Vitsab s Smart Shellstock TTIs use the dynamic relationship of time and temperature to indicate the potential risk of vibrio growth
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1 Vitsab s Smart Shellstock TTIs use the dynamic relationship of time and temperature to indicate the potential risk of vibrio growth Mark Winowich Vitsab International AB 1
2 Vibrio spp. infection associated with consumption of shellfish 2
3 Growth of Vibrio spp. in fresh oysters is responsible for a large number of Vibriosis cases Are the oysters safe to eat? Vibrio parahaemolyticus Vibrio vulnificus 3
4 Vibrio growth is highly temperature dependent. Can Time Temperature Indicators, TTIs be used to predict growth? 4
5 All TTI functions are based on the rate dependence of physical and chemicals on temperature Physical reaction Diffusion in supporting material Chemical reaction Polymer reaction Enzyme reaction Completely food safe 5
6 Vitsab Int VITSAB Time-Temperature Indicators Use an enzyme reaction Enzyme Substrate ¾¾è¾¾¾ø¾ Acid product k = rate temperature dependent 6
7 Vitsab TTI or Smart Label Active Expired Activation 7
8 ph change due to release of acid product from enzyme activity 9 ph change of VITSAB TTI formulation type C and M ph Hours 8
9 Response times of TTI labels at constant temperatures Temp C Response time hours Temp. C Hours Response time to colour change at different temperatures 9
10 Arrhenius equation k = rate of reaction A = constant of the equation R = universal gas constant T = absolute temperature K Ea = Arrhenius energy of activation May 2017 Aquaculture Canada and Sea Farmers 2017, Halifax, NS, Canada 10
11 Arrhenius plot of experimental data May 2017 Aquaculture Canada and Sea Farmers 2017, Halifax, NS, Canada 11
12 Applying a TTI function to an actual product application Understanding product, product handling, and specific user requirements, Determine a correlation of temperature exposure to general and/or specific bacterial growth resulting in a defined risk and quality changes and/or spoilage 12
13 Time to a 1000 fold growth increase at different temperatures 22 C 16 C 10 C 7 C Exemple of bacterial growth Log N Temp C Time to 1000 fold growth increase (Hours) Hours May 2017 Aquaculture Canada and Sea Farmers 2017, Halifax, NS, Canada 13
14 Adaptation of TTI indicator to an application Temp C TTI response time Hours Growth increase Temperature C Growth increase TTI response Hours 14
15 Time and temperatures conditions for toxin formation by Clostridium botulinum Skinner & Larkin J. Food Protection 61:9, ,
16 Vitsab L5-8 formulation (blue) adapted to toxin formation of Clostridium botulinum Time, days 10 Skinner & Larkin boundary 5 Area of toxin formation No toxin formed Temp. C 16
17 Growth of Vibrio parahaemolyticus Doubling times at C temperature range Data from John Bowers, U.S. FDA Vibrio parahaemolyticus growth Temp. Time to doublings, hours C one two three Hours Temperature C May 2017 Aquaculture Canada and Sea Farmers 2017, Halifax, NS, Canada 17
18 TTI-Label adapted to Vibrio parahaemolyticus growth Time to one doubling Time to three doublings Hours 4 Hours Temperature C Temperature C 18
19 TTI-Label adapted to Vibrio vulnificus growth Time to one doubling Time to three doublings Hours 40 Hours Temperature C Temperature C 19
20 Oyster harvest practice 20
21 Measurement of inside oyster temperature 21
22 Applying TTIs and inside temp. loggers 22
23 Measurement of inside oyster temperature May 2017 Aquaculture Canada and Sea Farmers 2017, Halifax, NS, Canada 23
24 Temperature profile of using VP-1 and VP-3 labels on oyster 24
25 Vibrio TTI response after 2.5 hours at ambient temperature 25
26 Internal oyster temperature profile with calculated VP-1 and VP-3 label response Logged temperature profile VP1 VP3 30 Temperature C Hours VP-1 endpoint after 1 hour and 50 min and VP-3 after 3 hours and 30 min. 26
27 Enlisting the help of industry We sent samples to 30 growers/distributors They gave us feedback on product name They helped us adjust lower temperature time to change when vibrio is not growing Below 10C or 50F One more request from industry: Can we adapt current cellular technology? 27
28 Smart phone reader technology 28
29 Acknowledgements Dr. Andy Depaola, U.S. FDA Mr John Bowers, U.S. FDA Mrs. Kristin DeRosia-Banik, Connecticut Department of Agriculture For their help and advise with the development of a Oyster -Vibrio TTI application Thank you 29
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