Effects of tumbling, refrigeration and subsequent resubmersion on the abundance of Vibrio vulnificus and Vibrio parahaemolyticus in cultured oysters (Crassostrea virginica).
Effects of tumbling, refrigeration and subsequent resubmersion on the abundance of Vibrio vulnificus and Vibrio parahaemolyticus in cultured oysters (Crassostrea virginica).
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翻滚、冷藏和随后的重新浸没对养殖牡蛎（Crassostrea virginica）中创伤弧菌和副溶血弧菌丰度的影响。
DOI：
10.1016/j.ijfoodmicro.2020.108858
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发表时间：
2020
影响因子：
5.4
通讯作者：
Walton,WilliamC
中科院分区：
文献类型：
--
作者：
Pruente,VictoriaL;Jones,JessicaL;Steury,ToddD;Walton,WilliamC
常规处理牡蛎是离底牡蛎养殖业的常见行业做法，其目的是生产高质量的牡蛎。这些做法使牡蛎暴露在高温下，并中断过滤器喂养，这可能会增加牡蛎内的创伤弧菌和副溶血性弧菌水平。在暴露于超过时间-温度控制的条件后，将牡蛎重新浸没是一种有效的缓解策略，可以提高弧菌的水平。“恢复”，或恢复到环境水平，在收获之前。先前的工作检查了干燥对恢复时间的影响;本研究的目的是评价额外处理处理[翻滚和冷藏（TR）、翻滚和不冷藏（TNR）、不翻滚和冷藏（NTR）以及不翻滚和不冷藏（NTNR）]对创伤弧菌、总副溶血性弧菌和致病性副溶血性弧菌（tdh+/trh+）在牡蛎中恢复所需时间的影响。一组未处理的（对照）牡蛎在整个研究过程中保持浸没，以确定环境弧菌属。（包括基因型）水平。使用三管MPN实时PCR方法在处理之前（前）和之后（后）以及再浸没后1、2、4、7、10和14天测量水平。非冷藏牡蛎（TNR、NTNR）中检出弧菌属。1.54 ~ 2.10 log MPN/g，而弧菌属（Vibriosp.）冷藏牡蛎中的五溴二苯醚浓度水平并没有显著高于处理前的水平。再浸没后，弧菌属（Vibriosp.）在冷藏牡蛎（TR，NTR）中，Vibriospp.根据处理方法和弧菌属物种的不同，牡蛎体内的氟氯化碳浓度在再次浸泡1-7天后恢复到环境浓度。这些结果提供了之前未报告的处理数据，并进一步支持了亚拉巴马农民使用可调节延绳钓系统进行7天再淹没的要求。
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 andV.parahaemolyticuslevels 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 forV.vulnificus,totalV.parahaemolyticus,and pathogenicV.parahaemolyticus(tdh+/trh+) to recover in oysters. A set of non-treated (control) oysters remained submerged throughout the study to determine the ambientVibriospp. (inclusive of genotypes) levels within oysters.Vibriospp. 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) hadVibriospp. levels 1.54 to 2.10 log MPN/g higher than the pre-treatment levels, while theVibriospp. levels in refrigerated oysters were not significantly higher than pre-treatment levels. After resubmersion,Vibriospp. levels increased by 0.84 to 1.78 log MPN/g in the refrigerated oysters (TR, NTR).Vibriospp. levels in oysters returned to ambient after 1–7 days of resubmersion, depending on the handling treatment and theVibriospp. 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.