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Survival Of Vibro Vulnificus And Other Vibrios In Raw Oysters Crassostrea Virginica During Processing In Virginia And Cold Storage
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Book Synopsis Survival of Vibro Vulnificus and Other Vibrios in Raw Oysters (Crassostrea Virginica) During Processing in Virginia and Cold Storage by : Vicki C. Ostrander
Download or read book Survival of Vibro Vulnificus and Other Vibrios in Raw Oysters (Crassostrea Virginica) During Processing in Virginia and Cold Storage written by Vicki C. Ostrander and published by . This book was released on 1996 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Low-temperature Post-harvest Processing for Reducing Vibrio Parahaemolyticus and Vibrio Vulnificus in Raw Oysters by : Minjung Chae
Download or read book Low-temperature Post-harvest Processing for Reducing Vibrio Parahaemolyticus and Vibrio Vulnificus in Raw Oysters written by Minjung Chae and published by . This book was released on 2008 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oysters are filter-feeding bivalves, which filter water for nutrients and often accumulate contaminants and human pathogens such as Vibrio parahaemolyticus and Vibrio vulnificus naturally occurring in the marine environment. These naturally occurring pathogens have been frequently isolated from raw shellfish, particularly oyster, in the United States and are recognized as the leading causes of human gastroenteritis associated with seafood consumption. Human illness caused by consumption of raw oyster contaminated with V. parahaemolyticus and Vibrio vulnificus typically results in reduced sales of oysters and a consequent significant financial burden for the producers. The United States produces more than 27 million pounds of oysters each year with a large portion of them being produced from the coastal water of the Gulf of Mexico. It is estimated that 20 million Americans eat raw shellfish and consumption of raw oyster is responsible for about 95% of all deaths associated with seafood consumption in the U.S., making raw oysters one of the most hazardous seafoods. Several post-harvest processes, including low temperature pasteurization, freezing, high pressure processing and irradiation, have been reported capable of reducing Vibrio contamination in raw oysters. However, most of them require either a significant amount of initial investment or operation costs, and oysters are often killed during processing. Cost-effective post-harvest processing for reducing V. parahaemolyticus in raw oysters without significant adverse effects on the oysters remains to be developed. This study was conducted to determine impacts of low-temperature (15, 10 and 5°C) depuration and frozen storage on reducing V. parahaemolyticus and V. vulnificus in raw oysters. Depuration of the Gulf oyster (Crassostrea virginica) with electrolyzed oxidizing (EO) water (chlorine, 30 ppm; pH 2.82; oxidation-reduction potential, 1,131mV) containing 3% NaCl was found ineffective on reducing both V. parahaemolyticus and V. vulnificus in the oysters. Reductions of V. parahaemolyticus and V. vulnificus in oyster after 48 h of EO water depuration at 22°C were limited to 0.7 and 1.4 log MPN/g, respectively. Depuration with EO water at lower temperatures did not enhance reductions of Vibrio in the oysters. Greater reductions of V. parahaemolyticus (1.2 log MPN/g) and V. vulnificus (2.0 log MPN/g) were observed when the oysters were depurated with artificial seawater (ASW) at room temperature (22°C) for 48 h. Decreasing temperature of ASW to 15°C for depuration significantly increased the reductions of V. parahaemolyticus and V. vulnificus to 2.1 and 2.9 log MPN/g, respectively, after 48 h of process. However, depuration of oyster in ASW at 10 and 5°C were found less effective than at 15°C in reducing Vibrio in the Gulf oysters. An extended depuration with ASW at 15°C for 96 h was capable of achieving 2.6 and 3.3 log MPN/g of reductions of V. parahaemolyticus and V. vulnificus, respectively, in the Gulf oysters. Study of effects of frozen storage at -10, -23 and -30°C on reducing V. parahaemolyticus in raw half-shell Pacific oyster (Crassostrea gigas) found that the population of the bacterium decreased faster in oysters stored at -10 than at -23 or -30°C. Holding half-shell Pacific oyster at -10°C for three months or at -23°C for four months was capable of achieving a greater than 3-log (MPN/g) reduction of V. parahaemolyticus in the Pacific oyster.
