Impact of water salinity and types of oysters on depuration for reducing Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)

rGO-PDMS Flexible Sensors Enabled Survival Decision System for Live Oysters

The shell-closing strength (SCS) of oysters is the main parameter for physiological activities. The aim of this study was to evaluate the applicability of SCS as an indicator of live oyster health. This study developed a flexible pressure sensor system with polydimethylsiloxane (PDMS) as the substrate and reduced graphene oxide (rGO) as the sensitive layer to monitor SCS in live oysters (rGO-PDMS). In the experiment, oysters of superior, medium and inferior grades were selected as research objects, and the change characteristics of SCS were monitored at 4 °C and 25 °C. At the same time, the time series model was used to predict the survival rate of live oyster on the basis of changes in their SCS characteristics. The survival times of superior, medium and inferior oysters at 4 °C and 25 °C were 31/25/18 days and 12/10/7 days, respectively, and the best prediction accuracies for survival rate were 89.32%/82.17%/79.19%. The results indicate that SCS is a key physiological indicator of oyster survival. The dynamic monitoring of oyster vitality by means of flexible pressure sensors is an important means of improving oyster survival rate. Superior oysters have a higher survival rate in low-temperature environments, and our method can provide effective and reliable survival prediction and management for the oyster industry.

Temperature, salinity and body-size influences depuration of heavy metals in commercially important edible bivalve molluscs of India

The effect of temperature, salinity and body-size on depuration of naturally accumulated heavy metals in clams, mussels and oysters harvested from Ashtamudi and Vembanad estuaries of Kerala, India were investigated using a static depuration system. Before depuration, the concentrations of heavy metals such as Ni, Co, Fe, Mn, Cu, Pb and Zn were analysed and it was found that the Fe, Zn, Cu and Pb contents in all the three bivalve molluscs were above the prescribed limit which poses a significant health risk to bivalve consumers. To protect consumer food safety, depuration experiments were conducted at varying temperatures, salinities and body-sizes. The clams, mussels and oysters depurated under the room temperature depuration system (RTDS) showed a better reduction of heavy metals compared with low-temperature depuration system (LTDS). ANOVA showed clams and mussels depurated at RTDS significantly (p < 0.05) reduced the heavy metals than LTDS. However, there was no significant (p > 0.05) difference in oysters between RTDS and LTDS. Further, clams and mussels depurated at low salinity (15-psμ) showed high resistance against Pb reduction. But, all the heavy metals, particularly, Pb, Fe, Zn and Cu were effectively removed at higher salinity depuration (25-psμ and 35-psμ). Moreover, irrespective of the body-size of clams, mussels and oysters used for depuration, a significant (p < 0.05) reduction in all metals (Ni, Co, Fe, Mn, Zn, Pb and Cu) was observed. Relatively, the medium-size bivalves showed higher reductions compared to small-size bivalves. Based on the experiments conducted, we recommend 48 h depuration using the static system under room temperature (30 ± 1 °C) with a salinity range of (25-35 psμ) using medium-size bivalves (clam>30 mm; mussel >45 mm, and oyster >65 mm length) as optimum conditions for producing safe bivalves for consumption in the tropics.

Life history of oysters influences Vibrio parahaemolyticus accumulation in Pacific oysters (Crassostrea gigas)

Vibrio parahaemolyticus infection in humans is associated with raw oyster consumption. Evaluation of V. parahaemolyticus presence in oysters is of most interest because of the economic and public health issues that it represents. To explore V. parahaemolyticus accumulation and depuration in adult Crassostrea gigas, we developed a GFP-tagged V. parahaemolyticus strain (IFVp201-gfp⁺ ), as well as a rapid and efficient quantification method in C. gigas oysters haemolymph by flow cytometry. Impact of the life history of C. gigas on accumulation and depuration of V. parahaemolyticus IFVp201 was subsequently investigated. We found that naive oysters, i.e. grown in controlled facilities with UV treated seawater, accumulated significantly more IFVp201 than environmental oysters, i.e. grown in intertidal environment. We hypothesized that environmental oysters could have been immune primed, thus could limit V. parahaemolyticus accumulation. Meanwhile, both naive and environmental oysters had similar depuration rates.

