title: Analysis of Vibrio vulnificus Infection Risk When Consuming Depurated Raw Oysters.
abstract: A beta Poisson dose-response model for Vibrio vulnificus food poisoning cases leading to septicemia was used to evaluate the effect of depuration at 15 °C on the estimated health risk associated with raw oyster consumption. Statistical variability sources included V. vulnificus level at harvest, time and temperature during harvest and transportation to processing plants, decimal reductions (SV) observed during experimental circulation depuration treatments, refrigerated storage time before consumption, oyster size, and number of oysters per consumption event. Although reaching nondetectable V. vulnificus levels (<30 most probable number per gram) throughout the year and a 3.52 SV were estimated not possible at the 95% confidence level, depuration for 1, 2, 3, and 4 days would reduce the warm season (June through September) risk from 2,669 cases to 558, 93, 38, and 47 cases per 100 million consumption events, respectively. At the 95% confidence level, 47 and 16 h of depuration would reduce the warm and transition season (April through May and October through November) risk, respectively, to 100 cases per 100 million consumption events, which is assumed to be an acceptable risk; 1 case per 100 million events would be the risk when consuming untreated raw oysters in the cold season (December through March).
authors.affiliation: Food Process Engineering Group, Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, USA; Laboratorio de Mecanismos de Patogénesis Bacteriana, Departamento de Ciencias Biológicas, Facultad de Ciencias Biológicas, Universidad Andrés Bello, Santiago, Chile.
authors.forename: Kai
authors.initials: K
authors.lastname: Deng
authors.affiliation: Seafood Research and Education Center, Oregon State University, Astoria, Oregon 97103, USA.
authors.forename: Xulei
authors.initials: X
authors.lastname: Wu
authors.affiliation: Department of Statistics, College of Veterinary Medicine, Oregon State University, Corvallis, Oregon 97331, USA.
authors.forename: Claudio
authors.initials: C
authors.lastname: Fuentes
authors.affiliation: Seafood Research and Education Center, Oregon State University, Astoria, Oregon 97103, USA.
authors.forename: Yi-Cheng
authors.initials: YC
authors.lastname: Su
authors.affiliation: Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Colonia Tecnológico, 64849 Monterrey, Nuevo León, México.
authors.forename: Jorge
authors.initials: J
authors.lastname: Welti-Chanes
authors.affiliation: Laboratorio de Mecanismos de Patogénesis Bacteriana, Departamento de Ciencias Biológicas, Facultad de Ciencias Biológicas, Universidad Andrés Bello, Santiago, Chile; Department of Biomedical Sciences, College of Veterinary Medicine, Oregon State University, Corvallis, Oregon 97331, USA. daniel.paredes.sabja@gmail.com.
authors.forename: Daniel
authors.initials: D
authors.lastname: Paredes-Sabja
authors.affiliation: Food Process Engineering Group, Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, USA. j_antonio.torres@oregonstate.edu.
authors.forename: J Antonio
authors.initials: JA
authors.lastname: Torres
mesh_terms: D000818:Animals; D005519:Food Preservation / Q000379:methods; D006801:Humans; D010125:Ostreidae; D066256:Raw Foods / Q000382:microbiology*; D012307:Risk Factors; D012621:Seasons; D012758:Shellfish / Q000382:microbiology; D013696:Temperature; D014735:Vibrio Infections; D041261:Vibrio vulnificus