Clam

Vibrio alginolyticus → caused → larval and juvenile carpet shell clam mortality

“Vibrio alginolyticus was isolated as the primary organism from moribund clam larvae that were obtained during the two separate events. ... The mortality was attributed to the inoculated strains, since the bacteria were obtained in pure culture from the soft tissues of experimentally infected clams.”

Vibrio splendidus biovar II → caused → larval and juvenile carpet shell clam mortality

“Vibrio splendidus biovar II, in addition to V. alginolyticus, was isolated as a result of a mixed Vibrio infection from moribund clam larvae obtained from the second mortality event. ... The mortality was attributed to the inoculated strains, since the bacteria were obtained in pure culture from the soft tissues of experimentally infected clams.”

Vibrio parahaemolyticus → concentration in shellfish → 4.6 x 10(4)/g in mussels, 3.4 x 10(4)/g in oysters, 6.5 x 10(3)/g in clams

“Mussels contained the highest concentration of V. parahaemolyticus (4.6 x 10(4)/g); oysters and clams contained 3.4 x 10(4)/g and 6.5 x 10(3)/g respectively.”

halophilic vibrios → prevalence in seafood → 9.1% in mussels, 8% in clams, 6.1% in oysters

“Halophilic vibrios were isolated from all seven types of seafood examined, and comprised 9.1%, 8% and 6.1% of contaminating aerobic heterotrophic bacteria from mussels, clams and oysters respectively.”

saccharin, aspartame, acesulfame K, cyclamate → not exceeded → ADI (Acceptable Daily Intake)

“No subject exceeded the ADI (Acceptable Daily Intake) of an intense sweetener.”

Vibrio parahaemolyticus → prevalent in → clams

“Overall prevalence rate of clams was 52.9 % (95 % CI 0.490-0.568);”

pathogenic Vibrio species → detected in → clams

“Overall percentage of incidence was highest in clams (84.2%)”