Consumption Of Oysters Research Articles

Toxoplasma gondii Infection in Diabetes Mellitus Patients in China: Seroprevalence, Risk Factors, and Case-Control Studies.

The association between Toxoplasma gondii (T. gondii) infection and diabetes mellitus remains controversial. With the improvement of living standards, the prevalence rate of diabetes is steadily increasing in China. Thus, it is necessary to explore the possible association between toxoplasmosis and diabetes mellitus in China. Hence, case-control studies were conducted to explore the T. gondii seroprevalence and identify the risk factors and possible transmission routes of T. gondii infection in different types of diabetes, including type 1 diabetes (T1DM), type 2 diabetes (T2DM), and gestational diabetes (GDM) patients in China. Four hundred serum samples for each type of diabetes mellitus, matched with 400 control subjects for each group, were collected and examined for anti-T. gondii IgG and IgM antibodies using commercially available enzyme immunoassay kits. The total T. gondii seroprevalence in T1DM, T2DM, and GDM patients was 16.50%, 23.50%, and 21.25%, respectively. Each type of diabetes mellitus patients had a significantly higher T. gondii seroprevalence than the control subjects. Multivariate regression identified three variables as risk factors for T. gondii infection in diabetes patients, including keeping cats at home and consumption of raw oysters for T1DM patients and consumption of raw/undercooked meat and raw oysters for T2DM patients, which may help to guide future research and control policies in diabetes mellitus patients.

Pandemic GII.4 Sydney and Epidemic GII.17 Kawasaki308 Noroviruses Display Distinct Specificities for Histo-Blood Group Antigens Leading to Different Transmission Vector Dynamics in Pacific Oysters.

Noroviruses are the major cause of foodborne outbreaks of acute gastroenteritis, which are often linked to raw oyster consumption. Previous studies have suggested histo-blood group antigens (HBGA)-like structures in the oyster tissues as ligands for norovirus binding and persistence. To better understand how oysters function as vectors for the most common human noroviruses, we first tested the ability of the norovirus strains GI.1 West Chester, the pandemic GII.4 Sydney, and the epidemic GII.17 Kawasaki308 strains to interact with oyster tissues. Secondly, we explored how the HBGA preferences of these strains can affect their persistence in oyster tissues. We found limited HBGA expression in oyster tissues. HBGAs of A and H type 1 were present in the digestive tissues and palps of the Pacific oyster Crassostrea gigas, while the gills and mantle lacked any HBGA structures. By using Virus-like particles (VLPs), which are antigenically and morphologically similar to native virions, we were able to demonstrate that VLPs of GI.1 West Chester norovirus reacted with the digestive tissues and palps. Despite of the lack of HBGA expression in mantle, dominant GII.4 Sydney strain readily bound to all the oyster tissues, including the digestive tissues, gills, palps, and mantle. In contrast, no binding of the epidemic GII.17 Kawasaki308 VLPs to any of the investigated oyster tissues was observed. In synthetic HBGA and saliva-binding assays, GI.1 reacted with A type, H type, and Leb (Lewis b) HBGAs. GII.4 Sydney VLPs showed a broad binding pattern and interacted with various HBGA types. Compared to GI.1 and GII.4 VLPs, the GII.17 Kawasaki308 VLPs only weakly associated with long-chain saccharides containing A type, B type, H type, and Leb blood group epitopes. Our findings indicate that GI.1 and GII.4 noroviruses are likely to be concentrated in oysters, by binding to HBGA-like glycans, and therefore potentially leading to increased long term transmission. In regards to the GII.17 Kawasaki308 strain, we suggest that oysters can only function as short term transmission vector in periods of high environmental virus concentrations.

Measuring the Impact of Traceability Information on Oyster Consumer Behavior Following a Contamination Event

AbstractWe fuse and jointly estimate revealed and stated preference data over the BP Deepwater Horizon oil spill time horizon to analyze the potential for a new seafood traceability system to mitig...

Growth-Inhibitory Effect of d-Tryptophan on Vibrio spp. in Shucked and Live Oysters.

