Seasonal Occurrence of Vibrios in Water and Shellfish Obtained from the Great Kwa River Estuary, Calabar, Nigeria

Eja, ME; Abriba, C.; Etok, C. A.; Ikpeme, E. M.; Arikpo, GE; Enyi-Idoh, Kingsley Hovana; Ofor, U. A.

doi:10.1007/s00128-008-9482-x

Cited by 19 publications

(9 citation statements)

References 9 publications

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“…However, in seafood products coming from warm, coastal waters, the consumption of raw products and shellfish implies an elevated health risk due to the presence of toxin-producing Vibrio spp. (Eja et al 2008;Lhafi and Kühne 2007). The growth of the normal psychrotrophic microbiota is inhibited by a light preservation and/or the storage under anaerobic conditions, favoring the growth of P. phosphoreum and Gram-positive bacteria (Gram and Huss 1996;PaludanMüller et al 1998).…”

Section: Introductionmentioning

confidence: 96%

Safety Assessment of Fresh and Processed Seafood Products by MALDI-TOF Mass Fingerprinting

Böhme

Fernández-No

Gallardo³

et al. 2010

Food Bioprocess Technol

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Foodborne intoxications caused by the consumption of fish and other products of marine origin contaminated with bacterial pathogens are an ever-present threat, either due to bacteria and/or its metabolites. In addition, the rapid spoilage of seafood due to microbial activity, results in high economic losses. The development of the microbiota in seafood products depends on the microbiological ambience of capture, processing and storage, and the applied preservation method. Thus, pathogenic and spoilage bacterial species in seafood may come from the indigenous microbiota of the aquatic ambience or are introduced by contamination during processing. Rapid and accurate bacterial species identification is essential for an effective control program to ensure safety and quality of either processed or minimally processed seafood. In the present work, matrix-assisted laser desorption ionizationtime of flight mass spectrometry was successfully applied to identify 26 bacterial strains isolated from fresh fish and processed seafood samples. The approach was based on the comparison of unknown spectra to a reference spectral library and demonstrated to be a fast and accurate technique for bacterial species differentiation, which can be used for the rapid identification of foodborne pathogens and spoilage bacteria potentially present in products of marine origin.

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Section: Introductionmentioning

confidence: 96%

Safety Assessment of Fresh and Processed Seafood Products by MALDI-TOF Mass Fingerprinting

Böhme

Fernández-No

Gallardo³

et al. 2010

Food Bioprocess Technol

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“…The primary studies considered in this meta-analysis described standard method for isolation and detection of V. parahaemolyticus from seafood samples. First author, year of publication or study, location of study, type of seafood studied, microbiological methods and number of sample positive for presence of V. parahaemolyticus were extracted from the following 48 primary studies: (Abd-Elghany and Sallam 2013 ; Amin and Salem 2012 ; Anjay et al 2014 ; Bilung et al 2005 ; Blanco-Abad et al 2009 ; Chakraborty and Surendran 2008 ; Changchai and Saunjit 2014 ; Chao et al 2009 ; Cook et al 2002 ; Copin et al 2012 ; Deepanjali et al 2005 ; DePaola et al 2003 ; Di Pinto et al 2008 , 2012 ; Dileep et al 2003 ; Duan and Su 2005a , b ; Eja et al 2008 ; Fuenzalida et al 2006 , 2007 ; Han et al 2007 ; Khouadja et al 2013 ; Kirs et al 2011 ; Koralage et al 2012 ; Lee et al 2008 ; Lu et al 2006 ; Luan et al 2008 ; Marlina et al 2007 ; Miwa et al 2006 ; Nakaguchi 2013 ; Nelapati and Krishnaiah 2010 ; Normanno et al 2006 ; Ottaviani et al 2005 ; Pal and Das 2010 ; Parveen et al 2008 ; Paydar et al 2013 ; Pereira et al 2007 ; Raghunath et al 2007 ; Ramos et al 2014 ; Rizvi and Bej 2010 ; Robert-Pillot et al 2014 ; Rosec et al 2012 ; Schärer et al 2011 ; Sobrinho Pde et al 2011 ; Sobrinho et al 2010 ; Sudha et al 2012 ; Suffredini et al 2014 ; Sun et al 2012 ; Terzi et al 2009 ; Vuddhakul et al 2006 ; Xu et al 2014 ...…”

Section: Resultsmentioning

confidence: 99%

Incidence and prevalence of Vibrio parahaemolyticus in seafood: a systematic review and meta-analysis

