FIG 3.

Effects of CMs on survival of Vibrio spp. in artificially inoculated oysters. Oysters were inoculated with V. vulnificus (Vv) or V. parahaemolyticus (Vp) by suspension of bacteria in ASW (20 ppt, pH 7.4, room temperature), as described in Materials and Methods. Inoculated oysters were exposed to different concentrations of CMs (0, 0.1, 0.3, and 0.5%). Vibrio levels (number of mean log CFU/g ± standard deviation) in oysters were determined on selective agars from three independent experiments for a total of nine oysters for each condition and sampling time point at 0, 24, and 48 h posttreatment.