Development of smart TTI-labels indicating risk of Vibrio growth in fresh molluscan shellfish for human consumption

During the years 1989 to 2002, the U.S. FDA recorded 341 cases of Vibriosis. The majority of these sicknesses were related to the consumption of raw oysters. More than 52% of the severely infected persons died as a cause of... [ view full abstract ]

During the years 1989 to 2002, the U.S. FDA recorded 341 cases of Vibriosis. The majority of these sicknesses were related to the consumption of raw oysters. More than 52% of the severely infected persons died as a cause of the Vibrio infection. The Center for Disease Control and Prevention (CDC) started in May in 2013 to monitor the occurrence of Vibrio paraheamolyticus in costal-waters of USA in 13 states with federal and state partners. By the end of September 104 cases of Vibriosis were reported from consuming raw or undercooked shellfish, primarily oysters.

The growth of Vibrio spp. in shellfish after harvest is a typical time-temperature relationship. Vitsab developed new TTI-formulations well adapted to Vibrio sp. growth based on a predictive model for growth of Vibrio species, supplied by FDA researcher John Bowers,

In collaboration with Kristin Derosia-Banik, State of Connecticut, Department of Agriculture, Bureau of Aquaculture and Laboratory new TTI-formulations were used. At harvest the oysters close up and inside oyster temperatures quickly rise allowing Vibrio species have high growth rates and within hours, can reach several doublings constituting a significant health risk when consumed raw. In the present study Shellstock TTI-labels, indicated if Vibrio spp. growth have exceeded either one or three doublings. These Shellstock-TTIs are a useful and powerful tool in validating improved handling and cooling procedures and in further transport to customers. Shellstock TTI-labels are a perfect means to validate a proper chill chain for the full length of molluscan shellfish distribution.