Department of Food Science and Technology and Bor Luh Food Safety Center, Shanghai JiaoTong University, Shanghai 200240, China.
Int J Food Microbiol. 2010 Jan 31;137(1):76-80. doi: 10.1016/j.ijfoodmicro.2009.10.022. Epub 2009 Oct 31.
Vibrio parahaemolyticus is an important food-borne bacterium that is closely related to food poisoning from consumption of raw or lightly-cooked oysters. Therefore, intensive efforts must be taken to depurate the contaminated oysters. Chlorine dioxide (ClO2) is considered to be a safe and effective disinfectant and is routinely applied for treatment of drinking water and seafood. However, the retention of V. parahaemolyticus in oyster tissues has not yet been explored after using ClO2 as a disinfectant. To address this lack of information, oysters (Crassostrea gigas) were artificially contaminated with V. parahaemolyticus (ATCC 17802). Individual oysters, the gills and the digestive glands were analyzed by spreading supernatants from homogenized tissues onto thiosulfate-citrate-bile-salt sucrose agar and polymerase chain reaction assays on the resulting bacterial colonies. V. parahaemolyticus that bioaccumulated in different oyster tissues could be disinfected completely after 6h of treatment with 20mg/L of ClO2. Thus, ClO2 appears to be a candidate disinfectant for V. parahaemolyticus depuration in oysters. The digestive glands appear to be a promising target tissue for detection of bacterial pathogens in oysters, using either conventional methods or molecular assays. The shelf life of oysters was extended to at least 12days following 6h of ClO2 treatment at 4 degrees C.
副溶血性弧菌是一种重要的食源性细菌，与食用生的或轻度烹饪的牡蛎引起的食物中毒密切相关。因此，必须采取强化措施净化受污染的牡蛎。二氧化氯（ClO2）被认为是一种安全有效的消毒剂，常用于饮用水和海鲜的处理。然而，在用 ClO2 作为消毒剂处理后，牡蛎组织中副溶血性弧菌的残留情况尚未得到探索。为了解决这一信息空白，本研究通过将副溶血性弧菌（ATCC 17802）人工污染牡蛎（Crassostrea gigas），用匀浆组织上清液在硫代硫酸盐-柠檬酸盐-胆汁盐-蔗糖琼脂上进行扩散，并对得到的细菌菌落进行聚合酶链反应检测，分析了单个牡蛎、鳃和消化腺。结果表明，用 20mg/L ClO2 处理 6 小时后，可完全杀灭不同牡蛎组织中生物累积的副溶血性弧菌。因此，ClO2 似乎是一种用于牡蛎中副溶血性弧菌净化的候选消毒剂。使用传统方法或分子检测方法，消化腺似乎是牡蛎中细菌病原体检测的有前途的靶组织。在 4°C 下用 ClO2 处理 6 小时后，牡蛎的保质期至少延长至 12 天。
