English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Background    Vibrio parahaemolyticus (Vp)  is a naturally occurring bacterium found in marine environments worldwide. It can cause gastrointestinal illness in humans, primarily through raw oyster consumption. Water temperatures, and potentially other environmental factors, play an important role in the growth and proliferation of  Vp  in the environment. Quantifying the relationships between environmental variables and indicators or incidence of  Vp  illness is valuable for public health surveillance to inform and enable suitable preventative measures. This study aimed to assess the relationship between environmental parameters and  Vp  in British Columbia (BC), Canada.    Methods  The study used  Vp  counts in oyster meat from 2002-2015 and laboratory confirmed  Vp  illnesses from 2011-2015 for the province of BC. The data were matched to environmental parameters from publicly available sources, including remote sensing measurements of nighttime sea surface temperature (SST) obtained from satellite readings at a spatial resolution of 1 km. Using three separate models, this paper assessed the relationship between (1) daily SST and  Vp  counts in oyster meat, (2) weekly mean  Vp  counts in oysters and weekly  Vp  illnesses, and (3) weekly mean SST and weekly  Vp  illnesses. The effects of salinity and chlorophyll a were also evaluated. Linear regression was used to quantify the relationship between SST and  Vp , and piecewise regression was used to identify SST thresholds of concern.    Results  A total of 2327 oyster samples and 293 laboratory confirmed illnesses were included. In model 1, both SST and salinity were significant predictors of log( Vp ) counts in oyster meat. In model 2, the mean log( Vp ) count in oyster meat was a significant predictor of  Vp  illnesses. In model 3, weekly mean SST was a significant predictor of weekly  Vp  illnesses. The piecewise regression models identified a SST threshold of approximately 14 o C for both model 1 and 3, indicating increased risk of  Vp  in oyster meat and  Vp  illnesses at higher temperatures.    Conclusion  Monitoring of SST, particularly through readily accessible remote sensing data, could serve as a warning signal for  Vp  and help inform the introduction and cessation of preventative or control measures.

Remote sensing measurements of sea surface temperature as an indicator of Vibrio parahaemolyticus in oyster meat and human illnesses