Odeyemi

2016

SpringerPlus

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Vibrio parahaemolyticus is an important seafood borne human pathogen worldwide due to it occurrence, prevalence and ability to cause gastrointestinal infections. This current study aim at investigating the incidence and prevalence of V. parahaemolyticus in seafood using systematic review-meta-analysis by exploring heterogeneity among primary studies. A comprehensive systematic review and meta-analysis of peer reviewed primary studies reported between 2003 and 2015 for the occurrence and prevalence of V. parahaemolyticus in seafood was conducted using “isolation”, “detection”, “prevalence”, “incidence”, “occurrence” or “enumeration” and V. parahaemolyticus as search algorithms in Web of Science (Science Direct) and ProQuest of electronic bibliographic databases. Data extracted from the primary studies were then analyzed with fixed effect meta-analysis model for effect rate to explore heterogeneity between the primary studies. Publication bias was evaluated using funnel plot. A total of 10,819 articles were retrieved from the data bases of which 48 studies met inclusion criteria. V. parahaemolyticus could only be isolated from 2761 (47.5 %) samples of 5811 seafood investigated. The result of this study shows that incidence of V. parahaemolyticus was more prevalent in oysters with overall prevalence rate of 63.4 % (95 % CI 0.592–0.674) than other seafood. Overall prevalence rate of clams was 52.9 % (95 % CI 0.490–0.568); fish 51.0 % (95 % CI 0.476–0.544); shrimps 48.3 % (95 % CI 0.454–0.512) and mussels, scallop and periwinkle: 28.0 % (95 % CI 0.255–0.307). High heterogeneity (p value <0.001; I2 = 95.291) was observed mussel compared to oysters (I2 = 91.024). It could be observed from this study that oysters harbor V. parahaemolyticus based on the prevalence rate than other seafood investigated. The occurrence and prevalence of V. parahaemolyticus is of public health importance, hence, more studies involving seafood such as mussels need to be investigated.

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“…yang bersifat patogen terhadap komoditas udang maupun pada manusia (DePaola et al, 2000). Keberadaan V. parahaemolyticus patogenik pada produk perikanan dapat menyebabkan penyakit bawaan pangan (foodborne disease) pada manusia melalui konsumsi pangan mentah atau pengolahan yang kurang sempurna (Venkitanarayanan & Doyle, 2001;Potasman et al, 2002;Farmer et al, 2003;Eja et al, 2008;Newton et al, 2012;Zarei et al, 2012;Lutz et al, 2013). Hal ini juga dapat disebabkan oleh kontaminasi silang antar pangan olahan dan mentah atau melalui pencucian pangan dengan air yang mengandung V. parahaemolyticus (Daniels et al, 2000).…”

Section: Pendahuluanunclassified

Prevalensi Gen tdh dan trh Vibrio parahaemolyticus pada Udang Vaname Di Wilayah Indramayu, Jawa Barat

Yennie

Hariyadi

Poernomo

2015

JPBKP

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Penelitian ini bertujuan untuk mengetahui prevalensi Vibrio parahaemolyticus patogenik pada udang vaname yang berasal dari tambak tradisional dan intensif berdasarkan keberadaan gen tdh dan trh. Isolasi dan konfirmasi Vibrio parahaemolyticus mengacu pada BAM (2004), yang dilanjutkan dengan konfirmasi gen tdh dan trh Vibrio parahaemolyticus menggunakan metode PCR. Hasil identifikasi menunjukkan bahwa sebanyak 16/32(50%) dan 6/32 (18,8%) udang dari tambak tradisional dan intensif positif Vibrio parahaemolyticus. Berdasarkan gen tdh, ditemukan Vibrio parahaemolyticus patogenik pada udang tambak tradisional dan intensif berturut-turut adalah 81% (13/16) dan 50% (3/6). Sementara itu, jika didasarkan pada gen trh, Vibrio parahaemolyticus patogenik pada udang tambak tradisional dan intensif berturut-turut adalah 15/16 (93,8%) dan 4/6 (66,7%). Secara keseluruhan prevalensi udang vaname yang positif gen tdh adalah sebesar 72,2% (16/22) gen trh sebesar 86,4% (19/22) dan yang memiliki kedua gen adalah sebanyak 63,6% (14/22).

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Seasonal Occurrence of Vibrios in Water and Shellfish Obtained from the Great Kwa River Estuary, Calabar, Nigeria

Cited by 19 publications

References 9 publications

Safety Assessment of Fresh and Processed Seafood Products by MALDI-TOF Mass Fingerprinting

Safety Assessment of Fresh and Processed Seafood Products by MALDI-TOF Mass Fingerprinting

Incidence and prevalence of Vibrio parahaemolyticus in seafood: a systematic review and meta-analysis

Prevalensi Gen tdh dan trh Vibrio parahaemolyticus pada Udang Vaname Di Wilayah Indramayu, Jawa Barat

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