Book Synopsis Survival Differences of Vibrio Vulnificus and Vibrio Parahaemolyticus Strains in Shellstock Oysters (Crassostrea Virginica) from Harvest to Sale by : Violeta Pardío-Sedas
Download or read book Survival Differences of Vibrio Vulnificus and Vibrio Parahaemolyticus Strains in Shellstock Oysters (Crassostrea Virginica) from Harvest to Sale written by Violeta Pard√≠o-Sedas and published by . This book was released on 2022 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: As there is limited information on the risk for consuming market oysters contaminated with V. vulnificus and V. parahaemolyticus, the aim of this study was to estimate the risk associated with raw oyster consumption affected by contamination levels and temperature during postharvest and transportation. To evaluate the effect of the temperature during transportation from the Mandinga Lagoon to Mexico City on the growth of V. vulnificus and V. parahaemolyticus, a modified Gompertz model was fitted at ambient temperatures of 20.1, 25.6, and 24.4¬∞C for 22¬†h in windy, dry, and rainy seasons, respectively. The risk was calculated using FDA/FAO/WHOv.2005 software. Results showed that the mean risk (cases per 100,000 servings) of a person acquiring V. vulnificus vvha+/cvgC infection by consuming raw oysters was 2.9 √ó 10,àí6, 4.7 √ó 10,àí6, and 4.3 √ó 10,àí6 during windy, dry, and rainy seasons, respectively. Risk for consuming oysters during windy season at-harvest contaminated with V. parahaemolyticus tdh+ was 8 √ó 10,àí6 and 7.8 √ó 10,àí7 for consuming oysters at-market during rainy season contaminated with V. parahaemolyticus tdh+ and trh+. These results suggest that maintaining temperatures above 20¬∞C during oyster storage and transportation increases the risk of infections by pathogenic strains. The results provide a benchmark information to establish strategies to improve public health.
Book Synopsis Survival of Vibrio Vulnificus and Escherichia Coli in Artificially and Naturally Infected Oyster (Crassostrea Virginica) Tissues During Storage in Spray- and Immersion-type Live Holding Systems by : Jhung-Won Colby
Download or read book Survival of Vibrio Vulnificus and Escherichia Coli in Artificially and Naturally Infected Oyster (Crassostrea Virginica) Tissues During Storage in Spray- and Immersion-type Live Holding Systems written by Jhung-Won Colby and published by . This book was released on 1992 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Characterization of the Response of Vibrio Vulnificus to Sublethal Stresses During Oyster Handling and Processing by :
Download or read book Characterization of the Response of Vibrio Vulnificus to Sublethal Stresses During Oyster Handling and Processing written by and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Vibrio vulnificus, a naturally occurring marine bacterium, causes severe disease in at-risk individuals consuming contaminated raw shellfish. The organism can be difficult to discriminate from natural microflora present in the product, complicating the evaluation of process control efficacy. The purpose of this study was to construct a strain of V. vulnificus expressing green fluorescent protein (Vv-GFP-K) which could be readily distinguished from background flora. Once constructed, the objectives were to compare the physiological characteristics of Vv-GFP-K to the wild-type parent (Vv-WT); to use Vv-GFP-K to evaluate survival of the bacterium under various environmental stresses relevant to food processing; and to assess the effect of sodium pyruvate media supplementation on recovery efficiency, with particular reference to sublethally injured cells. V. vulnificus strain ATCC 27562 was engineered to express GFP and kanamycin resistance using methods of conjugation. Comparisons were made between Vv-GFP-K and Vv-WT with respect to growth characteristics, heat tolerance (45 degree C), freeze/thaw tolerance ( -20 degree and -80 degree C), acid tolerance (pH 5.0, 4.0, and 3.5), cold storage (5 degree C), cold adaptation (15 degree C) and starvation. Recoveries were evaluated using non-selective [tryptic soy agar-2%NaCl, (TSAN2)] medium with and without sodium pyruvate supplementation. To represent the food matrix, seeding studies were done with either shellstock or shucked oysters and the survival of Vv-GFP-K in the food matrix was evaluated after exposure to cold and acid stress. Specifically, cooling regimens designated (i) rapid cooling (iced); (ii) conventional cooling (5 degree C); and (iii) mild abusive cooling (temperature dropped to 5 degree C over 8 hr) were evaluated. Acetic and citric acids at pH values ranging between 3.5 to 5.0 were evaluated in the acid studies. In most cases, Vv-GFP-K was comparable to Vv-WT with respect to growth, survival, thermal inacti.
