Characteristics of potentially pathogenic vibrios from subtropical Mozambique compared with isolates from tropical India and boreal Sweden

Abstract

Reported outbreaks of Vibrio parahaemolyticus have increased worldwide, particularly in regions of high seafood consumption. In Mozambique, seafood constitutes an important food resource and diarrheal diseases are common among its inhabitants. Edible clams were collected in Maputo Bay during both the dry and rainy seasons, with the results showing the number of viable counts of vibrios in clams to peak during the latter. Vibrio parahaemolyticus was the predominant species identified among the isolated strains. Although only one of 109 total strains carried the tdh virulence gene, 69% of isolates showed evidence of hemolytic capacity when subjected to a functional test. Similar virulence patterns and biochemical properties were found in strains isolated from Indian and Swedish marine waters. Antibiotic resistance was, however, more pronounced in strains isolated from these latter two environments.

Evaluation of Alternative Colony Hybridization Methods for Pathogenic Vibrios

“…This method was quickly adopted and used to develop the now-standard risk assessment for Vibrio parahaemolyticus [ 34 , 35 ]. The strength, integrity, accessibility, and optimization of this method continue to this day to inform the FDA BAM (Bacteriological Analytical Manual) [ 36 , 37 ], which hundreds of scientists use annually to enumerate vibrios and other pathogenic bacteria to ensure food safety [ 38 , 39 , 40 , 41 , 42 , 43 ]. The method is also included in the vibrio risk assessment developed by the FAO and WHO (Food and Agriculture Organization of the United Nations and the World Health Organization) [ 44 , 45 ].…”

Bacteriostatic suppression in Norway lobster (Nephrops norvegicus) exposed to manganese or hypoxia under pressure of ocean acidification

“…The strain has been determined as serogroup O1 with PhenePlateTM system (PhPlate AB, Stockholm, Sweden), and virulence screening showed that it was tlh (thermolabile hemolysin)-positive, tdh (thermostable hemolysin)-negative and trh (tdh-related hemolysin)-negative (Collin et al, 2012). Stock bacteria (in 15% glycerol, kept at −80 • C) were thawed and cultured on a shaking table at room temperature (RT), in peptone broth (peptone 1%, yeast extract 0.1%, NaCl 3.2%) with pH adjusted to 8.1 and 7.6, respectively, to mimic pH of today and pH of bottom seawater predicted to occur in 2100 (as described earlier).…”

“…Among those, the halophilic species Vibrio parahaemolyticus is a seafood-borne pathogen, able to persist in both shellfish and fish, and is a potential pathogen in aquaculture (Qadri et al, 2005). Water temperature has great influence on the presence and seasonal distribution of V. parahaemolyticus (Collin et al, 2012;Parveen et al, 2008). Consequently, climate change is expected to influence its geographical spreading (Goertz et al, 2013;Martinez-Urtaza et al, 2010).…”