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Koutsoumanis K, Allende A, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Nonno R, Peixe L, Ru G, Simmons M, Skandamis P, Baker‐Austin C, Hervio‐Heath D, Martinez‐Urtaza J, Caro ES, Strauch E, Thébault A, Guerra B, Messens W, Simon AC, Barcia‐Cruz R, Suffredini E. Public health aspects of Vibrio spp. related to the consumption of seafood in the EU. EFSA J 2024; 22:e8896. [PMID: 39045511 PMCID: PMC11263920 DOI: 10.2903/j.efsa.2024.8896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/25/2024] Open
Abstract
Vibrio parahaemolyticus, Vibrio vulnificus and non-O1/non-O139 Vibrio cholerae are the Vibrio spp. of highest relevance for public health in the EU through seafood consumption. Infection with V. parahaemolyticus is associated with the haemolysins thermostable direct haemolysin (TDH) and TDH-related haemolysin (TRH) and mainly leads to acute gastroenteritis. V. vulnificus infections can lead to sepsis and death in susceptible individuals. V. cholerae non-O1/non-O139 can cause mild gastroenteritis or lead to severe infections, including sepsis, in susceptible individuals. The pooled prevalence estimate in seafood is 19.6% (95% CI 13.7-27.4), 6.1% (95% CI 3.0-11.8) and 4.1% (95% CI 2.4-6.9) for V. parahaemolyticus, V. vulnificus and non-choleragenic V. cholerae, respectively. Approximately one out of five V. parahaemolyticus-positive samples contain pathogenic strains. A large spectrum of antimicrobial resistances, some of which are intrinsic, has been found in vibrios isolated from seafood or food-borne infections in Europe. Genes conferring resistance to medically important antimicrobials and associated with mobile genetic elements are increasingly detected in vibrios. Temperature and salinity are the most relevant drivers for Vibrio abundance in the aquatic environment. It is anticipated that the occurrence and levels of the relevant Vibrio spp. in seafood will increase in response to coastal warming and extreme weather events, especially in low-salinity/brackish waters. While some measures, like high-pressure processing, irradiation or depuration reduce the levels of Vibrio spp. in seafood, maintaining the cold chain is important to prevent their growth. Available risk assessments addressed V. parahaemolyticus in various types of seafood and V. vulnificus in raw oysters and octopus. A quantitative microbiological risk assessment relevant in an EU context would be V. parahaemolyticus in bivalve molluscs (oysters), evaluating the effect of mitigations, especially in a climate change scenario. Knowledge gaps related to Vibrio spp. in seafood and aquatic environments are identified and future research needs are prioritised.
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Wu Q, Liu J, Malakar PK, Pan Y, Zhao Y, Zhang Z. Modeling naturally-occurring Vibrio parahaemolyticus in post-harvest raw shrimps. Food Res Int 2023; 173:113462. [PMID: 37803786 DOI: 10.1016/j.foodres.2023.113462] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 09/03/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
There is little known about the growth and survival of naturally-occurring Vibrio parahaemolyticus in harvested raw shrimps. In this study, the fate of naturally-occurring V. parahaemolyticus in post-harvest raw shrimps was investigated from 4℃ to 30℃ using real-time PCR combined with propidium monoazide (PMA-qPCR). The Baranyi-model was used to fit the growth and survival data. A square root model and non-linear Arrhenius model was then used to quantify the parameters derived from the Baranyi-model. The results showed that naturally-occurring V. parahaemolyticus were slowly inactivated at 4℃ and 7℃ with deactivation rates of 0.019 Log CFU/g/h and 0.025 Log CFU/g/h. Conversely, at 15, 20, 25, and 30 °C, the average maximum growth rates (μmax) of naturally-occurring V. parahaemolyticus were determined to be 0.044, 0.105, 0.179 and 0.336 Log CFU/g/h, accompanied by the average lag phases (λ) of 15.5 h, 7.3 h, 4.4 h and 3.7 h. The validation metrics, Af and Bf, for both the square root model and non-linear, indicating that the model had a good ability to predict the growth behavior of naturally-occurring V. parahaemolyticus in post-harvest raw shrimps. Furthermore, a comparative exploration between the growth of artificially contaminated V. parahaemolyticus in cooked shrimps and naturally-occurring V. parahaemolyticus in post-harvest raw shrimps revealed intriguing insights. While no substantial distinction in deactivation rates emerged at 4 °C and 7 °C (P > 0.05), a discernible disparity in growth rates was observable at 15 °C, 20 °C, 25 °C, and 30 °C, with the former surpassing the latter. Which indicated the risk of V. parahaemolyticus using models derived from cooked shrimps may be biased. Our study also unveiled a discernible seasonal effect. The μmax and λ of V. parahaemolyticus in shrimps harvested in summer were similar to those harvested in autumn, while the initial and maximum bacterial concentration harvested in summer were higher than those harvested in autumn. This predictive microbiology model of naturally-occurring V. parahaemolyticus in raw shrimps provides relevance to modelling growth in situ.
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Affiliation(s)
- Qian Wu
- College of Food Science and Technology, Shanghai Ocean University, 999# Hu Cheng Huan Road, Shanghai 201306, China; International Research Center for Food and Health, Shanghai Ocean University, 999# Hu Cheng Huan Road, Shanghai 201306, China
| | - Jing Liu
- College of Food Science and Technology, Shanghai Ocean University, 999# Hu Cheng Huan Road, Shanghai 201306, China; International Research Center for Food and Health, Shanghai Ocean University, 999# Hu Cheng Huan Road, Shanghai 201306, China
| | - Pradeep K Malakar
- College of Food Science and Technology, Shanghai Ocean University, 999# Hu Cheng Huan Road, Shanghai 201306, China; International Research Center for Food and Health, Shanghai Ocean University, 999# Hu Cheng Huan Road, Shanghai 201306, China
| | - Yingjie Pan
- College of Food Science and Technology, Shanghai Ocean University, 999# Hu Cheng Huan Road, Shanghai 201306, China; International Research Center for Food and Health, Shanghai Ocean University, 999# Hu Cheng Huan Road, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, 999# Hu Cheng Huan Road, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, 999# Hu Cheng Huan Road, Shanghai 201306, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, 999# Hu Cheng Huan Road, Shanghai 201306, China; International Research Center for Food and Health, Shanghai Ocean University, 999# Hu Cheng Huan Road, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, 999# Hu Cheng Huan Road, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, 999# Hu Cheng Huan Road, Shanghai 201306, China.
| | - Zhaohuan Zhang
- College of Food Science and Technology, Shanghai Ocean University, 999# Hu Cheng Huan Road, Shanghai 201306, China; International Research Center for Food and Health, Shanghai Ocean University, 999# Hu Cheng Huan Road, Shanghai 201306, China.
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Padovan AC, Turnbull AR, Nowland SJ, Osborne MWJ, Kaestli M, Seymour JR, Gibb KS. Growth of V. parahaemolyticus in Tropical Blacklip Rock Oysters. Pathogens 2023; 12:834. [PMID: 37375524 DOI: 10.3390/pathogens12060834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/14/2023] [Accepted: 06/14/2023] [Indexed: 06/29/2023] Open
Abstract
The opportunistic pathogen Vibrio parahaemolyticus poses a significant food safety risk worldwide, and understanding its growth in commercially cultivated oysters, especially at temperatures likely to be encountered post-harvest, provides essential information to provide the safe supply of oysters. The Blacklip Rock Oyster (BRO) is an emerging commercial species in tropical northern Australia and as a warm water species, it is potentially exposed to Vibrio spp. In order to determine the growth characteristics of Vibrio parahaemolyticus in BRO post-harvest, four V. parahaemolyticus strains isolated from oysters were injected into BROs and the level of V. parahaemolyticus was measured at different time points in oysters stored at four temperatures. Estimated growth rates were -0.001, 0.003, 0.032, and 0.047 log10 CFU/h at 4 °C, 13 °C, 18 °C, and 25 °C, respectively. The highest maximum population density of 5.31 log10 CFU/g was achieved at 18 °C after 116 h. There was no growth of V. parahaemolyticus at 4 °C, slow growth at 13 °C, but notably, growth occurred at 18 °C and 25 °C. Vibrio parahaemolyticus growth at 18 °C and 25 °C was not significantly different from each other but were significantly higher than at 13 °C (polynomial GLM model, interaction terms between time and temperature groups p < 0.05). Results support the safe storage of BROs at both 4 °C and 13 °C. This V. parahaemolyticus growth data will inform regulators and assist the Australian oyster industry to develop guidelines for BRO storage and transport to maximise product quality and safety.