Book Synopsis Risk Assessment of Vibrio Vulnificus in Raw Oysters by : World Health Organization
Download or read book Risk Assessment of Vibrio Vulnificus in Raw Oysters written by World Health Organization and published by World Health Organization. This book was released on 2005 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vibrio vulnificus is one of three pathogenic Vibrio spp. on which FAO and WHO have undertaken risk assessment work. This pathogen is associated primarily with raw oysters but can occur in a variety of seafood products. As well as causing gastrointestinal illness, V. vulnificus can cause primary septicaemia which is a serious and often fatal disease in individuals with chronic pre-existing conditions. This volume provides an approach for undertaking quantitative risk assessment of V. vulnificus in raw oysters. This risk assessment model was also developed to evaluate the effectiveness of various interventions strategies aimed at reducing V. vulnificus levels in oysters and therefore the associated risk of illness.--Publisher's description.
Download or read book Journal of Food Protection written by and published by . This book was released on 1994 with total page 634 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1999 with total page 828 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Depuration as a Method to Reduce Vibrio Vulnificus Populations in Live Crassostrea Virginica Oysters by : Oleksandr S. Tokarskyy
Download or read book Depuration as a Method to Reduce Vibrio Vulnificus Populations in Live Crassostrea Virginica Oysters written by Oleksandr S. Tokarskyy and published by . This book was released on 2010 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Vibrio vulnificus is a foodborne bacterial pathogen associated with raw oyster consumption. Shellfish depuration for 48 hours is a dynamic process where coliform bacteria are purged; however, this process is ineffective against V. vulnificus. The current study investigated the use of prolonged two-week depuration on V. vulnificus populations in Gulf Coast oysters. The study evaluated the impact of prolonged depuration on V. vulnificus fatty acid profile change and the ability to survive in simulated gastric fluid. Oyster depuration in seawater (10 or 22oC, 14 days) reduced V. vulnificus counts, but not to non-detectable level, indicating close ecological relationship between the pathogen and mollusk. Greatest V. vulnificus count reductions were seen in 12 ppt 10°C seawater (2.7 log10 CFU/g) and in 20 ppt 22°C seawater (2.8 logs). Mesophilic vibrios dominated the overall microflora of freshly harvested oysters, while refrigeration selected for psychrotrophic bacteria. Depuration at 22°C retained dominance of mesophilic vibrios, including pathogenic species. Although aerobic plate counts were lower in 22°C depurated oysters (5.0 logs vs 6.0 logs), depuration at 10°C had little to no advantage over 22°C in terms of vibrio population reduction. Use of prolonged depuration remains economically questionable since this method failed to completely eliminate V. vulnificus. Starved V. vulnificus behavior in artificial seawater showed that low temperature (4oC) and high seawater salinity (35 ppt) contributed to pathogen population reduction. Starved V. vulnificus did not adjust membrane fluidity to storage temperature within the investigated time frame. However, a significant fatty acid switch from C18:1w7c to C18:1w6c by double bond relocation was observed. The relocation was faster at ambient temperatures compared to refrigerated temperatures. The majority of V. vulnificus foodborne infections occur during warm summer months. Vibrio vulnificus ATCC 27562 was significantly less resistant (3.7 min D-value) to simulated gastric fluid (pH 4.0) after 7-day storage at 4oC compared to the control (7.8 min D-value). Therefore, greater gastric fluid sensitivity of the pathogen may occur in winter-harvested oysters and may partially explain the low number of winter outbreaks.