Vibrio vulnificus and Vibrio parahaemolyticus are important human pathogens that are frequently transmitted via consumption of contaminated raw oysters. A small amount of d-tryptophan (d-Trp) inhibits some foodborne pathogenic bacteria in high-salt environments. In this study, we aimed to evaluate the antibacterial effect of d-Trp on V. vulnificus and V. parahaemolyticus in culture media, artificial seawater, and shucked and live oysters. The effectiveness of d-Trp in growth inhibition of Vibrio spp. was highly dependent on environmental NaCl concentrations. Higher levels of NaCl (>4.0%) with d-Trp (>20 mM) resulted in higher and more consistent growth inhibition of both Vibrio spp. Treatment with 40 mM d-Trp significantly (P < 0.05) reduced viable V. parahaemolyticus cell counts in tryptic soy broth (TSB) with >4.0% NaCl at 25°C. In contrast, V. vulnificus was more sensitive to d-Trp (20 mM) than V. parahaemolyticus d-Trp (40 mM) treatment with NaCl (>4.5%) significantly (P < 0.05) inhibited the growth of V. parahaemolyticus and V. vulnificus in shucked oysters immersed in peptone water at 25°C throughout a 48-h incubation period. In artificial seawater, d-Trp exhibited a stronger growth-inhibitory effect on V. vulnificus and V. parahaemolyticus at 25°C than in TSB at the same level of salinity and inhibited the growth of both V. parahaemolyticus and V. vulnificus in live oysters at 25°C for 48 h. Furthermore, we tested the synergistic effect of d-Trp and salinity on the inhibition of total viable bacterial counts (TVC) at refrigeration temperature. d-Trp (40 mM) inhibited the growth of TVC in shucked oysters immersed in artificial seawater at 4°C. Therefore, these results revealed that d-Trp will serve as a novel and alternative food preservative to control Vibrio spp. in live oysters at ambient temperature and to extend the shelf-life of shucked oysters at refrigeration temperature.IMPORTANCE Oysters are the primary transmission vehicles for human Vibrio infections. Raw oyster consumption is frequently associated with gastroenteritis. The current postharvest methods, such as high-pressure processing, used to control Vibrio spp. in fresh oysters are still insufficient because of limited facilities, high cost, and potential adverse effects on production. We demonstrate that adding a small amount of d-tryptophan (d-Trp) inhibits the growths of Vibrio parahaemolyticus and Vibrio vulnificus in a high-salt environment at even ambient temperature. We further investigated the d-Trp treatment conditions and clarified the relationship between salt and d-Trp concentrations for optimal growth-inhibitory effect of Vibrio spp. The results will be useful for enhancing the effectiveness of d-Trp by increasing salinity levels. Furthermore, in a nutrientfree environment (artificial seawater), a stronger inhibitory effect could be observed at relatively lower salinity levels, indicating that d-Trp may be regarded as effective food preservation in terms of salinity reduction. Therefore, we suggest the use of exogenous d-Trp in a seawater environment as a novel and effective strategy not only for controlling Vibrio in live oysters at even ambient temperature but also for effectively retarding spoilage bacterial growth and extending the shelf life of shucked oysters at refrigeration temperature.

Flow rate of depuration system has minimal impact on Vibrio parahaemolyticus decontamination in Pacific oysters (Crassostrea gigas)

