Effects of ambient exposure, refrigeration, and icing on Vibrio vulnificus and Vibrio parahaemolyticus abundances in oysters
| Autor: | Thomas Kinsey, John C. Bowers, M. Curtis, Keri A. Lydon, R. Schuster, Jessica L. Jones, B. Friedman |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Veterinary medicine Food Handling 030106 microbiology Colony Count Microbial Food Contamination Vibrio vulnificus Biology Microbiology Foodborne Diseases 03 medical and health sciences Dogs Refrigeration Vibrio species Animals Humans Shellfish Gene targets Vibrio parahaemolyticus food and beverages General Medicine Limiting biology.organism_classification Ostreidae United States Vibrio Ambient air Cold Temperature 030104 developmental biology Vibrio Infections Food Science |
| Zdroj: | International Journal of Food Microbiology. 253:54-58 |
| ISSN: | 0168-1605 |
| DOI: | 10.1016/j.ijfoodmicro.2017.04.016 |
| Popis: | Vibrio vulnificus (Vv) and V. parahaemolyticus (Vp) illnesses are typically acquired through the consumption of raw molluscan shellfish, particularly oysters. As Vibrio spp. are naturally-occurring bacteria, one means of mitigation of illness is achieved by limiting post-harvest growth. In this study, effects of ambient air storage, refrigeration, and icing of oysters on Vibrio spp. abundances were examined at two sites in Alabama (AL) [Dog River (DR) and Cedar Point (CP)] and one site in Delaware Bay, New Jersey (NJ). As the United States shellfish program recommendations include testing for total these organisms and gene targets, Vv and total (tlh) and pathogenic (tdh+ and trh+) Vp were enumerated from samples using MPN-real-time-PCR approaches. Mean Vv and Vp abundances in oysters from AL-DR were lowest in immediately iced samples (2.3 and -0.1 log MPN/g, respectively) and highest in the 5h ambient then refrigerated samples (3.4 and 0.5 log MPN/g, respectively). Similarly, in AL-CP Vv and Vp mean levels in oysters were lowest in immediately iced samples (3.6 and 1.2 log MPN/g, respectively) and highest in 5h ambient then refrigerated samples (5.1 and 3.2 log MPN/g, respectively). Mean levels of pathogenic Vp from AL sites were frequently below the limit of detection (0.3 MPN/g). In NJ, Vv and Vp mean abundances in oysters were highest in samples which were held for 7h in the shade (5.3 and 4.8 log MPN/g, respectively). Mean pathogenic Vp levels in oysters at initial harvest were also highest in oysters 7h in the shade (2.1 and 2.2 log MPN/g for tdh+ and trh+ Vp). Regardless of sampling location, Vibrio spp. levels were generally significantly (p0.05) greater in oysters exposed to 5h of air storage compared to the initially harvested samples. In addition, the data demonstrated that the use of layered ice resulted in lower Vibrio spp. levels in oysters, compared to those that were refrigerated post-harvest. These results suggest vibriosis risk can be mitigated by shorter storage times and more rapid cooling of oysters, providing data regulatory authorities can use to evaluate Vibrio spp. control plans. |
| Databáze: | OpenAIRE |
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