Development of a More Sensitive and Specific Chromogenic Agar Medium for the Detection of &lt;em&gt;Vibrio parahaemolyticus&lt;/em&gt; and Other &lt;em&gt;Vibrio&lt;/em&gt; Species

Yeung, Marie; Thorsen, Trevor

doi:10.3791/54493-v

Cited by 6 publications

(5 citation statements)

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“…A study conducted in an island in Brazil revealed Vibrio spp. contamination in oysters was higher in warm water [54]. As water surface temperatures and salinity infuence concentrations of most Vibrio spp., infections usually arise during the summer and fall when surface waters are comparatively warm [53].…”

Section: Discussionmentioning

confidence: 95%

Molecular Detection and Antibiotic Resistance of Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio alginolyticus from Shrimp (Penaeus monodon) and Shrimp Environments in Bangladesh

Haque

Islam

Sabuj

et al. 2023

Aquaculture Research

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Some Vibrio species can cause food-borne diseases in humans, including cholera, vomiting, septicemia, and gastroenteritis, which are associated with the consumption of contaminated seafood products. The study was conducted to detect antimicrobial-resistant Vibrio species in shrimp and shrimp environments in Bangladesh. Samples of shrimp (n = 50), water (n = 50), and mud (n = 50) were collected aseptically from 50 different shrimp culture ponds in the Khulna region of Bangladesh. Identification of Vibrio species was based on cultural and staining characteristics, biochemical tests, and polymerase chain reaction (PCR). Antimicrobial resistance profiles were determined using a disk diffusion assay. By PCR, Vibrio isolates were found in 34% (95% CI: 26.9%–41.9%) of the samples, of which the detection rate was significantly higher in shrimp (54%), compared to mud (26%) and water (22%). Moreover, V. cholerae, V. parahaemolyticus, and V. alginolyticus were detected in 24.7%, 15.3%, and 4% of the samples, respectively. Among them, the detection rate of V. cholerae and V. alginolyticus was significantly higher in shrimp samples than in other samples. V. parahaemolyticus was also higher in the shrimp samples, but the difference was not statistically significant. Vibrio isolates showed high to moderate resistance (92.2%–15.7%) to ampicillin, amikacin, cefotaxime, tetracycline, ceftazidime, gentamicin, nalidixic acid, levofloxacin, and ciprofloxacin, and low resistance (3.9%) to imipenem, meropenem, chloramphenicol, and trimethoprim-sulfamethoxazole. Interestingly, 52.9% of the isolates were multidrug resistant, and the multiple antibiotic resistance index was up to 1.0. To our knowledge, this is the first study in Bangladesh detecting these three Vibrio species (V. parahaemolyticus, V. alginolyticus, and V. cholerae) from shrimp and shrimp environments by molecular approach in the same study. These findings reveal the alarmingly high occurrence of antimicrobial-resistant Vibrio species in shrimp and shrimp environments, which should be of concern to both the shrimp industry and public health management.

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Section: Discussionmentioning

confidence: 95%

Molecular Detection and Antibiotic Resistance of Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio alginolyticus from Shrimp (Penaeus monodon) and Shrimp Environments in Bangladesh

Haque

Islam

Sabuj

et al. 2023

Aquaculture Research

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“…The density of bacteria was measured using a 0.5 MacFarland stander tube, and then it was confirmed using a spectrophotometer at the optical wavelength 480 nm. Each mL contained 108 colony-forming units (CFU)/mL (Yeung and Thorsen, 2016 ).…”

Section: Methodsmentioning

confidence: 99%

“…After 3 days at 21°C, the fish were tested for spoilage of V. parahaemolyticus at 0 time and after 1, 2, and 3 days. CFU was counted as previously described in duplicate plates by using TCBS agar (Yeung and Thorsen, 2016 ).…”

Section: Methodsmentioning

confidence: 99%

Validity of cold storage and heat treatment on the deactivation of <i>Vibrio parahaemolyticus</i> isolated from fish meat market

Al-Garadi,

Aziz,

Almashhadany

et al. 2024

Ital J Food Safety

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Vibrio parahaemolyticus is a zoonotic disease transmitted to humans when handling or consuming improperly cooked fish meat. This study aimed to evaluate the effect of thermal treatment on V. parahaemolyticus isolates. Different heat treatment methods are used to determine the best methods for controlling V. parahaemolyticus, isolated from fish meat, which include microwave, low-temperature long time, and high-temperature short time methods. The V. parahaemolyticus isolates significantly declined in bacteria count when they were kept at 4°C, and 25°C for a long time, and the V. parahaemolyticus isolates significantly declined in bacteria count manner when they were kept at -20°C for a long time. The high temperature and long-time exposure at 75°C/25 minutes by moist heat, 87°C/5 minutes by dry heat, and 70°C/20 minutes by frying heat were enough to kill V. parahaemolyticus isolates. This work can be useful to decrease the hazards of infections related to V. parahaemolyticus and reduce the causes of fish-borne pathogens.

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“…are able to ferment sucrose will be yellow, while those that are not, will be green. Yeung et al, (2016) (Yeung & Thorsen, 2016;Cira et al, 2012;Sebastião et al, 2015;Drzewiecka, 2016;Murugan et al, 2018). Several studies have been carried…”

Section: Evaluation In Sample Enrichmentmentioning

confidence: 99%

Evaluation on Methods for Identification of Vibrio Sp.: Kawakawa (Euthynnus Affinis) Brining Shredded and Chitosan Addition as Preservative

Kusumaningsih

2021

BIOLINK

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The kawakawa (Euthynnus affinis) brine salting that used to make shredded were preservative with salt. Salt addition has aim to inactivate of bacterial contamination. Obviously, bacteria is still capable of growing in kawakawa brine shredding Therefore, in this study chitosan was added as antibacterial in shredded processing. Vibrio sp., is one of common halophilic bacteria found in seafood. If this bacteria is consumed, it can cause serious problems in human health. The objective of this study was to evaluate the factors that affect in identifying Vibrio sp., on kawakawa brine shredding (C), shredded non-chitosan (FC) and shredded contain of chitosan (FC+). The methods evaluated were steps in enriching bacteria, culturing bacterial in selective media and analysing bacterial by API 20E kit. Enriching and incubation periods were needed by halophilic bacteria to adaptation in new environment. It was required to observe the bacteria characteristics' that would be isolated. Bacterial colonies were growth on Thiosulphate citrate bile salt sucrose (TCBS)Â were not Vibrio sp., but confirmed as Pseudomonas luteola and Proteus vulgaris based on API 20E analysis. It was showed that TCBS media had some advantages in identifying Vibrio sp. In conclusion, to get the best result in identifying bacteria, at least twoÂ or more methods were used to avoid misidentification.

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Development of a More Sensitive and Specific Chromogenic Agar Medium for the Detection of <em>Vibrio parahaemolyticus</em> and Other <em>Vibrio</em> Species

Cited by 6 publications

References 0 publications

Molecular Detection and Antibiotic Resistance of Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio alginolyticus from Shrimp (Penaeus monodon) and Shrimp Environments in Bangladesh

Molecular Detection and Antibiotic Resistance of Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio alginolyticus from Shrimp (Penaeus monodon) and Shrimp Environments in Bangladesh

Validity of cold storage and heat treatment on the deactivation of <i>Vibrio parahaemolyticus</i> isolated from fish meat market

Evaluation on Methods for Identification of Vibrio Sp.: Kawakawa (Euthynnus Affinis) Brining Shredded and Chitosan Addition as Preservative

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