• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.320-324
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• 1997

The number of Vivrio vulnificus strain 29307 was assessed for oysters treated with acetic, lactic, citric, and alginic acids during storage at 15$^{\circ}C$. When oysters were dipped with 0.5% acetic, 0.5% lactic, or 0.5% citric acids for 3 min, V. vulnificus was not detected after 4 days of storage. V. vulnificus in the treatment of 3% alginic acid (AL) containing 2% acetic acid (AA) was not detected after 2 days of storage, while it was isolated in the controls for 4 days of storage. Based on these results, the combination of AL and AA was more effective for preventing the growth of V. vulnificus in oysters than the treatments of the acid alone.