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

在英国，由于副溶血性弧菌的存在而导致的贝类相关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。增加的原因是 可能是双重的：第一，新的副溶血性弧菌可能存在于当地水域；第二， 副溶血性弧菌的丰度随着海水温度的升高而增加，因此在收获后处理 实践可能反过来有助于弧菌的增长。目前的研究主要有三个目标：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)确定 致病基因在不同温度下作为功能蛋白差异表达和3)检测 副溶血性弧菌环境样本以确定本地牡蛎中存在哪些菌株 人口。这项研究将为行业合作伙伴提供了解弧菌生长和 在当前处理实践中的致病性，并允许将这一知识转移到 确保牡蛎制品的处理不会导致消费者患病。此外，这项研究的结果将 帮助确定卫生当局是否正在检测是否存在适当的V型毒株。 副溶血杆菌。这项研究的结果将为水产养殖业的实践提供参考，并使 贝类产品消费者的健康。

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.