Impact of water salinity and types of oysters on depuration for reducing Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)

Phuvasate, Sureerat; Su, Yi‐Cheng

doi:10.1016/j.foodcont.2013.01.025

Cited by 30 publications

(20 citation statements)

References 19 publications

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“…Depuration of oysters is a process of holding the oysters in circulating clean seawater under controlled conditions over time (Chae, Cheney, & Su, 2009; Phuvasate & Su, 2013; Shen, Su, Liu, Oscar, & DePaola, 2019). The study by Eyles and Davey (1984) showed that depuration was not effective in reducing V. parahaemolyticus concentrations in oysters at room temperature.…”

Section: Intervention Strategies For Eliminating V Parahaemolyticusmentioning

confidence: 99%

“…Phuvasate, Chen, and Su (2012) reported that the concentration of this pathogen decreased from 4.83 to 1.39 log MPN/g and from 6.3 to 3.04 log MPN/g after depuration at 12.5 and 15 °C for 6 days, respectively. Phuvasate and Su (2013) further evaluated the effect of water salinity on the effectiveness of depuration in oysters at 12.5 °C for 5 days. The results showed that depuration could only reduce the concentration of this pathogen in oysters from 5.38 to 3.31 log MPN/g (2.1 log MPN/g) in water with salinity of 10 ppt, whereas a reduction of 3.26 and 3.28 log MPN/g was achieved in water with salinity of 25 and 30 ppt, respectively.…”

Section: Intervention Strategies For Eliminating V Parahaemolyticusmentioning

confidence: 99%

See 1 more Smart Citation

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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Section: Intervention Strategies For Eliminating V Parahaemolyticusmentioning

confidence: 99%

Section: Intervention Strategies For Eliminating V Parahaemolyticusmentioning

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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“…However, HHP facilitates “commercial shucking” by detaching the adductor muscle from its shell in addition to reduction of Vibrio bacteria [ 2 , 4 , 23 ]. Depuration and high-salinity relaying methods as PHPs tend to be less effective or harder to control [ 3 , 24 , 25 , 26 , 27 ].…”

Section: Considerations Associated With Post-harvest Processing (Pmentioning

confidence: 99%

“…Investigations associated with V. vulnificus and V. parahaemolyticus survival in higher salinity waters have been ongoing since the 1990s [ 26 , 27 , 68 , 69 , 70 , 71 , 72 , 73 , 74 ]. Using a technique called relaying, oysters can be transferred to other higher salinity waters (30–35 ppt) than those of harvest waters (8–15 ppt) to achieve a reduction in pathogenic bacteria (10 MPN/g V. vulnificus ) in as little as 28 days [ 26 , 27 ]. High-salinity relaying is also used in molluscan shellfish transfer to more controlled environments, such as land-based tanks with similar results [ 71 , 72 , 73 ].…”

Section: High-salinity Treatment/relayingmentioning

confidence: 99%

Food Safety Impacts from Post-Harvest Processing Procedures of Molluscan Shellfish

Baker

2016

Foods

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Post-harvest Processing (PHP) methods are viable food processing methods employed to reduce human pathogens in molluscan shellfish that would normally be consumed raw, such as raw oysters on the half-shell. Efficacy of human pathogen reduction associated with PHP varies with respect to time, temperature, salinity, pressure, and process exposure. Regulatory requirements and PHP molluscan shellfish quality implications are major considerations for PHP usage. Food safety impacts associated with PHP of molluscan shellfish vary in their efficacy and may have synergistic outcomes when combined. Further research for many PHP methods are necessary and emerging PHP methods that result in minimal quality loss and effective human pathogen reduction should be explored.

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“…Shellfish depuration is a commercial compulsory process required in many countries for the fresh shellfish commercialization (Polo, Feal, Varela, Monteagudo, & Romalde, 2014). Several studies have been carried out to evaluate the effect of depuration in physiologic and microbiologic aspects of numerous shellfish species, such as Crassostrea gigas (Phuvasate, Chen, & Su, 2012;Phuvasate & Su, 2013), Crassostrea virginica (Larsen, Rikard, Walton, & Arias, 2015), Ruditapes philippinarum (Qiao, Cai, & Xu, et al, 2005), Meretrix Meretrix Linnaeus (Qiao, Cai, & Xu, 2008), Patinopecten yessoensis (Xian, Xin, Li, & Zhu, 2010), Scapharca subcrenata (Yang et al, 2012), Mytilus edulis (Barrento & Powell, 2016), which have provide the foundation for shellfish depuration process optimization of different temperature and water condition.…”

Section: Introductionmentioning

confidence: 99%

The effect of pre‐process and transport strategies on survival, microbiologic, and physiologic of Patinopecten yessoensis

Pan

Lin

Zhang

et al. 2018

Food Science & Nutrition

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The supply chain of shellfish is complex, with animals being subjected to several stressors during the depuration, temporary keeping, and waterless‐low‐temp transportation processing. In this paper, the recycled water system for depuration and temporary keeping was used to realize both depuration and temporary keeping of Patinopecten yessoensis. The samples were divided into three groups based on three different pre‐process involved: samples in group 1 were depurated for 48 hr straight, whereas those in group 2 were first depured for 24 hr and then cooled for 24 hr; samples in group 3 was directly kept in a polyethylene insulation box. Then group 1 and group 2 were transported in a 3L polyethylene insulation box with ice packs (250 ml) to study the quality of transport based on the different pre‐process. As a result, in group 1 (depuration for 48 hr), the first death occurred after 56 hr, and all shellfishes died after 102 hr with total bacterial density of 2,630 CFU/ml. In group 2 (depuration for 24 hr and temporary keeping for 24 hr), the first death occurred after 104 hr and the total number of bacteria was increasing steadily within 0–104 hr. After 120 hr, all shellfishes died with total bacterial density of 1,090 CFU/ml. In group 3 (directly transport), all shellfishes died in 64 hr. The total number of bacteria in groups 1 and 2 declined significantly in the depuration process. The bacteria number (p < 0.05) in group 3 was significantly different from that in groups 1 and 2. The crude protein, crude fat, and glycogen of all groups declined. However, compared to groups 1 and 3, the consumption of glycogen in group 2 (p < 0.05) was delayed by the gradual cooling procedure. Those results prove that the depuration and temporary keeping procedures can improve the sterilization of the bacteria. The survival rate is less sensitive to the temperature change. The results provide satisfactory references for the P. yessoensis’ quality studies with depuration, temporary keeping, and waterless‐low‐temp transportation technologies.

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Impact of water salinity and types of oysters on depuration for reducing Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)

Cited by 30 publications

References 19 publications

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

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

Food Safety Impacts from Post-Harvest Processing Procedures of Molluscan Shellfish

The effect of pre‐process and transport strategies on survival, microbiologic, and physiologic of Patinopecten yessoensis

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