Performance of cold chains and modeled growth of Vibrio parahaemolyticus for farmed oysters distributed in the United States and internationally

Kuehl, Lillian M.; Lane, Robert M.; Fry, Jillian P.; Harding, Jamie; Davis, Benjamin J. K.; Clancy, Kate; Hudson, Bobbi

doi:10.1016/j.ijfoodmicro.2019.108378

Cited by 13 publications

(14 citation statements)

References 12 publications

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“…Proper temperature control in the cold chain is critical for preventing the growth of foodborne pathogens. However, previous studies have shown that temperature abuse occurs in the cold chain of oysters (Love, Kuehl, et al., 2019; Love, Lane, et al., 2019; Madigan, 2007). Love, Lane, et al.…”

Section: Factors Affecting the Accumulation Of V Parahaemolyticus Inmentioning

confidence: 97%

“…In another study by Love, Kuehl, et al. (2019), 18% of the cold chain for the farmed oysters in the United States that were distributed nationally and internationally had temperatures exceeding 10 °C for at least 1 hr. A similar condition was reported by Madigan (2007) in the cold chain of shellfish in Australia; according to the report, 42% to 50% of shipments did not comply with Australian Shellfish Quality Assurance Programs because of nonconformity in terms of time–temperature control.…”

Section: Factors Affecting the Accumulation Of V Parahaemolyticus Inmentioning

confidence: 99%

“…Collectively, these findings suggest that maintaining the temperature in the cold chain of oysters from harvest or production to consumption remains difficult (Love, Kuehl, et al., 2019; Love, Lane, et al., 2019; Madigan, 2007). Temperature abuse that may occur during processing, transportation, or storage can allow V. parahaemolyticus to grow to dangerously high concentrations in oysters.…”

Section: Factors Affecting the Accumulation Of V Parahaemolyticus Inmentioning

confidence: 99%

See 2 more Smart Citations

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: Factors Affecting the Accumulation Of V Parahaemolyticus Inmentioning

confidence: 97%

Section: Factors Affecting the Accumulation Of V Parahaemolyticus Inmentioning

confidence: 99%

Section: Factors Affecting the Accumulation Of V Parahaemolyticus Inmentioning

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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“…Improper holding and transport of shellfish is another path by which Vibrio spp. can be dispersed (Love et al, 2020), providing a separate route for long-range dispersal (Nair, Ramamurthy, et al, 2007). Not only Vibrio spp.…”

Section: Anthropogenic Impact On Vibrio Sppmentioning

confidence: 99%

Environmental parameters associated with incidence and transmission of pathogenic Vibrio spp.

Brumfield

Usmani

Chen

et al. 2021

Environmental Microbiology

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“…To reduce the risk and ensure the quality, potency, integrity and security of the perishable products in the CC, Tsang et al (2018) presented an IoT-based temperature monitoring system. Love et al (2020) performed a study to analyze the performance parameters of oysters post-harvest CSC in the United States. They portrayed the temperature fluctuation as the prime victim for the poor performance of oysters post-harvest CSC.…”

Section: Literature Support For Problem Assessmentmentioning

confidence: 99%

Depiction of possible solutions to improve the cold supply chain performance system

Kumar

Tyagi

Sachdeva

2021

JAMR

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PurposeA poor performance of the cold supply chain (CSC) may increase the loss of quality and potency of perishables and temperature-sensitive products that deteriorate the financial and environmental aspects of the same. The purpose of the current research work is to identify the critical performance factors (criteria) and their co-factors (sub-criteria) that are responsible for the performance measurement of CSC and suggest the best possible solutions (alternatives) to improve the same.Design/methodology/approachTo achieve the objective of the research, a hierarchical model has been developed and analyzed using Analytic Hierarchy Process (AHP)-Fuzzy TOPSIS as a hybrid approach to obtain the severity weights of the identified criteria and prioritization toward their relative importance for the best possible alternatives.FindingsAnalysis reveals that the criteria “energy consumption” comes out to be the most critical criteria, and alternative “application of passive cold devices” is the most effective solution for improving the performance of CSC. Higher energy consumption leads to a higher rate of greenhouse gas (GHG) emissions increasing the global warming phenomenon, high operational cost and degradation of natural energy resources. The Application of Passive Cold Devices (PCDs) utilizes solar energy to operate the refrigeration units reducing the energy consumption, environmental and operating cost of CSC.Research limitations/implicationsThe research work provides several insights into the critical issues related to the CSC and suggests significant findings that enable the management and decision-makers to adopt these practices for performance evaluation and improvement of the same. The key findings of the work, such as “application of passive cold devices” and “application of IoT in cold chain logistics”, facilitate an improved platform to improve the CSC performance and proposed several directions that will enhance the merit of future research.Originality/valueThe presented study consolidates the various perspectives associated with CSC performance, explores the most critical criteria and proposes the best suitable cold chain practices for organizational growth. The work also provides an analytical analysis with the essence of practicalities and sensitivity analysis to support the robustness of the results. By enriching the literature and quantitative analysis of the new proposed model, this paper forms vast managerial and research implications in the field of CSC.

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Performance of cold chains and modeled growth of Vibrio parahaemolyticus for farmed oysters distributed in the United States and internationally

Cited by 13 publications

References 12 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

Environmental parameters associated with incidence and transmission of pathogenic Vibrio spp.

Depiction of possible solutions to improve the cold supply chain performance system

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