Air-blast freezing followed by frozen storage at different temperatures was assessed for inactivation of in Pacific oysters (). Pacific oysters were allowed to bioaccumulate a cocktail of six strains of . They were then air-blast frozen at −55 °C followed by frozen storage at −8 °C, −13 °C, −18 °C, −23 °C and −28 °C. reductions were enumerated at different sampling times from 0 to 360 days. Air-blast freezing and frozen storage inactivated in Pacific oysters in a two-phase inactivation pattern, with rapid inactivation during the first 3 days after air-blast freezing (short-term effect) followed by slower log-linear declines during frozen storage (long-term effect). The effects of storage temperature on inactivation (log MPN/day) were assessed using a combined model that includes effects from both short- and long-term storage. The US National Shellfish Sanitation Program requires that postharvest processes to reduce concentrations achieve ≥3.52 log reductions. At −18 °C this was achieved after an average of 90 days, but 95% confidence was not achieved until 123 days. Lower frozen storage temperatures caused slower declines of . As well as artificially bioaccumulated , we modeled inactivation of naturally occurring and showed that the results of a previous North American study fitted with our data. Their validated treatment for this organism in half-shell oysters can therefore be applied to New Zealand whole-shell oysters. This study will help guide oyster producers/processors aiming to achieve significant inactivation of bacteria in their product, by providing a starting point for developing suitable frozen storage time/temperature conditions for inactivation.

中文翻译：

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鼓风冷冻和冷冻储藏对太平洋牡蛎（Crassostrea gigas）创伤弧菌灭活的影响

评估了鼓风冷冻然后在不同温度下冷冻储存的太平洋牡蛎的灭活情况（）。太平洋牡蛎被允许生物累积六种菌株的混合物。然后将它们在-55°C下鼓风冷冻，然后在-8°C、-13°C、-18°C、-23°C和-28°C下冷冻储存。计算了 0 至 360 天不同采样时间的减少量。鼓风冷冻和冷冻储存在太平洋牡蛎中以两阶段失活模式失活，在鼓风冷冻后的前 3 天内快速失活（短期效应），随后在冷冻储存期间呈较慢的对数线性下降（长期效应）。 -期限效应）。使用包括短期和长期储存影响的组合模型评估储存温度对失活的影响（log MPN/天）。美国国家贝类卫生计划要求捕捞后降低浓度的过程达到 ≥3.52 对数减少量。在 -18 °C 下，平均 90 天后即可实现这一目标，但直到 123 天才达到 95% 的置信度。较低的冷冻储存温度导致下降速度减慢。除了人工生物累积之外，我们还对自然发生的灭活进行了建模，并表明之前的北美研究结果与我们的数据相符。因此，他们对半壳牡蛎中这种生物体的有效处理方法可以应用于新西兰全壳牡蛎。这项研究将有助于指导牡蛎生产商/加工商实现产品中细菌的显着灭活，为开发合适的灭活冷冻储存时间/温度条件提供起点。