Prevalence, pathogenicity, and serotypes of Vibrio parahaemolyticus in shrimp from Chinese retail markets

Xu, Xiaoke; Wu, Qingping; Zhang, Jumei; Cheng, Jiashun; Zhang, Shuhong; Wu, Kui

doi:10.1016/j.foodcont.2014.04.042

Cited by 71 publications

(54 citation statements)

References 40 publications

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“…In this work, any correlation between the numbers of total Vp and pathogenic Vp detected in the processed shrimp was not observed because pathogenic Vp could be detected even if the total Vp was less than 100 MPN/g (Table 2). In agreement with this finding, investigation of V. parahaemolyticus in retail shrimp in China revealed that 103 out of 273 samples were positive for this bacterium and 5 out of 247 isolates were positive for trh, although 95% of positive samples harbored bacterial density less than 100 MPN/g (Xu et al 2014).…”

Section: Parahaemolyticus In Processed Shrimp M Yingkajorn Et Alsupporting

confidence: 74%

Quantitative Analysis of Pathogenic and Nonpathogenic Vibrio parahaemolyticus in Shrimp Derived from Industrial Processing

Yingkajorn

Sermwittayawong

Khamhaeng

et al. 2015

Journal of Food Safety

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Vibrio parahaemolyticus is an important seafood-borne pathogen. V. parahaemolyticus carrying either tdh or trh or both genes is considered a pathogenic strain. The objectives of this study were to examine the prevalence and concentration of V. parahaemolyticus in shrimp processed in a factory using most probable number (MPN) combined with either polymerase chain reaction (PCR) or loop-mediated isothermal amplification (LAMP) techniques. The pathogenic group (pathogenic Vp) is composed of strains carrying tdh (tdh + Vp) and/or trh (trh + Vp) and nonpathogenic group (total Vp) is consisted of both pathogenic and nonpathogenic strains. There was no difference in the total Vp detection by PCR and LAMP techniques. However, combined MPN with LAMP techniques, an increase in detection of pathogenic Vp in samples was identified and the concentrations of pathogenic Vp in shrimp from the first five processing steps were 3.2, 3.0, 3.1, 3.5 and 4.3 MPN/g and were below the detection level (<3 MPN/g) in shrimp from the last three steps. LAMP technique estimated significantly higher positive samples and MPN values for pathogenic V. parahaemolyticus than PCR technique. PRACTICAL APPLICATIONSLoop-mediated isothermal amplification technique is more sensitive than polymerase chain reaction at determining low numbers of pathogenic Vibrio parahaemolyticus in seafood. Decreased temperature in the peeling step as well as frequent change in dipping water in the grazing step will reduce the total numbers of V. parahaemolyticus contaminated in shrimp.

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Section: Parahaemolyticus In Processed Shrimp M Yingkajorn Et Alsupporting

confidence: 74%

Quantitative Analysis of Pathogenic and Nonpathogenic Vibrio parahaemolyticus in Shrimp Derived from Industrial Processing

Yingkajorn

Sermwittayawong

Khamhaeng

et al. 2015

Journal of Food Safety

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“…Of these, aquatic products provide an average of one-fifth of the total animal protein intake for the world population (Cajascano, 2014). Vibrio parahaemolyticus, Salmonella , and Listeria monocytogenes have been reported as microbiological hazards of aquatic products in China (Xu et al, 2014; Wu et al, 2015; Yang et al, 2015). However, few studies have evaluated the prevalence of S. aureus in aquatic products in China.…”

Section: Introductionmentioning

confidence: 99%

Prevalence, Virulence Genes, Antimicrobial Susceptibility, and Genetic Diversity of Staphylococcus aureus from Retail Aquatic Products in China

Rong

et al. 2017

Front. Microbiol.

