The potential food poisoning hazard of Vibrio parahaemolyticus in New Zealand Pacific oysters

Abstract

The level of Vibrio parahaemolyticus was generally very low in Pacific oysters sampled from 4 New Zealand oyster farms between November 1982 and May 1983. Of the 149 samples collected, only one was found to contain greater than the 1000 organisms g^‐1regarded as the maximum allowable by international standards (International Commission on Microbiological Specifications for Foods 1982: Micro‐organisms in Foods, Vol. 2. Academic Press, New York). V. parahaemolyticus was detected in 57% of the oyster samples, but 95% of these contained less than 10 organisms g^‐1. Maximum levels appeared to coincide with high water temperatures at the farm sites. Chilling, freezing, and depuration reduced V. parahaemolyticus numbers in oysters after harvest. However, holding at ambient temperatures (19–25°C) resulted in up to a 35‐fold increase in organism numbers with a maximum after one day. The food poisoning hazard from V. parahaemolyticus in New Zealand‐grown Pacific oysters thus appears to be minimal. Recommendations are made to keep harvested shellfish cool and to chill them as soon as practical.

Keywords:

• Vibrio parahaemolyticus
• food poisoning hazard
• seafood
• Pacific oyster
• Crassostrea gigas
• shellfish
• depuration
• storage
• temperature
• handling procedures
• gasteroenteritis