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Oysters

LSU Master's Theses

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Detection Of Clostridium Difficile In Louisiana Oysters, Harvesting Water And Sewage, Da Liu Jan 2014

Detection Of Clostridium Difficile In Louisiana Oysters, Harvesting Water And Sewage, Da Liu

LSU Master's Theses

ABSTRACT Clostridium difficile infection (CDI) was generally considered as a hospital-associated disease; however, recent studies indicated that foods might also play a role in its epidemical chain. From August-2013 to February-2014, oyster samples and harvesting water samples were collected monthly from 6 commercial oyster harvesting areas along Louisiana Gulf Coast and analyzed for total aerobic bacteria, fecal coliforms, coliphage and pathogenic C. difficile. In this study, C. difficile were isolated from 9 (47.37%) of 19 oyster samples and 3 (37.5%) of 8 harvesting water samples and all isolations were carrying the toxin B-encoding gene (tcdB). Toxin B positive ...


Treatments To Reduce The Risk Of Vibrio Species In Vitro And In Shucked Oysters, Ronson Renard Scott Jan 2013

Treatments To Reduce The Risk Of Vibrio Species In Vitro And In Shucked Oysters, Ronson Renard Scott

LSU Master's Theses

"Vibrio parahaemolyticus" (Vp) and "Vibrio vulnificus" (Vv) are halophilic bacteria naturally occurring in estuarine environments that may concentrate in filter feeding shellfish. Consumption of raw or under-cooked seafood contaminated with Vp or Vv may lead to the development of acute gastroenteritis or fatal septicemia in at-risk individuals, respectively. This research encompassed two separate but related projects: evaluation of a low temperature pasteurization (LTP) technique for the reduction of Vp and Vv in commercial quantities of shucked oysters (SO) and the investigation of the efficacy of a citrus fruit extract, BIOSECUR® F440D in reducing/eliminating Vv in vitro. Commercially available SO ...


Cold Adaption Behaviors Of Vibrio Vulnificus And Vibio Parahaemolyticus In Oysters, Chiung-Ta Wu Jan 2007

Cold Adaption Behaviors Of Vibrio Vulnificus And Vibio Parahaemolyticus In Oysters, Chiung-Ta Wu

LSU Master's Theses

Vibrio vulnificus is an estuarine bacterium that can cause primary septicemia as well as other serious wound infections. Vibrio parahaemolyticus is a gram-negative, halophilic bacterium that may cause gastroenteritis, diarrhea, headache, vomiting, nausea, abdominal cramps and is the leading cause of gastroenteritis in United States. Consumption of raw oysters is believed to closely relate with infection with Vibrio vulnificus and Vibrio parahaemolyticus. All strains of V. parahaemolyticus produce tlh genes and the major virulence factors of V.parahaemolyticus are the tdh and trh genes. This study was conducted to determine if Vibrio vulnificus and Vibrio parahaemolyticus clinical and environmental strains ...


Detection Of Vibrio Vulnificus By Direct Colony Immunoblot, Reshani Nisansala Senevirathne Jan 2007

Detection Of Vibrio Vulnificus By Direct Colony Immunoblot, Reshani Nisansala Senevirathne

LSU Master's Theses

Vibrio vulnificus (Vv) is a natural occurring bacterium of world wide estuarine environments, which concentrate on filter feeding shellfish. Under cooked seafood contaminated with this pathogen is a leading cause of 95% of seafood-related, foodborne deaths. The development of a rapid, reliable and user-friendly method for Vv enumeration would help to reduce mortality rate. A direct colony immunoblot (DCI) method was developed and used as a rapid enumeration with high sensitivity and the specificity. This method was optimized using Vv agar plates incubated for 16 h at 35 ┬░C. Colonies were transferred from incubated plates to polyvinylidene fluoride (PVDF) membranes ...


Purification Of Lysozyme From Shell Liquor Of Eastern Oysters (Crassostrea Virginica) And Its Use In Antimicrobial Films To Preserve Smoked Fish, Shreya Datta Jan 2005

Purification Of Lysozyme From Shell Liquor Of Eastern Oysters (Crassostrea Virginica) And Its Use In Antimicrobial Films To Preserve Smoked Fish, Shreya Datta

LSU Master's Theses

The objective of our study was to purify lysozyme from the fluid filling cavity (shell liquor) of the eastern oysters (Crassostrea virginica) and determine the antimicrobial activity of purified lysozyme against foodborne pathogens in smoked salmon samples. Oyster shell liquor was collected over four seasons namely summer 2003, fall 2003, winter 2004, and spring 2004. Spring season showed the highest lysozyme concentration. Lysozyme was purified from 300 liters of oyster shell liquor by a two-step ion exchange chromatography using SP- and CM- Sepharose Fast Flow columns, respectively. Two hundred five mg of pure lysozyme was obtained which represented a recovery ...