Abstract Vibrio parahaemolyticus infections in the United States have been linked to consumption of raw oysters. Depuration has the potential to reduce contamination in live oysters after harvest. This study investigated the impact of depuration flow rate to reduce V. parahaemolyticus in raw oysters. Pacific oysters (n = 35 per trial) were inoculated with a cocktail of V. parahaemolyticus (10290, 10292, 10293, BE 98‐2029, and 027‐1c1) in freshly prepared artificial seawater (70 L). The inoculated oysters were depurated with flow rates of 15, 20, 25, and 35 L/min at 12.5 °C for up to 5 days and V. parahaemolyticus contamination was determined using a three‐tube most probable number (MPN) method. V. parahaemolyticus reductions were as flow rate moderately increased from 15 L/min (2.39 log MPN/g reduction in 5 days) to 35 L/min (3.39 log MPN/g reduction). These results suggest that depuration efficacy can be enhanced by increasing depuration flow rate to 35 L/min.Practical applications Vibrio parahaemolyticus can contaminate raw shellfish, including oysters, during their production and lead to outbreaks of foodborne illness. Depuration, a post‐harvest process, may be used by the shellfish industry to reduce the persistence of V. parahaemolyticus. Previous studies have demonstrated that the depuration process can reduce V. parahaemolyticus in oysters; however, further optimization of the process is necessary to achieve US Food Drug Administration's targeted reduction goal (&gt;3.52 log MPN/g). This study evaluated the impact of depuration flow rate on the reduction of V. parahaemolyticus in Pacific oysters. Increasing flow rates (15–35 L/min) during depuration enhanced the clearance of V. parahaemolyticus in these oysters; however, these conditions were unable to consistently achieve the target of &gt;3.52 log MPN/g reduction. This study provides a reference for the industry on the variability of V. parahaemolyticus in individual oysters and demonstrates that practical modifications (i.e., flow rate) can be implemented in depuration systems to maximize bacterial clearance.

A Risk Assessment of Vibrio parahaemolyticus for Consumption of Shucked Raw Oyster in Korea

This objective of this study was to investigate inhibitory effect of natural antimicrobials on Listeria monocytogenes isolated from Korean slaughterhouses. A mixture of 15 strains of L. monocytogenes at low (3 Log CFU/mL)and high (7 Log CFU/mL) concentration was exposed to various extracts (grapefruit seed extract, citrus fruits extract, ginger extract, pear extract, Japanese apricot concentrate, balloon flower extract, jujube extract, and omija extract) at 0.001-4.0μg/mL . Ginger extract, pear extract, Japanese apricot concentrate, balloon flower extract, jujube extract, and omija extract showed no antimicrobial effects to high-concentration of L. monocytogenes (7 Log CFU/mL). However, grapefruit seed extract and citrus fruit extract showed antibacterial effects against L. monocytogenes at 3 and 7 Log CFU/mL with MBCs of 0.001 and 0.002 μg/mL, respectively. These results indicate that grapefruit seed extract and citrus fruits extract can be used to control L. monocytogenes as natural antimicrobials.

A comparative study on metal contamination in Estero de Urias lagoon, Gulf of California, using oysters, mussels and artificial mussels: Implications on pollution monitoring and public health risk

The profile of 11 trace metals in two commonly used biomonitors (the native oyster Crassostrea palmula and mussel Mytella strigata) from Estero de Urias lagoon, Gulf of California, were studied for six months, covering both dry and wet seasons. Metal concentrations in these two bivalves were compared with concentrations accumulated by Artificial Mussels (AMs) deployed alongside during the same period. Significant temporal variations in Cd, Cr and Mn were observed in both bivalve species and AMs. Temporal changes were observed for Fe in both bivalve species, Pb in oyster only and Cu in both AMs and oysters, revealing seasonal changes in inputs and/or chemical forms of these metals in the lagoon. Significant correlations for Cd, Cr and Cu were found in mussels and oysters, but their Co, Fe, Mn and Zn profiles were very different, despite these two species being taxonomically closely related and often used as biomonitors for metals. Interestingly, Hg and U were detected in AMs but not in oysters and mussels. The difference in metal profile in oysters, mussels and AMs revealed in the present study clearly showed that different biomonitors and AM take up metals differentially from the same environment, and metal profile in a single biomonitor or AM alone therefore, cannot provide a good estimate on metal concentrations in the ambient environment. As such, different biomonitors and AM should be used in metal monitoring, in order to provide a comprehensive picture on metal levels in aquatic ecosystems. Concentrations of Ni and Pb in oysters, and Cr, Fe and Mn in mussels were among the highest reported in coastal waters worldwide. Concentrations of Pb in oysters exceeded legal limits set for bivalve mollusks in EU. Concentrations of Cr in mussels and oysters exceeded or were very close to, respectively, the legal limit for fish, crab-meat, oysters, prawns, and shrimps in Hong Kong. The results indicate a potential public health risk on human consumption of oysters and mussels commonly harvested from the Estero de Urias lagoon, and corresponding pollution control measures are deemed necessary.

