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Critical Control Limits, Infective Dose, and....
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GRANT NUMBER:  NA77FD0079           NMFS NUMBER:   96-SER-067

REPORT TITLE: Critical Control Limits, Infective Dose, and Prevalence of Pathogenic Vibrio Species in Shellfish Products

AUTHOR: Tamplin, Mark

PUBLISH DATE:  January 22, 1999

AVAILABLE FROM:  National Marine Fisheries Service, Southeast Region, 9721 Executive Center Drive, St Petersburg, FL 33702.  TELEPHONE:   (813) 570-5324

ABSTRACT

This study was directed at finding the infective dose from shellfish, for humans, of the pathogenic bacteria Vibrio vulnificus and to establish the controls that have the greatest effect on maintaining V. vulnificus at safe levels in seafood. The research found that concentrations of V. vulnificus in oysters associated with human disease were typically greater than 1,000 cells per gram of shellfish meat. It was also learned that the level of concentration of V. vulnificus is related to air temperature. The Interim Control Plan (ICP) adopted by the Interstate Shellfish Sanitation Conference was utilized to determine its effectiveness. The ICP minimizes the the time harvested shellfish are exposed to elevated temperatures. It was found that oysters handled according to the ICP had significantly lower levels of V. vulnificus.

 
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