Retention of Vibrio parahaemolyticus in oyster tissues after chlorine dioxide treatment
Retention of Vibrio parahaemolyticus in oyster tissues after chlorine dioxide treatment
复制标题
二氧化氯处理后牡蛎组织中副溶血性弧菌的保留
DOI：
10.1016/j.ijfoodmicro.2009.10.022
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发表时间：
2010-01-31
影响因子：
5.4
通讯作者：
Shi, Xianming
中科院分区：
文献类型：
--
作者：
Wang, Dapeng;Zhang, Dandan;Shi, Xianming
副溶血性弧菌是一种重要的食源性细菌，与进食生或经微熟处理的蚝而引致的食物中毒有密切关系。因此，必须采取密集的努力来净化受污染的牡蛎。二氧化氯（ClO 2）被认为是一种安全有效的消毒剂，通常用于处理饮用水和海鲜。然而，还没有探索使用二氧化氯作为消毒剂后副溶血性弧菌在牡蛎组织中的保留。为了解决这一信息的缺乏，牡蛎（太平洋牡蛎）人工污染副溶血性弧菌（ATCC 17802）。通过将匀浆组织的上清液涂布到硫代硫酸盐-柠檬酸盐-胆汁盐-蔗糖琼脂上并对所得细菌菌落进行聚合酶链反应测定来分析个体牡蛎、鳃和消化腺。用20 mg/L的ClO 2处理牡蛎体内的副溶血性弧菌6 h后，可将其完全杀灭。因此，二氧化氯似乎是一个候选消毒剂的副溶血性弧菌净化牡蛎。消化腺似乎是一个很有前途的目标组织检测细菌病原体在牡蛎，无论是使用传统的方法或分子检测。牡蛎的保质期延长到至少12天后，6小时的二氧化氯处理在4摄氏度。(C)2009 Elsevier B. V.保留所有权利。
Vibrio parahaemolyticus is an important food-borne bacterium that is closely related to food poisoning from consumption of raw or lightly-cooked oysters. Therefore, intensive efforts must be taken to depurate the contaminated oysters. Chlorine dioxide (ClO2) is considered to be a safe and effective disinfectant and is routinely applied for treatment of drinking water and seafood. However, the retention of V. parahaemolyticus in oyster tissues has not yet been explored after using ClO2 as a disinfectant. To address this lack of information, oysters (Crassostrea gigas) were artificially contaminated with V. parahaemolyticus (ATCC 17802). Individual oysters, the gills and the digestive glands were analyzed by spreading supernatants from homogenized tissues onto thiosulfate-citrate-bile-salt sucrose agar and polymerase chain reaction assays on the resulting bacteria] colonies. V. parahaemolyticus that bioaccumulated in different oyster tissues could be disinfected completely after 6 h of treatment with 20 mg/L Of ClO2. Thus, ClO2 appears to be a candidate disinfectant for V. parahaemolyticus depuration in oysters. The digestive glands appear to be a promising target tissue for detection of bacterial pathogens in oysters, using either conventional methods or molecular assays. The shelf life of oysters was extended to at least 12 days following 6 h of ClO2 treatment at 4 degrees C. (C) 2009 Elsevier B.V. All rights reserved.