Effectiveness of icing as a postharvest treatment for control of Vibrio vulnificus and Vibrio parahaemolyticus in the eastern oyster (Crassostrea virginica).
Effectiveness of icing as a postharvest treatment for control of Vibrio vulnificus and Vibrio parahaemolyticus in the eastern oyster (Crassostrea virginica).
复制标题
结冰作为采后处理对控制东部牡蛎（Crassostrea virginica）创伤弧菌和副溶血弧菌的有效性。
作者：
Kevin Melody;R. Senevirathne;M. Janes;L. Jaykus;J. Supan
本研究的重点是调查结冰作为采后处理对于降低商业数量的贝类牡蛎中创伤弧菌和副溶血弧菌水平的功效。实验于 2006 年 6 月和 8 月进行，包括以下处理： (i) 收获后立即在船上结冰； (ii) 装运前约 1 至 2 小时在码头结冰； (iii) 无结冰（对照）。致病性弧菌水平的变化。采收后两周的批发和零售处理过程也受到监测。根据国家贝类卫生计划标准，船上结冰实现了所有袋子的温度降低，但码头结冰未达到该标准。根据单因素方差分析，弧菌水平与治疗之间唯一具有统计显着性的关系发生在 8 月份收获的样品中；在这种情况下，未处理的牡蛎中的创伤弧菌水平显着高于船上冰冻样品的水平（P < 0.05）。当使用因子分析分析 14 天储存期内的计数时，不同采样日期和/或处理的创伤弧菌和副溶血弧菌水平存在统计学显着差异 (P < 0.05)，但这些关系并不一致。冷藏 1 周后，经过处理（冰镇）的牡蛎的裂口（约 20%）明显高于未切片的牡蛎（约 10%），并且到商业储藏第 14 天时裂口显着增加。船上和码头边的结冰并没有如预期地降低牡蛎中创伤弧菌或副溶血弧菌的水平，并且结冰对随后冷藏期间牡蛎的存活产生负面影响。
The focus of this research was to investigate the efficacy of icing as a postharvest treatment for reduction of the levels of Vibrio vulnificus and Vibrio parahaemolyticus in commercial quantities of shellstock oysters. The experiments were conducted in June and August of 2006 and consisted of the following treatments: (i) on-board icing immediately after harvest; (ii) dockside icing approximately 1 to 2 h prior to shipment; and (iii) no icing (control). Changes in the levels of pathogenic Vibrio spp. during wholesale and retail handling for 2 weeks postharvest were also monitored. On-board icing achieved temperature reductions in all sacks in accordance with the National Shellfish Sanitation Program standard, but dockside icing did not meet this standard. Based on one-way analysis of variance, the only statistically significant relationship between Vibrio levels and treatment occurred for samples harvested in August; in this case, the levels of V. vulnificus in the noniced oysters were significantly higher (P < 0.05) than were the levels in the samples iced on-board. When analyzing counts over the 14-day storage period, using factorial analysis, there were statistically significant differences in V. vulnificus and V. parahaemolyticus levels by sample date and/or treatment (P < 0.05), but these relationships were not consistent. Treated (iced) oysters had significantly higher gaping (approximately 20%) after 1 week in cold storage than did noniced oysters (approximately 10%) and gaping increased significantly by day 14 of commercial storage. On-board and dockside icing did not predictably reduce the levels of V. vulnificus or V. parahaemolyticus in oysters, and icing negatively impacted oyster survival during subsequent cold storage.