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Affiliation(s)
- Anna C Padovan
- Research Institute for the Environment and Livelihoods, Charles Darwin University, Darwin, NT 0810, Australia
| | - Alison R Turnbull
- Institute of Marine and Antarctic Studies, University of Tasmania, Taroona, TAS 7053, Australia
| | - Samantha J Nowland
- Research Institute for the Environment and Livelihoods, Charles Darwin University, Darwin, NT 0810, Australia
- Aquaculture Unit, Department of Industry, Tourism and Trade, Northern Territory Government, Darwin, NT 0801, Australia
| | - Matthew W J Osborne
- Aquaculture Unit, Department of Industry, Tourism and Trade, Northern Territory Government, Darwin, NT 0801, Australia
| | - Mirjam Kaestli
- Research Institute for the Environment and Livelihoods, Charles Darwin University, Darwin, NT 0810, Australia
| | - Justin R Seymour
- Climate Change Cluster, University of Technology Sydney, Ultimo, NSW 2007, Australia
| | - Karen S Gibb
- Research Institute for the Environment and Livelihoods, Charles Darwin University, Darwin, NT 0810, Australia
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4
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Neil WA, Hard C, Bowers JC, Jones JL. Levels of Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas) from Washington State following ambient exposure and chilling. J Food Prot 2023; 86:100092. [PMID: 37061186 DOI: 10.1016/j.jfp.2023.100092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 04/04/2023] [Accepted: 04/06/2023] [Indexed: 04/17/2023]
Abstract
Vibrio parahaemolyticus illnesses, often associated with the consumption of raw or undercooked oysters, are most common in summer months when higher temperatures increase V. parahaemolyticus levels in the environment. In Washington, post-harvest controls focus on the time from harvest to temperature-controlled storage to minimize V. parahaemolyticus illness risk. This study examined the effect of post-harvest ambient storage on V. parahaemolyticus levels in Pacific oysters. Additionally, the effects of cooling method, icing and/or refrigeration, on V. parahaemolyticus levels in oysters were evaluated. Five independent trials were conducted during July and August of 2015. For each trial, oysters were harvested from Totten Inlet and exposed to ambient conditions for 0h (immediately cooled), 1h, 5h, or 9h, and then either iced or refrigerated. Total and pathogenic (tdh+/trh+) V. parahaemolyticus levels were determined via MPN real-time PCR. Data from each trial were analyzed independently due to differences in initial V. parahaemolyticus levels. Total V. parahaemolyticus levels in oysters increased relative to control (0h I) levels after the 1h ambient exposure in only one trial, but pathogenic V. parahaemolyticus levels did not significantly increase after the 1h exposure. Total and pathogenic V. parahaemolyticus levels increased by 0.8-1.9 log MPN/g in 5h exposed oysters and by 1.0-2.9 log MPN/g in 9h exposed oysters compared to levels in 0h I samples. Mean maximum temperature of 5h and 9h exposed samples increased to ≈29°C compared to ≈21°C in 0h and 1h exposures, which likely contributed to observed increases in V. parahaemolyticus levels. Total and pathogenic V. parahaemolyticus levels increased more often in oysters cooled by refrigeration than by ice; this was most notable for the longer ambient exposure samples. Overall, these data support shorter post-harvest ambient exposure as well as rapid cooling of oysters to minimize risk of V. parahaemolyticus illness.
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Affiliation(s)
- Whitney A Neil
- U. S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Gulf Coast Seafood Laboratory, 1 Iberville Dr. Dauphin Island, AL 36528.
| | - Clara Hard
- Washington State Department of Health, Division of Environmental Public Health, 101 Israel Rd. Tumwater, WA 98501
| | - John C Bowers
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Biostatistics and Bioinformatics Staff, 5100 Paint Branch Parkway, College Park, Maryland 20740, USA
| | - Jessica L Jones
- U. S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Gulf Coast Seafood Laboratory, 1 Iberville Dr. Dauphin Island, AL 36528
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Ellett AN, Rosales D, Jacobs JM, Paranjpye R, Parveen S. Growth Rates of Vibrio parahaemolyticus Sequence Type 36 Strains in Live Oysters and in Culture Medium. Microbiol Spectr 2022; 10:e0211222. [PMID: 36445142 PMCID: PMC9769909 DOI: 10.1128/spectrum.02112-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Accepted: 11/11/2022] [Indexed: 12/03/2022] Open
Abstract
The pathogenic marine bacterium Vibrio parahaemolyticus can cause seafood-related gastroenteritis via the consumption of raw or undercooked seafood. Infections originating from relatively cool waters in the northeast United States are typically rare, but recently, this region has shown an increase in infections attributed to the ecological introduction of pathogenic sequence type 36 (ST36) strains, which are endemic to the cool waters of the Pacific Northwest. A 2005 risk assessment performed by the Food and Drug Administration (FDA) modeled the postharvest growth of V. parahaemolyticus in oysters as a function of air temperature and the length of time the oysters remained unrefrigerated. This model, while useful, has raised questions about strain growth differences in oyster tissue and whether invasive pathogenic strains exhibit different growth rates than nonclinical strains, particularly at lower temperatures. To investigate this question, live eastern oysters were injected with ST36 clinical strains and non-ST36 nonclinical strains, and growth rates were measured using the most probable number (MPN) enumeration. The presence of V. parahaemolyticus was confirmed using PCR by targeting the thermolabile hemolysin gene (tlh), thermostable direct hemolysin (tdh), tdh-related hemolysin (trh), and a pathogenesis-related protein (prp). The growth rates of the ST36 strains were compared to the FDA model and several other data sets of V. parahaemolyticus growth in naturally inoculated oysters harvested from the Chesapeake Bay. Our data indicate that the growth rates from most studies fall within the mean of the FDA model, but with slightly higher growth at lower temperatures for ST36 strains injected into live oysters. These data suggest that further investigations of ST36 growth capability in oysters at temperatures previously thought unsuitably low for Vibrio growth are warranted. IMPORTANCE Vibrio parahaemolyticus is the leading cause of seafood-related gastroenteritis in the United States, with an estimated 45,000 cases per year. Most individuals who suffer from vibriosis consume raw or undercooked seafood, including oysters. While gastroenteritis vibriosis is usually self-limiting and treatable, V. parahaemolyticus infections are a stressor on the growing aquaculture industry. Much effort has been placed on modeling the growth of Vibrio cells in oysters in order to aid oyster growers in designing harvesting best practices and ultimately, to protect the consumer. However, ecological invasions of nonnative bacterial strains make modeling their growth complicated, as these strains are not accounted for in current models. The National Shellfish Sanitation Program (NSSP) considers 10°C (50°F) a temperature too low to enable Vibrio growth, where 15°C is considered a cutoff temperature for optimal Vibrio growth, with temperatures approaching 20°C supporting higher growth rates. However, invasive strains may be native to cooler waters. This research aimed to understand strain growth in live oysters by measuring growth rates when oysters containing ST36 strains, which may be endemic to the U.S. Pacific Northwest, were exposed to multiple temperatures postharvest. Our results will be used to aid future model development and harvesting best practices for the aquaculture industry.
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Affiliation(s)
- Ava N. Ellett
- University of Maryland Eastern Shore, Princess Anne, Maryland, USA
- National Centers for Coastal Ocean Science, National Ocean Service, National Oceanic and Atmospheric Administration, Oxford, Maryland, USA
| | - Detbra Rosales
- University of Maryland Eastern Shore, Princess Anne, Maryland, USA
| | - John M. Jacobs
- National Centers for Coastal Ocean Science, National Ocean Service, National Oceanic and Atmospheric Administration, Oxford, Maryland, USA
| | - Rohinee Paranjpye
- Northwest Fisheries Science Center, National Marine Fisheries Service, National Oceanic and Atmospheric Administration, Seattle, Washington, USA
| | - Salina Parveen
- University of Maryland Eastern Shore, Princess Anne, Maryland, USA
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6
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Purgar M, Kapetanović D, Geček S, Marn N, Haberle I, Hackenberger BK, Gavrilović A, Pečar Ilić J, Hackenberger DK, Djerdj T, Ćaleta B, Klanjscek T. Investigating the Ability of Growth Models to Predict In Situ Vibrio spp. Abundances. Microorganisms 2022; 10:microorganisms10091765. [PMID: 36144366 PMCID: PMC9505244 DOI: 10.3390/microorganisms10091765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 08/22/2022] [Accepted: 08/23/2022] [Indexed: 11/25/2022] Open
Abstract
Vibrio spp. have an important role in biogeochemical cycles; some species are disease agents for aquatic animals and/or humans. Predicting population dynamics of Vibrio spp. in natural environments is crucial to predicting how the future conditions will affect the dynamics of these bacteria. The majority of existing Vibrio spp. population growth models were developed in controlled environments, and their applicability to natural environments is unknown. We collected all available functional models from the literature, and distilled them into 28 variants using unified nomenclature. Next, we assessed their ability to predict Vibrio spp. abundance using two new and five already published longitudinal datasets on Vibrio abundance in four different habitat types. Results demonstrate that, while the models were able to predict Vibrio spp. abundance to an extent, the predictions were not reliable. Models often underperformed, especially in environments under significant anthropogenic influence such as aquaculture and urban coastal habitats. We discuss implications and limitations of our analysis, and suggest research priorities; in particular, we advocate for measuring and modeling organic matter.
