Growth of V. parahaemolyticus in Tropical Blacklip Rock Oysters.

Padovan, AC; Turnbull, AR; Nowland, SJ; Osborne, MWJ; Kaestli, M; Seymour, JR; Gibb, KS

Growth of V. parahaemolyticus in Tropical Blacklip Rock Oysters.

Padovan, AC Turnbull, AR Nowland, SJ Osborne, MWJ Kaestli, M Seymour, JR Gibb, KS

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Publisher:: MDPI
Publication Type:: Journal Article
Citation:: Pathogens, 2023, 12, (6), pp. 834
Issue Date:: 2023-06-16

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Field	Value	Language
dc.contributor.author	Padovan, AC
dc.contributor.author	Turnbull, AR
dc.contributor.author	Nowland, SJ
dc.contributor.author	Osborne, MWJ
dc.contributor.author	Kaestli, M
dc.contributor.author	Seymour, JR
dc.contributor.author	Gibb, KS
dc.date.accessioned	2024-01-31T05:48:27Z
dc.date.available	2023-06-14
dc.date.available	2024-01-31T05:48:27Z
dc.date.issued	2023-06-16
dc.identifier.citation	Pathogens, 2023, 12, (6), pp. 834
dc.identifier.issn	2076-0817
dc.identifier.issn	2076-0817
dc.identifier.uri	http://hdl.handle.net/10453/175141
dc.description.abstract	The opportunistic pathogen Vibrio parahaemolyticus poses a significant food safety risk worldwide, and understanding its growth in commercially cultivated oysters, especially at temperatures likely to be encountered post-harvest, provides essential information to provide the safe supply of oysters. The Blacklip Rock Oyster (BRO) is an emerging commercial species in tropical northern Australia and as a warm water species, it is potentially exposed to Vibrio spp. In order to determine the growth characteristics of Vibrio parahaemolyticus in BRO post-harvest, four V. parahaemolyticus strains isolated from oysters were injected into BROs and the level of V. parahaemolyticus was measured at different time points in oysters stored at four temperatures. Estimated growth rates were -0.001, 0.003, 0.032, and 0.047 log10 CFU/h at 4 °C, 13 °C, 18 °C, and 25 °C, respectively. The highest maximum population density of 5.31 log10 CFU/g was achieved at 18 °C after 116 h. There was no growth of V. parahaemolyticus at 4 °C, slow growth at 13 °C, but notably, growth occurred at 18 °C and 25 °C. Vibrio parahaemolyticus growth at 18 °C and 25 °C was not significantly different from each other but were significantly higher than at 13 °C (polynomial GLM model, interaction terms between time and temperature groups p < 0.05). Results support the safe storage of BROs at both 4 °C and 13 °C. This V. parahaemolyticus growth data will inform regulators and assist the Australian oyster industry to develop guidelines for BRO storage and transport to maximise product quality and safety.
dc.format	Electronic
dc.language	eng
dc.publisher	MDPI
dc.relation.ispartof	Pathogens
dc.relation.isbasedon	10.3390/pathogens12060834
dc.rights	info:eu-repo/semantics/openAccess
dc.subject	1107 Immunology, 1108 Medical Microbiology
dc.subject.classification	3107 Microbiology
dc.subject.classification	3204 Immunology
dc.subject.classification	3207 Medical microbiology
dc.title	Growth of V. parahaemolyticus in Tropical Blacklip Rock Oysters.
dc.type	Journal Article
utslib.citation.volume	12
utslib.location.activity	Switzerland
utslib.for	1107 Immunology
utslib.for	1108 Medical Microbiology
pubs.organisational-group	University of Technology Sydney
pubs.organisational-group	University of Technology Sydney/Faculty of Science
pubs.organisational-group	University of Technology Sydney/Strength - C3 - Climate Change Cluster
utslib.copyright.status	open_access	*
dc.date.updated	2024-01-31T05:48:26Z
pubs.issue	6
pubs.publication-status	Published online
pubs.volume	12
utslib.citation.issue	6

Abstract:

The opportunistic pathogen Vibrio parahaemolyticus poses a significant food safety risk worldwide, and understanding its growth in commercially cultivated oysters, especially at temperatures likely to be encountered post-harvest, provides essential information to provide the safe supply of oysters. The Blacklip Rock Oyster (BRO) is an emerging commercial species in tropical northern Australia and as a warm water species, it is potentially exposed to Vibrio spp. In order to determine the growth characteristics of Vibrio parahaemolyticus in BRO post-harvest, four V. parahaemolyticus strains isolated from oysters were injected into BROs and the level of V. parahaemolyticus was measured at different time points in oysters stored at four temperatures. Estimated growth rates were -0.001, 0.003, 0.032, and 0.047 log10 CFU/h at 4 °C, 13 °C, 18 °C, and 25 °C, respectively. The highest maximum population density of 5.31 log10 CFU/g was achieved at 18 °C after 116 h. There was no growth of V. parahaemolyticus at 4 °C, slow growth at 13 °C, but notably, growth occurred at 18 °C and 25 °C. Vibrio parahaemolyticus growth at 18 °C and 25 °C was not significantly different from each other but were significantly higher than at 13 °C (polynomial GLM model, interaction terms between time and temperature groups p < 0.05). Results support the safe storage of BROs at both 4 °C and 13 °C. This V. parahaemolyticus growth data will inform regulators and assist the Australian oyster industry to develop guidelines for BRO storage and transport to maximise product quality and safety.

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