Changes in the timing and interaction of seasonal high temperatures and low salinities as predicted by climate change models could dramatically alter oyster population dynamics. Little is known explicitly about how low salinity and high temperature combinations affect spat (75mm) oyster growth and mortality. Using field and laboratory studies, this project quantified the combined effects of extremely low salinities (30°C) on growth and survival of spat, seed, andmarket-sized oysters. In 2012 and 2013, hatchery-produced oysters were placed in open and closed cages at three sites in Breton Sound, LA, along a salinity gradient that typically ranged from 5 to 20. Growth and mortality were recorded monthly. Regardless of size class, oysters at the lowest salinity site (annualmean = 4.8) experienced significantly highermortality and lower growth than oysters located in higher salinity sites (annual means = 11.1 and 13.0, respectively); fur...

The ongoing severe acute respiratory syndrome-coronavirus (SARS-CoV-2) has triggered the coronavirus pandemic (COVID-19) that has claimed hundreds of thousands of lives worldwide. This virus spreads predominantly by human-to-human transmission via respiratory droplets. However, the presence of this virus in the fecal and anal swabs of infected patients has triggered the need for research into its waterborne transmission. The various environmental factors that impact the persistence of coronavirus in different water matrices include temperature, UV exposure, organic matter, disinfectants as well as adversarial microorganisms. This review summarizes the most recent research data on the effect of various factors on coronavirus in aqueous environments. The available data suggest that: (i) increasing temperature decreases the overall persistence of the virus; (ii) the presence of organic matter can increase the survivability of coronavirus; (iii) chlorine is the most effective and economic disinfectant; (iv) membrane bioreactors in wastewater treatment plants are hosts of competitive microorganisms that can inactivate coronaviruses; (v) ultraviolet irradiation is another effective option for virus inactivation. However, the inactivation disinfection kinetics of coronaviruses are yet to be fully understood. Thus, further research is needed to understand its fate and transport with respect to the water cycle so that effective strategies can be adopted to curb its effects. These strategies may vary based on geographic, climatic, technical, and social conditions around the globe. This paper explores possible approaches and especially the conditions that local communities and authorities should consider to find optimal solutions that can limit the spread of this virus.

Consumption of raw oysters, whether wild‐caught or aquacultured, may increase health risks for humans. Vibrio vulnificus and Vibrio parahaemolyticus are two potentially pathogenic bacteria that can be concentrated in oysters during filter feeding. As Vibrio abundance increases in coastal waters worldwide, ingesting raw oysters contaminated with V. vulnificus and V. parahaemolyticus can possibly result in human illness and death in susceptible individuals. Depuration is a postharvest processing method that maintains oyster viability while they filter clean salt water that either continuously flows through a holding tank or is recirculated and replenished periodically. This process can reduce endogenous bacteria, including coliforms, thus providing a safer, live oyster product for human consumption; however, depuration of Vibrio s has presented challenges. When considering the difficulty of removing endogenous Vibrios in oysters, a more standardized framework of effective depuration parameters is needed. Understanding Vibrio ecology and its relation to certain depuration parameters could help optimize the process for the reduction of Vibrio . In the past, researchers have manipulated key depuration parameters like depuration processing time, water salinity, water temperature, and water flow rate and explored the use of processing additives to enhance disinfection in oysters. In summation, depuration processing from 4 to 6 days, low temperature, high salinity, and flowing water effectively reduced V. vulnificus and V. parahaemolyticus in live oysters. This review aims to emphasize trends among the results of these past works and provide suggestions for future oyster depuration studies.