Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches

Ndraha, Nodali; Huang, Lihan; Wu, Vivian C.H.; Hsiao, Hsin‐I

doi:10.1016/j.cofs.2022.100927

Cited by 14 publications

(6 citation statements)

References 56 publications

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“…Nonetheless, peeling, especially for small-sized shrimps, presents challenges due to the tight muscleshell attachment (Dang et al, 2018a). Presently, industry practitioners employ brine solutions or ice for shrimp maturation before shell removal, adversely affecting the final product's quality and promoting microbial growth due to handling and potential cross-contamination (Ndraha et al, 2022). Consequently, the industry is actively exploring technologies to streamline the shrimp peeling process.…”

Section: Peeling Improvementmentioning

confidence: 99%

Applications of high‐intensity ultrasound on shrimp: Potential, constraints, and prospects in the extraction and retrieval of bioactive compounds, safety, and quality

Marques,

Bernardo,

Conte‐Junior

2024

Journal of Food Science

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The global shrimp market holds substantial prominence within the food industry, registering a significant USD 24.7 billion in worldwide exportation in 2020. However, the production of a safe and high‐quality product requires consideration of various factors, including the potential for allergenic reactions, occurrences of foodborne outbreaks, and risks of spoilage. Additionally, the exploration of the recovery of bioactive compounds (e.g., astaxanthin [AX], polyunsaturated fatty acids, and polysaccharides) from shrimp waste demands focused attention. Within this framework, this review seeks to comprehend and assess the utilization of high‐intensity ultrasound (HIUS), both as a standalone method and combined with other technologies, within the shrimp industry. The objective is to evaluate its applications, limitations, and prospects, with a specific emphasis on delineating the impact of sonication parameters (e.g., power, time, and temperature) on various applications. This includes an examination of undesirable effects and identifying areas of interest for current and prospective research. HIUS has demonstrated promise in enhancing the extraction of bioactive compounds, such as AX, lipids, and chitin, while concurrently addressing concerns such as allergen reduction (e.g., tropomyosin), inactivation of pathogens (e.g., Vibrio parahaemolyticus), and quality improvement, manifesting in reduced melanosis scores and improved peelability. Nonetheless, potential impediments, particularly related to oxidation processes, especially those associated with lipids, pose a hindrance to its widespread implementation, potentially impacting texture properties. Consequently, further optimization studies remain imperative. Moreover, novel applications of sonication in shrimp processing, including brining, thawing, and drying, represent a promising avenue for expanding the utilization of HIUS in the shrimp industry.

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Section: Peeling Improvementmentioning

confidence: 99%

Applications of high‐intensity ultrasound on shrimp: Potential, constraints, and prospects in the extraction and retrieval of bioactive compounds, safety, and quality

Marques,

Bernardo,

Conte‐Junior

2024

Journal of Food Science

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“…Numerous studies and modelling efforts (ANSES, 2012 ; Ndraha et al., 2022 ) have, however, indicated a clear link between elevated environmental temperatures and seafood‐related Vibrio risks. A recent modelling study indicated that climate change could potentially increase the level of V. parahaemolyticus in oysters in Taiwan by 40%–67% in the near future (Ndraha et al., 2022 ). Elevated environmental temperature prior to and during the outbreak event tend to be a noticeable environmental signature leading to outbreaks.…”

Section: Assessmentmentioning

confidence: 99%

Public health aspects of Vibrio spp. related to the consumption of seafood in the EU

