Article
Food Science & Technology
Jiaqi Ma, Lingyun Meng, Sai Wang, Jiao Li, Xiangzhao Mao
Summary: In this study, nonthermal ultrasonic technology was used to inactivate Vibrio parahaemolyticus on raw oysters, and the effects on microbial growth and quality loss of oysters during storage were investigated. The results showed that ultrasonic treatment reduced the number of Vibrio parahaemolyticus in oysters and delayed the growth trend of microorganisms. It also prolonged the shelf life of oysters and maintained their freshness and flavor better during storage.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Engineering, Chemical
Luis A. Espinoza Rodezno, Franklin Bonilla, Vondel Reyes, Marlene Janes, Subramaniam Sathivel
Summary: A combination of steam-venting packaging and microwave cooking can be used to inactivate Vibrio vulnificus and Vibrio parahaemolyticus in oyster meat. The study found that steam pressure generated by microwave heating can provide even heating, and appropriate venting time and pressure can achieve the inactivation of pathogens.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Roni Nugraha, Thimo Ruethers, Aya C. Taki, Elecia B. Johnston, Shaymaviswanathan Karnaneedi, Sandip D. Kamath, Andreas L. Lopata
Summary: This study investigates the IgE sensitisation profiles of patients with oyster allergy to raw and heated Pacific oyster extract. Tropomyosin is identified as the major allergen responsible for oyster allergy, and the study also reveals partial cross-reactivity and/or co-sensitisation between oyster, prawn, and dust mite allergens. This research emphasizes the importance of using recombinant tropomyosin in improved diagnostics and immunotherapy.
Article
Chemistry, Medicinal
Floriane Boullot, Caroline Fabioux, Helene Hegaret, Pierre Boudry, Philippe Soudant, Evelyne Benoit
Summary: The study reveals that Pacific oysters have a certain sensitivity to paralytic shellfish toxins, with a micromolar range of sensitivity to saxitoxin but less sensitivity to tetrodotoxin. Oysters can be categorized into STX-resistant and STX-sensitive groups regardless of the diet they consume. Additionally, the study highlights the potential of cerebrovisceral nerves of Pacific oysters for electrophysiological and pharmacological studies and demonstrates that the STX sensitivity of oyster nerves can decrease upon exposure to dinoflagellates.
Article
Microbiology
Marion Soree, Francois Delavat, Christophe Lambert, Solen Lozach, Mathias Papin, Bruno Petton, Delphine Passerini, Lionel Degremont, Dominique Hervio Heath
Summary: The study revealed that oysters grown in controlled environments accumulated more Vibrio parahaemolyticus than those grown in intertidal environments, possibly due to immune priming in the latter. However, both types of oysters showed similar depuration rates for V. parahaemolyticus.
ENVIRONMENTAL MICROBIOLOGY
(2022)
Article
Food Science & Technology
Heejin Jeong, Seul-Ki Park, Du-Min Jo, Fazlurrahman Khan, Daeung Yu, Jae-Hwa Lee, Min-Gyun Kang, Daeun Lee, Yoon-Ah Sim, Young-Mog Kim
Summary: The study demonstrated the efficacy of a depuration system with UV-irradiation in reducing Vibrio vulnificus cells in live oysters, meeting the standards set by the National Shellfish Sanitization Procedure. The depuration process did not affect the freshness and quality of the oyster samples.
FOOD SCIENCE AND BIOTECHNOLOGY
(2021)
Article
Cell Biology
Jiejie Sun, Xiaoqian Lv, Jinyuan Leng, Lingling Wang, Linsheng Song
Summary: In this study, researchers identified a complete mitophagy pathway in the Pacific oyster by screening the components of the pathway and comparing them to those found in humans. This discovery contributes to the understanding of mitochondrial autophagy in mollusks.
FRONTIERS IN CELL AND DEVELOPMENTAL BIOLOGY
(2022)
Article
Fisheries
Graham C. Fletcher, Cristina D. Cruz, Duncan I. Hedderley
Summary: The frequency of gastroenteritis outbreaks caused by Vibrio parahaemolyticus has been increasing worldwide, including in New Zealand. Inadequate post-harvest refrigeration may allow the organism to grow to hazardous concentrations. Experimental and modeling studies show that the growth rates of V. parahaemolyticus are best described by log-linear and square root models, suggesting a slower growth rate in New Zealand oysters but the ability to grow at lower temperatures. The recommended minimum storage temperature of 7 degrees Celsius is adequate according to both models.
