EFFECTS OF TEMPERATURE ABUSE ON SURVIVAL OF VIBRIO-VULNIFICUS IN OYSTERS
EFFECTS OF TEMPERATURE ABUSE ON SURVIVAL OF VIBRIO-VULNIFICUS IN OYSTERS
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DOI：
10.1128/aem.58.9.2771-2775.1992
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发表时间：
1992-09-01
影响因子：
4.4
通讯作者：
OLIVER, JD
中科院分区：
文献类型：
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作者：
MURPHY, SK;OLIVER, JD
将不透明和半透明的含TnphoA的创伤弧菌菌株的形态型喂给牡蛎，随后将其在0.5至22摄氏度的温度下储存10天。将牡蛎样品均质化并间隔铺板以确定创伤弧菌的细胞密度和存在的细菌的总需氧菌群。在所有温度下，创伤弧菌（两种形态型）的数量在10天的研究期间下降。用较低的创伤弧菌接种物进行了相同的观察。同样的实验，剥牡蛎显示更迅速减少创伤弧菌。对去壳牡蛎进行的相同实验显示，创伤弧菌的水平下降得更快，低于检测限。在任何测试温度下，在贝类牡蛎中观察到的细菌总数变化不大，而在较高的温度（17和22摄氏度）下孵育导致去壳牡蛎中细菌总数大幅增加。这些数据表明，牡蛎的温度滥用可能不是通过生牡蛎消费增加创伤弧菌公共卫生风险的一个因素。然而，数据也表明，即使有适当的储存，V. vulnificus的本地水平可能仍然足够高，在贝类牡蛎中产生感染。
Opaque and translucent morphotypes of a TnphoA-containing strain of Vibrio vulnificus were fed to oysters, which were subsequently stored at temperatures ranging from 0.5 to 22-degrees-C for 10 days. Samples of oysters were homogenized and plated at intervals to determine the cell density of V. vulnificus and total aerobic population of bacteria present. At all temperatures, the numbers of V. vulnificus (both morphotypes) declined over the 10-day study period. The same observation was made with a lower inoculum of V. vulnificus. Identical experiments with shucked oysters showed a more rapid decrease in V. vulnificus. Identical experiments with shucked oysters showed a more rapid decrease in V. vulnificus to levels below limits of detection. Little change in the total bacterial counts was observed in shellstock oysters at any of the test temperatures, whereas incubation at the higher temperatures (17 and 22-degrees-C) resulted in large increases in total counts in shucked oysters. These data suggest that temperature abuse of oysters may not be a factor in increasing the public health risk of V. vulnificus through raw oyster consumption. However, the data also suggest that even with proper storage, indigenous levels of V. vulnificus may remain sufficiently high in shellstock oysters to produce infection in compromised hosts.