A toxoplasmose é uma zoonose de distribuição mundial. O Toxoplasma gondii infecta o Homem e a maioria dos animais homeotérmicos. A ingestão de oocistos esporulados é uma das formas de transmissão desse protozoário. Oocistos de T. gondii podem esporular na água do mar e manter a infectividade por até seis meses. Moluscos bivalves podem filtrar e reter oocistos de T. gondii da água do mar em condições experimentais. O objetivo deste trabalho foi investigar a presença de T. gondii em ostras (Crassostrea rhizophorae) e mariscos (Mytella guayanensis) em condições naturais. Um total de 300 ostras e 300 mariscos foram adquiridos no Mercado de Peixes do município de Santos no estado de São Paulo no período de 05/03/2008 a 29/08/08 e divididos em 60 grupos de cinco ostras e 20 grupos de 15 mariscos. Para o isolamento do parasita, cinco camundongos foram inoculados oralmente com homogenados dos tecidos de cada grupo de ostras ou mariscos. Para a detecção molecular, o DNA dos tecidos dos mariscos foi extraído pelo método de fenol-clorofórmio e o das ostras, pelo método de isotiocianato de guanidina, Em seguida, foi realizada a nested-PCR (Reação em Cadeia pela Polimerase) baseada na amplificação de um fragmento de 155pb do gene B1 de T. gondii. A genotipagem das amostras de T. gondii detectadas foi feita usando a PCR-RFLP (Polimorfismo de Comprimento de Fragmentos de DNA gerados por Enzimas de Restrição) usando os marcadores SAG1, SAG2, SAG3, BTUB, GRA6, c22-8, c29-2, L358, PK1, CS3 e Apico. Não houve isolamento do parasita pelo bioensaio em camundongos. Nos grupos de mariscos, o T. gondii não foi detectado pela n-PCR e, nos grupos de ostras, houve detecção do T. gondii em dois grupos (3,3%). Não foi possível a genotipagem das amostras de T. gondii detectadas. O presente estudo permitiu concluir que ostras da espécie Crassostrea rhizophorae podem filtrar e reter oocistos de T. gondii e que o ambiente marinho do litoral do estado de São Paulo encontra-se contaminado com oocistos desse parasita. Assim, o consumo de ostras cruas pode representar uma potencial via de transmissão de T. gondii para o Homem e para os animais marinhos. / Toxoplasmosis is a worldwide zoonosis. Toxoplasma gondii is widely prevalent in humans and other mammals. This protozoan parasite can be transmitted by ingestion of sporulated oocysts. T. gondiioocysts can sporulate in seawater and retain their infectivity for at least six months. Experimentally, bivalve mollusks can filter and retain T. gondii oocysts from the seawater. The aim of this study was to investigate the presence of T. gondii in oysters (Crassostrea rhizophorae) and mussels (Mytella guayanensis) in natural conditions. A total of 300 oysters and 300 mussels were acquired from the Fish Market in Santos city, São Paulo state, from March 2008 to August 2008, and divided in 60 groups of five oysters and 20 groups of 15 mussels. To isolate the parasite, five mice were orally inoculated with tissue homogenates from each group of oysters or mussels. For molecular detection of T. gondii, DNA from mussels was extracted using a standard phenol-chloroform method and DNA from oysters was extracted using the guanidine isothiocianate method. A nested-PCR (Polymerase Chain Reaction) based on the amplification of a 155bp fragment from B1 gene of T. gondii was then performed. Eleven PCR-RFLP (Restriction Fragment Length Polymorphism) markers including SAG1, SAG2, SAG3, BTUB, GRA6, c22-8, c29-2, L358, PK1, CS3 e Apico were used to genotype positive samples. There was no isolation of the parasite by bioassay in mice. T. gondii was not detected in the groups of mussels by n-PCR. There was detection of T. gondii by n-PCR in two groups of oysters (3.3%). Genotyping of these two positive samples was not successful. The results indicate that oysters of the species Crassostrea rhizophorae, the commonest species from the coast of São Paulo, can filter and retain T. gondii oocysts and that the marine environment of the coast of São Paulo state is contaminated with oocysts of this parasite. The ingestion of raw oysters can represent a potential transmission source of T. gondii to humans and marine mammals.