Article
Food Science & Technology
Yuan-qing Hu, Wan-ying Wang, Turmidzi Fath, Feng-xia Li, Lin-fang Fang, Zan-hu Zhou, Dan-feng Zhang
Summary: In this study, a PMA-mPCR assay was developed for accurately screening viable vibrios in aquatic foods. The assay exhibited 100% specificity and maintained its sensitivity after PMA treatment. The results showed that the assay could detect viable V. parahaemolyticus, V. alginolyticus, and V. cholerae as low as 1.0 x 102 CFU/mL after 10 hours of enrichment. The practical application of the assay using 453 actual samples also demonstrated its accuracy in screening target vibrios in seafood.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Kyle D. Brumfield, Arlene J. Chen, Mayank Gangwar, Moiz Usmani, Nur A. Hasan, Antarpreet S. Jutla, Anwar Huq, Rita R. Colwell
Summary: The incidence of vibriosis is increasing globally due to changing climatic conditions that promote the growth of pathogenic Vibrio species. Environmental factors, such as temperature, salinity, total chlorophyll a, dissolved oxygen, and pH, were found to impact the occurrence of pathogenic Vibrio species. Long-term monitoring revealed an increase in Vibrio populations in the Chesapeake Bay region. The findings highlight the importance of predicting and managing Vibrio-related diseases in the face of climate change.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Fisheries
Marion Soree, Anna Le Meleder, Elise Maurouard, Solen Lozach, Mathias Papin, Christophe Stavrakakis, Corinne Audemard, Dominique Hervio Heath, Lionel Degremont
Summary: In this study, we evaluated the impact of ploidy in Crassostrea gigas oysters on contamination with indigenous Vibrio parahaemolyticus (Vp) and on the accumulation and depuration of Vp in laboratory experiments. The results showed that ploidy did not significantly influence contamination by indigenous Vp, although triploid oysters had a lower contamination trend in November. The pathogenic profiles of indigenous Vp varied between seasons, and depuration was higher during the summer months.
Article
Fisheries
Shangyu Zhai, Ben Yang, Fuqiang Zhang, Qi Li, Shikai Liu
Summary: The Pacific oyster showed high phenotypic variation in resistance to Vibrio alginolyticus infection, with low to moderate heritability estimates for resistance. High correlation coefficients among family estimated breeding values suggest consistent predictive ability of different models for family EBVs. The low genetic and phenotypic correlation with growth traits indicate the feasibility of simultaneous genetic improvement in both growth and resistance traits.
Article
Fisheries
David Madison, Gary P. Richards, Alexander Sulakvelidze, Chris Langdon
Summary: This study found that specific bacteriophages can reduce the concentration of the bacterial pathogen Vibrio coralliilyticus in seawater, consequently improving the survival and metamorphosis of Pacific oyster larvae.
Article
Zoology
Daniel Oyanedel, Rodrigo Rojas, Katherina Brokordt, Paulina Schmitt
Summary: Farming intensification and climate change contribute to the emergence of pathogens in aquaculture, particularly in Pacific Oyster Crassostrea gigas. Vibrios, a group of bacteria, are an infectious disease associated with the oyster. The virulence factors of these pathogenic vibrios can be spread through gene transfer. Therefore, it is important to assess risk factors associated with pathogen emergence to prevent mass mortalities in oyster rearing areas. Through the study of vibrios associated with cultured oysters in a non-intensive area, it was found that the Splendidus clade, specifically Vibrio lentus, was the most abundant species. Different vibrio species had varying rates of affecting oyster survival, and the production of enzymes associated with pathogenicity was detected. Monitoring potentially pathogenic groups like vibrios is crucial for managing oyster disease emergence.
JOURNAL OF INVERTEBRATE PATHOLOGY
(2023)
Article
Fisheries
Wei Xie, Qi-Jia Zhou, Yi-Xiao Xu, Man Zhang, Sheng-Ping Zhong, Li-Li Lu, Heng-Tong Qiu
Summary: This study identified several immune-related genes that play important roles in Hong Kong oysters' defense against Vibrio parahaemolyticus infection through transcriptome analysis, providing a reference for further research on the immune mechanism of this shellfish.
FISH & SHELLFISH IMMUNOLOGY
(2022)