Uptake and Depletion of Particulate-Associated Polioviruses by the Soft Shell Clam

Metcalf, Theodore G.; Eckerson, D; Moulton, Ellen; Larkin, Edward P.

doi:10.4315/0362-028x-43.2.87

Cited by 11 publications

(12 citation statements)

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“…Because of their small size, they may have been carried into areas of the digestive diverticulum from which they were more difficult to dislodge, or phagocytised and carried by the circulatory system into other tissues. This theory is in agreement with observations of Metcalf et al (20). The maximum number of virus pfu found in oysters harvested from reefs closed to shellfish harvesting has been about 200/100 g (13).…”

Section: Discussionsupporting

confidence: 93%

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Relaying to Decrease the Concentration of Oyster-Associated Pathogens

Cook

Ellender

1986

Journal of Food Protection

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Oysters experimentally contaminated with indicator bacteria, Salmonella and poliovirus were used in relaying studies designed to measure microbial elimination under a variety of environmental conditions. Two factors, level of microorganism in the oyster and temperature of the water, were important in determining the length of time necessary to purge the contaminating organisms. Oysters under physiological stress cleansed at a slower rate than did healthy oysters. Based on the expected level of pathogen contamination in naturally polluted oysters, healthy relaid oysters were capable of cleansing in a 7-d period provided the temperature was above 10°C. These results were verified by following the elimination of indicator bacteria and poliovirus in commercially relaid oysters. Fecal indicator bacteria and enteric pathogenic bacteria were eliminated at similar rates but fecal coliform levels did not correlate with virus elimination. Relaying waters may contain some indicator bacteria and this study suggested that fecal coliforms may not be useful as end-point indicators for this method of oyster purification. Depuration (7,9) and relaying (3,25,28) are methods

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Section: Discussionsupporting

confidence: 93%

“…Bacterial and viral preparations were mixed with fecal material for delivery to oyster populations (20). Fecal material was collected from a healthy male volunteer and assayed for virus; the stool was negative.…”

Section: Contamination Of Oystersmentioning

confidence: 99%

Relaying to Decrease the Concentration of Oyster-Associated Pathogens

Cook

Ellender

1986

Journal of Food Protection

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“…This correlates with the results of Minet et al (13). Other shellfish species artificially contaminated in flowing seawater systems have also been shown to sequester the majority of the contaminants in their digestive tracts (2,5,8,10,15; Meinhold and Sobsey, Abstr. Annu.…”

Section: Discussionmentioning

confidence: 99%

“…Bacteria are generally eliminated rapidly and efficiently, whereas viruses are eliminated at considerably slower rates under conditions suitable for shellfish activity. Low-level virus retention over long depuration periods has been documented (3,10,21). Since the majority of ingested bacteria and viruses are located in the digestive tract and since Liu et al (7) have shown that viruses in clams are not intracellular or chemically bound to any type of cell, some authors (4,5,7,10) have speculated that digestive-tract-sequestered bacteria and viruses may be successfully eliminated during depuration.…”

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confidence: 99%

Tissue distribution of a coliphage and Escherichia coli in mussels after contamination and depuration

Power

Collins

1990

Appl Environ Microbiol

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Experiments were undertaken to determine the tissue distribution of Escherichia coli and a coliphage after contamination of the common mussel (Mytilus edulis). Mussels were contaminated with high levels of feces-associated E. coli and a 22-nm icosahedral coliphage over a 2-day period in a flowing-seawater facility. After contamination, individual tissues were carefully dissected and assayed for E. coli and the coliphage. Contaminated mussels were also analyzed to determine the tissue distribution of the contaminants after 24and 48-h depuration periods. The majority of each contaminant was located in the digestive tract (94 and 89% of E. coli and coliphage, respectively). Decreasing concentrations were found in the gills and labial palps, foot and muscles, mantle lobes, and hemolymph. Our results indicate that contamination above levels in water occurred only in the digestive tract. Contaminated mussels were depurated in a commercial-scale recirculating UV depuration system over a 48-h period. The percent reductions of E. coli occurred in the following order: digestive tract, hemolymph, foot and muscles, mantle lobes, and gills and labial palps. The percent reductions of the coliphage were different, occurring in the following order: hemolymph, foot and muscles, gills and labial palps, mantle lobes, and digestive tract. Our results clearly demonstrate that E. coli and the coliphage are differentially eliminated from the digestive tract. The two microorganisms are eliminated at similar rates from the remaining tissues. Our results also clearly show that the most significant coliphage retention after depuration for 48 h is in the digestive tract. Thus, conventional depuration practices are inappropriate for efficient virus elimination from mussels.

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“…Nevertheless, they established the basis for further develoments (36,38,67) designed to refine and expand the methods of shellfish extraction. The breadth and applicability of methods have continued to improve (27,43,50,51,52,66,69,71), and their performance using naturally contaminated shellfish has been evaluated (14,15,21,41,65,74).…”

Section: Disjrd Supernatant Fluidmentioning

confidence: 99%

Methods to Detect Viruses in Foods: Testing and Interpretation of Results

Cliver

Ellender

Sobsey

1983

Journal of Food Protection

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Viruses that may be detected in foods should be considered pathogenic and treated with appropriate caution. In this discussion, specific procedures for extracting viruses from shellfish are presented for each of the major commercial species of bivalve molluscs. Other foods for which specific extraction methods are detailed include lettuce, frozen strawberries, ground beef and raw milk. Viruses that may be detected by the methods described are those which are capable of producing a perceptible effect while replicating in cultured primate cells. Both results that are apparently positive and those that are apparently negative require careful interpretation; one must be extremely skeptical if large numbers of food samples obtained at the market appear to yield viruses. The procedures that are now available have some important limitations, including inability to detect the viruses that cause most of the reported foodborne disease. Approaches to surmounting these limitations include use of serologic methods to detect viruses that do not cause perceptible effects in cell cultures and improvement of procedures for extracting all viruses from food samples.

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Uptake and Depletion of Particulate-Associated Polioviruses by the Soft Shell Clam

Cited by 11 publications

References 0 publications

Relaying to Decrease the Concentration of Oyster-Associated Pathogens

Relaying to Decrease the Concentration of Oyster-Associated Pathogens

Tissue distribution of a coliphage and Escherichia coli in mussels after contamination and depuration

Methods to Detect Viruses in Foods: Testing and Interpretation of Results

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