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Affiliation(s)
| | | | | | - Nina Marn
- Ruđer Bošković Institute, 10000 Zagreb, Croatia
- School of Biological Sciences, The University of Western Australia, Crawley, WA 6009, Australia
| | | | | | - Ana Gavrilović
- Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | | | | | - Tamara Djerdj
- Department of Biology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
| | - Bruno Ćaleta
- Department of Biology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
| | - Tin Klanjscek
- Ruđer Bošković Institute, 10000 Zagreb, Croatia
- Correspondence:
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7
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Hines IS, Smith SA, Kuhn DD, Stevens AM. Development of a Controlled Laboratory-scale Inoculation System to Study Vibrio parahaemolyticus-oyster Interactions. FEMS Microbiol Lett 2022; 369:fnac055. [PMID: 35687396 DOI: 10.1093/femsle/fnac055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 06/03/2022] [Accepted: 06/07/2022] [Indexed: 11/14/2022] Open
Abstract
Prevalence of seafood-borne gastroenteritis caused by the human pathogen Vibrio parahaemolyticus is increasing globally despite current preventative measures. The United States Centers for Disease Control have designated V. parahaemolyticus as a reportable emerging human pathogen. The Eastern oyster (Crassostrea virginica) is a natural reservoir of the bacterium in marine environments, but little is actually known regarding interactions between oysters and V. parahaemolyticus. Therefore, a laboratory-scale Biosafety Level-2 (BSL2) inoculation system was developed wherein Chesapeake Bay region oysters harvested during summer or winter months, were exposed to the clinical RIMD2210633 strain carrying a chloramphenicol-selective marker (VP RIMDmC). Homogenized whole oyster tissues were spread on selective and differential agar medium to measure viable VP RIMDmC levels. Endogenous Vibrio spp. cell numbers were significantly reduced followed chloramphenicol treatment and this likely contributed to higher VP RIMDmC oyster-associated levels, especially using winter-harvested animals. Summer-harvested oysters had significantly higher existing Vibrio levels and a lower level of artificial oyster-associated VP RIMDmC. Thus, the pre-existing microbiome appears to afford some protection from an external V. parahaemolyticus challenge. Overall, this system successfully enabled controlled manipulation of parameters influencing V. parahaemolyticus-oyster interactions and will be useful in safely testing additional pertinent environmental variables and potential mitigation strategies.
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Affiliation(s)
- Ian S Hines
- Department of Biological Sciences, Virginia Tech, Blacksburg, VA 24061, United States
- Center for Emerging, Zoonotic, and Arthropod-borne Pathogens, Virginia Tech, Blacksburg, VA 24061, United States
| | - Stephen A Smith
- Center for Emerging, Zoonotic, and Arthropod-borne Pathogens, Virginia Tech, Blacksburg, VA 24061, United States
- Department of Biomedical Sciences and Pathobiology, Virginia Maryland College of Veterinary Medicine, Virginia Tech, Blacksburg, VA 24061, United States
| | - David D Kuhn
- Center for Emerging, Zoonotic, and Arthropod-borne Pathogens, Virginia Tech, Blacksburg, VA 24061, United States
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061, United States
| | - Ann M Stevens
- Department of Biological Sciences, Virginia Tech, Blacksburg, VA 24061, United States
- Center for Emerging, Zoonotic, and Arthropod-borne Pathogens, Virginia Tech, Blacksburg, VA 24061, United States
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8
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Growth simulation of Pseudomonas fluorescens in pork using hyperspectral imaging. Meat Sci 2022; 188:108767. [DOI: 10.1016/j.meatsci.2022.108767] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2021] [Revised: 01/30/2022] [Accepted: 02/09/2022] [Indexed: 12/12/2022]
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9
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Predictive models for the effect of environmental factors on the abundance of Vibrio parahaemolyticus in oyster farms in Taiwan using extreme gradient boosting. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108353] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Pruente VL, Walton WC, Jones JL. Effect of Gear Type on Vibrio spp. Levels in Farm-Raised Oysters (Crassostrea virginica) after Routine Handling and Resubmersion. J Food Prot 2021; 84:381-388. [PMID: 33038247 DOI: 10.4315/jfp-20-318] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Accepted: 10/08/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT During routine handling, cultured oysters are removed from the water and exposed to elevated temperatures, causing growth of Vibrio vulnificus and Vibrio parahaemolyticus within them. Farmers can resubmerse oysters in the water, allowing elevated Vibrio spp. levels to return to ambient levels within the oysters. Previous resubmersion research is limited to one aquaculture gear type during studies performed from June to September. This study aims to expand knowledge about the recovery times needed for elevated Vibrio levels in handled oysters from two common gear types (the adjustable longline system and the OysterGro system) during early and midsummer periods. Oysters held in both gear types were subjected to being tumbled and refrigerated or desiccated and then resubmersed into water in May and July 2018 and 2019. Vibrio spp. levels were measured before and after the treatments, and 3, 7, and 14 days after resubmersion, and were compared with levels in submersed oysters. All samples were tested for V. vulnificus, total V. parahaemolyticus, and pathogenic V. parahaemolyticus (tdh+/trh+). Water temperatures in May were significantly lower (∼5°C; P ≤ 0.009) than in July, corresponding to lower V. vulnificus levels (-0.67 log MPN/g) and higher tdh+/trh+ levels (+0.56 to 0.63 log MPN/g) in control oysters. The average Vibrio spp. levels in control oysters from each trial did not differ between the gear types (P ≥ 0.08). Elevated V. vulnificus levels recovered to ambient levels after 7 days in May and 3 days in July, regardless of gear or handling. For V. parahaemolyticus, the desiccated oysters required 14 days to recover in May and 7 days in July, whereas the tumbled and refrigerated oysters required 14 days or more in both months. This study had limited replication in each month, but the data suggest that the resubmersion times differ between the gear types, treatment types, and months. Future studies with more replications are needed to determine whether these trends continue. HIGHLIGHTS
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Affiliation(s)
- Victoria L Pruente
- Auburn University Shellfish Laboratory, School of Fisheries, Aquaculture, and Aquatic Sciences, Auburn University, 150 Agassiz Street, Dauphin Island, Alabama 36528
- (ORCID: https://orcid.org/0000-0002-0168-7823 [V.L.P.])
- U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, 1 Iberville Drive, Dauphin Island, Alabama 36528, USA
| | - William C Walton
- Auburn University Shellfish Laboratory, School of Fisheries, Aquaculture, and Aquatic Sciences, Auburn University, 150 Agassiz Street, Dauphin Island, Alabama 36528
| | - Jessica L Jones
- U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, 1 Iberville Drive, Dauphin Island, Alabama 36528, USA
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11
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Pruente VL, Jones JL, Steury TD, Walton WC. Effects of tumbling, refrigeration and subsequent resubmersion on the abundance of Vibrio vulnificus and Vibrio parahaemolyticus in cultured oysters (Crassostrea virginica). Int J Food Microbiol 2020; 335:108858. [PMID: 33032034 DOI: 10.1016/j.ijfoodmicro.2020.108858] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2020] [Revised: 08/27/2020] [Accepted: 08/31/2020] [Indexed: 01/22/2023]
Abstract
Routine handling of oysters is a common industry practice for off-bottom oyster aquaculture, which aims to produce a high-quality oyster. These practices expose oysters to elevated temperatures and interrupt filter feeding, which can increase Vibrio vulnificus and V. parahaemolyticus levels within the oyster. The resubmersion of oysters after exposure to conditions where the time-temperature controls are exceeded is as an effective mitigation strategy to allow elevated levels of Vibrio spp. to "recover", or return to ambient levels, prior to harvest. Previous work examined the effect of desiccation on recovery times; the objective of this study was to evaluate the effect of additional handling treatments [tumbled and refrigerated (TR), tumbled and not refrigerated (TNR), not tumbled and refrigerated (NTR), and not tumbled and not refrigerated (NTNR)] on the time needed for V. vulnificus, total V. parahaemolyticus, and pathogenic V. parahaemolyticus (tdh+/trh+) to recover in oysters. A set of non-treated (control) oysters remained submerged throughout the study to determine the ambient Vibrio spp. (inclusive of genotypes) levels within oysters. Vibrio spp. levels were measured immediately before (pre) and after (post) the treatments, and 1, 2, 4, 7, 10, and 14 days after resubmersion using a three-tube MPN real-time PCR method. The non-refrigerated oysters (TNR, NTNR) had Vibrio spp. levels 1.54 to 2.10 log MPN/g higher than the pre-treatment levels, while the Vibrio spp. levels in refrigerated oysters were not significantly higher than pre-treatment levels. After resubmersion, Vibrio spp. levels increased by 0.84 to 1.78 log MPN/g in the refrigerated oysters (TR, NTR). Vibrio spp. levels in oysters returned to ambient after 1-7 days of resubmersion, depending on the handling treatment and the Vibrio spp. These results provide data on handling treatments not previously reported and further support the seven-day resubmersion requirement for farmers in Alabama using the adjustable longline system.