High pressure processing (HPP) and gamma irradiation were applied to inactivate <i>Vibrio vulnificus</i> (MO624) and <i>Vibrio parahaemolyticus</i> (O3:K6 TX2103) in pure culture and in inoculated live oysters. <i>Vibrio</i> pure culture and inoculated oysters were exposed to pressures of 207 MPa (30 kpsi) to 552 MPa (80 kpsi) for 0 min to maximum of 20 min. More than 5.4 log reductions of <i>V. vulnificus</i> occurred at 345 MPa for 0 min in oysters; 345 MPa for 2 min can achieve 4 log reductions on <i>V. parahaemolyticus</i>. Dosage of 1 kGy gamma-irradiation was proved to be effective in producing <i>Vibrio</i> free oysters with comparable organoleptic quality to raw oysters. Thermal conductivity of shucked oysters was measured to be 0.58 to 0.68 W/m°C, as temperature increased from 0 to 50 °C, using a line heat source probe. The specific heat was measured by differential scanning calorimeter methods. It increased from 3.80 to 4.05 kJ/kg °C, when temperature rose from 10 to 50 °C. The thermal diffusivity was calculated employing the data of thermal conductivity, specific heat and density of shucked oysters. The results showed that, under the tested temperature range, thermal properties did not change significantly with temperature. The dielectric constant and loss factor of oysters were determined by an open-ended coaxial line probe connected to a network analyzer at frequency of 30 MHz to 3000 MHz from 1 to 55 °C. The penetration depth of dielectric heating was calculated to be 1.1 cm with the dielectric constant of 55 and loss factor of 14. A two-dimensional mathematical model was established to simulate the heat transfer of microwave heating using a fish gel. Finite difference method was utilized to solve partial differential heat transfer equations. The model was able to predict the temperature distribution in heated fish gel with an accuracy of ± 8°C. Applying the developed mathematical model, the lethality of <i>Vibrio</i> spp., artificially inoculated in live oysters, was estimated collectively by integrating the individual localized lethality of designated heating units. The predicted lethality was compared with microwave enumeration data on Vibrios in oysters. The observed maximum log reductions by microbial enumeration were 4.4 and 3.4 for <i>V. vulnificus</i> and <i>V. parahaemolyticus</i>, respectively. The lethality calculated by integrating temperature profiles was acceptable. The discrepancy between the estimated lethality and microbial test was attributed to the simplified model construction. The quality of processed oysters, including color, aroma and texture properties, was evaluated instrumentally by a digital image system, an electronic nose and universal testing machine. The performance of two electronic nose systems on their abilities to detect oyster aroma and classify the aroma data into distinct groups was evaluated using a trained sensory panel and microbial tests. Cyranose 320 system has demonstrated potential as a quality assessment tool due to its sound correlation with microbial quality data and sensory evaluation scores. According to the quality measurement results, high pressure processing conditions were recommended to be at 345 MPa for less than 3 min and 379 MPa for less than 1.5 min. Deterioration of the quality was distinct for oyster meats exposed to 60 °C or above by thermal processing. The critical thermal processing condition was identified to be 55 °C for 2 min. With careful control, microwave processing could be considered as a candidate for seafood processing to reduce potential bacterial hazard but still retain the quality of the product. / Ph. D.