Occurrence, virulence factors, and antimicrobial susceptibility patterns of Vibrio spp. isolated from live oyster (Crassostrea gigas) in Korea

AbstractThis study determined the incidence, virulence factors, and antimicrobial susceptibility patterns of Vibrio spp. in live oysters (Crassostrea gigas) marketed in Korea. A total of 41 Vibrio spp. isolates including 23 Vibrio alginolyticus, 11 Vibrio fluvialis and 7 Vibrio antiquarius were isolated and identified. All Vibrio spp. isolates showed DNase, amylase, lipase, phospholipase, and gelatinase activities. For slime production, caseinase and β‐hemolysis isolates were positive in 68%, 78%, and 56%, respectively. PCR‐based assays showed that V. alginolyticus expressed collagenase, tlh, toxR, ctxAB, and VPI virulence genes in 100%, 100%, 78%, 39%, and 48% of the isolates, respectively. All V. fluvialis strains harbored hupO gene while 64% and 55% isolates were positive for toxR and vfh. Besides, V. antiquarius strains were positive for toxR, tlh, ctxAB, and VPI virulence genes in 57%, 86%, 43%, and 43% of the isolates, respectively. Multiple Antibiotic Resistance (MAR) index calculated with disk diffusion test results revealed that 54% of the isolates were having MAR indices &gt;0.2. Our results reveal that consumption of raw oysters may cause potential risk for public health owing to the Vibrio spp. comprising putative virulence properties and antimicrobial resistance.Practical applicationsThe genus Vibrio are most commonly associated with seafood‐borne diseases. Oysters are one of the most preferred seafood in Korea as well as throughout the world. However, it may harbor pathogenic Vibrio spp., can cause foodborne illnesses if consumed as raw or undercooked product. In this study, the prevalence and characteristics of Vibrio spp. isolated from oysters in Korean markets was investigated. Among a total of 41 isolates presumptively identified by biochemical tests as vibrios, the incidence of three Vibrio species was confirmed by gyrB sequencing. Most of the isolates showed positive results for pathogenicity tests and virulence gene tests indicating the putative virulence of Vibrio spp. Susceptibility for 14 antimicrobials were tested using disk diffusion method. All the isolates were resistant to ampicillin while resistance to some other antimicrobials were also observed. According to these results, it is worthwhile to raise consumer awareness that consumption of oysters from markets in Korea may pose a risk of Vibrio infection.

Seroprevalence and risk factors of Toxoplasma gondii infection in oral cancer patients in China: a case-control prospective study.

Over the recent years, potential associations between Toxoplasma gondii (T. gondii) infection and cancer risk have attracted a lot of attention. Nevertheless, the association between T. gondii infection and oral cancer remains relatively unexplored. We performed a case-control study of 861 oral cancer patients and 861 control subjects from eastern China with the aim to detect antibodies to T. gondii by enzyme-linked immunosorbent assay (ELISA) in these patients. The results showed that oral cancer patients (21.72%, 187/861) had a significantly higher seroprevalence than control subjects (8.25%, 71/861) (P < 0.001). Among them, 144 (16.72%) oral cancer patients and 71 (8.25%) control subjects were positive for IgG antibodies to T. gondii, while 54 (6.27%) oral cancer patients and 9 (1.05%) controls were positive for IgM antibodies to T. gondii. In addition, multiple logistic analysis showed that T. gondii infection in oral cancer patients was associated with blood transfusion history, keeping cats at home, and oyster consumption. To our knowledge, this is the first study that provided a serological evidence of an association between T. gondii infection and oral cancer patients. However, further studies are necessary to elucidate the role of T. gondii in oral cancer patients.

