Controlled wet storage for shellfish - effects of micro-bubbling on bacterial contaminants of oysters

Description

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.

Program Name

Aquaculture Collaborative Research and Development Program (ACRDP)

Year(s)

2006 to 2007

Ecoregion(s)

National

Principal Investigator(s)

Chris Pearce
Email: PearceC@pac.dfo-mpo.gc.ca