<p> Macro-borings and other biogenic structures found in Ostrea glabra valves were examined using a dissecting microscope, SEM and X-radiography. Shells were collected from in situ and transported oyster beds of the Bearpaw-Horseshoe Canyon Formation transition (Upper Cretaceous) at Drumheller, Alberta. Emended diagnoses for Entobia, Talpina and Zapfella were proposed and systematic descriptions of these ichnogenera along with Oichnus were done. Repair blisters and partitions apparently formed by the oyster in response to irritations were also described and interpreted. It was confirmed that statistical analysis could differentiate between round holes drilled by naticids and muricids. It was possible to define fossil micro-environments on the basis of an interpretation of taphonomy and paleoecology considered within the sedimentary context.</p> / Thesis / Bachelor of Science (BSc)

Microplastics are widespread and abundant. Few studies have examined the diversity and abundance of microplastics in wild organisms. This study determined the microplastic quantity and types in the organic tissues of the eastern oyster Crassostrea virginica and Atlantic mud crab Panopeus herbstii from the Indian River Lagoon (IRL). This study also investigated whether location affected the microplastic abundance and variety. Organisms were collected from three sites across Mosquito Lagoon in the northern IRL. Oysters were frozen after collection. Crabs were placed in containers for 5 days before freezing. The soft organic tissue was chemically digested using hydrogen peroxide, filtered, and examined for microplastics. Water samples collected from each study site had an average of 23.1 microplastic pieces per liter and fibers were the most common type. There was a significant interaction for microplastic type and site for both oysters and crabs (p

Foodborne disease outbreaks associated with the protozoan parasite Cryptosporidium spp. are an emerging public health concern. Shellfish, including Eastern oysters (Crassostrea virginica) in Chesapeake Bay and other Atlantic coastal waters, have been identified as a potential source of Cryptosporidium parvum infection for humans. The inactivation of C. parvum and other pathogens in raw molluscan shellfish would provide increased food safety for normal and at-risk consumers. The objectives of this study were to evaluate the efficacy of three alternative food-processing treatments (e-beam irradiation, microwave energy, and high hydrostatic pressure processing) on the viability of C. parvum oocysts in Eastern oysters. Oysters were artificially infected with the Beltsville strain of C. parvum and subjected to the three treatments in separate experiments. The effects of the treatments were evaluated by inoculation of the processed oyster tissues using the neonatal mouse bioassay. E-beam radiation of in-shell and shucked oysters treated with doses of 1.0, 1.5 or 2.0 kGy produced significant reductions (P < 0.05) in C. parvum mouse infectivity. A dose of 2.0 kGy completely terminated the infectivity of C. parvum and did not adversely affect the visual appearance of the oysters. Microwave treatments of shucked oysters at time (temperature) exposures of 1 sec (43.2°C), 2 sec (54.0°C), and 3 sec (62.5°C) produced a reduction in C. parvum mouse infectivity of 26.7%, 33.3%, and 46.7%, respectively. Microwave treatments at 2 sec (54.0°C) and 3 sec (62.5°C) showed extensive changes in oyster meat texture and color. Thus due to lack of efficacy and unacceptable tissue changes, microwave treatment of oysters is not considered a viable food processing method. High pressure processing of shucked oysters at all pressures tested (305 MPa, 370 MPa, 400 MPa, 480 MPa, 550 MPa) significantly (P < 0.05) reduced infectivity of C. parvum oocysts as measured by the neonatal mouse bioassay. A treatment of 550 MPa at 180 sec produced the maximum decrease of C. parvum infectivity (93.3%). The results indicate that HPP (high pressure processing) can produce significant (P < 0.05) reductions in infectivity of C. parvum oocysts. Measurement of tristimulus color values of pressurized raw oysters at extended processing times from 120 sec to 360 sec at 550 MPa showed an increase (P < 0.05) in whiteness. One (e-beam irradiation) of the three food-processing treatments shows promise for commercial applications to reduce public health risks from cryptosporidiosis in Eastern oysters. / Ph. D.

