Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (R.O.C.).
Department of Microbiology, Soochow University, Taipei, Taiwan (R.O.C.).
Compr Rev Food Sci Food Saf. 2020 May;19(3):1187-1217. doi: 10.1111/1541-4337.12557. Epub 2020 Apr 13.
Vibrio parahaemolyticus is a Gram-negative bacterium that is naturally present in the marine environment. Oysters, which are water filter feeders, may accumulate this pathogen in their soft tissues, thus increasing the risk of V. parahaemolyticus infection among people who consume oysters. In this review, factors affecting V. parahaemolyticus accumulation in oysters, the route of the pathogen from primary production to consumption, and the potential effects of climate change were discussed. In addition, intervention strategies for reducing accumulation of V. parahaemolyticus in oysters were presented. A literature review revealed the following information relevant to the present study: (a) managing the safety of oysters (for human consumption) from primary production to consumption remains a challenge, (b) there are multiple factors that influence the concentration of V. parahaemolyticus in oysters from primary production to consumption, (c) climate change could possibly affect the safety of oysters, both directly and indirectly, placing public health at risk, (d) many intervention strategies have been developed to control and/or reduce the concentration of V. parahaemolyticus in oysters to acceptable levels, but most of them are mainly focused on the downstream steps of the oyster supply chain, and (c) although available regulation and/or guidelines governing the safety of oyster consumption are mostly available in developed countries, limited food safety information is available in developing countries. The information provided in this review may serve as an early warning for managing the future effects of climate change on the safety of oyster consumption.
副溶血性弧菌是一种革兰氏阴性细菌，天然存在于海洋环境中。牡蛎是滤食性动物，可能会在其软组织中积累这种病原体，从而增加人们食用牡蛎时感染副溶血性弧菌的风险。在这篇综述中，讨论了影响副溶血性弧菌在牡蛎中积累的因素、病原体从初级生产到消费的途径，以及气候变化的潜在影响。此外，还提出了减少牡蛎中副溶血性弧菌积累的干预策略。文献综述提供了与本研究相关的以下信息：(a) 从初级生产到消费管理牡蛎（供人类食用）的安全性仍然是一个挑战；(b) 有多个因素影响从初级生产到消费过程中牡蛎中副溶血性弧菌的浓度；(c) 气候变化可能直接和间接影响牡蛎的安全性，从而威胁公共健康；(d) 已经开发了许多干预策略来控制和/或降低牡蛎中副溶血性弧菌的浓度至可接受的水平，但大多数策略主要集中在牡蛎供应链的下游步骤；(e) 尽管发达国家大多有关于牡蛎消费安全性的可用法规和/或指南，但发展中国家的食品安全信息有限。本综述提供的信息可能为管理气候变化对牡蛎消费安全性的未来影响提供早期预警。
