Persistence of Polioviruses in Shellstock and Shucked Oysters Stored at Refrigeration Temperature

Abstract

Poliovirus persistence was monitored in shellstock and shucked oysters stored at 5°C. The oysters either bioaccumulated viruses from seawater contaminated with feces-associated or cell-culture-grown viruses or they were innoculated with a needle and syringe. The viruses were detected in the oysters for > 28 d, the longest estimated time period between harvest and consumption of fresh oysters. These results indicate that if oysters are contaminated when harvested, they will probably be contaminated when purchased for processing in the home or food establishment.