysters exposed to 1 x 10(5) oocysts were infected, and 60% of oysters exposed to 5 x 10(4) oocysts were positive when fed to mice. The studies with exposure to 1 x 10(4) oocysts were repeated twice, and 10 and 25% of oysters were positive when fed to mice. These studies indicate that T. gondii can survive for several months in oysters and that oysters can readily remove T. gondii oocysts from seawater. Infected filter feeders may serve as a source of T. gondii for marine mammals and possibly humans.

Sporulation and survival of Toxoplasma gondii oocysts in seawater.

We have been collaborating since 1992 in studies on southern sea otters (Enhydra lutris nereis) as part of a program to define factors, which may be responsible for limiting the growth of the southern sea otter population. We previously demonstrated Toxoplasma gondii in sea otters. We postulated that cat feces containing oocysts could be entering the marine environment through storm run-off or through municipal sewage since cat feces are often disposed down toilets by cat owners. The present study examined the sporulation of T. gondii oocysts in seawater and the survival of sporulated oocysts in seawater. Unsporulated oocysts were placed in 15 ppt artificial seawater, 32 ppt artificial seawater or 2% sulfuric acid (positive control) at 24 C in an incubator. Samples were examined daily for 3 days and development monitored by counting 100 oocysts from each sample. From 75 to 80% of the oocysts were sporulated by 3 days post-inoculation under all treatment conditions. Groups of 2 mice were fed 10,000 oocysts each from each of the 3 treatment groups. All inoculated mice developed toxoplasmosis indicating that oocysts were capable of sporulating in seawater. Survival of sporulated oocysts was examined by placing sporulated T. gondii oocysts in 15 ppt seawater at room temperature 22-24 C (RT) or in a refrigerator kept at 4 C. Mice fed oocysts that had been stored at 4C or RT for 6 months became infected. These results indicate that T. gondii oocysts can sporulate and remain viable in seawater for several months.

Influence of Processing Schemes on Indicative Bacteria and Quality of Fresh Aquacultured Catfish Filletst †.

Fresh aquacultured catfish fillets were obtained from three processors using different processing protocols in summer, autumn, winter, and spring and evaluated for microbial quality. Twenty freshly processed fillets were randomly selected and each fillet was placed in a sterile polyethylene bag. The fillets were transported on ice-pack overnight by air immediately after processing. Five fillets were randomly selected for microbial assays. Each fillet was weighed and an equal volume of sterile 0.1 % peptone water at 0 to 1°C was added aseptically. The fillet was massaged (or rinsed) for 120 s and the rinse was used to determine microbial quality. Aerobes (incubation at 35°C for 48 h) and psychrotrophs (incubation at 20°C for 96 h) were enumerated using 3M Petrifilm™ Aerobic Count plates. Escherichia coli (incubation at 35°C for 24 to 48 h) and total coliforms (incubation at 35°C for 24 to 48 h) were enumerated on 3M Petrifilm™ E. coli Count plates. Staphylococcus aureus counts were determined on Baird-Parker agar (incubation at 35°C for 48 h). Significant differences (P ≤ 0.05) in aerobic, psychrotrophic, total coliform, E. coli , and S. aureus counts due to temperature effects during production and variations in processing protocols were observed. E. coli and S. aureus counts were significantly different during the four seasons. E. coli and S. aureus counts were high during summer and low during winter weather. There was a significant difference (P ≤ 0.05) in aerobic, psychrotrophic, and total coliform counts among the three processors during warm weather; however, these differences were significantly (P≤ 0.05) reduced in cold weather.

Comparison of Quality in Aquacultured Fresh Catfish Fillets II. Pathogens E. coli O157:H7, Campylobacter , Vibrio , Plesiomonas , and Klebsiella †.

