Use of diacetyl to reduce the load of Vibrio vulnificus in the Eastern oyster, Crassostrea virginica

Vibrio vulnificus is a highly virulent human pathogen that occurs naturally among the microflora of oysters. This organism has two portals of entry into humans, one of which is ingestion. Oysters containing V. vulnificus consumed in a raw or undercooked state often serve as a vehicle for the transmi...

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Veröffentlicht in:Journal of food protection 2003, Vol.66 (1), p.38-43
Hauptverfasser: Birkenhauer, J.M, Oliver, J.D
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Oliver, J.D
description Vibrio vulnificus is a highly virulent human pathogen that occurs naturally among the microflora of oysters. This organism has two portals of entry into humans, one of which is ingestion. Oysters containing V. vulnificus consumed in a raw or undercooked state often serve as a vehicle for the transmission of this organism. Previous studies conducted in our laboratory have examined various generally recognized as safe compounds and have determined that diacetyl, a component of butter, is among the most effective of these compounds in reducing loads of V. vulnificus in oysters. The purpose of this study was to further examine the role of diacetyl, along with that of depuration, in reducing loads of V. vulnificus. Shellstock oysters were treated with various concentrations of diacetyl, and we found that many of the oysters ceased pumping when diacetyl was added. The data obtained in this study indicated that treatment with diacetyl is ineffective; however, any reduction in V. vulnificus numbers may be masked when groups of oysters, some of which may not have taken up diacetyl, are sampled. We then investigated the efficacy of diacetyl in lowering levels of V. vulnificus in shucked oysters. Diacetyl was found to significantly reduce the load of V. vulnificus in shucked oysters containing natural populations. Overall, it appears that treatment with diacetyl is ineffective for shellstock oysters, although it has potential for use in reducing loads of V. vulnificus in shucked oysters.
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This organism has two portals of entry into humans, one of which is ingestion. Oysters containing V. vulnificus consumed in a raw or undercooked state often serve as a vehicle for the transmission of this organism. Previous studies conducted in our laboratory have examined various generally recognized as safe compounds and have determined that diacetyl, a component of butter, is among the most effective of these compounds in reducing loads of V. vulnificus in oysters. The purpose of this study was to further examine the role of diacetyl, along with that of depuration, in reducing loads of V. vulnificus. Shellstock oysters were treated with various concentrations of diacetyl, and we found that many of the oysters ceased pumping when diacetyl was added. The data obtained in this study indicated that treatment with diacetyl is ineffective; however, any reduction in V. vulnificus numbers may be masked when groups of oysters, some of which may not have taken up diacetyl, are sampled. We then investigated the efficacy of diacetyl in lowering levels of V. vulnificus in shucked oysters. Diacetyl was found to significantly reduce the load of V. vulnificus in shucked oysters containing natural populations. 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Psychology ; Kinetics ; Marine ; Ostreidae - microbiology ; oysters ; pathogen survival ; seasonal variation ; Seasons ; Shellfish - microbiology ; Vibrio vulnificus ; Vibrio vulnificus - drug effects ; Vibrio vulnificus - growth &amp; development</subject><ispartof>Journal of food protection, 2003, Vol.66 (1), p.38-43</ispartof><rights>2003 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c425t-a9e3aa63932d87bde8e2ceefba2b2394f0c1eb2a2c4cb644b1618cc2ab55f9713</citedby><cites>FETCH-LOGICAL-c425t-a9e3aa63932d87bde8e2ceefba2b2394f0c1eb2a2c4cb644b1618cc2ab55f9713</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4024,27923,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&amp;idt=14479697$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/12540179$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Birkenhauer, J.M</creatorcontrib><creatorcontrib>Oliver, J.D</creatorcontrib><title>Use of diacetyl to reduce the load of Vibrio vulnificus in the Eastern oyster, Crassostrea virginica</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Vibrio vulnificus is a highly virulent human pathogen that occurs naturally among the microflora of oysters. 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subjects Animals
bacterial contamination
Biological and medical sciences
Brackish
Colony Count, Microbial
Consumer Product Safety
Crassostrea virginica
decontamination
diacetyl
Diacetyl - pharmacology
dosage
Dose-Response Relationship, Drug
Fish and seafood industries
food contamination
Food industries
Food Microbiology
food pathogens
food sanitation
Fundamental and applied biological sciences. Psychology
Kinetics
Marine
Ostreidae - microbiology
oysters
pathogen survival
seasonal variation
Seasons
Shellfish - microbiology
Vibrio vulnificus
Vibrio vulnificus - drug effects
Vibrio vulnificus - growth & development
title Use of diacetyl to reduce the load of Vibrio vulnificus in the Eastern oyster, Crassostrea virginica
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