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Affiliation(s)
- Victoria L Pruente
- U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, 1 Iberville Drive, Dauphin Island, AL 36528, USA; Auburn University Shellfish Laboratory, School of Fisheries, Aquaculture, and Aquatic Sciences, Auburn University, 150 Agassiz Street, Dauphin Island, AL 36528, USA.
| | - Jessica L Jones
- U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, 1 Iberville Drive, Dauphin Island, AL 36528, USA
| | - Todd D Steury
- School of Forestry and Wildlife Sciences, Auburn University, 602 Duncan Drive, Auburn, AL 36849, USA
| | - William C Walton
- Auburn University Shellfish Laboratory, School of Fisheries, Aquaculture, and Aquatic Sciences, Auburn University, 150 Agassiz Street, Dauphin Island, AL 36528, USA
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12
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Ndraha N, Wong HC, Hsiao HI. Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review. Compr Rev Food Sci Food Saf 2020; 19:1187-1217. [PMID: 33331689 DOI: 10.1111/1541-4337.12557] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 02/15/2020] [Accepted: 03/02/2020] [Indexed: 12/15/2022]
Abstract
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.
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Affiliation(s)
- Nodali Ndraha
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (R.O.C.)
| | - Hin-Chung Wong
- Department of Microbiology, Soochow University, Taipei, Taiwan (R.O.C.)
| | - Hsin-I Hsiao
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (R.O.C.).,Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung, Taiwan (R.O.C.)
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13
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Alarcón Elvira F, Pardío Sedas VT, Martínez Herrera D, Quintana Castro R, Oliart Ros RM, López Hernández K, Flores Primo A, Ramírez Elvira K. Comparative Survival and the Cold-Induced Gene Expression of Pathogenic and Nonpathogenic Vibrio Parahaemolyticus from Tropical Eastern Oysters during Cold Storage. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17061836. [PMID: 32178325 PMCID: PMC7143714 DOI: 10.3390/ijerph17061836] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/12/2020] [Revised: 03/09/2020] [Accepted: 03/10/2020] [Indexed: 02/01/2023]
Abstract
Expression of the regulatory stress rpoS gene controls the transcription of cspA genes, which are involved in survival and adaptation to low temperatures. The purpose of this study was to assess the growth kinetics of naturally occurring V. parahaemolyticus in shellstock oysters and in vitro and the cold-shock-induced expression of the rpoS and cspA gene response in vitro during postharvest refrigeration. Naturally contaminated eastern oysters (Crassostrea virginica) and pathogenic (Vp-tdh) and nonpathogenic (Vp-tlh) isolates were stored at 7 ± 1 °C for 168 h and 216 h, respectively. The regulatory stress (rpos) and cold-shock (cspA) gene expressions were determined by reverse transcription PCR. At 24 h, the (Vp-tdh) strain grew faster (p < 0.05) than the (Vp-tlh) strain in oysters (λ = 0.33, 0.39, respectively) and in vitro (λ = 0.89, 37.65, respectively), indicating a better adaptation to cold shock for the (Vp-tdh) strain in live oysters and in vitro. At 24 h, the (Vp-tdh) strain rpoS and cspA gene expressions were upregulated by 1.9 and 2.3-fold, respectively, but the (Vp-tlh) strain rpoS and cspA gene expressions were repressed and upregulated by -0.024 and 1.9-fold, respectively. The V. parahaemolyticus strains that were isolated from tropical oysters have adaptive expression changes to survive and grow at 7 °C, according to their virulence.
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Affiliation(s)
- Francisco Alarcón Elvira
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Veracruzana, Av. Miguel Ángel de Quevedo s/n esq. Yáñez, Col. Unidad Veracruzana, Veracruz, Ver. CP 91710, Mexico; (F.A.E.); (D.M.H.); (K.L.H.); (A.F.P.); (K.R.E.)
| | - Violeta T. Pardío Sedas
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Veracruzana, Av. Miguel Ángel de Quevedo s/n esq. Yáñez, Col. Unidad Veracruzana, Veracruz, Ver. CP 91710, Mexico; (F.A.E.); (D.M.H.); (K.L.H.); (A.F.P.); (K.R.E.)
- Correspondence: ; Tel.: +52-229-9342075 (ext. 24125); Fax: +52-229-9342075 (ext. 24104)
| | - David Martínez Herrera
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Veracruzana, Av. Miguel Ángel de Quevedo s/n esq. Yáñez, Col. Unidad Veracruzana, Veracruz, Ver. CP 91710, Mexico; (F.A.E.); (D.M.H.); (K.L.H.); (A.F.P.); (K.R.E.)
| | - Rodolfo Quintana Castro
- Facultad de Bioanálisis, Universidad Veracruzana, Calle Iturbide s/n, Col. Centro, Veracruz, Ver. CP 91700, Mexico;
| | - Rosa María Oliart Ros
- Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, Av. Miguel A. de Quevedo 2779, Veracruz, Ver. 91897, Mexico;
| | - Karla López Hernández
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Veracruzana, Av. Miguel Ángel de Quevedo s/n esq. Yáñez, Col. Unidad Veracruzana, Veracruz, Ver. CP 91710, Mexico; (F.A.E.); (D.M.H.); (K.L.H.); (A.F.P.); (K.R.E.)
| | - Argel Flores Primo
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Veracruzana, Av. Miguel Ángel de Quevedo s/n esq. Yáñez, Col. Unidad Veracruzana, Veracruz, Ver. CP 91710, Mexico; (F.A.E.); (D.M.H.); (K.L.H.); (A.F.P.); (K.R.E.)
| | - Karen Ramírez Elvira
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Veracruzana, Av. Miguel Ángel de Quevedo s/n esq. Yáñez, Col. Unidad Veracruzana, Veracruz, Ver. CP 91710, Mexico; (F.A.E.); (D.M.H.); (K.L.H.); (A.F.P.); (K.R.E.)
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14
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Wu ST, Hammons SR, Wang J, Assisi C, DiPietro B, Oliver HF. Predictive risk models combined with employee- and management-implemented SSOPs identified and reduced Listeria monocytogenes prevalence in retail delis. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106942] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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15
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Love DC, Kuehl LM, Lane RM, Fry JP, Harding J, Davis BJ, Clancy K, Hudson B. Performance of cold chains and modeled growth of Vibrio parahaemolyticus for farmed oysters distributed in the United States and internationally. Int J Food Microbiol 2020; 313:108378. [DOI: 10.1016/j.ijfoodmicro.2019.108378] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 07/12/2019] [Accepted: 09/28/2019] [Indexed: 11/28/2022]
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16
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Hartwick MA, Urquhart EA, Whistler CA, Cooper VS, Naumova EN, Jones SH. Forecasting Seasonal Vibrio parahaemolyticus Concentrations in New England Shellfish. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:ijerph16224341. [PMID: 31703312 PMCID: PMC6888421 DOI: 10.3390/ijerph16224341] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 10/30/2019] [Accepted: 10/30/2019] [Indexed: 11/16/2022]
Abstract
Seafood-borne Vibrio parahaemolyticus illness is a global public health issue facing resource managers and the seafood industry. The recent increase in shellfish-borne illnesses in the Northeast United States has resulted in the application of intensive management practices based on a limited understanding of when and where risks are present. We aim to determine the contribution of factors that affect V. parahaemolyticus concentrations in oysters (Crassostrea virginica) using ten years of surveillance data for environmental and climate conditions in the Great Bay Estuary of New Hampshire from 2007 to 2016. A time series analysis was applied to analyze V. parahaemolyticus concentrations and local environmental predictors and develop predictive models. Whereas many environmental variables correlated with V. parahaemolyticus concentrations, only a few retained significance in capturing trends, seasonality and data variability. The optimal predictive model contained water temperature and pH, photoperiod, and the calendar day of study. The model enabled relatively accurate seasonality-based prediction of V. parahaemolyticus concentrations for 2014–2016 based on the 2007–2013 dataset and captured the increasing trend in extreme values of V. parahaemolyticus concentrations. The developed method enables the informative tracking of V. parahaemolyticus concentrations in coastal ecosystems and presents a useful platform for developing area-specific risk forecasting models.
