Evaluation of clorpactin WCS-50 as a bactericidal wash for crab and oyster meats.

Ever since Pasteur showed that spoilage was due to microorganisms, food preservation has been primarily concerned with finding methods for reducing the microbial populations. In order to extend the edible life of shellfish, its bacterial contamination must be reduced to levels sufficiently low to prevent their metabolic products from subverting these foods before they are consumed. Shellfish food items receive a notorious amount of handling in preparation for market. This can, and in many instances does, debase an otherwise sound product. A supplementary protective rinse or wash before packaging might contribute much toward bacterial reduction. The relatively simple processing techniques employed in the industry lend themselves to the institution of such additional treatment without imposition of bottleneck or hardship. Accordingly, many chemicals have been applied to seafoods in order to reduce or, in some instances, mask microbial contamination. To date, however, for one or more reasons, only a small number are legally available. As a result, the seafood industry is ever alert for suitable chemical agents that will obtain the necessary microbial destruction, yet be safe for human consumption. Several recent publications in clinical journals have reported that Clorpactin2 WCS-90 approaches the "ideal germicide." Its indicated nontoxic, nonirritating characteristics prompted the writer to evaluate this agent for possible application to crab and oyster meats-two items known for extremely rapid bacterial deterioration. Among the clinical reports was that of Zwerling (1955) who noted that, from an unselected group of 642 otolaryngologic (ear, nose and throat) patients treated with an 0.2 per cent aqueous solution of Clorpactin WCS-90, 477 or 74.2 per cent showed decided improvement with no untoward side effects. When used strictly according to specifications, Lattimer (1955) reported it to be an effective germicide for tuberculous cystitis caused by Mycobacterium