Numerous food-borne illnesses are associated with fish and shellfish annually due to consumers choosing to eat seafood raw or undercooked and consumers not properly handling and preparing seafood. The 2009 FDA Food Code suggests intact fish and shellfish should be cooked to an internal temperature of 63°C to target Salmonella spp. Selected fish and shellfish were cooked to 64°C ± 1 and 74°C ± 1 and evaluated for consumer acceptability, characteristics of doneness at temperature endpoints, and physical changes of texture (TPA, KSC, and WB), color, and cook loss. Temperature endpoints represented the recommended internal temperature and ten degrees higher to increase lethality of Salmonella spp. Differences (p < 0.05) in texture were determined among the methods and products tested. However, consumer acceptability (n = 50) for fish and shellfish products (salmon: baked, poached; tilapia: baked, pan-fried; and shrimp: boiled) cooked to 64°C ± 1 and 74°C ± 1 were liked equally (p > 0.05), with mean hedonic scores falling between 6 (like slightly) and 7 (like moderately). A trained descriptive panel (n = 7) reviewed visual and non-oral texture indicators of doneness to distinguish 64°C ± 1 and 74°C ± 1. Firmness and shape of shrimp, separation between muscle flakes and fillet edge color of baked tilapia, and firmness and edge color of the fillet for baked salmon were identified as indicators to determine doneness. Overall, 74°C could be recommended as the internal temperature for cooking fish/shellfish such as salmon, tilapia, and shrimp without diminishing eating quality or acceptability. / Master of Science in Life Sciences

The objective of this research was to determine if Vibrio populations, specifically V. vulnificus were affected in oysters by the processing methods employed in Virginia. This study was conducted between July and September in 1995 and during the month of August of 1996 when water temperature was expected to be high. Oysters were harvested from Virginia and the Gulf coast and shucked and blown by Virginia processors. They were tested for aerobic plate counts incubated at 35-37°C, salt content, pH, total Vibrios and V. vulnificus populations before and after processing. Oysters were stored in crushed ice and maintained an internal temperature of 1°C and tested at 5, 10, and 15 days after processing. Oysters were also stored at -9°C tested every one to two weeks. Procedures described in the Food and Drug Administration’s Bacteriological Analytical Manual for identification of V. vulnificus were followed. V. vulnificus populations were not significantly affected by blowing. V. vulnificus populations decreased in oysters stored at 1°C and -9°C. V. vulnificus levels decreased faster in blown oysters harvested from the Gulf coast. Vibrio populations were not significantly reduced by blowing in oysters that were 1°C. Oysters stored at -9°C showed decreased Vibrio populations. pH and APC showed an inverse relationship in oysters that were 1°C. In oysters stored at -9°C, pH and APC showed a positive correlation. Significance of these correlations varied. / Master of Science

Oyster meats are currently sorted by hand using volume as the sorting parameter. Hand grading is inaccurate, time consuming and costly. Previous research on physical properties of oyster meats showed a high correlation between projected area of oyster meats and their volume thus allowing the use of projected area measurements as a sorting criterion. A machine vision based oyster meat sorting machine was developed to mechanize the sorting process. The machine consists of a dark conveyor belt transporting singulated oysters through a grading station and then along a row of fast acting water jet valves which separates the stream of oysters into 3 classes. The vision system consists of a monochrome television camera, flash light illumination to "freeze" the images, a digitizer/transmitter and a Personal Computer as an image processing unit. Software synchronizes the flash light and digitization of images and calculates projected area of each meat using the planimeter method. The grading results are sent to a valve control board which actuates the spray valves. The sorting rate is 37 oyster meats/min with a sorting accuracy of 87.5%. A description of the design work, adjustment and l calibration procedures and a final sorting test is included. / Master of Science

