Vibrio (V.) parahaemolyticus is a leading seafood-borne human pathogen frequently detected in shellfish. While accumulation and depuration dynamics have been extensively studied in oysters, comparable data for blue mussels ( Mytilus edulis ) are limited. This study investigated the accumulation and depuration of two V. parahaemolyticus strains (clinical and environmental) and virulence genotype ( tdh + vs. trh + ) under controlled closed laboratory conditions. For the accumulation trials, mussels were exposed to 10 4 to 10 7 CFU V. parahaemolyticus /mL for 48h. Depuration trials were conducted for 72h after 18h exposure to 10 5 or 10 7 CFU/mL. Accumulation in mussel tissue was significantly affected by dose (F= 23.24, p < 0.001) and exposure time (F= 9.39, p < 0.001), while no strain effect was detected (F= 1.01, p = 0.315). Tissue concentrations of approximately 3–4 log 10 MPN/g were already detected within five minutes after exposure. Comparable final tissue concentrations of approximately 4–5 log 10 MPN/g were observed for both strains after 48h. In contrast, depuration differed markedly between strains. The RIMD strain ( tdh + ) declined to below the detection limit (LOD) when exposed to 10 5 CFU/mL but remained detectable at 10 7 CFU/mL, while the VPILSH strain ( trh + ) remained detectable after 72 h of depuration at both exposure levels. Depuration in mussel tissue was significantly affected by strain (F= 82.67, p < 0.001) and dose (F= 110.18, p < 0.001), while time was not significant (F= 0.39, p = 0.81). These findings reveal dose- and time-dependent accumulation but strain-dependent depuration, highlighting enhanced persistence of the environmental VPILSH strain in blue mussels. • Dose- and time-dependent accumulation of tdh- or trh -positive V. parahaemolyticus • Static depuration was incomplete, strain- and time-independent • 72 h depuration was insufficient to eliminate V. parahaemolyticus • Water concentrations did not reliably predict pathogen persistence in mussel tissue
Reuter et al. (Sun,) studied this question.