The Experts below are selected from a list of 159 Experts worldwide ranked by ideXlab platform
Ki Sun Yoon - One of the best experts on this subject based on the ideXlab platform.
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correction kim y w lee s h hwang i g yoon k s effect of temperature on growth of vibrio parahaemolyticus and vibrio vulnificus in flounder salmon sashimi and Oyster Meat int j environ res public health 2012 12 4662 4675
International Journal of Environmental Research and Public Health, 2013Co-Authors: Yoo Won Kim, In Gun Hwang, Soon Ho Lee, Ki Sun YoonAbstract:The authors wish to add the following correction on their paper published in IJERPH [1], doi: 10.3390/ijerph9124662, website: http://www.mdpi.com/1660-4601/9/12/4662. “Vibrio paraphemolyticus” in the article title should be “Vibrio parahaemolyticus”.
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effect of temperature on growth of vibrio paraphemolyticus and vibrio vulnificus in flounder salmon sashimi and Oyster Meat
International Journal of Environmental Research and Public Health, 2012Co-Authors: In Gun Hwang, Ki Sun YoonAbstract:Vibrio parahaemolyticus and Vibrio vulnificus are the major pathogenic Vibrio species which contaminate ready-to-eat seafood. The purpose of this study was to evaluate the risk of human illness resulting from consumption of ready-to-eat seafood such as sashimi and raw Oyster Meat due to the presence of V. parahaemolyticus and V. vulnificus. We compared the growth kinetics of V. parahaemolyticus and V. vulnificus strains in broth and ready-to-eat seafood, including flounder and salmon sashimi, as a function of temperature. The growth kinetics of naturally occurring V. vulnificus in raw Oyster Meat was also evaluated. The minimum growth temperatures of V. parahaemolyticus and V. vulnificus in broth were 13 °C and 11 °C, respectively. Overall, significant differences in lag time (LT) and specific growth rate (SGR) values between flounder and salmon sashimi were observed at temperatures ranging from 13 °C to 30 °C (p 8 log CFU/mL.
In Gun Hwang - One of the best experts on this subject based on the ideXlab platform.
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correction kim y w lee s h hwang i g yoon k s effect of temperature on growth of vibrio parahaemolyticus and vibrio vulnificus in flounder salmon sashimi and Oyster Meat int j environ res public health 2012 12 4662 4675
International Journal of Environmental Research and Public Health, 2013Co-Authors: Yoo Won Kim, In Gun Hwang, Soon Ho Lee, Ki Sun YoonAbstract:The authors wish to add the following correction on their paper published in IJERPH [1], doi: 10.3390/ijerph9124662, website: http://www.mdpi.com/1660-4601/9/12/4662. “Vibrio paraphemolyticus” in the article title should be “Vibrio parahaemolyticus”.
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effect of temperature on growth of vibrio paraphemolyticus and vibrio vulnificus in flounder salmon sashimi and Oyster Meat
International Journal of Environmental Research and Public Health, 2012Co-Authors: In Gun Hwang, Ki Sun YoonAbstract:Vibrio parahaemolyticus and Vibrio vulnificus are the major pathogenic Vibrio species which contaminate ready-to-eat seafood. The purpose of this study was to evaluate the risk of human illness resulting from consumption of ready-to-eat seafood such as sashimi and raw Oyster Meat due to the presence of V. parahaemolyticus and V. vulnificus. We compared the growth kinetics of V. parahaemolyticus and V. vulnificus strains in broth and ready-to-eat seafood, including flounder and salmon sashimi, as a function of temperature. The growth kinetics of naturally occurring V. vulnificus in raw Oyster Meat was also evaluated. The minimum growth temperatures of V. parahaemolyticus and V. vulnificus in broth were 13 °C and 11 °C, respectively. Overall, significant differences in lag time (LT) and specific growth rate (SGR) values between flounder and salmon sashimi were observed at temperatures ranging from 13 °C to 30 °C (p 8 log CFU/mL.
S J Chirtel - One of the best experts on this subject based on the ideXlab platform.
