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Uptake and Depletion of Particulate-Associated Polioviruses by the Soft Shell Clam
Theodore G Metcalf1, Daniel Eckerson1, Ellen Moulton1
1Department of Microbiology, University of New Hampshire, Durham, New Hampshire 03824 and Virology Branch, Division of Microbiology, Food and Drug Administration, Cincinnati, Ohio 45226.
Journal of Food Protection
|March 3, 2019
Summary
Shellfish bioaccumulate low levels of human viruses from contaminated waters. While depuration in clean water eliminates most viruses within 72 hours, complete removal is not guaranteed for all shellfish.
Area of Science:
- Environmental microbiology
- Virology
- Aquatic toxicology
Background:
- Human viruses in shellfish harvesting waters are typically low in concentration and associated with particulate matter or feces.
- Understanding virus accumulation and removal in shellfish is crucial for public health and food safety.
Purpose of the Study:
- To investigate the bioaccumulation and depuration of human viruses in shellfish under simulated conditions.
- To assess the effectiveness of depuration in reducing viral contamination in shellfish.
Main Methods:
- Shellfish were exposed to elevated concentrations of human viruses under controlled laboratory conditions.
- Virus bioaccumulation in soft-shell clams was quantified.
- Depuration of viruses from shellfish in clean water was monitored over 48 to 72 hours.
Main Results:
- Shellfish typically bioaccumulated fewer than 10 viruses per individual under tested conditions.
- Viruses were eliminated from most shellfish within 48 to 72 hours of depuration.
- A small proportion of shellfish showed incomplete virus elimination, potentially due to irregular feeding patterns.
Conclusions:
- Shellfish depuration can significantly reduce microbial contamination but does not guarantee complete virus removal.
- Further research into factors affecting complete virus elimination in shellfish is warranted.
- Public health strategies should consider the limitations of depuration for ensuring virus-free shellfish.
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