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Affiliation(s)
- Meghan A. Hartwick
- Northeast Center for Vibrio Disease and Ecology, University of New Hampshire, Durham, NH 03824, USA; (M.A.H.); (E.A.U.); (C.A.W.)
- Department of Molecular, Cellular, and Biomedical Sciences, University of New Hampshire, Durham, NH 03824, USA
| | - Erin A. Urquhart
- Northeast Center for Vibrio Disease and Ecology, University of New Hampshire, Durham, NH 03824, USA; (M.A.H.); (E.A.U.); (C.A.W.)
- Department of Natural Resources and the Environment, University of New Hampshire, Durham, NH 03824, USA
| | - Cheryl A. Whistler
- Northeast Center for Vibrio Disease and Ecology, University of New Hampshire, Durham, NH 03824, USA; (M.A.H.); (E.A.U.); (C.A.W.)
- Department of Molecular, Cellular, and Biomedical Sciences, University of New Hampshire, Durham, NH 03824, USA
| | - Vaughn S. Cooper
- Department of Microbiology and Molecular Genetics, University of Pittsburgh School of Medicine, Pittsburgh, PA 15261, USA;
| | - Elena N. Naumova
- Division of Nutrition Data Sciences, Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111, USA;
| | - Stephen H. Jones
- Northeast Center for Vibrio Disease and Ecology, University of New Hampshire, Durham, NH 03824, USA; (M.A.H.); (E.A.U.); (C.A.W.)
- Department of Molecular, Cellular, and Biomedical Sciences, University of New Hampshire, Durham, NH 03824, USA
- Department of Natural Resources and the Environment, University of New Hampshire, Durham, NH 03824, USA
- Correspondence: ; Tel.: +1-(603)-862-5124
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17
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Chen YR, Hwang CA, Huang L, Wu VC, Hsiao HI. Kinetic analysis and dynamic prediction of growth of vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperatures. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.01.013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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18
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Love DC, Lane RM, Davis BJK, Clancy K, Fry JP, Harding J, Hudson B. Performance of Cold Chains for Chesapeake Bay Farmed Oysters and Modeled Growth of Vibrio parahaemolyticus. J Food Prot 2019; 82:168-178. [PMID: 30702938 DOI: 10.4315/0362-028x.jfp-18-044] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Temperature-controlled supply chains (cold chains) require an unbroken chain of refrigeration to maintain product quality and safety. This study investigated cold chains for farmed oysters raised in the Chesapeake Bay, one of the largest shellfish-growing regions in the United States, and sold live to the half-shell market in surrounding states. Temperature sensors were used in boxes of oysters from February to September 2017, which generated 5,250 h of temperature data. Thirty-nine businesses participated in the temperature sensor study, and 26 of those businesses participated in interviews to further understand how cold chains function. Internal oyster temperatures were measured above 50°F (10°C) for over 1 h in 19% (7 of 36) of shipments, which is a temperature that exceeds National Shellfish Sanitation Program criteria. The highest internal oyster temperature recorded in any shipment was 54.5°F (12.5°C). Some parts of the cold chain had difficulty maintaining storage temperatures below 45°F (7.2°C) in warmer months when Vibrio control plans were in effect. We modeled the effects of temperature on Vibrio parahaemolyticus. The model predicted moderate bacterial growth before oysters were under temperature control, but cold chains prevented further bacterial growth and provided a moderate drop-off in V. parahaemolyticus abundance.
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Affiliation(s)
- David C Love
- 1 Johns Hopkins Center for a Livable Future, Johns Hopkins University, Baltimore, Maryland 21202.,2 Department of Environmental Health and Engineering, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, Maryland 21205
| | - Robert M Lane
- 4 Department of Epidemiology, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, Maryland 21205
| | - Benjamin J K Davis
- 5 Department of Health, Behavior and Society, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, Maryland 21205
| | - Kate Clancy
- 1 Johns Hopkins Center for a Livable Future, Johns Hopkins University, Baltimore, Maryland 21202
| | - Jillian P Fry
- 1 Johns Hopkins Center for a Livable Future, Johns Hopkins University, Baltimore, Maryland 21202.,2 Department of Environmental Health and Engineering, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, Maryland 21205.,3 Virginia Seafood Agricultural Research and Extension Center, Virginia Tech, Hampton, Virginia 23669
| | - Jamie Harding
- 1 Johns Hopkins Center for a Livable Future, Johns Hopkins University, Baltimore, Maryland 21202
| | - Bobbi Hudson
- 6 Pacific Shellfish Institute, 120 State Avenue N.E. #1056, Olympia, Washington 98501, USA
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19
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Tamplin ML. Integrating predictive models and sensors to manage food stability in supply chains. Food Microbiol 2017; 75:90-94. [PMID: 30056968 DOI: 10.1016/j.fm.2017.12.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2017] [Revised: 11/29/2017] [Accepted: 12/03/2017] [Indexed: 11/18/2022]
Abstract
Food products move through complex supply chains, which require effective logistics to ensure food safety and to maximize shelf-life. Predictive models offer an efficient means to monitor and manage the safety and quality of perishable foods, however models require environmental data to estimate changes in microbial growth and sensory attributes. Currently, several companies produce Time-Temperature Indicators that react at rates that closely approximate predictive models; these devices are simple and cost-effective for food companies. However, even greater outcomes could be realized using sensors that transfer data to predictive models in real-time. This report describes developments in predictive models designed for supply chain management, as well as advances in environmental sensors. Important innovation can be realized in both supply chain logistics and food safety management by integrating these technologies.
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Affiliation(s)
- Mark L Tamplin
- Tasmanian Institute of Agriculture-Centre of Food Safety & Innovation, University of Tasmania, Churchill Road, Hobart, Tasmania 7001, Australia.
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20
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Grodeska SM, Jones JL, Arias CR, Walton WC. Effects of Desiccation Practices of Cultured Atlantic Oysters (Crassostrea virginica) on Vibrio spp. in Portersville Bay, Alabama, USA. J Food Prot 2017; 80:1280-1287. [PMID: 28696147 DOI: 10.4315/0362-028x.jfp-16-297] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The expansion of off-bottom aquaculture to the Gulf of Mexico has raised public health concerns for human health officials. High temperatures in the Gulf of Mexico are associated with high levels of Vibrio parahaemolyticus and Vibrio vulnificus. Routine desiccation practices associated with off-bottom aquaculture expose oysters to ambient air, allowing Vibrio spp. to proliferate in the closed oyster. Currently, there is limited research on the length of time needed for Vibrio spp. levels in desiccated oysters to return to background levels, defined as the levels found in oysters that remain continually submersed and not exposed to ambient air. This study determined the time needed to return V. parahaemolyticus, V. vulnificus, and Vibrio cholerae levels to background levels in oysters exposed to the following desiccation practices: 3-h freshwater dip followed by 24-h ambient air exposure, 27-h ambient air exposure, and control. All oysters were submerged at least 2 weeks prior to the beginning of each trial, with the control samples remaining submerged for the duration of each trial. Vibrio spp. levels were enumerated from samples collected on days 0, 1, 2, 3, 7, 10, and 14 after resubmersion using a three-tube most-probable-number enrichment followed by BAX PCR. V. cholerae levels were frequently (92%) below the limit of detection at all times, so they were not statistically analyzed. V. parahaemolyticus and V. vulnificus levels in the 27-h ambient air exposure and the 3-h freshwater dip followed by 24-h ambient air exposure samples were significantly elevated compared with background samples. In most cases, the Vibrio spp. levels in oysters in both desiccation treatments remained elevated compared with background levels until 2 or 3 days post-resubmersion. However, there was one trial in which the Vibrio spp. levels did not return to background levels until day 7. The results of this study provide scientific support that oyster farmers should be required to implement a minimum 7-day resubmersion regimen. This length of time allowed the Vibrio spp. levels to become not significantly different across all treatments.
