LAUSR

This study investigated the synergistic effects of sodium hypochlorite (NaClO) and gamma irradiation combination against Vibrio parahaemolyticus in shucked oysters and clams. V. parahaemolyticus decreased to 1.1–5.6 log10 CFU/g in oysters and 1.1–5.7 log10CFU/g in clams by NaClO (20–80 ppm) + γ irradiation (0.1–2.0 kGy) combinations. V. parahaemolyticus was not detected by 60 or 80 ppm NaClO + 2.0 kGy. Synergistic reduction of >1 log was observed by 60 ppm NaClO + 0.3–2 kGy and 80 ppm NaClO + 0.5 or 2 kGy. Specifically, >2 log of the synergistic reduction was obtained by 60 or 80 ppm NaClO + 2 kGy. Furthermore, using the Weibull model, 5D values (5-log reductions) were calculated for 60 or 80 ppm NaClO + 0.5–0.9 kGy. No significant differences were observed for all sensory parameters between samples of 2.0 kGy + 0–80 ppm NaClO. This study suggests that 60 ppm NaClO + 2.0 kGy in reducing 7-log V. parahaemolyticus without any deteriorative changes of sensory qualities could be a potential strategy for post-harvest process in seafood processing and distribution to enhance the microbial safety of molluscan shellfish.