Comparison between RT droplet digital PCR and RT real-time PCR for quantification of noroviruses in oysters

Oysters are frequently associated with norovirus outbreaks, but the presence of norovirus RNA in oysters does not necessarily imply a health risk to humans. There is a close link between human illness and consumption of oysters with high levels of norovirus RNA, but oysters with low levels of norovirus RNA are more unlikely to be associated with illness. Reliable and precise quantification methods are therefore important for outbreak investigations and risk assessments. This study optimised and validated RT droplet digital PCR (RT-ddPCR) assays for quantification of norovirus genogroups I and II in artificially contaminated oysters, and compared them with the standard method, RT real-time PCR (RT-qPCR). The two methods had comparable 95% limits of detection, but RT-ddPCR generally showed greater precision in quantification. Differences between fluorometric measurements and quantification with RT-ddPCR were determined on in vitro transcribed RNA with targets for norovirus genogroups I and II. Quantification by RT-ddPCR was on average 100 times lower than the fluorometric value for norovirus GI and 15.8 times lower than the fluorometric value for norovirus GII. The large inter-assay difference observed highlights the need for monitoring the RT efficiency in RT-ddPCR, especially when results from different assays are compared. Overall, this study suggests that RT-ddPCR can be a suitable method for precise quantification of norovirus genogroups I and II in oysters.

Outbreak of Vibrio parahaemolyticus Associated with Consumption of Raw Oysters in Canada, 2015.

There has been a steady increase in illness incidence of Vibrio parahaemolyticus (Vp). The majority of illnesses are associated with consumption of raw oysters. In the summer of 2015, Canada experienced the largest outbreak associated with the consumption of raw oysters harvested from British Columbia (BC) coastal waters. Case investigation of laboratory-confirmed cases was conducted to collect information on exposures and to assist traceback. Investigations at processors and oyster sampling were conducted. Eighty-two laboratory-confirmed cases of Vp infection were reported between January 1 and October 26, 2015. The majority of the cases were reported in BC, associated with consumption of raw BC oysters in restaurants. Sea surface temperatures were above the historical levels in 2015. This outbreak identified the need to improve surveillance and response to increases in human cases of Vp. This is of particular importance due to the potential for increasing water temperatures and the likelihood of additional outbreaks of Vibrio.

Quality perception, purchase intention, and the impact of information on the evaluation of refined Pacific cupped oysters (Crassostrea gigas) by Dutch consumers.

BACKGROUNDOyster refinement using land‐based pond systems is a new activity in the Dutch oyster sector. It increases the oyster's tissue weight and changes its sensorial properties. However, the response of Dutch consumers towards refined oysters is unknown. The research aim was to gain insight into the importance of oyster quality parameters, drivers for oyster consumption, and acceptance of refined oysters by Dutch consumers, taking into account the information given to them about the product and process.RESULTSTaste, texture, and odor are the most important oyster quality characteristics for Dutch consumers. The outcome of questionnaires showed that willingness to buy and pay is influenced by factors such as the oysters' country of origin, cultivation area, and flavor profile. Refinement did not affect willingness to buy and pay. Furthermore Dutch consumers seem to have a preference for the flavor profile of refined oysters. Consumer evaluation showed that refined Pacific cupped oysters were perceived as sweeter compared with non‐refined oysters. When information on the cultivation process was disclosed, overall appreciation of refined oysters by consumers increased.CONCLUSIONNew insights in the importance of oyster quality characteristics for Dutch consumers are generated that can be used in the development of refined Pacific cupped oysters. © 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Manageable risks and the demand for food products: the case of oyster

The risk of norovirus food poisoning from oyster consumption can be minimized by consumers, as thorough cooking can destroy norovirus. This paper uses data from 23 prefectures in Japan during 1970–2010 to examine how the demand for oysters responds to this manageable risk. We find that the incidence rate of norovirus has no effect on the price of oysters in prefectures that specialize in oysters for cooking, whereas it has significant negative impacts in prefectures that produce oysters to be eaten raw. These results indicate that consumers respond differently to manageable and non-manageable risks.

