Characterizing the Adherence Profiles of Virulent Vibrio parahaemolyticus Isolates.

The human pathogen Vibrio parahaemolyticus is a leading cause of seafood-borne illness in the USA, and infections with V. parahaemolyticus typically result from eating raw or undercooked oysters. V.

Efficacy of low-temperature high hydrostatic pressure processing in inactivating Vibrio parahaemolyticus in culture suspension and oyster homogenate.

Culture suspensions of five clinical and five environmental Vibrio parahaemolyticus strains in 2% NaCl solution were subjected to high pressure processing (HPP) under various conditions (200-300MPa for 5 and 10 min at 1.5-20°C) to study differences in pressure resistance among the strains. The most pressure-resistant and pressure-sensitive strains were selected to investigate the effects of low temperatures (15, 5 and 1.

Persistence of Vibrio parahaemolyticus in the Pacific oyster, Crassostrea gigas, is a multifactorial process involving pili and flagella but not type III secretion systems or phase variation.

Vibrio parahaemolyticus can resist oyster depuration, suggesting that it possesses specific factors for persistence. We show that type I pili, type IV pili, and both flagellar systems contribute to V. parahaemolyticus persistence in Pacific oysters whereas type III secretion systems and phase variation do not.

Reductions of Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas) by depuration at various temperatures.

Consumption of raw oysters has been linked to several outbreaks of Vibrio parahaemolyticus infection in the United States. This study investigated effects of ice storage and UV-sterilized seawater depuration at various temperatures on reducing V. parahaemolyticus in oysters.