| Effect of temperature on vibrio parahaemolyticus |
| Paper ID : 1104-ICIAQUA |
| Authors |
|
mahdiyeh gharabaghi *, mehdi soltani , Department of Aquatic Animal Health Faculty of Veterinary Medicine University of Tehran Tehran, Iran |
| Abstract |
| Acute hepatopancreatic necrosis disease (AHPND) or formerly known as early mortality syndrome (EMS) is an emerging disease that has caused significant economic losses to the aquaculture industry in many countries in Asia and South America. Among the different areas of aquaculture, crustacean industry has developed rapidly in the past years due to the increase market demands of crustaceans all over the world .consumption of raw or undercooked seafood contaminated with v. parahaemolyticus can lead to development of acute gastroenteritis in humans. AHPND in fresh dead shrimp for human consumption, has been transmitted experimentally by immersion and reverse gavage and transmission by oral route is likely. v. parahaemolyticus is sensitive to refrigeration but will remain viable for several weeks in chilled aquatic animal products. AHPND in frozen shrimp for human consumption: Freezing has been shown to reduce the number of culturable v. parahaemolyticus but may not eliminate bacteria entirely. Time to total inactivation depends on the initial number of bacteria and temperature. Transmission would require the existence of pathways for exposure of susceptible population. Strains of v. parahaemolyticus in seafood are known to be sensitive to freezing (-18 to -24 0c) and sensitive to heating and reductions in culturable cells to non-detectable levels have been reported at 55 0c for 5 minutes and 80 0c for 1 minute. There has been no report of human-related disease linked to the consumption of affected shrimp from any of the affected countries since the emergence of AHPND. |
| Keywords |
| AHPND , temperature , human |
| Status: Abstract Accepted (Poster Presentation) |