Molecular mechanism of protein dynamic change in Pacific oyster (Crassostrea gigas) during depuration at different salinities uncovered by mass spectrometry-based proteomics combined with bioinformatics

Salinity stress during depuration of Pacific oysters (Crassostrea gigas) leads to degradation in quality; therefore, an understanding of the molecular mechanisms regulating dynamic changes during depuration is needed. Here, C. gigas was depurated for 72 h at salinities ranging from 26 to 38 g/L, a ± 10-20% fluctuation from that in the production area, and the gill proteomes were analyzed by sequential window acquisition of all theoretical fragment ion mass spectra (SWATH-MS). Of the 1218 proteins analyzed, 241 were differentiating proteins (DPs). Salinity stress led to increased levels of DPs associated with glycolysis and the extracellular matrix-receptor interaction pathway, and decreased levels of DPs associated with the citric acid cycle, lipid metabolism, genetic information processing, and cell transformation, especially in oysters exposed to 38 g/L salinity (+20%). Controlling salinity fluctuation within ± 10% of the production area during depuration was conducive to maintaining quality in C. gigas.

Depuration of live oysters to reduce Vibrio parahaemolyticus and Vibrio vulnificus: A review of ecology and processing parameters

Consumption of raw oysters, whether wild-caught or aquacultured, may increase health risks for humans. Vibrio vulnificus and Vibrio parahaemolyticus are two potentially pathogenic bacteria that can be concentrated in oysters during filter feeding. As Vibrio abundance increases in coastal waters worldwide, ingesting raw oysters contaminated with V. vulnificus and V. parahaemolyticus can possibly result in human illness and death in susceptible individuals. Depuration is a postharvest processing method that maintains oyster viability while they filter clean salt water that either continuously flows through a holding tank or is recirculated and replenished periodically. This process can reduce endogenous bacteria, including coliforms, thus providing a safer, live oyster product for human consumption; however, depuration of Vibrios has presented challenges. When considering the difficulty of removing endogenous Vibrios in oysters, a more standardized framework of effective depuration parameters is needed. Understanding Vibrio ecology and its relation to certain depuration parameters could help optimize the process for the reduction of Vibrio. In the past, researchers have manipulated key depuration parameters like depuration processing time, water salinity, water temperature, and water flow rate and explored the use of processing additives to enhance disinfection in oysters. In summation, depuration processing from 4 to 6 days, low temperature, high salinity, and flowing water effectively reduced V. vulnificus and V. parahaemolyticus in live oysters. This review aims to emphasize trends among the results of these past works and provide suggestions for future oyster depuration studies.

Controlled Recirculating Wet Storage Purging V. parahaemolyticus in Oysters

This work explored the effects of salinity and temperature on the efficacy of purging V. parahaemolyticus from eastern oysters (Crassostrea virginica). Oysters were inoculated with a 5-strain cocktail of V. parahaemolyticus to levels of 10⁴ to 10⁵ MPN (most probable number)/g and depurated in a controlled re-circulating wet-storage system with artificial seawater (ASW). Both salinity and temperature remarkably affected the efficacy for the depuration of V. parahaemolyticus from oysters during wet-storage. The wet-storage process at salinity 20 ppt at 7.5 °C or 10 °C could achieve a larger than 3 log (MPN/g) reduction of Vibrio at Day 7, which meets the FDA’s requirement as a post-harvest process for V. parahaemolyticus control. At the conditions of 10 °C and 20 ppt, a pre-chilled system could achieve a 3.54 log (MPN/g) reduction of Vibrio in oysters on Day 7. There was no significant difference in the shelf life between inoculated and untreated oysters before the depuration, with a same survival rate (stored in a 4 °C cooler for 15 days) of 93%.

Temperature effects on the nutritional quality in Pacific oysters (Crassostrea gigas) during ultraviolet depuration

BACKGROUND

Oysters are mainly consumed in the raw form, so it is important to get rid of bacteria and other harmful substances. Ultraviolet (UV) sterilization depuration is a commonly used method and does not produce chemical residues or act directly on shellfish, resulting in minimal adverse effects on flavor. This study simulated the industrial depuration process using UV sterilization to depurate Pacific oysters (Crassostrea gigas). The effects of different temperatures (15, 20, and 25 °C) on the quality and taste components of C. gigas were investigated by measuring changes in physiological and biochemical indexes in C. gigas tissue samples.

RESULTS

At the end of depuration, no oyster mortality occurred, but it was up to 55% at 25 °C at 84 h. Glycogen content decreased the most at 25 °C at 48 h. The fatty acid content was higher at 20 and 25 °C. Succinic acid content decreased significantly and was higher at 20 and 25 °C at 48 h with no significant difference. Total free amino acid (FAA) content was significantly higher at 20 °C, however, there were no significant differences in nucleotide content at any temperature at 48 h. Adenylate energy charge (AEC) values decreased, with higher values at 15 and 25 °C, and equivalent umami concentration (EUC) values increased, with higher values at 20 and 25 °C.