Delaware Inland Bays and Market Oyster (Crassostrea virginica) Quality for Consumption

Consumption of raw oysters is known to cause serious health conditions due to bioaccumulation of contaminants. As filter feeders, oysters ingest bacteria along with phytoplankton from their surrounding habitats. Ensuring seafood safety for human consumption is always a concern. Since oysters are consumed raw, disease causing organisms, environmental contaminants, toxins, chemicals, and even physical hazards such as soils and metals retained in the oysters can enter through feeding. The objective of this study was to determine the quality of oysters collected from Delaware Inland Bays (DIB) and compare them with market oysters. Environmental parameters were monitored from local waters of DIB classified as closed versus open for shellfish harvesting. Total aerobic bacteria and vibrio were higher in market oysters during the warmer months, with open water having the least microbial loads. There were no significant differences in total vibrio counts between the study sites (p=0.396), but significant differences were recorded over time (p=0.004). Water temperature and turbidity were directly proportional to total vibrio in oysters, and salinity was inversely related. Research findings in this study may help bring awareness of changes in bacterial loads due to seasonal changes and additional handling and storage.

Thermal inactivation of human norovirus surrogates in oyster homogenate

Human norovirus (HNV) is the most frequent causative agent of foodborne diseases in the US. Raw and undercooked oysters are commonly associated with outbreaks caused by HNV. Many guidelines recommend that shucked oysters be boiled for at least 3 min, but it is not clear this thermal treatment can inactivate HNV. The objective of this research was to evaluate whether this recommendation was sufficient to inactivate two HNV surrogates, murine norovirus (MNV-1) and Tulane virus (TV) in oyster homogenate as well as to determine their thermal inactivation kinetics. Inoculated oyster homogenate was heated in boiling water and circulating water bath at 49 to 67 °C for different time durations. After 3 min of boiling, both MNV-1 and TV titers decreased to below the detection limits. First-order model and Weibull model were used to describe thermal inactivation kinetics. TD = 1 values from Weibull mode are used as an analog to D values in first-order model. The D values of MNV-1 and TD = 1 values ranged from 28.17 to 0.88 min and 26.64 to 0.78 min at 49 to 67 °C, respectively. The D values of TV and TD = 1 values ranged from 18.18 to 1.56 min and 19.35 to 1.56 min at 49 to 63 °C, respectively. The kinetics demonstrated that at temperatures > 58 °C, TV was much more heat sensitive than MNV-1. As the temperature increased over 58 °C, the inactivation of both viruses occurred at a faster rate. Boiling treatment for 3 min as recommended by FDA for cooking shucked oysters, inactivated MNV-1 and TV in oyster homogenate below detection limit. One minute heating of TV at 63 °C or MNV-1 at 67 °C in contaminated oyster homogenate reduced the viral titers below the detection limits. Our research identified effective combinations of time and temperature to inactivate two HNV surrogate viruses, and thus provides insights on thermal processing to reduce the risk of foodborne viral illness outbreaks associated with consumption of oysters.

Seasonal variations and relationships between environmental parameters and heavy metal concentrations in tissues of Crassostrea species and in its ambience from the tropical estuaries.

This study aimed to evaluate the relationship between physicochemical parameters and heavy metal (Cu, Ni, Pb, and Cd) concentrations from sediment, seawater, and its accumulation in tissues of oyster species (Crassostrea madrasensis and C. gryphoides) from the three sites (Chicalim Bay (CB), Nerul Creek (NC), Chapora Bay (ChB)) along the Goa coast (India). Results showed enrichment of Cu and Ni in sediment exceeding the effect range low (ERL) level. The higher concentrations of Cu and Ni in sediments and in suspended particulate matter (SPM) from all the study sites are indicative of severe contamination of estuarine and associated habitats. Moreover, particulate Ni (at all the sites), Cu (at NC and ChB), Pb (at NC), and Cd (at CB and NC) concentrations were recorded more than its total loadings in surface sediment. Concentration of Cu and Cd in oyster tissue was several folds higher than its concentration in ambience. Further, this study showed that the levels of metal in oysters and their ambient environment were higher during the monsoon season. Hence, the consumption of oysters needs to be considered carefully with respect to the health hazards posed by the elevated levels of metal contaminants in certain seasons. The present study concludes that metals associated with the particulate matter in water column are the main source of metal accumulation in oyster. It is also suggested that concentration of metal pollutants in coastal and estuarine water bodies should be monitored regularly to ensure the acceptable limits of metal concentrations.

