VTechWorks staff will be away for the Thanksgiving holiday beginning at noon on Wednesday, November 27, through Friday, November 29. We will resume normal operations on Monday, December 2. Thank you for your patience.
 

Performance of cold chains and modeled growth of Vibrio parahaemolyticus for farmed oysters distributed in the United States and internationally

Simple item page
dc.contributor.authorLove, David C.en
dc.contributor.authorKuehl, Lillian M.en
dc.contributor.authorLane, Robert M.en
dc.contributor.authorFry, Jillian P.en
dc.contributor.authorHarding, Jamieen
dc.contributor.authorDavis, Benjamin J. K.en
dc.contributor.authorClancy, Kateen
dc.contributor.authorHudson, Bobbien
dc.contributor.departmentVirginia Agricultural Experiment Stationen
dc.date.accessioned2021-01-11T20:37:31Zen
dc.date.available2021-01-11T20:37:31Zen
dc.date.issued2020-01-16en
dc.description.abstractVibrio bacteria can accumulate in molluscan shellfish and cause human diseases. The United States (U.S.) has implemented Vibrio Control Plans to mitigate risks associated with these bacteria, which include time and temperature requirements for post-harvest processing and maintaining an unbroken cold chain In this study, we tracked the performance of cold chains for U.S. farmed oysters distributed nationally and internationally using temperature sensors. Boxes and bags of oysters (n = 125) were shipped from farms in Washington State and the Chesapeake Bay to 143 unique businesses in 20 U.S. states, Washington D.C., and Hong Kong, China. Eighty-one percent of the temperature sensors were returned with usable data. The average product temperature among all participants was 4.4 +/- 2.7 degrees C (40 +/- 5 degrees F), which is 5.6 degrees C (10 degrees F) cooler than the 10 degrees C (50 degrees F) guidance criterium established by the U.S. government. There were spikes in temperature in some shipments: 18% of shipments (16/91) experienced oyster temperatures above 10 degrees C for one hour or more, and the median time spent out of temperature control was 2.5 h. We modeled V. parahaemolyticus abundance using temperature sensor data and 75% (68/91) of shipments had a net decrease in V. parahaemolyticus abundance in the cold chain. There are opportunities for improvements in cold chain performance in the shellfish industry and related businesses. In the discussion we provide recommendations for oyster producers related to product cooling, for businesses that handle shellfish, and for government and industry groups to develop guidance for shipping by air, among other issues.en
dc.description.notesWe thank the Washington State and Chesapeake Bay oyster aquaculture industries and the individuals and businesses who participated in the study. This research was primarily supported by the NOAA Saltonstall-Kennedy Grant Program (16GAR008). Some materials and other study expenses were supported by the Johns Hopkins Center for a Livable Future with a gift from the Greater Kansas City Community Foundation.en
dc.description.sponsorshipNOAA Saltonstall-Kennedy Grant Program [16GAR008]en
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.1016/j.ijfoodmicro.2019.108378en
dc.identifier.eissn1879-3460en
dc.identifier.issn0168-1605en
dc.identifier.other108378en
dc.identifier.pmid31678817en
dc.identifier.urihttp://hdl.handle.net/10919/101833en
dc.identifier.volume313en
dc.language.isoenen
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivs 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectSupply chainen
dc.subjectShellfishen
dc.subjectMolluscen
dc.subjectFDAen
dc.subjectTemperatureen
dc.subjectVibrioen
dc.subjectChesapeake Bayen
dc.subjectWashingtonen
dc.titlePerformance of cold chains and modeled growth of Vibrio parahaemolyticus for farmed oysters distributed in the United States and internationallyen
dc.title.serialInternational Journal of Food Microbiologyen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
dc.type.dcmitypeStillImageen

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
1-s2.0-S0168160519303083-main.pdf
Size:
1.81 MB
Format:
Adobe Portable Document Format
Description:
Download

Collections

Scholarly Works, Virginia Agricultural Experiment Station