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Affiliation(s)
- Stephanie M Grodeska
- 1 Auburn University Shellfish Laboratory, School of Fisheries, Aquaculture & Aquatic Sciences, Auburn University, 150 Agassiz Street, Dauphin Island, Alabama 36528; and
| | - Jessica L Jones
- 2 U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, Dauphin Island, Alabama 36528; and
| | - Covadonga R Arias
- 3 Aquatic Microbiology Laboratory, School of Fisheries, Aquaculture and Aquatic Sciences, Auburn University, Center for Advanced Science Innovation and Commerce, 559 Devall Drive, Auburn, Alabama 36832, USA
| | - William C Walton
- 1 Auburn University Shellfish Laboratory, School of Fisheries, Aquaculture & Aquatic Sciences, Auburn University, 150 Agassiz Street, Dauphin Island, Alabama 36528; and
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21
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Liao C, Zhao Y, Wang L. Establishment and Validation of RNA-Based Predictive Models for Understanding Survival of Vibrio parahaemolyticus in Oysters Stored at Low Temperatures. Appl Environ Microbiol 2017; 83:e02765-16. [PMID: 28087532 PMCID: PMC5335536 DOI: 10.1128/aem.02765-16] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2016] [Accepted: 01/04/2017] [Indexed: 12/22/2022] Open
Abstract
This study developed RNA-based predictive models describing the survival of Vibrio parahaemolyticus in Eastern oysters (Crassostrea virginica) during storage at 0, 4, and 10°C. Postharvested oysters were inoculated with a cocktail of five V. parahaemolyticus strains and were then stored at 0, 4, and 10°C for 21 or 11 days. A real-time reverse transcription-PCR (RT-PCR) assay targeting expression of the tlh gene was used to evaluate the number of surviving V. parahaemolyticus cells, which was then used to establish primary molecular models (MMs). Before construction of the MMs, consistent expression levels of the tlh gene at 0, 4, and 10°C were confirmed, and this gene was used to monitor the survival of the total V. parahaemolyticus cells. In addition, the tdh and trh genes were used for monitoring the survival of virulent V. parahaemolyticus Traditional models (TMs) were built based on data collected using a plate counting method. From the MMs, V. parahaemolyticus populations had decreased 0.493, 0.362, and 0.238 log10 CFU/g by the end of storage at 0, 4, and 10°C, respectively. Rates of reduction of V. parahaemolyticus shown in the TMs were 2.109, 1.579, and 0.894 log10 CFU/g for storage at 0, 4, and 10°C, respectively. Bacterial inactivation rates (IRs) estimated with the TMs (-0.245, -0.152, and -0.121 log10 CFU/day, respectively) were higher than those estimated with the MMs (-0.134, -0.0887, and -0.0732 log10 CFU/day, respectively) for storage at 0, 4, and 10°C. Higher viable V. parahaemolyticus numbers were predicted using the MMs than using the TMs. On the basis of this study, RNA-based predictive MMs are the more accurate and reliable models and can prevent false-negative results compared to TMs.IMPORTANCE One important method for validating postharvest techniques and for monitoring the behavior of V. parahaemolyticus is to establish predictive models. Unfortunately, previous predictive models established based on plate counting methods or on DNA-based PCR can underestimate or overestimate the number of surviving cells. This study developed and validated RNA-based molecular predictive models to describe the survival of V. parahaemolyticus in oysters during low-temperature storage (0, 4, and 10°C). The RNA-based predictive models show the advantage of being able to count all of the culturable, nonculturable, and stressed cells. By using primers targeting the tlh gene and pathogenesis-associated genes (tdh and trh), real-time RT-PCR can evaluate the total surviving V. parahaemolyticus population as well as differentiate the pathogenic ones from the total population. Reliable and accurate predictive models are very important for conducting risk assessment and management of pathogens in food.
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Affiliation(s)
- Chao Liao
- Food Microbiology and Safety Lab, Department of Animal Sciences, Auburn University, Auburn, Alabama, USA
| | - Yong Zhao
- Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai Ocean University, Shanghai, China
| | - Luxin Wang
- Food Microbiology and Safety Lab, Department of Animal Sciences, Auburn University, Auburn, Alabama, USA
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22
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Developing suitable smart TTI labels to match specific monitoring requirements: The case of Vibrio spp. growth during transportation of oysters. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.06.041] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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23
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Behavior of Vibrio parahemolyticus cocktail including pathogenic and nonpathogenic strains on cooked shrimp. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.02.035] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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24
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Colorimetric Integrated PCR Protocol for Rapid Detection of Vibrio parahaemolyticus. SENSORS 2016; 16:s16101600. [PMID: 27690041 PMCID: PMC5087389 DOI: 10.3390/s16101600] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/09/2016] [Revised: 09/07/2016] [Accepted: 09/12/2016] [Indexed: 12/15/2022]
Abstract
Rapid detection of pathogens is of great significance for food safety and disease diagnosis. A new colorimetric method for rapid and easy detection of Vibrio parahaemolyticus (V. parahaemolyticus or Vp) has been developed in this research. A specific sequence was designed and integrated with the forward primer for molecular detection of Vp. This specific sequence was tested and treated as the horseradish peroxidase (HRP)-mimicking DNAzyme and could be amplified during the polymerase chain reaction (PCR) process. The products of PCR including the sequence of HRP-mimicking DNAzyme could produce the distinguished color in the presence of catalysis substrates. The optical signal of the catalysis reaction, which is in a linear relationship with the initial template of Vp, could be determined with the naked eye or measured with Ultraviolet-visible (UV-vis) for qualitative and quantitative detections, respectively. Based on the optical signal intensity, rapid and easy detection of Vp was successfully achieved with satisfied sensitivity and specificity. Furthermore, the detection of tdh, trh, tlh and toxR virulence genes of two Vp species (Vp 33847 and Vp 17802) were all performed successfully with this developed colorimetric integrated PCR protocol, which demonstrated potential applicability for the rapid detection of other bacteria.
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Effects of Intertidal Harvest Practices on Levels of Vibrio parahaemolyticus and Vibrio vulnificus Bacteria in Oysters. Appl Environ Microbiol 2016; 82:4517-4522. [PMID: 27208133 DOI: 10.1128/aem.00721-16] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Accepted: 05/09/2016] [Indexed: 11/20/2022] Open
Abstract
UNLABELLED Vibrio parahaemolyticus and Vibrio vulnificus can grow rapidly in shellfish subjected to ambient air conditions, such as during intertidal exposure. In this study, levels of total and pathogenic (tdh(+) and/or trh(+)) V. parahaemolyticus and total V. vulnificus were determined in oysters collected from two study locations where intertidal harvest practices are common. Samples were collected directly off intertidal flats, after exposure (ambient air [Washington State] or refrigerated [New Jersey]), and after reimmersion by natural tidal cycles. Samples were processed using a most-probable-number (MPN) real-time PCR method for total and pathogenic V. parahaemolyticus or V. vulnificus In Washington State, the mean levels of V. parahaemolyticus increased 1.38 log MPN/g following intertidal exposure and dropped 1.41 log MPN/g after reimmersion for 1 day, but the levels were dependent upon the container type utilized. Pathogenic V. parahaemolyticus levels followed a similar trend. However, V. vulnificus levels increased 0.10 log MPN/g during intertidal exposure in Washington but decreased by >1 log MPN/g after reimmersion. In New Jersey, initial levels of all vibrios studied were not significantly altered during the refrigerated sorting and containerizing process. However, there was an increase in levels after the first day of reimmersion by 0.79, 0.72, 0.92, and 0.71 log MPN/g for total, tdh(+) and trh(+) V. parahaemolyticus, and V. vulnificus, respectively. The levels of all targets decreased to those similar to background after a second day of reimmersion. These data indicate that the intertidal harvest and handling practices for oysters that were studied in Washington and New Jersey do not increase the risk of illness from V. parahaemolyticus or V. vulnificus IMPORTANCE Vibrio parahaemolyticus and Vibrio vulnificus are the leading causes of seafood-associated infectious morbidity and mortality in the United States. Vibrio spp. can grow rapidly in shellfish subjected to ambient air conditions, such as during periods of intertidal exposure. When oysters are submersed with the incoming tide, the vibrios can be purged. However, data on the rates of increase and purging during intertidal harvest are scarce, which limits the accuracy of risk assessments. The objective of this study was to help fill these data gaps by determining the levels of total and pathogenic (tdh(+) and/or trh(+)) V. parahaemolyticus and V. vulnificus in oysters from two locations where intertidal harvest practices are common, using the current industry practices. The data generated provide insight into the responses of Vibrio spp. to relevant practices of the industry and public health, which can be incorporated into risk management decisions.
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Urquhart EA, Jones SH, Yu JW, Schuster BM, Marcinkiewicz AL, Whistler CA, Cooper VS. Environmental Conditions Associated with Elevated Vibrio parahaemolyticus Concentrations in Great Bay Estuary, New Hampshire. PLoS One 2016; 11:e0155018. [PMID: 27144925 PMCID: PMC4856376 DOI: 10.1371/journal.pone.0155018] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Accepted: 04/22/2016] [Indexed: 12/15/2022] Open
Abstract
Reports from state health departments and the Centers for Disease Control and Prevention indicate that the annual number of reported human vibriosis cases in New England has increased in the past decade. Concurrently, there has been a shift in both the spatial distribution and seasonal detection of Vibrio spp. throughout the region based on limited monitoring data. To determine environmental factors that may underlie these emerging conditions, this study focuses on a long-term database of Vibrio parahaemolyticus concentrations in oyster samples generated from data collected from the Great Bay Estuary, New Hampshire over a period of seven consecutive years. Oyster samples from two distinct sites were analyzed for V. parahaemolyticus abundance, noting significant relationships with various biotic and abiotic factors measured during the same period of study. We developed a predictive modeling tool capable of estimating the likelihood of V. parahaemolyticus presence in coastal New Hampshire oysters. Results show that the inclusion of chlorophyll a concentration to an empirical model otherwise employing only temperature and salinity variables, offers improved predictive capability for modeling the likelihood of V. parahaemolyticus in the Great Bay Estuary.
