Prevalence of<i>Vibrio parahaemolyticus</i>in seafood products from hypermarkets in Shanghai

Zhang, Zhaohuan; Lou, Yang; Du, Suping; Xiao, Lili; Niu, Ben; Pan, Yingjie; Yong, Zhao

doi:10.1002/jsfa.7715

Cited by 21 publications

(15 citation statements)

References 17 publications

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“…We supposed 8 days as the storage time of refrigerated cooked shrimps, which was referenced from published data. Previous studies suggested the prime quality of shrimps can be retained for 8 days under low temperatures . A beta‐Poisson model was chosen to describe the dose–response relationship between the probability of illness and V. parahaemolyticus :

P_{i} = 1 - {(1 + \frac{D}{γ β})}^{- α}

…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Reduction of infection risk mediated by co‐culturing Vibrio parahaemolyticus and Listeria monocytogenes in refrigerated cooked shrimp

Niu

Xiao

et al. 2018

J Sci Food Agric

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P_{i} = 1 - {(1 + \frac{D}{γ β})}^{- α}

…”

Section: Methodsmentioning

confidence: 99%

“…Previous studies suggested the prime quality of shrimps can be retained for 8 days under low temperatures. 19,21,23 A beta-Poisson model was chosen to describe the dose-response relationship between the probability of illness and V. parahaemolyticus: 24,25…”

Section: Quantitative Microbial Risk Assessmentmentioning

confidence: 99%

Reduction of infection risk mediated by co‐culturing Vibrio parahaemolyticus and Listeria monocytogenes in refrigerated cooked shrimp

Niu

Xiao

et al. 2018

J Sci Food Agric

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“…The researches for V. parahaemolyticus strains isolated from aquatic products are widely reported (Wang et al, 2011; Guo et al, 2013; He et al, 2015, 2016; Lou et al, 2016; Hu and Chen, 2016; Yu et al, 2016; Zhang et al, 2017), while studies on clinical isolates has been poorly documented (Zhang and Orth, 2013; Qi et al, 2016). …”

Section: Introductionmentioning

confidence: 99%

A Comprehensive Epidemiological Research for Clinical Vibrio parahaemolyticus in Shanghai

Tang

Lou

et al. 2017

Front. Microbiol.

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Vibrio parahaemolyticus is one of the most important pathogen for seafood-borne gastroenteritis in Shanghai and the rest of the world. A total of 42 V. parahaemolyticus strains were isolated from 1900 fecal specimens collected from patients in Shanghai hospital presenting from January 2014 to December 2015. All isolates were evaluated for potential virulence factors [tdh, trh, and type three secretion system (T3SS) genes], typed using multilocus sequence typing (MLST) and screened for antimicrobial resistance phenotype and genotype. And for the first time, the relationship between virulence, genetic diversity and antimicrobial resistance of these isolates were identified. The results showed that 37 isolates carried the tdh gene (88.1%) and only seven isolates were positive for the trh gene. The T3SS1 and T3SS2 genes were detected in all strains and only trh-positive isolates are also containing the T3SS2β genes. MLST analysis of the 42 Shanghai isolates identified 20 sequence types (STs) with 16 novel STs and that these clinical V. parahaemolyticus strains showed high degrees of genetic diversity. All isolates expressed high levels of resistance against Ampicillin (100.0%), Streptomycin (100.0%), Cephazolin (92.9%), Kanamycin (92.8%) and Amikacin (90.5%), and eight out of 38 resistance genes (SHV, tet(B), strA, qnrA, gryA, qnrB, sulI, sulII) were detected in at least two isolates. This study confirms that antimicrobial resistance of clinical V. parahaemolyticus isolates is greater than those of environmental isolates. Furthermore, no clear correlation between antimicrobial resistance and virulence or genetic diversity was found in this study. These results add to epidemiological data of clinical V. parahaemolyticus isolates in Shanghai and highlight the need for additional mechanistic studies, especially antimicrobial resistance, to reduce the burden of disease caused by this pathogen in China.

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“…Previous studies reported that the majority of clinical V. parahaemolyticus isolates contained the tdh and/or trh gene and have the potential to become a major public health threat (Zhang et al, 2017). However, some environmental V. parahaemolyticus isolates may also possess the tdh and/or trh gene (Xu et al, 2016); therefore, the relationship between the tdh and trh genes and the pathogenicity of V. parahaemolyticus remains unclear.…”

Section: Discussionmentioning

confidence: 99%

Microevolution of <i>Vibrio parahaemolyticus</i> Isolated from Clinical, Acute Hepatopancreatic Necrosis Disease Infecting Shrimps, and Aquatic Production in China

et al. 2020

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Vibrio parahaemolyticus is the leading cause of bacteria-associated foodborne diarrheal diseases and specifically causes early mortality syndrome (EMS), which is technically known as acute hepatopancreatic necrosis disease (AHPND), a serious threat to shrimp aquaculture. To investigate the genetic and evolutionary relationships of V. parahaemolyticus in China, 184 isolates from clinical samples (VPC, n=40), AHPND-infected shrimp (VPE, n=10), and various aquatic production sources (VPF, n=134) were collected and evaluated by a multilocus sequence analysis (MLST). Furthermore, the presence of potential virulence factors (tlh, tdh, and trh) and single nucleotide polymorphisms (SNPs) in V. parahaemolyticus isolates was assessed using genomic sequencing. Analyses of virulence factors revealed that the majority of VPC isolates (97.5%) possessed the tdh and/or trh genes, while most of the VPF isolates (83.58%) did not encode hemolysin genes. Therefore, we hypothesized that the environment is a potential reservoir that promotes horizontal DNA transfer, which drives evolutionary change that, in turn, leads to the emergence of novel, potentially pathogenic strains. Phylogenetic analyses identified VPF-112 as a non-pathogenic maternal strain isolated from aquatic products and showed that it had a relatively high evolutionary status. All VPE strains and some VPC strains were grouped into several small subgroups and evenly distributed on phylogenetic trees. Anthropogenic activities and environmental selective pressure may be important factors influencing the process of transforming strains from non-pathogenic to pathogenic bacteria.

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Prevalence ofVibrio parahaemolyticusin seafood products from hypermarkets in Shanghai

Cited by 21 publications

References 17 publications

Reduction of infection risk mediated by co‐culturing Vibrio parahaemolyticus and Listeria monocytogenes in refrigerated cooked shrimp

Reduction of infection risk mediated by co‐culturing Vibrio parahaemolyticus and Listeria monocytogenes in refrigerated cooked shrimp

A Comprehensive Epidemiological Research for Clinical Vibrio parahaemolyticus in Shanghai

Microevolution of <i>Vibrio parahaemolyticus</i> Isolated from Clinical, Acute Hepatopancreatic Necrosis Disease Infecting Shrimps, and Aquatic Production in China

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