Aquacultured channel catfish ( Ictalurus punctatus ) were evaluated for the presence of human pathogenic bacteria. Fresh catfish fillets procured from three catfish processors in the southeastern United States during the four annual seasons (e.g., summer, fall, winter, and fall) were screened for selected human pathogens. At each sampling time point, 20 freshly processed catfish fillets were randomly selected from each processor during each season. Five catfish fillets were randomly selected for aerobic plate counts and all 20 fillets were screened for five pathogenic bacteria viz. Campylobacter jejuni/coli , Escherichia coli O157:H7, Klebsiella pneumoniae subsp. pneumoniae , Plesiomonas shigelloides , and Vibrio cholerae . There was a significant difference (P < 0.05) in the aerobic plate counts due to differences in unit processing operations and processing season. C. jejuni/coli , E. coli O157:H7 and K. pneumoniae subsp. pneumoniae were not isolated. Only P. shigelloides and V. cholerae were isolated during the warm weather.

Analysis of Campylobacter jejuni , Campylobacter coli , Salmonella , Klebsiella pneumoniae , and Escherichia coli O157:H7 in Fresh Hand-Picked Blue Crab ( Callinectes sapidus ) Meat †.

This study was conducted to determine the levels of Campylobacter jejuni , Campylobacter coli , Salmonella , Klebsiella pneumoniae , and Escherichia coli O157:H7 in fresh hand-picked blue crab ( Callinectes sapidus ) meat. An attempt was made to correlate these selected pathogens and general microbial quality to processors' sanitation practices and facility size. Hand-picked crabmeat samples from 12 blue-crab-processing facilities in the Chesapeake Bay region were collected and analyzed. Twenty samples from each of the different facilities were collected on different processing days. Facilities were chosen on the basis of production levels and Virginia Department of Health inspection scores as an indicator of sanitation practices (excellent, ≥94.5, acceptable, <94.5). All samples were tested between 16 h and 36 h after collection. Campylobacter jejuni was isolated from 36 (15%) of the 240 samples and Campylobacter coli was isolated from 14 (5.8%). Quantitative levels in all case were below limits of detection (<0.30 MPN/g). Klebsiella pneumoniae was isolated from a total of 51 (21%) samples. Counts ranged from less than 0.30 to 4.3 MPN/g. Aerobic plate counts ranged from 7.4 × 103 to 4.6 × 108 CFU/g with coliform counts ranging from <0.3 to 32.8 MPN/g. Fecal coliform levels were <0.3 to 2.26 MPN/g and Escherichia coli from <0.3 to 0.77 MPN/g. Salmonella spp. and Escherichia coli O157:H7 were not detected in any of the 240 samples analyzed. No significant differences (P < 0.05) between size and inspection scores were observed for general microbial quality or the presence of Klebsiella pneumoniae or Campylobacter species.

Comparison of Composition and Selected Enzyme Activities in Crassostrea virginica and Crassostrea gigas , Eastern and Korean Oysters.

Tissues of Eastern ( Crassostrea virginica ) and Korean ( Crassostrea gigas ) oysters were analyzed for proximate composition; elemental, amino acid, and pesticide contents; and selected enzyme activities. Eastern oysters contained more nitrogen but a lower ash and lipid content. In general, the amino acid and elemental contents were higher in the Korean species. Neither the Eastern nor Korean species contained pesticides or PCBs in an amount greater than 0.1 ppm. Peroxidase activity was greater in Korean oysters while lipase activity was higher in the Eastern species. Lipoxygenase was not detected in either species.

Activities of Five Acid Phosphatases in Purple, Green, and White Eggplants.

Tissues of purple, green, and white varieties of eggplant, Solanum melongena , were analyzed for relative activity of phenyl phosphatase, fructose-1, 6-diphosphatase, glucose-1-phosphatase, glucose-6-phosphatase, and ATPase. Activities of all phosphatases were highest in the purple variety and lowest in the white. Relative rates of activity decreased in the order: ATPase, phenyl phosphatase, fructose-1, 6-diphosphatase, glucose-6-phosphatase, and glucose-1-phosphatase (only found in the purple variety).