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Affiliation(s)
- Erin A. Urquhart
- Northeast Center for Vibrio Disease and Ecology, University of New Hampshire, Durham, New Hampshire, United States of America
- Department of Molecular, Cellular, and Biomedical Sciences, University of New Hampshire, Durham, New Hampshire, United States of America
| | - Stephen H. Jones
- Northeast Center for Vibrio Disease and Ecology, University of New Hampshire, Durham, New Hampshire, United States of America
- Department of Natural Resources and the Environment, University of New Hampshire, Durham, New Hampshire, United States of America
| | - Jong W. Yu
- Department of Molecular, Cellular, and Biomedical Sciences, University of New Hampshire, Durham, New Hampshire, United States of America
| | - Brian M. Schuster
- Department of Molecular, Cellular, and Biomedical Sciences, University of New Hampshire, Durham, New Hampshire, United States of America
| | - Ashley L. Marcinkiewicz
- Department of Molecular, Cellular, and Biomedical Sciences, University of New Hampshire, Durham, New Hampshire, United States of America
| | - Cheryl A. Whistler
- Northeast Center for Vibrio Disease and Ecology, University of New Hampshire, Durham, New Hampshire, United States of America
- Department of Molecular, Cellular, and Biomedical Sciences, University of New Hampshire, Durham, New Hampshire, United States of America
| | - Vaughn S. Cooper
- Department of Microbiology and Molecular Genetics, University of Pittsburgh School of Medicine, Pittsburgh, Pennsylvania, United States of America
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Caburlotto G, Suffredini E, Toson M, Fasolato L, Antonetti P, Zambon M, Manfrin A. Occurrence and molecular characterisation of Vibrio parahaemolyticus in crustaceans commercialised in Venice area, Italy. Int J Food Microbiol 2015; 220:39-49. [PMID: 26773255 DOI: 10.1016/j.ijfoodmicro.2015.12.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Revised: 09/08/2015] [Accepted: 12/20/2015] [Indexed: 02/09/2023]
Abstract
Infections due to the pathogenic human vibrios, Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus, are mainly associated with consumption of raw or partially cooked bivalve molluscs. At present, little is known about the presence of Vibrio species in crustaceans and the risk of vibriosis associated with the consumption of these products. The aim of the present study was to evaluate the prevalence and concentration of the main pathogenic Vibrio spp. in samples of crustaceans (n=143) commonly eaten in Italy, taking into account the effects of different variables such as crustacean species, storage conditions and geographic origin. Subsequently, the potential pathogenicity of V. parahaemolyticus strains isolated from crustaceans (n=88) was investigated, considering the classic virulence factors (tdh and trh genes) and four genes coding for relevant proteins of the type III secretion systems 2 (T3SS2α and T3SS2β). In this study, the presence of V. cholerae and V. vulnificus was never detected, whereas 40 samples (28%) were positive for V. parahaemolyticus with an overall prevalence of 41% in refrigerated products and 8% in frozen products. The highest prevalence and average contamination levels were detected in Crangon crangon (prevalence 58% and median value 3400 MPN/g) and in products from the northern Adriatic Sea (35%), with the samples from the northern Venetian Lagoon reaching a median value of 1375 MPN/g. While genetic analysis confirmed absence of the tdh gene, three of the isolates contained the trh gene and, simultaneously, the T3SS2β genes. Moreover three possibly clonal tdh-negative/trh-negative isolates carried the T3SS2α apparatus. The detection of both T3SS2α and T3SS2β apparatuses in V. parahaemolyticus strains isolated from crustaceans emphasised the importance of considering new genetic markers associated with virulence besides the classical factors. Moreover this study represents the first report dealing with Vibrio spp. in crustaceans in Italy, and it may provide useful information for the development of sanitary surveillance plans to prevent the risk of vibriosis in seafood consumers.
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Affiliation(s)
- Greta Caburlotto
- Istituto Zooprofilattico Sperimentale delle Venezie, Viale Dell'Università 10, 35020 Legnaro, Padua, Italy.
| | - Elisabetta Suffredini
- Istituto Superiore di Sanità, Department of Veterinary Public Health and Food Safety, Viale Regina Elena 299, 00161 Rome, Italy
| | - Marica Toson
- Istituto Zooprofilattico Sperimentale delle Venezie, Viale Dell'Università 10, 35020 Legnaro, Padua, Italy
| | - Luca Fasolato
- University of Padova, Department of Comparative Biomedicine and Food Science, Viale dell'Università 16, 35020 Legnaro, Padua, Italy
| | - Paolo Antonetti
- Azienda Ulss 12 Veneziana, Department of Prevention - Veterinary Service, P.le San Lorenzo Giustiniani 11/d, 30174 Venezia Mestre, VE, Italy
| | - Michela Zambon
- Istituto Zooprofilattico Sperimentale delle Venezie, Viale Dell'Università 10, 35020 Legnaro, Padua, Italy
| | - Amedeo Manfrin
- Istituto Zooprofilattico Sperimentale delle Venezie, Viale Dell'Università 10, 35020 Legnaro, Padua, Italy
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Lydon KA, Farrell-Evans M, Jones JL. Evaluation of Ice Slurries as a Control for Postharvest Growth of Vibrio spp. in Oysters and Potential for Filth Contamination. J Food Prot 2015; 78:1375-9. [PMID: 26197291 DOI: 10.4315/0362-028x.jfp-14-557] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Raw oyster consumption is the most common route of exposure for Vibrio spp. infections in humans. Vibriosis has been increasing steadily in the United States despite efforts to reduce the incidence of the disease. Research has demonstrated that ice is effective in reducing postharvest Vibrio spp. growth in oysters but has raised concerns of possible contamination of oyster meat by filth (as indicated by the presence of fecal coliform bacteria or Clostridium perfringens). This study examined the use of ice slurries (<4.5°C) to reduce Vibrio growth. Ice slurries showed rapid internal cooling of oysters, from 23.9°C (75°F) to 10°C (50°F) within 12 min. The initial bacterial loads in the ice slurry waters were near the limits of detection. Following repeated dipping of oysters into ice slurries, water samples exhibited significant (P < 0.05) increases in median levels of fecal coliforms (9.5 most probable number [MPN]/100 ml), C. perfringens (280 MPN/100 ml), Vibrio vulnificus (11,250 MPN/ml), and total Vibrio parahaemolyticus (3,900 MPN/ml). The microbial load in oyster meat, however, was unchanged after 15 min of submergence, with no significant differences (P < 0.05) in levels of filth indicator (range, 250 to 720 MPN/100 g) or Vibrio spp. (range, 9,000 to 20,000 MPN/g) bacteria. These results support the use of ice slurries as a postharvest application for rapid cooling of oysters to minimize Vibrio growth.
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Affiliation(s)
- Keri Ann Lydon
- U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, Dauphin Island, Alabama 36528, USA; Department of Environmental Health Science, College of Public Health, University of Georgia, Athens, GA 30602, USA
| | - Melissa Farrell-Evans
- U.S. Food and Drug Administration, Division of Seafood Safety, College Park, Maryland 20740, USA
| | - Jessica L Jones
- U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, Dauphin Island, Alabama 36528, USA.
