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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/52983

Title: Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption
Authors: Nodali Ndraha
Hin‐chung Wong
Hsin‐I Hsiao
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: climate change
food poisoning
oyster
risk
Vibrio parahaemolyticus
Date: 2020-04
Issue Date: 2020-06-16T02:37:57Z
Publisher: Comprehensive reviews in Food Science and Food Safety
Abstract: Abstract:
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.
Relation: 19(3) pp 1187-1217
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/52983
Appears in Collections:[食品科學系] 期刊論文

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