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influence of water temperature and salinity on vibrio vulnificus in northern gulf and atlantic coast Oysters crassostrea virginica
Applied and Environmental Microbiology, 1998Co-Authors: Miles L Motes, Angelo Depaola, David W Cook, J E Veazey, J C Hunsucker, Wallace E Garthright, Robert J Blodgett, S J ChirtelAbstract:This study investigated the temperature and salinity parameters associated with waters and Oysters linked to food-borne Vibrio vulnificus infections. V. vulnificus was enumerated in Oysters collected at three northern Gulf Coast sites and two Atlantic Coast sites from July 1994 through September 1995. Two of these sites, Black Bay, La., and Apalachicola Bay, Fla., are the source of the majority of the Oysters implicated in V. vulnificuscases. Oysters in all Gulf Coast sites exhibited a similar seasonal distribution of V. vulnificus: a consistently large number (median concentration, 2,300 organisms [most probable number] per g of Oyster Meat) from May through October followed by a gradual reduction during November and December to ≤10 per g, where it remained from January through mid-March, and a sharp increase in late March and April to summer levels. V. vulnificus was undetectable ( 103per g) were typically found in Oysters from intermediate salinities (5 to 25 ppt). Smaller V. vulnificus numbers (
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influence of water temperature and salinity on vibrio vulnificus in northern gulf and atlantic coast Oysters crassostrea virginica
Applied and Environmental Microbiology, 1998Co-Authors: Miles L Motes, Angelo Depaola, David W Cook, J E Veazey, J C Hunsucker, Wallace E Garthright, Robert J Blodgett, S J ChirtelAbstract:This study investigated the temperature and salinity parameters associated with waters and Oysters linked to food-borne Vibrio vulnificus infections. V. vulnificus was enumerated in Oysters collected at three northern Gulf Coast sites and two Atlantic Coast sites from July 1994 through September 1995. Two of these sites, Black Bay, La., and Apalachicola Bay, Fla., are the source of the majority of the Oysters implicated in V. vulnificus cases. Oysters in all Gulf Coast sites exhibited a similar seasonal distribution of V. vulnificus: a consistently large number (median concentration, 2,300 organisms [most probable number] per g of Oyster Meat) from May through October followed by a gradual reduction during November and December to 10(3) per g) were typically found in Oysters from intermediate salinities (5 to 25 ppt). Smaller V. vulnificus numbers (< 10(2) per g) were found at salinities above 28 ppt, typical of Atlantic Coast sites. On 11 occasions Oysters were sampled at times and locations near the source of Oysters implicated in 13 V. vulnificus cases; the V. vulnificus levels and environmental parameters associated with these samples were consistent with those of other study samples collected from the Gulf Coast from April through November. These findings suggest that the hazard of V. vulnificus infection is not limited to brief periods of unusual abundance of V. vulnificus in Gulf Coast Oysters or to environmental conditions that are unusual to Gulf Coast estuaries.
Michael L Myers - One of the best experts on this subject based on the ideXlab platform.
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rapid detection of vibrio vulnificus in shellfish and gulf of mexico water by real time pcr
Applied and Environmental Microbiology, 2004Co-Authors: Gitika Panicker, Michael L MyersAbstract:Vibrio vulnificus is a gram-negative halophilic bacterium commonly found in warm coastal waters throughout the world (37, 44). In the United States, this microorganism is indigenous to Gulf of Mexico water (gulf water) and thrives during the warmer months. V. vulnificus is known to cause gastroenteritis and, in some cases, septicemia when it is ingested in raw or poorly cooked Oysters (25, 26). Infection by V. vulnificus often results in fatal consequences, and the mortality rate is up to 60%, primarily in individuals who are immunocompromised (10, 11, 17, 18, 28, 31). Since infection by V. vulnificus is one of the leading causes of seafood-related illnesses in the United States, the Interstate Shellfish Sanitation Conference (ISSC) has proposed that illnesses caused by V. vulnificus due to consumption of shellfish must be reduced by at least 60% by the year 2007 (21). In order to achieve this goal, the ISSC suggests that consumable Oysters should not contain more than 3 CFU of V. vulnificus per g of Oyster Meat (21). Therefore, to meet this objective, a rapid, reliable, and sensitive method for detection of this pathogen is as important as the methods of treatment for reducing the numbers of V. vulnificus in Oysters to an acceptable level. Detection of V. vulnificus by conventional biochemical and microbiological culture methods, such as the most-probable-number method or the use of selective agar media, are time-consuming and require several days