CONCLUSION

Considering the changes in flavor substances and mortality rate, 20 °C is the appropriate temperature for UV sterilization depuration of C. gigas to produce better edible quality. © 2021 Society of Chemical Industry.

IMPACT OF LOW SALINITY ON HEMOCYTES MORPHOLOGY AND FUNCTIONAL ASPECTS IN INVASIVE CLAM ANADARA KAGOSHIMENSIS (TOKUNAGA, 1906)

Impact of low salinity on morphology and function of hemocytes in ark clam species Anadara kagoshimensis was investigated using light microscopy and flow cytometry. In control group the water salinity was adjusted to 19.6‰, and experimental group was maintained at 14.8‰ and 8.8‰. Two cell types, amebocytes and erythrocytes, were identified in control group of ark clams. Erythrocytes constituted the main type of the cells, and amounted to 92.3±3.9 %. Hyposalinity changed that proportion: the number of amebocytes decreased 2.7 times and number of erythrocytes increased 7.6 times. Morphometric characteristics of hemocytes didn’t show statistically significant changes. As far as salinity decreased, the number of erythrocyte shades in hemolymph increased (3.5 times at salinity 8.8‰) and, in hemocytes, the reactive oxygen species (ROS) production grew (3.5. times at salinity 8.8‰).

A systematic review of post-harvest interventions for Vibrio parahaemolyticus in raw oysters

BACKGROUND

Non-cholera Vibrio bacteria are a major cause of foodborne illness in the United States. Raw oysters are commonly implicated in gastroenteritis caused by pathogenic Vibrio parahaemolyticus. In response to outbreaks in 1997-1998, the US Food and Drug Administration developed a nation-wide quantitative microbial risk assessment (QMRA) of V. parahaemolyticus in raw oysters in 2005. The QMRA identified information gaps that new research may address. Incidence of sporadic V. parahaemolyticus illness has recently increased and, as oyster consumption increases and sea temperatures rise, V. parahaemolyticus outbreaks may become more frequent, posing health concerns. Updated and region-specific QMRAs will improve the accuracy and precision of risk of infection estimates.

OBJECTIVES

We identify research to support an updated QMRA of V. parahaemolyticus from oysters harvested in Chesapeake Bay and Puget Sound, focusing on observational and experimental research on post-harvest practices (PHPs) published from 2004 to 2019.

METHODS

A predefined search strategy was applied to PubMed, Embase, Scopus, Science.gov, NAL Agricola, and Google Scholar. Study eligibility criteria were defined using a population, intervention, comparator, and outcome statement. Reviewers independently coded abstracts for inclusion/exclusion using predefined criteria. Data were extracted and study quality and relevance evaluated based on published guidance for food safety risk assessments. Findings were synthesized using a weight of evidence approach.

RESULTS

Of 12,174 articles retrieved, 93 were included for full-text review. Twenty-seven studies were found to be high quality and high relevance, including studies on cold storage, high hydrostatic pressure, depuration, and disinfectant, and other PHPs. High hydrostatic pressure consistently emerged as the most effective PHP in reducing abundance of V. parahaemolyticus.

DISCUSSION

Limitations of the knowledge base and review approach involve the type and quantity of data reported. Future research should focus on PHPs for which few or no high quality and high relevance studies exist, such as irradiation and relaying.

Vibrio parahaemolyticus control in mussels by a Halobacteriovorax isolated from the Adriatic sea, Italy