Les zones côtières sont des milieux privilégiés pour l’ostréiculture. L’espèce la plus cultivée au monde est l’huître creuse Crassostrea gigas, qui a été introduite dans de nombreux pays à des fins d’exploitation et qui, lorsqu’elle trouve des conditions climatiques favorables dans son nouveau milieu, se développe naturellement, en constituant des récifs. Dans le Bassin d’Arcachon, l’huître existe ainsi sous deux formes, cultivée et sauvage. La forme récifale est une structure tridimensionnelle complexe (huîtres agglomérées, au contact du sédiment, plusieurs classes d’âge présentes), alors que les huîtres cultivées sont placées en sur-élévation dans des poches ostréicoles (spécimens isolés, classe d’âge unique). L’effet respectif de ces deux configurations a été étudié selon trois approches : (1) comparaison de la dynamique des deux types de population d’huîtres (croissance, reproduction, composition biochimique), (2) effet de l’activité alimentaire sur les proies accessibles dans le milieu et les flux particulaires associés, et (3) effets des huîtres sur le sédiment et les communautés benthiques. Les deux années d’échantillonnage ont été marquées par un retard de la ponte (année 1) et un défaut de croissance (année 2) des huîtres, qui ont été rapprochées d’un déficit thermique en période estivale (année 1) et d’une disponibilité alimentaire plus faible au printemps (année 2) ; les cycles de reproduction sont apparus en léger décalage entre huîtres cultivées et sauvages. Une expérimentation in situ en tunnels benthiques à trois périodes de l’année a permis de quantifier les flux de matière et la consommation de nutriments et d’espèces planctoniques par les deux populations d’huître durant un cycle de marée. Le sédiment à proximité des huîtres est enrichi en particules fines et en matière organique, par suite de modifications locales de l’hydrodynamisme et de la production de fèces par les huîtres. Il en résulte une modification de la structure des peuplements de l’endofaune benthique. Les récifs d’huîtres sauvages constituent un nouvel habitat de substrat dur dans le Bassin d’Arcachon où n’existent naturellement que des habitats sédimentaires ; ils supportent une épifaune à fortes biomasse et diversité, qui accroît la biodiversité locale. / Coastal areas are favourable environments for oyster farming. The most commonly farmed species in the world is the cupped oyster Crassostrea gigas, which was introduced in many countries for aquaculture purposes. When it finds suitable climatic conditions in its new environment, the species develops naturally, thereby creating oyster reefs. In Arcachon Bay (SW France), the cupped oyster develops as both farmed and feral populations. Oyster reefs are complex tridimensional structures (agglomerated oysters, in contact with the sediment, populations with many any classes), while farmed oysters are cultivated off-bottom in plastic bags (isolated oysters, populations with a single age class). The respective effects of these two oyster configurations were studied according to three research axes: (1) a comparison of the dynamics of farmed and wild oyster populations, in terms of growth, reproduction, and biochemical composition; (2) the effect of oyster feeding on accessible preys and the associated particulate fluxes; and (3) the effects of oysters on the sediment and benthic communities. The two years of study were characterized by a delay in the spawning periods (year 1) and an unusually low growth rate (year 2) in oysters, which were related to low summer water temperatures (year 1) and a low food availability in spring (year 2); reproduction cycles also appeared slightly shifted between farmed and wild oysters. An in situ experiment with benthic tunnels at three periods of the year was designed to quantify the flux of matter and the consumption of nutrients and planktonic species by the two oyster populations during a tidal cycle. Sediment in the vicinity of oysters contained more fine particles and organic matter, due to changes in local hydrodynamism and oyster production of faeces. These sedimentary changes modified the structure of benthic infaunal assemblages. Oyster reefs form a new habitat of hard substrate in Arcachon Bay, where only sedimentary habitats naturally occur; they have an epifauna with high biomass and diversity, that increases the local biodiversity.

Web mashup is a lightweight technology used to integrate data from remote sources without direct access to their databases. As a data consumer, a Web mashup application creates new contents by retrieving data through the Web application programming interface (API) provided by the external sources. As a data provider, the service program publishes its Web API and implements the specified functions. In the project reported by this thesis, we have implemented two Web mashup applications to enhance the Web site oystersentinel.org: the Perkinsus marinus model and the Oil Spill model. Each model overlay geospatial data from a local database on top of a coastal map from Google Maps. In addition, we have designed a Web-based data publishing service. In this experimental system, we illustrated a successful Web mashup interface that allows outside developers to access the data about the local oyster stock assessment.