Foodborne Pathogenic Vibrios

Ramamurthy, Thandavarayan; Nair, G. Balakrish

doi:10.1007/978-1-59745-501-5_5

Cited by 7 publications

(3 citation statements)

References 217 publications

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“…Thus, they would be very useful as a tool for the rapid and specific primary detection of Vibrio contamination in environmental and food samples since a large number of Vibrio spp. are potential foodborne pathogens (Ramamurthy & Nair, 2007). It is quite interesting that the low-molecular-mass proteins at 12 and 15 kDa are constituted of epitopes that are common among many Vibrio spp., as well as specific to species such as V. mimicus, V. cholerae (Pengsuk et al, 2010(Pengsuk et al, , 2011,…”

Section: Discussionmentioning

confidence: 99%

Development of a species‐specific monoclonal antibody for rapid detection and identification of foodborne pathogen Vibrio vulnificus

Wangman

Surasilp

Pengsuk

et al. 2021

Journal of Food Safety

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Vibrio vulnificus is one of the major cause of foodborne illness related to seafood consumption. This study aimed to develop monoclonal antibodies (MAbs) to enable rapid detection and monitoring food contamination of this pathogen. Five groups of MAbs against V. vulnificus were generated from a mouse immunized with a clinical isolate of V. vulnificus, heat and formalin-inactivated whole cells. The first two groups of MAbs were species-specific to V. vulnificus, recognized all 40 isolates of the bacterium without cross-reactivity to other Vibiro and non-Vibrio species, but bound to different protein antigens. The MAbs in the third group recognized four of nine clinical isolates and two isolates from seafood samples and bound to lipopolysaccharide antigens. The MAbs in the fourth group bound only to all isolates of V. vulnificus and Vibrio alginolyticus, and the MAb in the fifth group was genus-specific bound to all isolates of Vibrio species tested. Based on Dot-enzyme-linked immunosorbent assay, the range of detection sensitivity limits of these MAbs were 10 5 to 10 7 CFU/ml, which is 10-1,000 times less than that of direct PCR detection (10 4 CFU/ml).However, after pre-enrichment of an oyster sample in tryptic soy broth for 6 hr, the detection limit was improved to 1 CFU/ml. This detection sensitivity limit is comparable to that of PCR protocols, which mostly require a pre-enrichment step in sample preparation. The sets of MAbs could provide valuable tools for simple, fast, and low-cost detection of V. vulnificus and Vibrio species in seafood, clinical, and environmental samples. | INTRODUCTIONVibrio vulnificus is a gram-negative, halophilic marine bacterium from the family Vibrionaceae that is widely distributed in estuarine and marine coastal environments. It is frequently isolated from water, sediments, and a variety of seafood, such as shrimp, oysters, fish, and clams (Jones & Oliver, 2009). Since its discovery in 1976 (Hollis, Weaver, Baker, & Thornsberry, 1976), V. vulnificus has become a leading cause of seafood-related deaths throughout the world. Wound infection or gastroenteritis from the ingestion of raw or improperly cooked seafood contaminated with V. vulnificus (especially raw oysters) can cause primary septicemia, particularly in immunocompromised individuals. The death rate is over 50%, and death typically occurs within 72 hr of hospitalization (Oliver, 2005;Yun & Kim, 2018). Therefore, rapid and efficient identification methods are required to facilitate the detection and prevention of V. vulnificus infection from seafood and the environment.The conventional standard microbiological method for identification is based on phenotypic identification, which is time-consuming and labor-intensive. Moreover, several Vibrio species display similar

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Section: Discussionmentioning

confidence: 99%

Development of a species‐specific monoclonal antibody for rapid detection and identification of foodborne pathogen Vibrio vulnificus

Wangman

Surasilp

Pengsuk

et al. 2021

Journal of Food Safety

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“…Vibrio mimicus is a Gram-negative bacterium that is closely related to V. cholerae and causes gastroenteritis characterized by diarrhea, nausea, vomiting, abdominal pain, and fever due to contaminated fish consumption and seafood [ 1 , 2 ]. The infective dose is unknown, but it is believed to be the same as that of V. cholerae , ranging from 10 4 to 10 6 cells [ 3 ]. This bacterium has been isolated from water and a variety of fishery products, such as oysters, sea turtle eggs, shrimp, crab, and fish [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Potential Virulence Factors of Vibrio mimicus Isolated from Fishery Products and Water