Koutsoumanis,

Allende,

Alvarez‐Ordóñez

et al. 2024

EFS2

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Vibrio parahaemolyticus, Vibrio vulnificus and non‐O1/non‐O139 Vibrio cholerae are the Vibrio spp. of highest relevance for public health in the EU through seafood consumption. Infection with V. parahaemolyticus is associated with the haemolysins thermostable direct haemolysin (TDH) and TDH‐related haemolysin (TRH) and mainly leads to acute gastroenteritis. V. vulnificus infections can lead to sepsis and death in susceptible individuals. V. cholerae non‐O1/non‐O139 can cause mild gastroenteritis or lead to severe infections, including sepsis, in susceptible individuals. The pooled prevalence estimate in seafood is 19.6% (95% CI 13.7–27.4), 6.1% (95% CI 3.0–11.8) and 4.1% (95% CI 2.4–6.9) for V. parahaemolyticus, V. vulnificus and non‐choleragenic V. cholerae, respectively. Approximately one out of five V. parahaemolyticus‐positive samples contain pathogenic strains. A large spectrum of antimicrobial resistances, some of which are intrinsic, has been found in vibrios isolated from seafood or food‐borne infections in Europe. Genes conferring resistance to medically important antimicrobials and associated with mobile genetic elements are increasingly detected in vibrios. Temperature and salinity are the most relevant drivers for Vibrio abundance in the aquatic environment. It is anticipated that the occurrence and levels of the relevant Vibrio spp. in seafood will increase in response to coastal warming and extreme weather events, especially in low‐salinity/brackish waters. While some measures, like high‐pressure processing, irradiation or depuration reduce the levels of Vibrio spp. in seafood, maintaining the cold chain is important to prevent their growth. Available risk assessments addressed V. parahaemolyticus in various types of seafood and V. vulnificus in raw oysters and octopus. A quantitative microbiological risk assessment relevant in an EU context would be V. parahaemolyticus in bivalve molluscs (oysters), evaluating the effect of mitigations, especially in a climate change scenario. Knowledge gaps related to Vibrio spp. in seafood and aquatic environments are identified and future research needs are prioritised.

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“…Vibrio is a genus of gram‐negative bacteria and vibriosis poses a significant challenge in aquaculture (Novriadi, 2016). These bacteria can thrive in a broad salinity range, from freshwater to 105 parts per thousand, although each species has its optimal range (Motes et al., 1998; Ndraha et al., 2022; Tey et al., 2015). Notably, V. harveyi , V. parahaemolyticus , V. alginolyticus , V. anguillarum , V. vulnificus and others are closely associated with diseases in aquatic animals (Austin & Austin, 2016; Manchanayake et al., 2023; Zhang et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

The toxicity of chlorine dioxide to clownfish and its bactericidal capability to pathogenic strains of vibrio spp.

Lin,

Liu,

Wang

et al. 2024

Journal of Fish Diseases

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Global ornamental fish transportation ranging from hours to days can produce multiple stress factors impact fish health and cause mortality. Clownfish, particularly Amphiprion ocellaris, are among the most traded saltwater ornamental fish. Vibrio includes several pathogenic strains that affect aquatic animals. Consequently, prophylactic treatment of the water or fish is recommended. In this study, six Vibrio strains including V. alginolyticus, V. parahaemolyticus and V. harveyi isolated from sick A. ocellaris and one V. harveyi strain from a sick East Asian fourfinger threadfin (Eleutheronema rhadinum) were tested for their sensitivity to a popular disinfectant, chlorine dioxide (ClO2). The results showed that 0.25 ppm ClO2 effectively suppressed five of the seven tested Vibrio strains for 24 h; however, 0.1 ppm ClO2 is safer for A. ocellaris. Meanwhile, ClO2 2.5 ppm reduced the bacterial counts to below 3.3 × 105 CFU/mL for 24 hours. The LC50 of ClO2 for A. ocellaris was 0.87 ppm at 10 min and 0.72 ppm at 24 h post treatment. Mild changes in water quality, including dissolved oxygen (DO), temperature and pH, were recorded during the trial. More research is necessary to understand the sensitivity of various aquatic animal pathogens to ClO2 and its toxicity to different aquatic animals.

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Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches

Cited by 14 publications

References 56 publications

Applications of high‐intensity ultrasound on shrimp: Potential, constraints, and prospects in the extraction and retrieval of bioactive compounds, safety, and quality

Applications of high‐intensity ultrasound on shrimp: Potential, constraints, and prospects in the extraction and retrieval of bioactive compounds, safety, and quality

Public health aspects of Vibrio spp. related to the consumption of seafood in the EU

The toxicity of chlorine dioxide to clownfish and its bactericidal capability to pathogenic strains of vibrio spp.

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