Quantitative evaluation of the risk of Vibrio parahaemolyticus through consumption of raw oysters (Crassostrea corteziensis) in Tepic, Mexico, under the RCP2.6 and RCP8.5 climate scenarios at different time horizons

Little is known about the impacts on public health of pathogenic Vibrio parahaemolyticus under different climatic scenarios and future time horizons. A simulation model was developed based on the Monte Carlo method to evaluate the effect of the factors that contribute to the growth of Vibrio parahaemolyticus from its estuary environment to its end consumption in different seasons, climatic scenarios and time horizons. The factors that most contribute to risk of gastroenteritis were postharvest time, season, time horizon and the climate scenario. The predicted risk increases with postharvest time, nearing a plateau of 0.010 after 36 h when risk is 5 times higher than that at 0 h postharvest. There are significant differences in risk among the seasons: in summer the risk is almost double that in winter, and in fall it is higher than in spring. The time horizon significantly affects the predicted risk, increasing 1.12 times from 2020 to 2100. There is significant evidence that the climate scenario affects predicted risk per serving: risk in the RCP8.5 scenario intensifies to 11 times that in the RCP2.6 scenario. Moreover, the effectiveness of mitigation measures to reduce the level of Vibrio parahaemolyticus in raw oysters was evaluated with respect to the official Mexican norm NOM-242-SSA1-2009. Using as reference the risk of becoming ill in summer from consuming recently harvested oysters with no mitigation in any climate scenario and time horizon, immediate refrigeration would reduce risk of disease by 37%. In contrast, depuration would reduce it by 94%, and freezing, heat treatment and thermal shock would reduce it by almost 100%.

Evaluation of internal temperature of oysters following standard thermal process recipes

&#x0D; Background &amp; Purpose: The seasonal demand for shellfish such as oysters is on the rise. Shellfish are nutritious foods that may be enjoyed in a variety of ways, from slurping raw oysters to cooking oysters by means of boiling, steaming, pan frying and baking. Most consumers of oysters are aware of potential food safety issues with shellfish. Raw or undercooked shellfish can carry bacteria, viruses and toxins, potentially resulting in foodborne illness. Past outbreaks associated with the consumption of raw and undercooked oysters, prompted the British Columbia Centre for Disease Control (BCCDC) to develop guidelines for those preparing, cooking and consuming shellfish. The recommended cooking temperature and time from the guideline was compared with the temperature and time of standard cooking methods from the Fanny Bay Oyster Market restaurant. The purpose of this project was to determine whether standard cooking methods from restaurants attain the guideline’s recommended 90oC for 90 seconds. Method: Four common cooking methods of Oysters were chosen based on recommendation from Chef Chris Andraza and BCCDC researcher Lorraine McIntyre. Oysters were pan fried, deep fried, baked and grilled. Internal temperatures of cooked oysters were then measured with a probe thermometer. Results for each method were analyzed and compared with the standard of 90oC using the one sample t-test from the statistical software package, NCSS11. Results: One sample t-tests showed statistically differences from the deep fried, baked and grilled methods when compared to the standard of 90oC (p = 0.000). The power for all three methods was 100%, therefore there is confidence that the findings reflect the truth. Experimental temperatures were consistently less than the standard. The pan fried method showed no statistically significant difference when compared to the standard of 90oC (p = 135). The power for pan fried method was 29.2%, therefore there is limited confidence that the findings reflect the truth. Therefore the deep fried, baked and grilled methods required additional cooking time to raise internal temperatures of the oysters. Whereas the pan fried method had achieved the standard but further experimentation is required to eliminate the chance of a type II error. Conclusion: It can be concluded that three out of the four cooking methods (deep fried, baked and grilled) can have significantly different mean temperatures. However, different thermal preparation methods prior to final thermal processing requires consideration to determine cooked oyster consumption safety. One out of the four cooking methods (pan fried) attained the standard temperature 90oC. Therefore, it is recommended for deep fried, baked and grilled cooking methods that the cooking time be extended to achieve an internal temperature of 90oC or higher.&#x0D;

