Effects of Dry Storage and Resubmersion of Oysters on Total  and Total and Pathogenic (+/+)  Levels

Kinsey, Thomas; Lydon, Keri A; Bowers, John C.; Jones, Jessica

doi:10.4315/0362-028x.jfp-15-017

Cited by 21 publications

(9 citation statements)

References 30 publications

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“…Of these, 30 were isolated from ill patients as part of the Cholera and Other Vibrio Illness Surveillance (COVIS) program and were contributed by the Centers for Disease Control and Prevention (Table 1) and 39 were isolated from retail level raw oysters [Table 2; (DePaola et al, 2010)]. All isolates were purified and confirmed as V. vulnificus by real-time PCR as previously described (Kinsey et al, 2015). Isolates were stored in TSB + 30% glycerol at −80°C.…”

Section: Vibrio Vulnificus Isolates Included In This Studymentioning

confidence: 99%

Biochemical and Virulence Characterization of Vibrio vulnificus Isolates From Clinical and Environmental Sources

Lydon

Kinsey

Lē

et al. 2021

Front. Cell. Infect. Microbiol.

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Vibrio vulnificus is a deadly human pathogen for which infections occur via seafood consumption (foodborne) or direct contact with wounds. Virulence is not fully characterized for this organism; however, there is evidence of biochemical and genotypic correlations with virulence potential. In this study, biochemical profiles and virulence genotype, based on 16S rRNA gene (rrn) and virulence correlated gene (vcg) types, were determined for 30 clinical and 39 oyster isolates. Oyster isolates were more biochemically diverse than the clinical isolates, with four of the 20 tests producing variable (defined as 20–80% of isolates) results. Whereas, for clinical isolates only mannitol fermentation, which has previously been associated with virulence potential, varied among the isolates. Nearly half (43%) of clinical isolates were the more virulent genotype (rrnB/vcgC); this trend was consistent when only looking at clinical isolates from blood. The majority (64%) of oyster isolates were the less virulent genotype (rrnA or AB/vcgE). These data were used to select a sub-set of 27 isolates for virulence testing with a subcutaneously inoculated, iron-dextran treated mouse model. Based on the mouse model data, 11 isolates were non-lethal, whereas 16 isolates were lethal, indicating a potential for human infection. Within the non-lethal group there were eight oyster and three clinical isolates. Six of the non-lethal isolates were the less virulent genotype (rrnA/vcgE or rrnAB/vcgE) and two were rrnB/vcgC with the remaining two of mixed genotype (rrnAB/vcgC and rrnB/vcgE). Of the lethal isolates, five were oysters and 11 were clinical. Eight of the lethal isolates were the less virulent genotype and seven the more virulent genotype, with the remaining isolate a mixed genotype (rrnA/vcgC). A discordance between virulence genotype and individual mouse virulence parameters (liver infection, skin infection, skin lesion score, and body temperature) was observed; the variable most strongly associated with mouse virulence parameters was season (warm or cold conditions at time of strain isolation), with more virulent strains isolated from cold conditions. These results indicate that biochemical profiles and genotype are not significantly associated with virulence potential, as determined by a mouse model. However, a relationship with virulence potential and seasonality was observed.

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Section: Vibrio Vulnificus Isolates Included In This Studymentioning

confidence: 99%

Biochemical and Virulence Characterization of Vibrio vulnificus Isolates From Clinical and Environmental Sources

Lydon

Kinsey

Lē

et al. 2021

Front. Cell. Infect. Microbiol.

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“…Total V. vulnificus, total V. parahaemolyticus, and pathogenic V. parahaemolyticus were identified using real-time PCR methods for the vvh, tlh, and tdh and trh genes, respectively (22). All assays were conducted on the ABI 7500 Fast PCR system (Life Technologies, Foster City, CA) in 96-well plates or 8-tube strips.…”

Section: Experimental Designmentioning

confidence: 99%

Effects of Intertidal Harvest Practices on Levels of Vibrio parahaemolyticus and Vibrio vulnificus Bacteria in Oysters