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Staphylococcus aureus is an important food-borne opportunistic pathogen that frequently causes severe blood and tissue infections or even fatal illnesses. Although S. aureus has been extensively studied in livestock and poultry foods in China, limited information has been reported in aquatic products. Accordingly, in this study, we aimed to characterize S. aureus in aquatic products purchased from retail markets in China. In total, 320 aquatic food samples were collected from 32 provincial capitals in China. The results showed that 119 samples (37.2%, 119/320) were positive for S. aureus by both qualitative and quantitative analyses. The contamination levels of 78.2% of samples ranged from 0.3 to 10 MPN/g, and six samples exceeded 110 MPN/g. A total of 119 S. aureus isolates from positive samples were selected to evaluate virulence factors, antibiotic resistance, and molecular characteristics. All S. aureus isolates were evaluated for the presence of 11 virulence genes by multiplex polymerase chain reaction, and α-hemolysin (hlα, 84.9%), fibronectin-binding protein A (fnbA, 79.0%), S. aureus enterotoxin E (see, 53.8%), and Panton-Valentine leucocidin (pvl, 50.4%) were identified as the major genes. These genes formed 56 different profiles, with the major profile identified as pvl-hlα-fnbA (28.6%). The antimicrobial susceptibility of all isolates was analyzed through the disk diffusion method, and the results showed high resistance to β-lactams, macrolides and tetracyclines, but susceptibility to linezolid and vancomycin. In addition, 26 sequence types (STs) were obtained via multilocus sequence typing, including seven novel STs, among which ST1 (20.2%), ST15 (18.5%), and ST188 (13.4%) were the most common STs. All the isolates were mecC negative, but nine isolates carrying mecA were evaluated by staphylococcal cassette chromosome mec (SCCmec) typing, all of which were SCCmecIII or SCCmecIV types. Isolates of SCCmecIII showed a high prevalence and were multidrug resistant. Our results showed that aquatic products could be a vehicle for transmission of virulence genes and multidrug-resistant S. aureus, representing a potential public health risk. The STs identified in this study indicated the genetic diversity of S. aureus, thereby providing important basic data for the dissemination of S. aureus in aquatic products.

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“…oxytetracycline, tetracycline, quinolone, sulphonamides trimethoprim , , (Oh et al, 2011;Rico et al, 2012;Sani et al, 2013;Xu et al, 2014;Yano et al, 2014;Yu et al, 2014). (Okamoto et al, 2009;Letchumanan et al, 2015).…”

Section: Pcrmentioning

confidence: 99%

Virulence Factors and Antimicrobial Susceptibility of Vibrio parahaemolyticus Isolated from the Oyster Crassostrea gigas

Kim¹,

An²,

Park³

et al. 2016

Korean Journal of Fisheries and Aquatic Sciences

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This study investigated the prevalence of Vibrio parahaemolyticus in the oyster Crassostrea gigas, which is commonly consumed raw. The presence of virulence factors and the antimicrobial susceptibility of isolates were also investigated. The overall prevalence rate of V. parahaemolyticus in oysters was 37.5% (36/96) and the range of concentrations was 30-11,000 MPN/100 g. PCR-based assays indicated that 9.6% (11/115) of the isolates were positive for the thermostable direct hemolysin-related hemolysin gene (trh), while none of the isolates were positive for the thermostable direct hemolysin gene (tdh). The Multiple Antibiotics Resistance (MAR) index was measured for 16 common antimicrobial agents and 46.1% (53/115) of the isolates had a MAR index > 0.2. The MAR index ranged from 0.07 to 0.73. The highest MAR index was observed with strain s150608, isolated in June 2015, which exhibited resistance to 11 antimicrobial agents. Our results demonstrate that oysters are high-risk sources of V. parahaemolyticus, although no antimicrobial agent was being used to promote growth or to treat bacterial infections in the sampled oyster-growing areas.

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Prevalence, pathogenicity, and serotypes of Vibrio parahaemolyticus in shrimp from Chinese retail markets

Cited by 71 publications

References 40 publications

Quantitative Analysis of Pathogenic and Nonpathogenic Vibrio parahaemolyticus in Shrimp Derived from Industrial Processing

Quantitative Analysis of Pathogenic and Nonpathogenic Vibrio parahaemolyticus in Shrimp Derived from Industrial Processing

Prevalence, Virulence Genes, Antimicrobial Susceptibility, and Genetic Diversity of Staphylococcus aureus from Retail Aquatic Products in China

Virulence Factors and Antimicrobial Susceptibility of Vibrio parahaemolyticus Isolated from the Oyster Crassostrea gigas

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