This study evaluated the application of a Halobacteriovorax isolated from water of the Adriatic Sea (Italy) in controlling V. parahaemolyticus in mussels (Mytilus galloprovincialis). Two 72 h laboratory-scale V. parahaemolyticus decontamination experiments of mussels were performed. The test microcosm of experiment 1 was prepared using predator/prey free mussels experimentally contaminated with Halobacteriovorax/V. parahaemolyticus at a ratio of 10³ PFU/10⁵ CFU per ml, while that of experiment 2 using mussels naturally harbouring Halobacteriovorax that were experimentally contaminated with 10⁵ CFU per ml of V. parahaemolyticus. For experiment 1, was also tested a control microcosm only contaminated with 10⁵ CFU per ml of V. parahaemolyticus.. Double layer agar plating and pour plate techniques were used to enumerate Halobacteriovorax and V. parahaemolyticus, respectively. 16 S rRNA analysis was used to identify Halobacteriovorax. For both experiments in the test microcosm the concentration of prey remained at the same level as that experimentally added, i.e. 5 log for the entire analysis period. In experiment 1, V. parahaemolyticus counts in mussels were significantly lower in the test microcosm than the control with the maximum difference of 2.2 log at 24 h. Results demonstrate that Halobacteriovorax can modulate V. parahaemolyticus level in the mussels. The public impact of V. parahaemolyticus in bivalves is relevant and current decontamination processes are not always effective. Halobacteriovorax is a suitable candidate in the development of a biological approach to the purification of V. parahaemolyticus in mussels.

Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review

Vibrio parahaemolyticus is a Gram-negative bacterium that is naturally present in the marine environment. Oysters, which are water filter feeders, may accumulate this pathogen in their soft tissues, thus increasing the risk of V. parahaemolyticus infection among people who consume oysters. In this review, factors affecting V. parahaemolyticus accumulation in oysters, the route of the pathogen from primary production to consumption, and the potential effects of climate change were discussed. In addition, intervention strategies for reducing accumulation of V. parahaemolyticus in oysters were presented. A literature review revealed the following information relevant to the present study: (a) managing the safety of oysters (for human consumption) from primary production to consumption remains a challenge, (b) there are multiple factors that influence the concentration of V. parahaemolyticus in oysters from primary production to consumption, (c) climate change could possibly affect the safety of oysters, both directly and indirectly, placing public health at risk, (d) many intervention strategies have been developed to control and/or reduce the concentration of V. parahaemolyticus in oysters to acceptable levels, but most of them are mainly focused on the downstream steps of the oyster supply chain, and (c) although available regulation and/or guidelines governing the safety of oyster consumption are mostly available in developed countries, limited food safety information is available in developing countries. The information provided in this review may serve as an early warning for managing the future effects of climate change on the safety of oyster consumption.

Discrimination of viable and dead Vibrio parahaemolyticus subjected to low temperatures using Propidium Monoazide - Quantitative loop mediated isothermal amplification (PMA-qLAMP) and PMA-qPCR

The aim of this study was to determine the effect of cold (4 °C) and subzero (-18 °C, -45 °C) temperatures on the occurrence time of membrane damage to provide Propidium Monoazide (PMA) penetration of Vibrio parahaemolyticus inoculated to the sea bass. Direct plate counting (DPC) and PMA-based quantitative loop-mediated isothermal amplification (qLAMP) and qPCR was utilized for discrimination of dead and live bacteria on the designated storage days (1, 3, 7, and 14). The optimum amount of PMA was 50 μM for inhibition of amplification derived from dead cells in spiked samples. The number of live V. parahaemolyticus was detectable at the end of the 14. day using PMA-qLAMP and PMA-qPCR at all the temperatures. On the 7th day, culturability has lost at any of the storage temperatures and DPCs at -18 °C and -45 °C revealed a difference of about 1 log₁₀ CFU/ml between 1st and 3rd days. The same difference was also observed in PMA-qLAMP and PMA-qPCR on the same days (0.59-0.95 log₁₀ CFU/ml). Subzero temperatures have the highest rate of viability while causing the fastest decrease in culturability in sample groups as a result of the higher level of transition to VBNC state. qLAMP and qPCR methods in the PMA-treated and nontreated groups on the storage days at all temperatures gave similar results (p > 0.05).

The effect of pre-process and transport strategies on survival, microbiologic, and physiologic of Patinopecten yessoensis

