Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review
| Autor: | Nodali Ndraha, Hin chung Wong, Hsin-I Hsiao |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Oyster
animal structures Climate Change 01 natural sciences Foodborne Diseases 0404 agricultural biotechnology Effects of global warming biology.animal medicine Animals Humans Consumption (economics) Food poisoning biology business.industry Vibrio parahaemolyticus fungi 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences equipment and supplies medicine.disease Food safety biology.organism_classification Ostreidae 040401 food science 0104 chemical sciences Fishery Multiple factors Vibrio Infections Food Microbiology bacteria business Water filter Food Science |
| Zdroj: | Comprehensive Reviews in Food Science and Food Safety. 19:1187-1217 |
| ISSN: | 1541-4337 |
| DOI: | 10.1111/1541-4337.12557 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text