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

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

This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by the International Association for Food Protection and can be found at:  http://www.foodprotection.org/publications/journal-of-food-protection/

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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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