Efficacy of commercial curing processes for treatment of quarantinable disease-causing pathogens in salmon roe
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ORIGINAL ARTICLE Aquaculture
Efficacy of commercial curing processes for treatment of quarantinable disease‑causing pathogens in salmon roe Jun Nagata1 · Sayo Morimoto1 · Dominic K. Bagenda2 · Hisae Kasai1 Received: 22 March 2020 / Accepted: 18 June 2020 © Japanese Society of Fisheries Science 2020
Abstract The distribution of salmon roe poses a risk to the salmon industry due to the potential transmission of quarantinable diseasecausing pathogens. The curing of commercial salmon roe with saturated saline or soy sauce seasoning is widespread in Japan. The aim of this study was to evaluate the effect of commercial curing processes on quarantinable disease-causing pathogens [Aeromonas salmonicida, Renibacterium salmoninarum, Yersinia ruckeri, infectious hematopoietic necrosis virus (IHNV), infectious pancreatic necrosis virus (IPNV), Oncorhynchus masou virus (OMV)] of salmon. Curing with saturated saline for 8 min slightly decreased the viability of A. salmonicida, from 6.0 log colony-forming units (CFU)/ml to 5.1 log CFU/ ml, but did not affect the viability of R. salmoninarum or Y. ruckeri. Curing with soy sauce seasoning for 90 min decreased the viability of A. salmonicida from 5.5 log CFU/ml to undetectable levels, but did not affect those of R. salmoninarum or Y. ruckeri. Neither saturated saline nor soy sauce seasoning affected the infectivity of IHNV, IPNV or OMV. In conclusion, the efficacy of curing was only demonstrated for A. salmonicida when soy seasoning was employed. This study shows that quarantine measures other than those examined here need to be developed for the safe distribution of salmon roe. Keywords Salmon roe · Seasoning process · Saturated saline · Soy sauce seasoning · Fish bacterial pathogens · Fish viral pathogens · Inactivation
Introduction Global trade of salmonid products is growing due to the ever-increasing demand for these foodstuffs. However, the increased distribution of salmonid products raises concerns about the spread of salmonid pathogens, and some countries * Hisae Kasai [email protected] Jun Nagata [email protected] Sayo Morimoto [email protected] Dominic K. Bagenda [email protected] 1
Division of Marine Life Science, Faculty of Fisheries Sciences, Hokkaido University, 3‑1‑1 Minato, Hakodate, Hokkaido 041‑8611, Japan
Department of Media Architecture, Future University Hakodate, 116‑2 Kamedanakano, Hakodate, Hokkaido 041‑8655, Japan
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quarantine these products for this reason. Quarantine measures designed to reduce the risk of transmission of salmonid pathogens are particularly important for the salmon industry. Up until now, quarantine measures for salmon roe have been aimed at protecting ovulated or fertilized eggs from pathogen contamination, which is thought to occur via their contact with infected ovarian fluid (vertical transmission). In hatcheries, disinfection of fertilized eggs according to World Organisation for Animal Health OIE code (immersion in 100 ppm iodophore solution for a minimum of 10 minutes, https://www.oie.int/sta
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