Impact of Feeding Status on the Efficacy of Depuration for Decontaminating Vibrio parahaemolyticus in Pacific Oysters (Crassostrea gigas)

ABSTRACTVibrio parahaemolyticus causes acute human gastroenteritis and is often linked to consumption of raw oysters. Previous investigations indicated that refrigerated seawater depuration at 12.5°C could significantly reduce V. parahaemolyticus contamination in Pacific oysters; however, further optimization is necessary to achieve the regulatory target of >3.52 log most probable number (MPN)/g reduction. The current study investigated influences of algal feeding on efficacy of depuration to reduce V. parahaemolyticus in raw oysters. A V. parahaemolyticus cocktail (10290, 10292, 10293, BE 98–2029, 027-1c1) was mixed in artificial seawater (70 L) to inoculate oysters (n = 35) at 4–5 log MPN/g. Inoculated oysters were subjected to depuration with feed (algae = 0.036 ml/gram of oyster) and without feed at 12.5°C. Oysters (n = 5) were analyzed for V. parahaemolyticus using a three-tube MPN method after 0, 1, 3, 5, and 6 days of depuration. Depuration (6 days) achieved average V. parahaemolyticus reductions of 2.75 log MPN/g and 3.03 log MPN/g in the fed and unfed systems, respectively; however, feeding status did not significantly impact the efficacy of depuration to reduce V. parahaemolyticus in Pacific oysters. Further optimization of depuration is necessary to achieve the regulatory target for V. parahaemolyticus decontamination in raw oysters.

Varying Success of Relaying To Reduce Vibrio parahaemolyticus Levels in Oysters (Crassostrea virginica)

Vibrio parahaemolyticus is the leading cause of seafood-borne human infections in the United States, and many of these illnesses are associated with consumption of raw molluscan shellfish. V. parahaemolyticus levels in shellfish vary temporally and spatially with environmental conditions in and around production areas. The objective of this study was to study the potential for reducing levels of V. parahaemolyticus in live oysters by relaying them during higher-risk warm weather to a site with elevated salinity and consistently low V. parahaemolyticus levels. The effectiveness of relaying was assessed by analyzing oyster samples collected on days 0, 2, 7, 10, and 14 for V. parahaemolyticus levels using a three-tube most-probable-number enrichment method in conjunction with genetic marker-based quantitative PCR. The salinity at the relay site was always higher than the salinity at the harvest site, with the difference between the two sites ranging from 3.4 to 19.1 ppt (average, 12 ppt) during 2011 to 2014. Oysters relayed during June, July, and August in 2011 and 2012 showed consistently reduced V. parahaemolyticus levels after 14 days, whereas relaying was less successful and V. parahaemolyticus populations changed to include trh-positive strains during 2013. When effective, relay required at least 10 days to reduce V. parahaemolyticus levels. A sample of oysters collected in August 2012, which was temperature abused to increase initial V. parahaemolyticus levels, showed a 4.5-log decrease in V. parahaemolyticus levels after 14 days of relay. These results suggest that relaying oysters to reduce V. parahaemolyticus levels holds promise, but that both microbial community and environmental conditions at relay sites can affect relay success. Further investigation to discover key factors that affect V. parahaemolyticus levels in relayed oysters may aid in developing a consistent approach for reducing V. parahaemolyticus in oysters to eliminate the risk of illness for oyster consumers.