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

改进产品处理实践和 BC 牡蛎中致病性副溶血性弧菌的检测

• 批准号: 490638-2015
• 负责人: Hintz, William
• 金额: $ 1.82万
• 依托单位: University of Victoria
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2015
• 资助国家: 加拿大
• 起止时间: 2015-01-01 至 2016-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=586553
• 关键词: Improved; product; handling; practices; detection

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.

在英国，由于副溶血性弧菌的存在而引起的与贝类有关的疾病达到历史最高水平。 2015年哥伦比亚，导致8月份全行业召回牡蛎产品。增加的原因 可能是双重的：首先，副溶血性弧菌的新菌株可能存在于本地沃茨，其次， 副溶血性弧菌的丰度随着海水温度的升高而增加， 这些做法可能反过来促进了弧菌的生长。本研究主要有三个目的：1）建立模型 副溶血性弧菌致病菌株在不同温度条件下的变化，2）以确定 致病性基因在不同温度下差异表达为功能蛋白; 3）测试 副溶血性弧菌的环境样本，以确定哪些菌株存在于本地牡蛎 人口。这项研究将为行业合作伙伴提供数据，以了解弧菌的生长情况， 致病性，并允许转移这一知识，以实施变更， 确保处理蚝产品不会引致消费者患病。此外，这项研究的结果将 帮助确定卫生当局是否正在检测适当的V菌株的存在。 副溶血性这项研究的结果将为水产养殖业的实践提供信息， 贝类产品消费者的健康。