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Analysis of Vibrio vulnificus Infection Risk When Consuming Depurated Raw Oysters Public Deposited

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https://ir.library.oregonstate.edu/concern/articles/n009w389d

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  • A beta Poisson dose-response model for Vibrio vulnificus food poisoning cases leading to septicemia was used when evaluating the effect of 15°C depuration on the estimated risk of raw oyster consumption. Statistical variability sources included V. vulnificus load at harvest, time and temperature during harvest and transportation to processing plants, decimal reductions (SV) observed during experimental circulation depuration treatments, refrigerated storage time before consumption, oyster size, and number of oysters per consumption event. Although reaching non-detectable V. vulnificus levels (<30 MPN/g) throughout the year and a 3.52 SV were estimated not possible at 95% confidence, depuration for 1, 2, 3, and 4 d would reduce the warm (Jun-Sep) season risk from 2,669 cases to 558, 93, 38, and 47 cases per 100 million consumption events, respectively. At 95% confidence, 47 and 16 h depuration would reduce the warm and transition (Apr-May, Oct-Nov) season risk, respectively, to 100 cases per 100 million consumption events assumed to be an acceptable risk, while 1 case per 100 million events would be the risk when consuming untreated raw oysters in the cold (Dec-Mar) season.
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  • Deng, K., Wu, X., Fuentes, C., Su, Y. C., Welti-Chanes, J., Paredes-Sabja, D., & Torres, J. A. (2015). Analysis of Vibrio vulnificus Infection Risk When Consuming Depurated Raw Oysters. Journal of Food Protection, 78(6), 1113-1118. doi:10.4315/0362-028X.JFP-14-421
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  • 78
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  • 6
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  • Financial support from the Tecnológico de Monterrey (Research Chair Funds CAT-200) for the Emerging Technologies and Nutrigenomic Research Groups, Fondo Nacional de Ciencia y Tecnología de Chile (FONDECYT Grant 1110569), Research Office of Universidad Andres Bello (DI-275-13/R 2013), Fondo de Fomento al Desarrollo Científico y Tecnológico (FONDEF) CA13I10077, and Formula Grants no. 2011-31200-06041 and 2012-31200-06041 from the USDA National Institute of Food and Agriculture is gratefully acknowledged.
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  • description.provenance : Approved for entry into archive by Deanne Bruner(deanne.bruner@oregonstate.edu) on 2015-07-29T21:54:35Z (GMT) No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyAnalysisVibrioVulnificusInfectionRisk.pdf: 484372 bytes, checksum: be0da663c519760f6045b829ba312a62 (MD5)
  • description.provenance : Made available in DSpace on 2015-07-29T21:54:35Z (GMT). No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyAnalysisVibrioVulnificusInfectionRisk.pdf: 484372 bytes, checksum: be0da663c519760f6045b829ba312a62 (MD5) Previous issue date: 2015-06
  • description.provenance : Submitted by Deanne Bruner (deanne.bruner@oregonstate.edu) on 2015-07-29T21:53:45Z No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyAnalysisVibrioVulnificusInfectionRisk.pdf: 484372 bytes, checksum: be0da663c519760f6045b829ba312a62 (MD5)

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