Book Synopsis Evaluation of Offshore Suspended Relaying of Containerized Oysters (Crassostrea Virginica, Gmelin, 1791) on Survival, Condition, and Levels of Vibrio Vulnificus and Other Indicator Microorganisms by : Clifford Ray Vines
Download or read book Evaluation of Offshore Suspended Relaying of Containerized Oysters (Crassostrea Virginica, Gmelin, 1791) on Survival, Condition, and Levels of Vibrio Vulnificus and Other Indicator Microorganisms written by Clifford Ray Vines and published by . This book was released on 1997 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Risk Assessment of Vibrio Vulnificus in Raw Oysters by :
Download or read book Risk Assessment of Vibrio Vulnificus in Raw Oysters written by and published by . This book was released on 2005 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Marine and Freshwater Products Handbook by : Roy E. Martin
Download or read book Marine and Freshwater Products Handbook written by Roy E. Martin and published by CRC Press. This book was released on 2000-04-04 with total page 986 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive handbook of seafood information! This definitive reference is the most comprehensive handbook of information ever assembled on foods and other products from fresh and marine waters. Marine and Freshwater Products Handbook covers the acquisition, handling, biology, and the science and technology of the preservation and processing of fishery and marine products. The array of topics covered includes: aquaculture fisheries management, and harvesting o fish meal and fish oil o fish protein concentrates o seaweed products o products from shell o other industrial products o bioactive compounds o cookery o specialty products o surimi and mince o HACCP o modern processing methods o religious and cultural aspects of water products o marine toxins and seafood intolerances o contamination in shellfish growing areas o pathogens in fish and shellfish. Marketing, transportation and distribution, retailing, import and export, and a look to the future of the seafood industry are also addressed. Extensive coverage of species All major marine and freshwater finfish species are covered, as well as processing technologies: fresh fish, preserved fish, finfish processing, and other processed products. Crustaceans and other useful marine and freshwater species and their processing are also covered. These include: mollusk o clams o oysters o scallops o abalone o squid o shrimp o lobster o crawfish o crabs o eels o turtles o sea urchin o octopus o snails o alligator. The definitive seafood industry sourcebook Marine and Freshwater Products Handbook incorporates the advances in biotechnology and molecular biology, including potential drugs and medicinal products; the manufacture of chemicals from the sea; seafood safety, including toxin detection techniques and HACCP, and processing technologies. With contributions from more than 50 experts, helpful, data-filled tables and charts, numerous references and photos, this is the sourcebook for everyone involved in products from our waters. It will serve as the standard reference for the seafood industry for years to come.
Book Synopsis The Effects of a Temperature Downshift on the Protein Expression of Vibrio Vulnificus in Pure Culture by : Kristi Lyn Huels
Download or read book The Effects of a Temperature Downshift on the Protein Expression of Vibrio Vulnificus in Pure Culture written by Kristi Lyn Huels and published by . This book was released on 2003 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :United States. Food and Drug Administration. Division of Microbiology Publisher : ISBN 13 : Total Pages :180 pages Book Rating :4.F/5 ( download)
Book Synopsis Bacteriological Analytical Manual by : United States. Food and Drug Administration. Division of Microbiology
Download or read book Bacteriological Analytical Manual written by United States. Food and Drug Administration. Division of Microbiology and published by . This book was released on 1969 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Uptake and Survival of Vibrio Vulnificus in Oysters by : Milan Srivastava
Download or read book Uptake and Survival of Vibrio Vulnificus in Oysters written by Milan Srivastava and published by . This book was released on 2007 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The research study described herein may ultimately lead to an understanding of the contribution of surface structures of V. vulnificus in their molluscan shellfish host and thereby aid in designing post harvest treatment methods to bring about more efficient reduction of this potential pathogen to safe levels in seafood for human consumption.
Book Synopsis Aquatic Sciences and Fisheries Abstracts by :
Download or read book Aquatic Sciences and Fisheries Abstracts written by and published by . This book was released on 1993 with total page 1246 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Risk Assessment of Vibrio Vulnificus in Raw Oysters by :
Download or read book Risk Assessment of Vibrio Vulnificus in Raw Oysters written by and published by Food & Agriculture Org. This book was released on 2005 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vibrio vulnificus is one of three pathogenic Vibrio spp. on which FAO and WHO have undertaken risk assessment work. This pathogen is associated primarily with raw oysters but can occur in a variety of seafood products. As well as causing gastrointestinalillness, V. vulnificus can cause primary septicaemia which is a serious and often fatal disease in individuals with chronic pre-existing conditions. This volume provides an approach for undertaking quantitative risk assessment of V. vulnificus in raw oysters. This risk assessment model was also developed to evaluate the effectiveness of various interventions strategies aimed at reducing V. vulnificus levels in oysters and therefore the associated risk of illness.--Publisher's description.
