title: Effects of Dry Storage and Resubmersion of Oysters on Total Vibrio vulnificus and Total and Pathogenic (tdh+/trh+) Vibrio parahaemolyticus Levels.
abstract: Vibrio vulnificus (Vv) and Vibrio parahaemolyticus (Vp) are the two leading causes of bacterial illnesses associated with raw shellfish consumption. Levels of these pathogens in oysters can increase during routine antifouling aquaculture practices involving dry storage in ambient air conditions. After storage, common practice is to resubmerge these stored oysters to reduce elevated Vv and Vp levels, but evidence proving the effectiveness of this practice is lacking. This study examined the changes in Vv and in total and pathogenic (thermostable direct hemolysin gene and the tdh-related hemolysin gene, tdh+ and trh+) Vp levels in oysters after 5 or 24 h of dry storage (28 to 32°C), followed by resubmersion (27 to 32°C) for 14 days. For each trial, replicate oyster samples were collected at initial harvest, after dry storage, after 7 days, and after 14 days of resubmersion. Oysters not subjected to dry storage were collected and analyzed to determine natural undisturbed vibrio levels (background control). Vibrio levels were measured using a most-probable-number enrichment followed by real-time PCR. After storage, vibrio levels (excluding tdh+ and trh+ Vp during 5-h storage) increased significantly (P < 0.001) from initial levels. After 7 days of resubmersion, Vv and total Vp levels (excluding total Vp in oysters stored for 5 h) were not significantly different (P < 0.1) from levels in background oysters. Vv and total and pathogenic Vp levels were not significantly different (P > 0.1) from levels in background oysters after 14 days of resubmersion, regardless of dry storage time. These data demonstrate that oyster resubmersion after dry storage at elevated ambient temperatures allows vibrio levels to return to those of background control samples. These results can be used to help minimize the risk of Vv and Vp illnesses and to inform the oyster industry on the effectiveness of routine storing and resubmerging of aquaculture oysters.
authors.affiliation: Interstate Shellfish Sanitation Conference, Columbia, South Carolina 29223, USA; U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, Dauphin Island, Alabama 36528, USA.
authors.forename: Thomas P
authors.initials: TP
authors.lastname: Kinsey
authors.affiliation: U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, Dauphin Island, Alabama 36528, USA; Department of Environmental Health Science, College of Public Health, University of Georgia, Athens, GA 30602, USA.
authors.forename: Keri A
authors.initials: KA
authors.lastname: Lydon
authors.affiliation: U.S. Food and Drug Administration, Biostatistics and Bioinformatics Staff, Center for Food Safety and Applied Nutrition, College Park, Maryland 20740, USA.
authors.forename: John C
authors.initials: JC
authors.lastname: Bowers
authors.affiliation: U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, Dauphin Island, Alabama 36528, USA. Jessica.Jones@fda.hhs.gov.
authors.forename: Jessica L
authors.initials: JL
authors.lastname: Jones
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D061353:Food Storage / Q000379:methods*; D010125:Ostreidae / Q000382:microbiology*; D012758:Shellfish / Q000382:microbiology*; D014736:Vibrio parahaemolyticus / Q000254:growth & development / Q000302:isolation & purification*; D041261:Vibrio vulnificus / Q000254:growth & development / Q000302:isolation & purification*