Abstract
Oysters are one of the main aquatic products sold in coastal areas worldwide and are popular among consumers because of their delicious taste and nutritional value. However, the microorganisms present in oysters may pose health risks to consumers. In this study, the microbial communities of Pacific oysters (Crassostrea gigas) collected from aquatic product markets in three cities (Guangzhou, Zhuhai, and Jiangmen) of Guangdong Province, China, where raw oysters are popular, were investigated. The plate counts of viable bacteria in oysters collected in the three cities were all approximately 2 log colony-forming units/g. High-throughput sequencing analysis of the V3–V4 region of the 16Sribosomal DNA gene showed a high level of microbial diversity in oysters, as evidenced by both alpha and beta diversity analysis. Proteobacteria, Bacteroidetes, and Firmicutes were the dominant phyla of the microorganisms present in these samples. A variety of pathogenic bacteria, including the fatal foodborne pathogen Vibrio vulnificus, were found, and Vibrio was the dominant genus. Additionally, the relationship between other microbial species and pathogenic microorganisms may be mostly symbiotic in oysters. These data provide insights into the microbial communities of retail oysters in the Guangdong region and indicate a considerable risk related to the consumption of raw oysters.
Highlights
Oysters are one of the most commonly farmed shellfish in China, with a total output of approximately 5.14 million tons in 2018 (Fisheries administration of Ministry of Agriculture and Rural affairs of the People’s Republic of China, 2019)
The results showed that the oyster samples from Guangzhou had the highest alpha diversity (Figure 2A)
The microbial criteria for obtaining satisfactory-quality oysters at wholesale have been set at 5.7–6.2 log colony-forming units (CFU)/g by Australia and New Zealand and the U.S Food and Drug Administration (US Food and Drug Administration, 2007; Food Standards Australia New Zealand, 2011; FernandezPiquer et al, 2013).In addition, the Total viable count (TVC) in the retail oyster samples collected from the Guangdong area were lower than the reported oysters collected in other places
Summary
Oysters are one of the most commonly farmed shellfish in China, with a total output of approximately 5.14 million tons in 2018 (Fisheries administration of Ministry of Agriculture and Rural affairs of the People’s Republic of China, 2019). They are considered a nutrient-rich source of proteins, unsaturated fatty acids, vitamins, and minerals (Ackman, 1990; Cabello et al, 2004; Caglak et al, 2008; Cruz-Romero et al, 2008a; Rey et al, 2012). Oysters are one of the few animal foods that are consumed whole and raw by humans
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