Investigation and Culture of Microbial Contaminants of Caulerpa lentillifera (Sea Grape)

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  • KUDAKA Jun
    Department of Biological Sciences, Okinawa Prefectural Institute of Health and Environment
  • ITOKAZU Kiyomasa
    Department of Biological Sciences, Okinawa Prefectural Institute of Health and Environment
  • TAIRA Katsuya
    Department of Biological Sciences, Okinawa Prefectural Institute of Health and Environment
  • NIDAIRA Minoru
    Department of Biological Sciences, Okinawa Prefectural Institute of Health and Environment
  • OKANO Sho
    Department of Biological Sciences, Okinawa Prefectural Institute of Health and Environment
  • NAKAMURA Masaji
    Department of Biological Sciences, Okinawa Prefectural Institute of Health and Environment
  • IWANAGA Setsuko
    Department of Biological Sciences, Okinawa Prefectural Institute of Health and Environment
  • TOMINAGA Masaya
    Department of Health and Welfare, Okinawa Prefecture
  • OHNO Atsushi
    Department of Health and Welfare, Okinawa Prefecture

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Other Title
  • 海ぶどう (クビレヅタ) の養殖工程および製品の細菌学的汚染調査
  • ウミ ブドウ クビレズタ ノ ヨウショク コウテイ オヨビ セイヒン ノ サイキンガクテキ オセン チョウサ

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Abstract

Caulerpa lentillifera is a kind of edible seaweed, known as ‘sea grape’ or ‘green caviar’. It is used in fresh salads. However, it is sensitive to low temperature and osmotic pressure, and is easily spoilt by storage in a refrigerator or washing with tap water. That is the reason why it is difficult to prevent food poisoning, especially due to Vibrio parahaemolyticus. In this study we investigated of marine bacteria and V. parahaemolyticus in C. lentillifera and cultured them in order to develop effective control of bacteria in commercial farms. The sixteen farms in the Okinawa Islands were investigated from August to September in 2006. A total of 176 samples were collected from eleven points during the cultivation processes and from the products. About 103 cfu/mL of marine bacteria were detected in the seawater used in the tank culture, but after cultivation of C. lentillifera the number had increased to about 106 cfu/mL. The number of marine bacteria in C. lentillifera did not change significantly through the process of planting to the final product (about 107 cfu/g). V. parahaemolyticus was detected in seawater from all processes and C. lentillifera was isolated from 56% of seawater, 25% of seed-stocks, and 18.8% of product samples, though but thermostable direct hemolysin gene was not detected from enrichment cultures or isolated V. parahaemolyticus strains. These results indicate that for prevention of food poisoning by V. parahaemolyticus in C. lentillifera, it is important to establish a suitable sterilization procedure for each process.

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