Temperature effect on high salinity depuration of Vibrio vulnificus and V. parahaemolyticus from the Eastern oyster (Crassostrea virginica).
Temperature effect on high salinity depuration of Vibrio vulnificus and V. parahaemolyticus from the Eastern oyster (Crassostrea virginica).
复制标题
温度对东部牡蛎（Crassostrea virginica）创伤弧菌和副溶血弧菌高盐净化的影响。
DOI：
10.1016/j.ijfoodmicro.2014.09.025
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发表时间：
2015
影响因子：
5.4
通讯作者：
Covadonga R. Arias
中科院分区：
文献类型：
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作者：
Andrea M. Larsen;F. Rikard;William C. Walton;Covadonga R. Arias
创伤弧菌(VV)和副溶血性弧菌(VP)是与东方牡蛎(Crassostrea Virgiica)天然相关的机会致病菌。牡蛎体内这两种病原体的丰度与温度呈正相关，因此在温暖的夏季食用生蚝是感染这些细菌疾病的风险因素。目前用于消除这些病原体的后处理(PHP)方法成本高昂，会杀死牡蛎，改变其感官特性，使其对一些消费者的吸引力降低。高盐度已被证明在减少野生VV数量方面是有效的，我们的研究旨在开发一种室内循环系统，以减少病原性弧菌，同时保持活牡蛎的味道和质地。本研究的目的是确定温度对高盐度净化效果的影响。使用FDA批准的改良纤维二糖多粘菌素(MCPC)方案和另一种弧菌特异性介质ChROMagar™弧菌(CAV)，将VV计数为每克牡蛎组织的最可能数量(Mpn)。CAV也用于量化VP。牡蛎在35摄氏度的PSU下，在三种温度下保存10天：低(20摄氏度)、中(22.5摄氏度)和高(25摄氏度)。不同培养基VV的MPN/g无差异，但MCPc分离的VV分离株多于Cav分离的VV分离株。在整个净化过程中，温度对Vv或Vp的降低没有显着影响，但有一种趋势是低温的效果不如高温度。高盐度导致VV在第3天显著下降，在第10天再次下降，Vp在第3天下降。牡蛎状况指数在整个净化过程中保持不变，死亡率很低(在三个试验中为4%)。总体而言，这些结果支持使用MCPc进行VV计数，并证明了对东方牡蛎PHP进行高盐度净化的前景。温度降低的趋势令人惊讶，表明盐度和温度之间存在潜在的相互作用，应该进一步研究。
Vibrio vulnificus (Vv) andVibrio parahaemolyticus(Vp) are opportunistic human pathogens naturally associated with the Eastern oysterCrassostrea virginica. The abundances of both pathogens in oysters are positively correlated with temperature, thus ingestion of raw oysters during the warm summer months is a risk factor for contracting illness from these bacteria. Current post-harvest processing (PHP) methods for elimination of these pathogens are expensive and kill the oyster, changing their organoleptic properties and making them less appealing to some consumers. High salinity has proven effective in reducing Vv numbers in the wild and our research aims at developing an indoor recirculating system to reduce pathogenicVibrioswhile maintaining the taste and texture of live oysters. The goal of this study was to determine the influence of temperature on the efficacy of high salinity depuration. Vv was enumerated as most probable number (MPN) per gram of oyster tissue using the FDA-approved modified cellobiose polymyxin colistin (mCPC) protocol and with an alternativeVibriospecific media CHROMagar™ Vibrio (CaV). CaV was also used to quantify Vp. Oysters were held at 35 psu for 10 days at three temperatures: low (20 °C), mid (22.5 °C) and high (25 °C). There was no difference in MPN/g of Vv between media; however more Vv isolates were obtained from mCPC than CaV. There was no significant effect of temperature on reduction of Vv or Vp throughout depuration but there was a tendency for low temperatures to be less effective than the higher ones. High salinity resulted in a significant decrease in Vv by day 3 and again by day 10, and a decrease in Vp by day 3. Oyster condition indices were maintained throughout depuration and mortality was low (4% across three trials). Overall these results support the use of mCPC for Vv enumeration and demonstrate the promise of high salinity depuration for PHP of the Eastern oyster. The trend for lower temperatures to be less effective is surprising and indicates a potential interaction between salinity and temperature that should be further investigated.
影响因子：
11.8
作者：
Newton, Anna;Kendall, Magdalena;Mahon, Barbara E.
通讯作者：
Mahon, Barbara E.