Efficacy of commercial curing processes for treatment of quarantinable disease-causing pathogens in salmon roe
Tóm tắt
The distribution of salmon roe poses a risk to the salmon industry due to the potential transmission of quarantinable disease-causing pathogens. The curing of commercial salmon roe with saturated saline or soy sauce seasoning is widespread in Japan. The aim of this study was to evaluate the effect of commercial curing processes on quarantinable disease-causing pathogens [Aeromonas salmonicida, Renibacterium salmoninarum, Yersinia ruckeri, infectious hematopoietic necrosis virus (IHNV), infectious pancreatic necrosis virus (IPNV), Oncorhynchus masou virus (OMV)] of salmon. Curing with saturated saline for 8 min slightly decreased the viability of A. salmonicida, from 6.0 log colony-forming units (CFU)/ml to 5.1 log CFU/ml, but did not affect the viability of R. salmoninarum or Y. ruckeri. Curing with soy sauce seasoning for 90 min decreased the viability of A. salmonicida from 5.5 log CFU/ml to undetectable levels, but did not affect those of R. salmoninarum or Y. ruckeri. Neither saturated saline nor soy sauce seasoning affected the infectivity of IHNV, IPNV or OMV. In conclusion, the efficacy of curing was only demonstrated for A. salmonicida when soy seasoning was employed. This study shows that quarantine measures other than those examined here need to be developed for the safe distribution of salmon roe.
Tài liệu tham khảo
Bruno DW, Munro ALS (1986) Observations on Renibacterium salmoninarum and the salmonid egg. Dis Aquat Organ 1:83–87
Cipriano RC, Novak BM, Flint DE, Cutting DC (2001) Reappraisal of the federal fish health recommendation for disinfecting eggs of Atlantic salmon in iodophor. J Aquat Anim Health 13:320–327
Danner GR, Merrill P (2008) Disinfectants, disinfection, and biosecurity in aquaculture. In: Scarfe AD, et al. (eds) Aquaculture biosecurity: prevention, control, and eradication of aquatic animal disease. Blackwell, Ames, pp 91–128
Delamare APL, Costa SOP, Da Silveira MM, Echeverrigaray S (2000) Growth of Aeromonas species on increasing concentrations of sodium chloride. Lett Appl Microbiol 30:57–60
Dixon PF, Smail DA, Algoët M, Hastings TS, Bayley A, Byrne H, Dodge M, Garden A, Joiner C, Roberts E, Verner Jeffreys D, Thompson F (2012) Studies on the effect of temperature and pH on the inactivation of fish viral and bacterial pathogens. J Fish Dis 35:51–64
Frazier WC (1958) Food microbiology. McGraw-Hill, New York
Goldes SA, Mead SL (1995) Efficacy of iodophor disinfection against egg surface-associated infectious hematopoietic necrosis virus. Prog Fish-Culturist 57:26–29
Hine PM, MacDiarmid SC (1997) Contamination of fish products: risks and prevention. OIE Rev Sci Tech 16:135–145
Ikemoto K, Yoshimizu M, Furihata M, Kohara M, Kasai H (2016) Pathogenicity of a rainbow trout isolate RtNa-0010 of Oncorhynchus masou virus (salmonid herpesvirus 2) in salmonid and cyprinid fish. Fish Pathol 51:60–63
Inaba D, Nomura M, Tominaga K (1958) Studies on the improvement of artificial propagation in trout culture I. Nippon Suisan Gakkaishi 23:758–761 (in Japanese with English abstract)
Kimura T, Yoshimizu M, Tanaka M, Suzuki S, Ezura Y, Nomura T (1982) Surveys on returning adult salmonids carrying fish pathogenic viruses (1976–1981) and salmonicidal epizootic bacteria (1979–1981) for main rivers in Hokkaido. In special report for salmonids in river. Fisheries Laboratory, Hokkaido region, pp 179–188
Kohara M, Ogawa S, Kasai H, Yoshimizu M (2010) Effect of egg-washing with isotonic solution on elimination of bacteria and viruses before fertilization in salmon aquaculture. Aquacult Sci 58:37–43 (in Japanese with English abstract)
Mahon AR, Horton DJ, Learman DR, Nathan LR, Jerde CL (2018) Investigating diversity of pathogenic microbes in commercial bait trade water. PeerJ 2018:e5468
Masuda S, Hara-Kudo Y, Kumagai S (1998) Reduction of Escherichia coli O157:H7 populations in soy sauce, a fermented seasoning. J Food Prot 61:657–661
Matsui T, Nishizawa T, Yoshimizu M (2009) Modification of KDM-2 with culture-spent medium for isolation of Renibacterium salmoninarum. Fish Pathol 44:139–144
Park SY, Ha S-D (2015) Inactivation of murine norovirus-1 and hepatitis A virus in the Korean traditional preserved raw crab product Ganjanggejang by soy sauce during storage. Food Control 51:293–299
Thorsen BK, Enger O, Norland S, Hoff KA (1992) Long-term starvation survival of Yersinia ruckeri at different salinities studied by microscopical and flow cytometric methods. Appl Environ Microbiol 58:1624–1628
Wolf K, Quimby MC, Pyle EA, Dexter RP (1960) Preparation of monolayer cell cultures from tissues of some lower vertebrates. Science 132:1890–1891
Wolf K, Quimby MC, Bradford AD (1963) Egg-associated transmission of IPN virus of trouts. Virology 21:317–321
Yoshimizu M, Nomura T, Ezura Y, Kimura T (1993) Surveillance and control of infectious hematopoietic necrosis virus (IHNV) and Oncorhynchus masou virus (OMV) of wild salmonid fish returning to the northern part of Japan 1976–1991. Fish Res 17:163–173
Yoshimizu M, Kasai H (2011) Oncogenic viruses and Oncorhynchus masou virus. In: Woo PTK, et al. (eds) Fish diseases and disorders viral, bacterial and fungal infections, vol 3. CAB International, Cambridge, pp 276–371