Hernández-Robles

Natividad-Bonifacio

Álvarez-Contreras

et al. 2021

International Journal of Microbiology

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Vibrio mimicus is a Gram-negative bacterium that is closely related to V. cholerae and causes gastroenteritis in humans due to contaminated fish consumption and seafood. This bacterium was isolated and identified from 238 analyzed samples of sea water, oysters, and fish. Twenty strains were identified as V. mimicus according to amplification of the vmhA gene, which is useful as a marker of identification of the species. The production of lipases, proteases, and nucleases was detected; 45% of the strains were able to produce thermonucleases and 40% were capable of producing hydroxamate-type siderophores, and the fragment of the iuT gene was amplified in all of the V. mimicus strains. Seventy-five percent of V. mimicus strains showed cytopathic effect on Chinese hamster ovary (CHO) cells and destruction of the monolayer, and 100% of the strains were adherent on the HEp-2 cell line with an aggregative adherence pattern. The presence of virulence factors in V. mimicus strains obtained from fishery products suggests that another member of the Vibrio genus could represent a risk to the consumer due to production of different metabolites that allows it to subsist in the host.

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“…illnesses (2). Food poisoning caused by this pathogen is generally associated with the consumption of raw or undercooked seafood, although the infection is associated with poor hygiene in cooked seafood.…”

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confidence: 99%

Chemical Composition and Antimicrobial Effect of Five Essential Oils on Pathogenic and Non-Pathogenic Vibrio parahaemolyticus

et al. 2017

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A B S T R A C T Background and Objectives:Vibrio parahaemolyticus is the causative agent of gastroenteritis due to consumption of contaminated seafood. The aim of the present study was to determine the chemical composition of Essential Oils (EOs) of five plants (Artemisia absinthium, Zataria multiflora Boiss., Pulicaria gnaphalodes, Trachyspermum ammi and Cuminum cyminum) and to evaluate their antimicrobial activity against pathogenic and non-pathogenic V. parahaemolyticus. Materials and Methods:The EOs were analyzed by gas chromatography mass spectrometry. The detection of inhibitory effect of the EOs on the tested bacteria was carried out by agar disc-diffusion method and then MIC (Minimum Inhibitory Concentration) and MBC (Minimum Bactericidal Concentration) of the EOs against both bacteria were determined. Results:The analysis of the components of the EOs by gas chromatography mass spectrometry allowed the identification of 76 compounds. Of the five tested EOs, four oils exhibited an antimicrobial effect against both strains of V. parahaemolyticus. In all EOs tested, Pathogenic V. parahaemolyticus showed more sensitivity than non-pathogenic V. parahaemolyticus. The strongest EO against pathogenic V. parahaemolyticus were T. ammi with 63.42% thymol and C. cyminum with 29.02% cuminaldehyde and 20.70% α-terpinene-7-al, equally (31 mm inhibition zone). Non-pathogenic V. parahaemolyticus showed the most sensitivity against Z. multiflora Boiss. EO with 73.64% carvacrol (27 mm inhibition zone and the lowest MIC (0.025%) and MBC (0.05%)). Despite the large amount of thujone, A. absinthium EO in this study did not show antibacterial activity in disk diffusion assay, MIC or MBC values. Conclusions:The results of this study suggest that Z. multiflora Boiss. and T. ammi have strong antimicrobial activity against both pathogenic and non-pathogenic V. parahaemolyticus.

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Foodborne Pathogenic Vibrios

Cited by 7 publications

References 217 publications

Development of a species‐specific monoclonal antibody for rapid detection and identification of foodborne pathogen Vibrio vulnificus

Development of a species‐specific monoclonal antibody for rapid detection and identification of foodborne pathogen Vibrio vulnificus

Characterization of Potential Virulence Factors of Vibrio mimicus Isolated from Fishery Products and Water

Chemical Composition and Antimicrobial Effect of Five Essential Oils on Pathogenic and Non-Pathogenic Vibrio parahaemolyticus

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