to obtain confirmatory results (42). A genetically based colorimetric colony hybridization method targeting the V. vulnificus-specific hemolysin gene, vvh, has been described previously and has been recommended as an alternative method for detection of this microorganism in shellfish (24, 33, 52). Although the DNA-DNA colony hybridization method in which the vvh gene segment is used as a probe is reliable and specific for detection of this pathogen, it takes at least 3 days to complete. A conventional PCR method for detection of V. vulnificus and other microbial pathogens in shellfish has also been shown to be effective (8, 22). However, this PCR approach requires analysis of the amplified DNA in an agarose gel or by DNA-DNA hybridization to confirm the results, which again is time-consuming and laborious. Recently, introduction of a real-time PCR amplification method in which SYBR Green I fluorescent dye is used has made detection of microbial pathogens such as Legionella (46), Escherichia coli (23), Vibrio parahaemolyticus (7), and Campylobacter (29) rapid and cost-effective and the analysis of results simple. The SYBR Green I fluorescent dye binds to the minor grooves of the amplified DNA during the primer annealing and extension steps of each PCR cycle. Accumulation of amplified DNA is measured by determining the increase in fluorescence over time, and this is followed by confirmation of results by melting curve analysis (48). In this paper, we describe development of a method for rapid and sensitive detection of V. vulnificus in shellfish and gulf water by real-time PCR with SYBR Green I fluorescent dye and oligonucleotide primers targeting a segment of the hemolysin (vvh) gene.
Miles L Motes - One of the best experts on this subject based on the ideXlab platform.
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influence of water temperature and salinity on vibrio vulnificus in northern gulf and atlantic coast Oysters crassostrea virginica
Applied and Environmental Microbiology, 1998Co-Authors: Miles L Motes, Angelo Depaola, David W Cook, J E Veazey, J C Hunsucker, Wallace E Garthright, Robert J Blodgett, S J ChirtelAbstract:This study investigated the temperature and salinity parameters associated with waters and Oysters linked to food-borne Vibrio vulnificus infections. V. vulnificus was enumerated in Oysters collected at three northern Gulf Coast sites and two Atlantic Coast sites from July 1994 through September 1995. Two of these sites, Black Bay, La., and Apalachicola Bay, Fla., are the source of the majority of the Oysters implicated in V. vulnificuscases. Oysters in all Gulf Coast sites exhibited a similar seasonal distribution of V. vulnificus: a consistently large number (median concentration, 2,300 organisms [most probable number] per g of Oyster Meat) from May through October followed by a gradual reduction during November and December to ≤10 per g, where it remained from January through mid-March, and a sharp increase in late March and April to summer levels. V. vulnificus was undetectable ( 103per g) were typically found in Oysters from intermediate salinities (5 to 25 ppt). Smaller V. vulnificus numbers (
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influence of water temperature and salinity on vibrio vulnificus in northern gulf and atlantic coast Oysters crassostrea virginica
Applied and Environmental Microbiology, 1998Co-Authors: Miles L Motes, Angelo Depaola, David W Cook, J E Veazey, J C Hunsucker, Wallace E Garthright, Robert J Blodgett, S J ChirtelAbstract:This study investigated the temperature and salinity parameters associated with waters and Oysters linked to food-borne Vibrio vulnificus infections. V. vulnificus was enumerated in Oysters collected at three northern Gulf Coast sites and two Atlantic Coast sites from July 1994 through September 1995. Two of these sites, Black Bay, La., and Apalachicola Bay, Fla., are the source of the majority of the Oysters implicated in V. vulnificus cases. Oysters in all Gulf Coast sites exhibited a similar seasonal distribution of V. vulnificus: a consistently large number (median concentration, 2,300 organisms [most probable number] per g of Oyster Meat) from May through October followed by a gradual reduction during November and December to 10(3) per g) were typically found in Oysters from intermediate salinities (5 to 25 ppt). Smaller V. vulnificus numbers (< 10(2) per g) were found at salinities above 28 ppt, typical of Atlantic Coast sites. On 11 occasions Oysters were sampled at times and locations near the source of Oysters implicated in 13 V. vulnificus cases; the V. vulnificus levels and environmental parameters associated with these samples were consistent with those of other study samples collected from the Gulf Coast from April through November. These findings suggest that the hazard of V. vulnificus infection is not limited to brief periods of unusual abundance of V. vulnificus in Gulf Coast Oysters or to environmental conditions that are unusual to Gulf Coast estuaries.