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Quantifying viable Vibrio parahaemolyticus and Listeria monocytogenes simultaneously in raw shrimp. Appl Microbiol Biotechnol 2015; 99:6451-62. [DOI: 10.1007/s00253-015-6715-x] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2015] [Revised: 05/16/2015] [Accepted: 05/21/2015] [Indexed: 02/06/2023]
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Liao C, Peng ZY, Li JB, Cui XW, Zhang ZH, Malakar PK, Zhang WJ, Pan YJ, Zhao Y. Simultaneous construction of PCR-DGGE-based predictive models of Listeria monocytogenes and Vibrio parahaemolyticus on cooked shrimps. Lett Appl Microbiol 2015; 60:210-6. [PMID: 25470339 DOI: 10.1111/lam.12376] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2014] [Revised: 11/28/2014] [Accepted: 12/01/2014] [Indexed: 11/27/2022]
Abstract
UNLABELLED The aim of this study was to simultaneously construct PCR-DGGE-based predictive models of Listeria monocytogenes and Vibrio parahaemolyticus on cooked shrimps at 4 and 10°C. Calibration curves were established to correlate peak density of DGGE bands with microbial counts. Microbial counts derived from PCR-DGGE and plate methods were fitted by Baranyi model to obtain molecular and traditional predictive models. For L. monocytogenes, growing at 4 and 10°C, molecular predictive models were constructed. It showed good evaluations of correlation coefficients (R(2) > 0.92), bias factors (Bf ) and accuracy factors (Af ) (1.0 ≤ Bf ≤ Af ≤ 1.1). Moreover, no significant difference was found between molecular and traditional predictive models when analysed on lag phase (λ), maximum growth rate (μmax ) and growth data (P > 0.05). But for V. parahaemolyticus, inactivated at 4 and 10°C, molecular models show significant difference when compared with traditional models. Taken together, these results suggest that PCR-DGGE based on DNA can be used to construct growth models, but it is inappropriate for inactivation models yet. This is the first report of developing PCR-DGGE to simultaneously construct multiple molecular models. SIGNIFICANCE AND IMPACT OF THE STUDY It has been known for a long time that microbial predictive models based on traditional plate methods are time-consuming and labour-intensive. Denaturing gradient gel electrophoresis (DGGE) has been widely used as a semiquantitative method to describe complex microbial community. In our study, we developed DGGE to quantify bacterial counts and simultaneously established two molecular predictive models to describe the growth and survival of two bacteria (Listeria monocytogenes and Vibrio parahaemolyticus) at 4 and 10°C. We demonstrated that PCR-DGGE could be used to construct growth models. This work provides a new approach to construct molecular predictive models and thereby facilitates predictive microbiology and QMRA (Quantitative Microbial Risk Assessment).
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Affiliation(s)
- C Liao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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Tango CN, Wang J, Oh DH. Modeling of Bacillus cereus growth in brown rice submitted to a combination of ultrasonication and slightly acidic electrolyzed water treatment. J Food Prot 2014; 77:2043-53. [PMID: 25474049 DOI: 10.4315/0362-028x.jfp-14-272] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The combined effects of ultrasonication and slight acidic electrolyzed water were investigated to improve the microbial safety of brown rice against Bacillus cereus infection and to evaluate the growth kinetics of these bacteria during storage of untreated and treated rice at various temperatures (5, 10, 15, 20, 25, 30, and 35°C). The results indicate that this combination treatment was bactericidal against B. cereus, resulting in an approximately 3.29-log reduction. Although B. cereus can be efficiently reduced by treatment, temperature abuse during storage can allow B. cereus to recover and grow. A primary growth model (Baranyi and Roberts equation) was fitted to the raw growth data from untreated (control) and treated samples to estimate growth rate, lag time, and maximum population density, with a low standard error of the residuals (≤0.140) and high adjusted coefficient of determination (>0.990). The growth curves obtained from the Baranyi and Roberts model indicated that B. cereus grew more slowly on treated brown rice than on untreated brown rice. Secondary models predicting the square root of the maximum growth rate and the natural logarithm of the lag time as a function of temperature were satisfactory (bias factor = 0.993 to 1.013; accuracy factor = 1.290 to 1.352; standard error of prediction = 18.828 to 36.615%). Inactivation results and the model developed and validated in this study provided reliable and valuable growth kinetics information for quantitative microbiological risk assessment studies of B. cereus on brown rice.
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Affiliation(s)
- Charles Nkufi Tango
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea
| | - Jun Wang
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea
| | - Deog Hwan Oh
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea.
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Moore JG, Ruple A, Ballenger-Bass K, Bell S, Pennington PL, Scott GI. Snapshot of Vibrio parahaemolyticus densities in open and closed shellfish beds in Coastal South Carolina and Mississippi. ENVIRONMENTAL MONITORING AND ASSESSMENT 2014; 186:7949-7960. [PMID: 25106119 DOI: 10.1007/s10661-014-3979-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2013] [Accepted: 07/24/2014] [Indexed: 06/03/2023]
Abstract
Vibrio parahaemolyticus is a Gram negative, halophilic bacterium that is ubiquitous in warm, tropical waters throughout the world. It is a major cause of seafood-associated gastroenteritis and is generally associated with consumption of raw or undercooked seafood, especially oysters. This study presents a snapshot of total V. parahaemolyticus densities in surface waters and shellstock American oysters (Crassostrea virginica) from open and closed shellfish harvesting areas, as well as "more rural areas" on two different US coasts, the Atlantic and the Gulf. Sampling was conducted from 2001 to 2003 at five sites near Charleston/Georgetown, SC and at four locations in the Gulfport/Pascagoula, MS area. V. parahaemolyticus numbers were determined by a direct plating method using an alkaline-phosphatase-labeled DNA probe targeting the species-specific thermolabile hemolysin gene (tlh) that was used for identification of bacterial isolates. The greatest difference between the two coasts was salinity; mean salinity in SC surface waters was 32.9 ppt, whereas the mean salinity in MS waters was 19.2 ppt, indicating more freshwater input into MS shellfish harvesting areas during the study period. The mean V. parahaemolyticus numbers in oysters were almost identical between the two states (567.4 vs. 560.1 CFU/g). Bacterial numbers in the majority of surface water samples from both states were at or below the limit of detection (LOD = <10 CFU/mL). The bacterial concentrations determined during this study predict a low public health risk from consumption of oysters in shellfish growing areas on either the Gulf or the Atlantic US coast.
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Affiliation(s)
- J Gooch Moore
- National Oceanic and Atmospheric Administration (NOAA), National Ocean Service (NOS), National Center for Coastal Ocean Science (NCCOS), Center for Coastal Environmental Health and Biomolecular Research (CCEHBR) Lab, Charleston, SC, USA,
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Meng J, Zhang L, Huang B, Li L, Zhang G. Comparative analysis of oyster (Crassostrea gigas) immune responses under challenge by differentVibriostrains and conditions. MOLLUSCAN RESEARCH 2014. [DOI: 10.1080/13235818.2014.919696] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Mudoh MF, Parveen S, Schwarz J, Rippen T, Chaudhuri A. The Effects of Storage Temperature on the Growth of Vibrio parahaemolyticus and Organoleptic Properties in Oysters. Front Public Health 2014; 2:45. [PMID: 24904911 PMCID: PMC4032938 DOI: 10.3389/fpubh.2014.00045] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2014] [Accepted: 05/01/2014] [Indexed: 11/13/2022] Open
Abstract
During harvesting and storage, microbial pathogens and natural spoilage flora may grow, negatively affecting the composition and texture of oysters and posing a potential health threat to susceptible consumers. A solution to these problems would mitigate associated damaging effects on the seafood industry. The purpose of this study was to investigate the effects of storage temperature on growth of vibrios as well as other microbial, sensory, and textural characteristics of post-harvest shellstock Eastern oysters (Crassostrea virginica). Oysters harvested from the Chesapeake Bay, Maryland, during summer months (June, July, and August, 2010) were subjected to three storage temperatures (5, 10, and 20°C) over a 10-day period. At selected time intervals (0, 1, 3, 7, and 10 days), two separate samples of six oysters each were homogenated and analyzed for pH, halophilic plate counts (HPC), total vibrios, and Vibrio parahaemolyticus (Vp). Oyster meats shucked after storage were also organoleptically evaluated (acceptability, appearance, and odor). Texture analysis was performed using a texture analyzer on meats shucked from oysters held under the same conditions. The pH of the oyster homogenates showed no consistent pattern with storage time and temperature. The HPC (4.5-9.4 log CFU/g) were highest on day 7 at 20°C while olfactory acceptance reduced with time and increasing storage temperatures. The Vp counts increased over time from 3.5 to 7.5 log MPN/g by day 10. Loss of freshness as judged by appearance and odor was significant over time (p < 0.05). Toughness of oysters increased with storage time at 5 and 10°C from days 1 to 3 but was inconsistent after day 7. The results indicate that the length of storage and temperature had a significant effect on bacterial counts and olfactory acceptance of oysters but had an inconsistent effect on texture.
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Affiliation(s)
- Meshack Fon Mudoh
- Food Science and Technology Program, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD, USA
| | - Salina Parveen
- Food Science and Technology Program, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD, USA
| | - Jurgen Schwarz
- Food Science and Technology Program, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD, USA
| | - Tom Rippen
- Food Science and Technology Program, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD, USA
| | - Anish Chaudhuri
- Food Science and Technology Program, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD, USA
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Tang X, Zhao Y, Sun X, Xie J, Pan Y, Malakar PK. Predictive model of Vibrio parahaemolyticus O3:K6 growth on cooked Litopenaeus vannamei. ANN MICROBIOL 2014. [DOI: 10.1007/s13213-014-0884-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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