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Efficacy of commercial curing processes for treatment of quarantinable disease-causing pathogens in salmon roe
Fisheries Science ( IF 1.9 ) Pub Date : 2020-08-03 , DOI: 10.1007/s12562-020-01446-w
Jun Nagata , Sayo Morimoto , Dominic K. Bagenda , Hisae Kasai

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.

中文翻译:

商业化腌制工艺用于治疗鲑鱼子中可检疫的致病病原体的功效

由于可检疫的致病病原体的潜在传播,鲑鱼子的分布对鲑鱼产业构成了风险。用饱和盐水或酱油调味来腌制商业鲑鱼子在日本很普遍。本研究的目的是评估商业化治疗过程对可检疫的致病病原体 [杀鲑气单胞菌、鲑鱼肾杆菌、鲁氏耶尔森氏菌、传染性造血坏死病毒 (IHNV)、传染性胰腺坏死病毒 (IPNV)、马苏病毒 (Oncorhynchus masou) 的影响。 OMV)] 的鲑鱼。用饱和盐水固化 8 分钟会略微降低 A.salmonicida 的生存力,从 6.0 log 菌落形成单位 (CFU)/ml 到 5.1 log CFU/ml,但不影响 R.salmoninarum 或 Y.ruckeri 的生存力。用酱油调味料腌制 90 分钟后,杀鲑鱼的存活率从 5.5 log CFU/ml 降低到检测不到的水平,但不影响 R.salmoninarum 或 Y.ruckeri 的存活率。饱和盐水和酱油调味料均不影响 IHNV、IPNV 或 OMV 的传染性。总之,只有在使用大豆调味料时,才证明了杀鲑鱼的固化效果。这项研究表明,需要制定除此处审查之外的检疫措施,以安全分配鲑鱼子。使用大豆调味料时杀鲑鱼。这项研究表明,需要制定除此处审查之外的检疫措施,以安全分配鲑鱼子。使用大豆调味料时杀鲑鱼。这项研究表明,需要制定除此处审查之外的检疫措施,以安全分配鲑鱼子。
更新日期:2020-08-03
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