Effects of ambient exposure, refrigeration, and icing on Vibrio vulnificus and Vibrio parahaemolyticus abundances in oysters

Jones, Jessica; Lydon, Keri A; Kinsey, Thomas; Friedman, Bruce D.; Curtis, Meredith M.; Schuster, Robert L.; Bowers, John C.

doi:10.1016/j.ijfoodmicro.2017.04.016

Cited by 16 publications

(10 citation statements)

References 18 publications

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“…Achieving rapid temperature control of harvested oysters is critical for food safety. Our findings were comparable to mechanical refrigeration used by Jones et al (15) but slower than using ice for cooling.…”

Section: Discussionsupporting

confidence: 88%

“…These methods, however, can negatively affect the taste of raw oysters (6). Icing is a method to control Vibrio growth in lieu of postharvest processing (15,20,27). In comparing cooling methods, ice slurries perform slightly better at rapidly cooling oysters than layered ice, and both methods achieve cooling faster than refrigeration alone (15,18).…”

mentioning

confidence: 99%

“…Icing is a method to control Vibrio growth in lieu of postharvest processing (15,20,27). In comparing cooling methods, ice slurries perform slightly better at rapidly cooling oysters than layered ice, and both methods achieve cooling faster than refrigeration alone (15,18). Cooling oysters too quickly with ice may lead to a negative side effect of gaping (e.g., open shells), which leads to loss of oyster liquor, reduced shelf life, and possibly oyster death (20).…”

mentioning

confidence: 99%

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Performance of Cold Chains for Chesapeake Bay Farmed Oysters and Modeled Growth of Vibrio parahaemolyticus

Lane

Davis

Clancy

et al. 2019

Journal of Food Protection

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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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Section: Discussionsupporting

confidence: 88%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Performance of Cold Chains for Chesapeake Bay Farmed Oysters and Modeled Growth of Vibrio parahaemolyticus

Lane

Davis

Clancy

et al. 2019

Journal of Food Protection

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“…Vibrio parahaemolyticus could not grow, was injured, or at least inactivated at temperatures of <10 °C (Cook & Ruple, 1989; Gooch et al., 2002; Limthammahisorn, Brady, & Arias, 2009). Other studies have shown that immediate refrigeration of oysters reduced the concentration of this pathogen by approximately one order of magnitude (Cook & Ruple, 1989, 1992; Jones et al., 2017; Limthammahisorn et al., 2009). These results showed that refrigerating oysters as soon as possible after harvest is critical in preventing the rapid growth of V. parahaemolyticus in oysters.…”

Section: Intervention Strategies For Eliminating V Parahaemolyticusmentioning

confidence: 97%

“…Jones et al. (2017) reported that oyster samples that were immediately refrigerated (at a temperature of <7 °C) had a lower concentration of V. parahaemolyticus than the samples that were not refrigerated. Vibrio parahaemolyticus could not grow, was injured, or at least inactivated at temperatures of <10 °C (Cook & Ruple, 1989; Gooch et al., 2002; Limthammahisorn, Brady, & Arias, 2009).…”

Section: Intervention Strategies For Eliminating V Parahaemolyticusmentioning

confidence: 99%

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

Ndraha

Wong

Hsiao

2020

Comp Rev Food Sci Food Safe

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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. K E Y W O R D Sclimate change, food poisoning, oyster, risk, Vibrio parahaemolyticus Compr Rev Food Sci Food Saf.

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Pathogenic Vibrio parahaemolyticus Increase in Intertidal‐Farmed Oysters in the Mid‐Atlantic Region, but Only at Low Tide

et al. 2021

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Human-pathogenic marine bacteria in the genus Vibrio proliferate rapidly in shellfish tissues when exposed to warm ambient air conditions, such as during intertidal exposure. However, it remains unclear whether intertidalcultured shellfish are inherently associated with elevated Vibrio concentrations. Here we spatially matched eastern oysters (Crassostrea virginica) held in subtidal and intertidal aquaculture systems at six experimental oyster farms along the mid-Atlantic coast and tested whether intertidal aquaculture elevates concentrations of V. parahaemolyticus, the predominant species associated with seafood-related gastroenteritis, as well as concentrations of V. parahaemolyticus carrying the tdh and/or trh genes associated with pathogenicity in humans. Across the sites and over time, we found only slight evidence for increasing V. parahaemolyticus concentrations with exposure to ambient air at low tide; however, tdh/trh+ V. parahaemolyticus increased about 1.5-fold. We also found that total V. parahaemolyticus concentrations and concentrations of tdh/trh+ V. parahaemolyticus did not differ between intertidal-and subtidalcultured oysters when submerged at high tides. Any changes to V. parahaemolyticus concentrations within oyster tissues, including concentrations of tdh/trh+ V. parahaemolyticus, therefore diminish with the incoming tide. Our results collectively support the existing time-to-cooling restrictions that are in place in many state Vibrio control plans, which involve minimizing the amount of time harvested shellfish can be held prior to cooling or refrigeration, but oppose more austere measures such as restricting or prohibiting intertidal harvest entirely.

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Effects of ambient exposure, refrigeration, and icing on Vibrio vulnificus and Vibrio parahaemolyticus abundances in oysters

Cited by 16 publications

References 18 publications

Performance of Cold Chains for Chesapeake Bay Farmed Oysters and Modeled Growth of Vibrio parahaemolyticus

Performance of Cold Chains for Chesapeake Bay Farmed Oysters and Modeled Growth of Vibrio parahaemolyticus

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

Pathogenic Vibrio parahaemolyticus Increase in Intertidal‐Farmed Oysters in the Mid‐Atlantic Region, but Only at Low Tide

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