Improved product handling practices and the detection of pathogenic Vibrio parahaemolyticus in BC oysters

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Shellfish-related illness due to the presence of Vibrio parahaemolyticus was at an all-time high in British Columbia in 2015, leading to an industry-wide recall of oyster products in August. The reason for the increase may be two-fold: firstly, new strains of V. parahaemolyticus may be present in local waters and secondly, the abundance of V. parahaemolyticus increases with increased sea water temperatures, thus post-harvest handling practices may in turn be contributing to Vibrio growth. The current study has three main goals: 1) to model changes in pathogenic strains of V. parahaemolyticus under varying temperature regimes, 2) to determine if pathogenicity genes are differentially expressed as functional proteins at different temperatures and 3) to test environmental samples of V. parahaemolyticus to determine which strains are present in local oyster populations. This study will provide the Industry Partner with the data to understand Vibrio growth and pathogenicity during current handling practices and allow transfer of this knowledge to implement changes to ensure handling of oyster product does not contribute to consumer illness. Further, the results of this study will help determine whether health authorities are testing for the presence of the appropriate strain of V. parahaemolyticus. The results of this study will inform practices in the aquaculture industry and benefit the health of consumers of shellfish products.