Toxicity Change of Paralytic Shellfish Poison-infested Oyster during Canning, Drying and Sauce-making Processes

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Paralytic shellfish poison-infested oysters (about 30MU/g) were smoked or boiled and then canned. Dried oyster and oyster sauce were also produced.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.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.On the other hand, the dried oyster product retained a high level of residual toxicity (7MU/g) and was still hazardous.
公益社団法人日本食品衛生学会の論文