Transferable chloramphenicol resistance determinant in luminous  Vibrio harveyi from penaeid shrimp Penaeus monodon larvae

Abraham, Thangapalam Jawahar

doi:10.17017/jfish.v4i3.2016.158

Cited by 4 publications

(1 citation statement)

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“…tarda and V. harveyi through chlorination, highlighting aspects such as the minimum bactericidal concentrations of chlorine, the duration needed for specific inactivation levels, the effect of interfering organic compounds, and microbial inactivation by electrolytic chlorination. − However, several substantial issues require further clarification: (i) No previous studies have determined the Ct values for inactivating these two fish pathogens, which are crucial for preventing the misuse of chlorination in aquaculture systems, (ii) the speciation of CPOs during seawater chlorination and their influence on the inactivation of these fish pathogens have not been assessed, and (iii) environmental factors, including pH, natural organic matter (NOM), and temperature, have been scarcely investigated to these fish pathogens.…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Edwardsiella tarda and Vibrio harveyi by Chlorination in Seawater

Cho,

Kim,

Cha

et al. 2024

ACS EST Eng.

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Edwardsiella tarda (E. tarda) and Vibrio harveyi (V. harveyi), common pathogenic bacteria in fish, contribute to elevated mortality rates within fish populations. Chlorination, a widely utilized disinfection method, can effectively manage these microorganisms. The present research examined the impact of chlorination in the inactivation of two microorganisms, with varying pH, chlorine doses, natural organic matter (NOM) concentrations, and temperatures. Microbial inactivation during seawater chlorination is strongly influenced by the formation of chlorine-produced oxidants (CPOs), whose speciation was determined by pH, and concentrations of bromide ions and ammonium ions. At pH 7.1, mixed CPOs (mainly HOBr/NH x Br y /NHBrCl) were formed, while NH 2 Cl was the dominant species at pH 8.2. The higher inactivation efficacies at pH 7.1 compared with those at pH 8.2 were explained by the stronger bactericidal activities of HOBr than NH 2 Cl. Meanwhile, microbial inactivation was enhanced with increasing chlorine dose and temperature, but it was inhibited with increasing NOM concentration. For a 2 log reduction of E. tarda and V. harveyi, the required concentration−time product (Ct) values were 0.0978 and 0.1102 mg•min/L, respectively, at pH 7.1. These values rose to 0.3644 and 0.3968 mg•min/L, respectively, when the pH increased to 8.2. The Ct values determined in this study provide essential guidelines for safeguarding against microbial contaminants in seawater, thus proposing effective chlorination protocols in aquaculture.

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