Jones

Kinsey

Johnson

et al. 2016

Appl Environ Microbiol

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Vibrio parahaemolyticus and Vibrio vulnificus can grow rapidly in shellfish subjected to ambient air conditions, such as during intertidal exposure. In this study, levels of total and pathogenic (tdh ؉ and/or trh ؉ ) V. parahaemolyticus and total V. vulnificus were determined in oysters collected from two study locations where intertidal harvest practices are common. Samples were collected directly off intertidal flats, after exposure (ambient air [Washington State] or refrigerated [New Jersey]), and after reimmersion by natural tidal cycles. Samples were processed using a most-probable-number (MPN) real-time PCR method for total and pathogenic V. parahaemolyticus or V. vulnificus. In Washington State, the mean levels of V. parahaemolyticus increased 1.38 log MPN/g following intertidal exposure and dropped 1.41 log MPN/g after reimmersion for 1 day, but the levels were dependent upon the container type utilized. Pathogenic V. parahaemolyticus levels followed a similar trend. However, V. vulnificus levels increased 0.10 log MPN/g during intertidal exposure in Washington but decreased by >1 log MPN/g after reimmersion. In New Jersey, initial levels of all vibrios studied were not significantly altered during the refrigerated sorting and containerizing process. However, there was an increase in levels after the first day of reimmersion by 0.79, 0.72, 0.92, and 0.71 log MPN/g for total, tdh ؉ and trh ؉ V. parahaemolyticus, and V. vulnificus, respectively. The levels of all targets decreased to those similar to background after a second day of reimmersion. These data indicate that the intertidal harvest and handling practices for oysters that were studied in Washington and New Jersey do not increase the risk of illness from V. parahaemolyticus or V. vulnificus. IMPORTANCEVibrio parahaemolyticus and Vibrio vulnificus are the leading causes of seafood-associated infectious morbidity and mortality in the United States. Vibrio spp. can grow rapidly in shellfish subjected to ambient air conditions, such as during periods of intertidal exposure. When oysters are submersed with the incoming tide, the vibrios can be purged. However, data on the rates of increase and purging during intertidal harvest are scarce, which limits the accuracy of risk assessments. The objective of this study was to help fill these data gaps by determining the levels of total and pathogenic (tdh ؉ and/or trh ؉ ) V. parahaemolyticus and V. vulnificus in oysters from two locations where intertidal harvest practices are common, using the current industry practices. The data generated provide insight into the responses of Vibrio spp. to relevant practices of the industry and public health, which can be incorporated into risk management decisions. V ibrio spp. are the leading cause of seafood-associated infectious illness and mortality in the United States (1). The two species most frequently associated with infection are Vibrio parahaemolyticus and Vibrio vulnificus. V. parahaemolyticus is the most frequent cause of vibriosis, and infection typi...

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“…In the off‐bottom method, oysters are suspended above the sediment surface, and local currents create a buffer exchange between oysters and the underlying sediment (Feinman et al., 2018); consequently, lower concentrations of the pathogen are observed in oysters cultured using the off‐bottom method. However, aquaculture practices, such as desiccation and/or dry storage, may allow V. parahaemolyticus to proliferate in closed oysters (Grodeska, Jones, Arias, & Walton, 2017; Grodeska, Jones, Walton, & Arias, 2019; Kinsey, Lydon, Bowers, & Jones, 2015). Grodeska et al.…”

Section: Factors Affecting the Accumulation Of V Parahaemolyticus Inmentioning

confidence: 99%

Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review

Ndraha

Wong

Hsiao

2020

Comp Rev Food Sci Food Safe

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Vibrio parahaemolyticus is a Gram-negative bacterium that is naturally present in the marine environment. Oysters, which are water filter feeders, may accumulate this pathogen in their soft tissues, thus increasing the risk of V. parahaemolyticus infection among people who consume oysters. In this review, factors affecting V. parahaemolyticus accumulation in oysters, the route of the pathogen from primary production to consumption, and the potential effects of climate change were discussed.In addition, intervention strategies for reducing accumulation of V. parahaemolyticus in oysters were presented. A literature review revealed the following information relevant to the present study: (a) managing the safety of oysters (for human consumption) from primary production to consumption remains a challenge, (b) there are multiple factors that influence the concentration of V. parahaemolyticus in oysters from primary production to consumption, (c) climate change could possibly affect the safety of oysters, both directly and indirectly, placing public health at risk, (d) many intervention strategies have been developed to control and/or reduce the concentration of V. parahaemolyticus in oysters to acceptable levels, but most of them are mainly focused on the downstream steps of the oyster supply chain, and (c) although available regulation and/or guidelines governing the safety of oyster consumption are mostly available in developed countries, limited food safety information is available in developing countries. The information provided in this review may serve as an early warning for managing the future effects of climate change on the safety of oyster consumption. K E Y W O R D Sclimate change, food poisoning, oyster, risk, Vibrio parahaemolyticus Compr Rev Food Sci Food Saf.

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Effects of Dry Storage and Resubmersion of Oysters on Total and Total and Pathogenic (+/+) Levels

Cited by 21 publications

References 30 publications

Biochemical and Virulence Characterization of Vibrio vulnificus Isolates From Clinical and Environmental Sources

Biochemical and Virulence Characterization of Vibrio vulnificus Isolates From Clinical and Environmental Sources

Effects of Intertidal Harvest Practices on Levels of Vibrio parahaemolyticus and Vibrio vulnificus Bacteria in Oysters

Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review

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