The research was reported in a press release from the Louisiana State
University Medical Center on October 18, 1993. The research was done with
hot sauces and bacterial cultures.
A follow-up study at the University of North Carolina indicated that hot
sauces were not able to significantly reduce V. vulnificus in raw oysters.
Sun, Y and Oliver, J.D. 1995. Hot sauce: No elimination of Vibrio
Vulnificus in oysters. J. Food Protection 58(4)441-442.
Bob
mika wrote:
> I found an article in Sea Frontiers, "Testing the anti-bacterial
> properties of the traditional ingredients of cocktail sauces for raw
> oysters - hot sauce, horseradish, lemon, and ketchup - the scientists
> found that hot sauce was the most active against V. vulnificus followed
> by horseradish and lemon."
> If somebody know more detail such as journal or research, please e-mail
> me.
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