Suspension of oysters reduces the populations of Vibrio parahaemolyticus and Vibrio vulnificus. (1st September 2015)

• Record Type: Journal Article
• Authors: Cole, K.M.; Supan, J.; Ramirez, A.; Johnson, C.N.
• Is Part Of: Letters in applied microbiology. Volume 61:Number 3(2015:Sep.)
• Page Start: 209
• Page End: 213
• Publication Date: 2015-09-01
• Subjects: benthic -- Crassostrea virginica -- oyster -- suspension -- Vibrio; Microbiology -- Periodicals; 660.62
• DOI: 10.1111/lam.12449
• Languages: English
• ISSNs: 0266-8254

Abstract

Abstract: Vibrio parahaemolyticus ( Vp ) and Vibrio vulnificus ( Vv ) are associated with the consumption of raw oysters and cause illnesses ranging from simple gastroenteritis to life‐threatening septicaemia. These halophilic bacteria are frequently found in marine and estuarine systems, accumulating within the tissues of a number of aquatic organisms and passing on to humans after consumption, through contaminated water, or via open wounds. As benthic organisms capable of filtering 40 gallons of water per hour, sediment is an important source of potentially pathogenic vibrios in oysters destined for raw consumption. This research used off‐bottom oyster culture to reduce vibrio concentrations in oysters. Colony hybridization was used to enumerate Vp and Vv in bottom and suspended oysters. Vv and Vp concentrations were generally lower in oysters suspended off‐bottom, and suspension decreased vibrio loads in oysters by an average of 13%. Suspension of oysters reduced vibrio concentrations. Significance and Impact of the Study: This study found that oyster suspension significantly reduced some populations of potentially pathogenic vibrios. These results indicate that oyster suspension could be a viable approach for preharvest treatment to reduce illness in consumers of raw oysters.