Assessment of bacterial accumulation and environmental factors in sentinel oysters and estuarine water quality from the Phang Nga Estuary Area in Thailand

Saharuetai Jeamsripong, Rungtip Chuanchuen, Edward R Atwill

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Abstract

This study characterized microbiological and chemical contamination of oyster meat and estuarine water in Phang Nga, Thailand. Pooled oyster meats (n = 144), estuarine waters (n = 96) and environmental parameters were collected from March, 2016 to February, 2017, and assessed for levels of total coliforms (TC), fecal coliforms (FC), Escherichia coli (EC), and Vibrio parahaemolyticus (VP), presence of Salmonella and Shigella and levels of heavy metals (Mn, Pb and Cd). The prevalence of TC, FC and EC were in 99.3%, 94.4% and 93.1% of oyster meat and 94.8%, 79.2%, and 78.1% of water, respectively. The average VP levels was 8.5 × 107 most probable number (MPN)/g oyster. Prevalence of Shigella and Salmonella in the pooled oysters were 7.6% and 30.6%, respectively. The dominant Salmonella serovars were Paratyphi B followed by Seremban, and Kentucky. In contrast, the prevalence of Shigella were 27.1%, but Salmonella was not detected in estuarine water. Factors statistically associated with EC accumulation in oyster were level of FC, 7-day average precipitation, temperature, relative humidity, and presence of Salmonella in the sample. The optimal cutoff value of EC to predict Salmonella in oyster was 420 MPN/g. Results indicate this area has relatively safe levels of heavy metals, whereas bacterial contamination was very high for oysters.

Original languageEnglish (US)
Article number1970
JournalInternational Journal of Environmental Research and Public Health
Volume15
Issue number9
DOIs
StatePublished - Sep 10 2018

Fingerprint

Ostreidae
Estuaries
Water Quality
Thailand
Salmonella
Shigella
Meat
Escherichia coli
Vibrio parahaemolyticus
Water
Heavy Metals
cyhalothrin
Humidity
Temperature

Keywords

  • Escherichia coli
  • Estuarine water
  • Fecal coliforms
  • Oyster
  • Salmonella
  • Shigella
  • Vibrio parahaemolyticus

ASJC Scopus subject areas

  • Public Health, Environmental and Occupational Health
  • Health, Toxicology and Mutagenesis

Cite this

@article{c413c3251453404591acadcbd9328217,
title = "Assessment of bacterial accumulation and environmental factors in sentinel oysters and estuarine water quality from the Phang Nga Estuary Area in Thailand",
abstract = "This study characterized microbiological and chemical contamination of oyster meat and estuarine water in Phang Nga, Thailand. Pooled oyster meats (n = 144), estuarine waters (n = 96) and environmental parameters were collected from March, 2016 to February, 2017, and assessed for levels of total coliforms (TC), fecal coliforms (FC), Escherichia coli (EC), and Vibrio parahaemolyticus (VP), presence of Salmonella and Shigella and levels of heavy metals (Mn, Pb and Cd). The prevalence of TC, FC and EC were in 99.3{\%}, 94.4{\%} and 93.1{\%} of oyster meat and 94.8{\%}, 79.2{\%}, and 78.1{\%} of water, respectively. The average VP levels was 8.5 × 107 most probable number (MPN)/g oyster. Prevalence of Shigella and Salmonella in the pooled oysters were 7.6{\%} and 30.6{\%}, respectively. The dominant Salmonella serovars were Paratyphi B followed by Seremban, and Kentucky. In contrast, the prevalence of Shigella were 27.1{\%}, but Salmonella was not detected in estuarine water. Factors statistically associated with EC accumulation in oyster were level of FC, 7-day average precipitation, temperature, relative humidity, and presence of Salmonella in the sample. The optimal cutoff value of EC to predict Salmonella in oyster was 420 MPN/g. Results indicate this area has relatively safe levels of heavy metals, whereas bacterial contamination was very high for oysters.",
keywords = "Escherichia coli, Estuarine water, Fecal coliforms, Oyster, Salmonella, Shigella, Vibrio parahaemolyticus",
author = "Saharuetai Jeamsripong and Rungtip Chuanchuen and Atwill, {Edward R}",
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T1 - Assessment of bacterial accumulation and environmental factors in sentinel oysters and estuarine water quality from the Phang Nga Estuary Area in Thailand

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AU - Atwill, Edward R

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N2 - This study characterized microbiological and chemical contamination of oyster meat and estuarine water in Phang Nga, Thailand. Pooled oyster meats (n = 144), estuarine waters (n = 96) and environmental parameters were collected from March, 2016 to February, 2017, and assessed for levels of total coliforms (TC), fecal coliforms (FC), Escherichia coli (EC), and Vibrio parahaemolyticus (VP), presence of Salmonella and Shigella and levels of heavy metals (Mn, Pb and Cd). The prevalence of TC, FC and EC were in 99.3%, 94.4% and 93.1% of oyster meat and 94.8%, 79.2%, and 78.1% of water, respectively. The average VP levels was 8.5 × 107 most probable number (MPN)/g oyster. Prevalence of Shigella and Salmonella in the pooled oysters were 7.6% and 30.6%, respectively. The dominant Salmonella serovars were Paratyphi B followed by Seremban, and Kentucky. In contrast, the prevalence of Shigella were 27.1%, but Salmonella was not detected in estuarine water. Factors statistically associated with EC accumulation in oyster were level of FC, 7-day average precipitation, temperature, relative humidity, and presence of Salmonella in the sample. The optimal cutoff value of EC to predict Salmonella in oyster was 420 MPN/g. Results indicate this area has relatively safe levels of heavy metals, whereas bacterial contamination was very high for oysters.

AB - This study characterized microbiological and chemical contamination of oyster meat and estuarine water in Phang Nga, Thailand. Pooled oyster meats (n = 144), estuarine waters (n = 96) and environmental parameters were collected from March, 2016 to February, 2017, and assessed for levels of total coliforms (TC), fecal coliforms (FC), Escherichia coli (EC), and Vibrio parahaemolyticus (VP), presence of Salmonella and Shigella and levels of heavy metals (Mn, Pb and Cd). The prevalence of TC, FC and EC were in 99.3%, 94.4% and 93.1% of oyster meat and 94.8%, 79.2%, and 78.1% of water, respectively. The average VP levels was 8.5 × 107 most probable number (MPN)/g oyster. Prevalence of Shigella and Salmonella in the pooled oysters were 7.6% and 30.6%, respectively. The dominant Salmonella serovars were Paratyphi B followed by Seremban, and Kentucky. In contrast, the prevalence of Shigella were 27.1%, but Salmonella was not detected in estuarine water. Factors statistically associated with EC accumulation in oyster were level of FC, 7-day average precipitation, temperature, relative humidity, and presence of Salmonella in the sample. The optimal cutoff value of EC to predict Salmonella in oyster was 420 MPN/g. Results indicate this area has relatively safe levels of heavy metals, whereas bacterial contamination was very high for oysters.

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