title: Influence of water temperature and salinity on Vibrio vulnificus in Northern Gulf and Atlantic Coast oysters (Crassostrea virginica).
abstract: This study investigated the temperature and salinity parameters associated with waters and oysters linked to food-borne Vibrio vulnificus infections. V. vulnificus was enumerated in oysters collected at three northern Gulf Coast sites and two Atlantic Coast sites from July 1994 through September 1995. Two of these sites, Black Bay, La., and Apalachicola Bay, Fla., are the source of the majority of the oysters implicated in V. vulnificus cases. Oysters in all Gulf Coast sites exhibited a similar seasonal distribution of V. vulnificus: a consistently large number (median concentration, 2,300 organisms [most probable number] per g of oyster meat) from May through October followed by a gradual reduction during November and December to < or = 10 per g, where it remained from January through mid-March, and a sharp increase in late March and April to summer levels. V. vulnificus was undetectable (< 3 per g) in oysters from the North and South Carolina sites for most of the year. An exception occurred when a late-summer flood caused a drop in salinity in the North Carolina estuary, apparently causing V. vulnificus numbers to increase briefly to Gulf Coast levels. At Gulf Coast sites, V. vulnificus numbers increased with water temperatures up to 26 degrees C and were constant at higher temperatures. High V. vulnificus levels (> 10(3) per g) were typically found in oysters from intermediate salinities (5 to 25 ppt). Smaller V. vulnificus numbers (< 10(2) per g) were found at salinities above 28 ppt, typical of Atlantic Coast sites. On 11 occasions oysters were sampled at times and locations near the source of oysters implicated in 13 V. vulnificus cases; the V. vulnificus levels and environmental parameters associated with these samples were consistent with those of other study samples collected from the Gulf Coast from April through November. These findings suggest that the hazard of V. vulnificus infection is not limited to brief periods of unusual abundance of V. vulnificus in Gulf Coast oysters or to environmental conditions that are unusual to Gulf Coast estuaries.
authors.affiliation: Gulf Coast Seafood Laboratory, U.S. Food and Drug Administration, Dauphin Island, Alabama 36528-0158, USA.
authors.forename: M L
authors.initials: ML
authors.lastname: Motes
authors.forename: A
authors.initials: A
authors.lastname: DePaola
authors.forename: D W
authors.initials: DW
authors.lastname: Cook
authors.forename: J E
authors.initials: JE
authors.lastname: Veazey
authors.forename: J C
authors.initials: JC
authors.lastname: Hunsucker
authors.forename: W E
authors.initials: WE
authors.lastname: Garthright
authors.forename: R J
authors.initials: RJ
authors.lastname: Blodgett
authors.forename: S J
authors.initials: SJ
authors.lastname: Chirtel
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D005517:Foodborne Diseases / Q000209:etiology; D006801:Humans; D010125:Ostreidae / Q000382:microbiology*; D012621:Seasons; D012758:Shellfish / Q000382:microbiology*; D012965:Sodium Chloride / Q000032:analysis; D015144:Southeastern United States; D013696:Temperature; D014733:Vibrio / Q000302:isolation & purification* / Q000472:pathogenicity; D014735:Vibrio Infections / Q000209:etiology; D014871:Water Microbiology
chemical_list: D012965:Sodium Chloride