Preliminary evaluation of the depuration of Galveston Bay oysters Crassostrea virginica against Vibrio vulnificus using probiotic bacteria: Inherent variability of autochthonous levels

dc.acquisition-srcDownloaded from-Aquatic Sciences and Fisheries Abstractsen_US
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dc.contributor.authorWilliams KRen_US
dc.contributor.authorFox JMen_US
dc.contributor.authorMott JBen_US
dc.contributor.otheren_US
dc.date.accessioned2010-02-15T17:13:37Z
dc.date.available2010-02-15T17:13:37Z
dc.date.issued2001 2001 Jan 21en_US
dc.degreeen_US
dc.description-en_US
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dc.description.abstractHigh levels of the human health pathogen, Vibrio vulnificus, in Galveston Bay oysters (Crassostrea virginica) are often related to higher summer temperatures in the Gulf of Mexico and lower salinities in the fishing grounds resulting in bacterial cell densities approaching 1,000 c/mL. Mounting public and private sector concern regarding consumption of raw oysters has resulted in the oyster industry's further evaluation of depuration as a means of reducing both health risks and consumers' concerns. This study reports preliminary results of depuration of oysters against V. vulnificus using probiotic bacteria. It focuses on inherent variability in V. vulnificus levels in commercial oyster stocks and summarizes factors relevant to the effective implementation of various depuration methodologies. The following factors could impact results associated with depuration of V. vulnificus from Galveston Bay oysters using probiotic bacteria: Release of gut contents upon stocking and subsequent re-ingestion of bacteria coupled with marked increase in numbers due to proliferation in warm holding tanks could mask actual autochthonous levels of V. vulnificus in oyster. Culturability of probionts and morphological similarities to V. vulnificus on mCPC agar could result in errors in MPN determinations of oyster tissue cell densities and could pose problems for laboratory determination of V. vulnificus (either contamination or elimination in oysters). Data must be normalized to show percent reduction of V. vulnificus over time due to the intrinsic variability in initial levels across oyster stocks (ranging from 180 to 15,000 cfu/g), in order to measure depuration efficacy. Depuration protocols of up to six days with maintenance of constant levels of probiotic bacteria could be commercially impractical, and Availability of probionts/probiotic mixtures with salinity tolerance. The natural variability in V. vulnificus levels of Galveston Bay oysters may make complete depuration highly problematic. Preliminary investigations have shown significant reduction in V. vulnificus. Despite inherent difficulties, further experimentation with multiple probionts and modification of holding and culture protocols is warranteden_US
dc.description.urihttp://gbic.tamug.edu/request.htmen_US
dc.historyen_US
dc.identifier.urihttp://hdl.handle.net/1969.3/22960
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dc.notesAquaculture 2001, Lake Buena Vista, FL (USA)EnglishBook Monograph; Conference; SummaryMarineCS0115971en_US
dc.place143 J.M Parker Coliseum Louisiana State University Baton Rouge LA 70803 USAen_US
dc.publisheren_US
dc.relation.ispartofseries50455.00en_US
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dc.scaleen_US
dc.seriesAquaculture 2001: Book of Abstracts. 692 p. 2001en_US
dc.subjectASW,USA,Texas,Galveston Bayen_US
dc.subjectBacteriaen_US
dc.subjectCrassostreaen_US
dc.subjectCrassostrea virginicaen_US
dc.subjectDisease controlen_US
dc.subjectDisease resistanceen_US
dc.subjectEastern oysteren_US
dc.subjectEvaluationen_US
dc.subjectGalveston Bayen_US
dc.subjectMethodologyen_US
dc.subjectOyster cultureen_US
dc.subjectOystersen_US
dc.subjectprobiotic bacteriaen_US
dc.subjectQ1 01587 Diseases of Cultured Organismsen_US
dc.subjectQ3 01587 Diseases of Cultured Organismsen_US
dc.subjectRisksen_US
dc.subjectSalinityen_US
dc.subjectSalinity toleranceen_US
dc.subjectSelf purificationen_US
dc.subjectTemperatureen_US
dc.subjectTexasen_US
dc.subjectToleranceen_US
dc.subjectUSAen_US
dc.subjectVariabilityen_US
dc.subjectVibrio vulnificusen_US
dc.titlePreliminary evaluation of the depuration of Galveston Bay oysters Crassostrea virginica against Vibrio vulnificus using probiotic bacteria: Inherent variability of autochthonous levelsen_US
dc.typeCONFen_US
dc.universityen_US
dc.vol-issue()en_US
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