Effects of temperature and salinity on bacterial reduction in Portuguese oysters ( <i>Magallana angulata</i> ) during depuration with sonoelectrochemical water

ABSTRACT Consumption of raw oysters poses health risks due to bacterial contamination. This study investigated the effects of temperature and salinity on the depuration process for reducing Vibrio spp., Escherichia coli , and Salmonella spp. in oysters over 24 hours using sonoelectrochemical water with an oxidation–reduction potential (ORP) of 750 mV. The temperature experiment was conducted at three levels (20°C, 24°C, and 28°C) with a constant salinity of 25‰. The salinity experiment was carried out at three levels (15‰, 20‰, and 25‰) with a constant temperature of 24°C. Oyster samples were collected at 8, 16, and 24 hours for bacterial analysis. The results indicated that depuration was most effective at reducing Vibrio spp. and E. coli at temperatures of 20°C and 24°C and a salinity of 25‰. Temperature had no significant effect on the reduction of Salmonella spp., though salinity levels of 20‰ and 25‰ were effective in reducing Salmonella spp. The optimal depuration time for bacterial reduction was 16 hours. Further research is needed to assess the efficiency of sonoelectrochemical depuration under varying environmental conditions, including different salinity, temperature, and flow rates.