prevalence and molecular characteristics of vibrio species in pre ...

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2.10.2.2.2 High pressure processing 34 High hydrostatic pressure is a non thermal process that can apply to destroy pathogenic microorganisms in food and extend shelf life without changing the appearance and original nutrients (Su and Liu, 2007). Studies have revealed the effect of high pressure on Vibrio spp. in oysters. Authors reported that to achieve a 5-log reduction of V. parahaemolyticus in live oysters, the pressure needed to be >350 MPa for 2 min at temperature between 1 and 35 °C and ≥ 300 MPa for 2 min at 40 °C (Kural et al., 2008). Vibrio cholerae, V. parahaemolyticus, V. vulnificus in oysters was tested for high pressure to gain >5-log reduction and observed variability in sensitivity among species. Vibrio vulnificus was most sensitive to the treatment at 200 MPa (D=26s) and V. cholerae was the most resistant to treatment at 200 MPa (D=149s). To achieve a >5- log reduction, V. vulnificus required a pressure of 250 MPa for 120s and for V. parahaemolyticus, including V. parahaemolyticus O3:K6 strain required 300 MPa for 180s (Cook, 2003). 2.10.2.2.3 Irradiation Irradiation is another non-thermal processing method and a low dose of ionizing radiation has proven to be effective in reducing pathogenic bacteria in food. A study found that a 1.0 kGy dose was sufficient to produce a 6-log reduction in V. parahaemolyticus and a dose of 3.0 kGy is effective in inactivating V. parahaemolyticus in oysters without changing sensory quality and without killing the oyster (Jakabi et al., 2003). Another study revealed that a Cobolt-60 gamma radiation treatment at 1-0.75 kGy reduces the V. vulnificus from 10 6 cfu/g to a non detectable level
2.10.3 Consumer education 35 Consumer behavior is closely related with food borne out breaks. As with other food borne diseases, Vibrio infection also can be reduced through application of hygienic food handling techniques. Such practices include, storing seafood at low temperature, avoiding cross-contamination of ready-to-eat food with uncooked seafood and thorough cooking to destroy the pathogenic organism (Yeung and Boor, 2004). Individuals with liver or blood disorders and other medical conditions (such as patients with high level of serum) need to be educated to avoid consuming raw or undercooked seafood for the prevention of V. vulnificus infection (Kaysner, 2000).
Page 1 and 2: 2.1 Shellfish culture CHAPTER II LI
Page 3 and 4: 7 constant over the years while cul
Page 5 and 6: 9 Pathogenic bacteria associated wi
Page 7 and 8: 11 Listeriosis, and other pathogens
Page 9 and 10: Coastal water Shrimp Bangladesh (Co
Page 11 and 12: Table 4: Cholera pandemics Pandemic
Page 13 and 14: 17 parahaemolyticus should be Kanag
Page 15 and 16: 19 2.7.2 Biochemical characteristic
Page 17 and 18: 21 2.7.4 Genotypic characteristics
Page 19 and 20: 23 Clinical strains of V. parahaemo
Page 21 and 22: 2.8 Human pathogenic Vibrio 2.8.1 V
Page 23 and 24: 27 Vibrio spp. display similar bioc
Page 25 and 26: 29 host and effluent from the conta
Page 27 and 28: 31 elimination of Edwardsiella tard
Page 29: A. Cooling and freezing 33 Rapid an

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