Meeting Abstract
American oyster (Crassostrea virginica) is a popular sea food for its delicacy and high nutritional value. Based on increasing concern about bacterial pathogen contamination in shellfish, our research objectives have been focused on detection, enumeration and comparison of two important microbial pathogens, Escherichia coli and Salmonella spp. proliferation in the American oyster in south Texas waters and controlled laboratory studies. Immunohistochemical analysis showed substantial bacterial pathogen’s presence in gill and digestive glands in oysters collected from San Martin Lake (SML) compared to South Padre Island (SPI). Extrapallial fluid (EPF, an important body fluid) glucose levels, pH, and protein concentrations were significantly higher in oysters collected from SML compared to SPI. Laboratory studies showed increasing trend of bacterial pathogens with elevated temperatures (28 and 32°C) compared to control (24°C). EPF pH and protein concentrations were increased, however, EPF glucose levels were decreased with higher temperatures compared to control. Collectively, immunohistochemical analysis together with EPF pH, glucose levels, and protein concentrations results suggest that American oyster is prone to water-borne pathogen contamination in south Texas waters and increasing global temperature induces pathogen proliferation as well.