The supply chain of shellfish is complex, with animals being subjected to several stressors during the depuration, temporary keeping, and waterless-low-temp transportation processing. In this paper, the recycled water system for depuration and temporary keeping was used to realize both depuration and temporary keeping of Patinopecten yessoensis. The samples were divided into three groups based on three different pre-process involved: samples in group 1 were depurated for 48 hr straight, whereas those in group 2 were first depured for 24 hr and then cooled for 24 hr; samples in group 3 was directly kept in a polyethylene insulation box. Then group 1 and group 2 were transported in a 3L polyethylene insulation box with ice packs (250 ml) to study the quality of transport based on the different pre-process. As a result, in group 1 (depuration for 48 hr), the first death occurred after 56 hr, and all shellfishes died after 102 hr with total bacterial density of 2,630 CFU/ml. In group 2 (depuration for 24 hr and temporary keeping for 24 hr), the first death occurred after 104 hr and the total number of bacteria was increasing steadily within 0-104 hr. After 120 hr, all shellfishes died with total bacterial density of 1,090 CFU/ml. In group 3 (directly transport), all shellfishes died in 64 hr. The total number of bacteria in groups 1 and 2 declined significantly in the depuration process. The bacteria number (p < 0.05) in group 3 was significantly different from that in groups 1 and 2. The crude protein, crude fat, and glycogen of all groups declined. However, compared to groups 1 and 3, the consumption of glycogen in group 2 (p < 0.05) was delayed by the gradual cooling procedure. Those results prove that the depuration and temporary keeping procedures can improve the sterilization of the bacteria. The survival rate is less sensitive to the temperature change. The results provide satisfactory references for the P. yessoensis' quality studies with depuration, temporary keeping, and waterless-low-temp transportation technologies.

Characterizing the Adherence Profiles of Virulent Vibrio parahaemolyticus Isolates

The human pathogen Vibrio parahaemolyticus is a leading cause of seafood-borne illness in the USA, and infections with V. parahaemolyticus typically result from eating raw or undercooked oysters. V. parahaemolyticus has been shown to be highly resistant to oyster depuration, suggesting that the bacterium possesses specific mechanisms or factors for colonizing oysters and persisting during depuration. In this study, we characterized eight different V. parahaemolyticus strains for differences in resistance to oyster depuration, biofilm formation, and motility. While each strain exhibited distinct phenotypes in the various assays, we determined that biofilm formation on abiotic surfaces, such as glass or plastic, does not directly correlate with bacterial retention in oysters during depuration. However, we did observe that the motility phenotype of a strain appeared to be a better indicator for persistence in the oyster. Further studies examining the molecular mechanisms underlying the observed colonization differences by these and other V. parahaemolyticus strains may provide beneficial insights into what critical factors are required for proficient colonization of the Pacific oyster.

High Salinity Relaying to Reduce Vibrio parahaemolyticus and Vibrio vulnificus in Chesapeake Bay Oysters (Crassostrea virginica)

Cases of Vibrio infections in the United States have tripled from 1996 to 2009 and these infections are most often associated with the consumption of seafood, particularly oysters (Crassostrea virginica). Information is needed on how to reduce numbers of Vibrio parahaemolyticus and Vibrio vulnificus in bi-valve molluscan shellfish (for example, oysters). The purpose of this study was to evaluate the effectiveness of high salinity relaying or treatment in recirculating aquaculture systems (RASs) as methods to reduce the abundance of V. parahaemolyticus and V. vulnificus in oysters. For relaying field trials, oysters were collected from approved harvest waters, temperature abused outside under a tarp for 4 h, and then transferred to high (29 to 33 ppt.) and moderate (12 to 19 ppt.) salinities. For RAS treatment trial, oysters were transferred to 32 to 34 ppt. salinity at 15 °C. After 7, 14, 21, and in some instances 28 d, oysters were collected and analyzed for V. parahaemolyticus and V. vulnificus levels using multiplex real-time PCR. Initial levels of V. parahaemolyticus and V. vulnificus ranged from 3.70 to 5.64 log₁₀ MPN/g, and were reduced by 2 to 5 logs after 21 to 28 d in high salinity water (29 to 34 ppt.). Oyster mortalities averaged 4% or less, and did not exceed 7%. Relaying of oysters to high salinity field sites or transfer to high salinity RAS tanks was more effective in reducing V. vulnificus compared with V. parahaemolyticus. These results suggest that high salinity relaying of oysters is more effective in reducing V. vulnificus than V. parahaemolyticus in the oyster species used in this study.

Food Safety Impacts from Post-Harvest Processing Procedures of Molluscan Shellfish

Post-harvest Processing (PHP) methods are viable food processing methods employed to reduce human pathogens in molluscan shellfish that would normally be consumed raw, such as raw oysters on the half-shell. Efficacy of human pathogen reduction associated with PHP varies with respect to time, temperature, salinity, pressure, and process exposure. Regulatory requirements and PHP molluscan shellfish quality implications are major considerations for PHP usage. Food safety impacts associated with PHP of molluscan shellfish vary in their efficacy and may have synergistic outcomes when combined. Further research for many PHP methods are necessary and emerging PHP methods that result in minimal quality loss and effective human pathogen reduction should be explored.