麻痺性貝毒により毒化したカキの缶詰, 乾製品及びオイスターソース製造中における毒性の変化

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書誌事項

タイトル別名
  • Toxicity Change of Paralytic Shellfish Poison-infested Oyster during Canning, Drying and Sauce-making Processes
  • マヒセイ カイドク ニ ヨリ ドクカシタ カキ ノ カンズメ カンセイヒン オ

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抄録

Paralytic shellfish poison-infested oysters (about 30MU/g) were smoked or boiled and then canned. Dried oyster and oyster sauce were also produced.<br>The toxicity of canned smoked oyster decreased to under the quarantine limit (4MU/g) or to an undetectable level (<2MU/g). A similar result was obtained in canned boiled oyster. It seems possible to use contaminated oysters safely as canned foods.<br>In the production of oyster sauce, over 90% of the toxicity was destroyed during condensation (6hrs of boiling in a water bath). As the toxicity of the starting material of oyster broth was under 5MU/g (usually 2-4MU/g), the oyster sauce produced also cleared the official quarantine limit successfully.<br>On the other hand, the dried oyster product retained a high level of residual toxicity (7MU/g) and was still hazardous.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 36 (1), 35-41_1, 1995

    公益社団法人 日本食品衛生学会

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