The risk assessment of Vibrio parahaemolyticus in cooked black tiger shrimps (Penaeus monodon) in Malaysia

Sani, Norrakiah Abdullah; Ariyawansa, S.; Babji, Abdul Salam; Hashim, Jamal Khair

doi:10.1016/j.foodcont.2012.10.018

Cited by 39 publications

(16 citation statements)

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“…In the aquaculture industry, black tiger shrimp ( Penaeus monodon ) plays an important role in the economic aspect and cultured in both inland and marine (Szuster, 2006). Vibrio parahaemolyticus is the most prevalent shrimp pathogen encountered in aquaculture, causes in shrimp Vibrio sis with the potential for severe health crisis (Mohammad et al, 2005; Kleter et al, 2009; Sani et al, 2013; Zhang et al, 2014). In China, shrimp contaminated with V. parahaemolyticus has been accompanied with outbreaks of food borne illnesses (Peng et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Genetic Relationship, Virulence Factors, Drug Resistance Profile and Biofilm Formation Ability of Vibrio parahaemolyticus Isolated From Mussel

et al. 2019

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The objective of this study was to investigate the virulence factors, genetic relationship, antibiotic resistance profile and the biofilm formation ability of Vibrio parahaemolyticus isolates on shrimp and mussel surfaces at 30°C. In this study, eight (n = 8) V. parahaemolyticus isolated from mussel were examined. We used the polymerase chain reaction (PCR) to examine the distribution of different genes, and Repetitive Extragenic Palindromic-PCR (REP-PCR) to compare the genetic relationship. Disk diffusion technique was used to assess antibiotic and multiple-antibiotic resistance. The biofilm formation assay, and field emission scanning electron microscopy (FE-SEM) were used to evaluate biofilm formation ability. Transmission Electron Microscope (TEM) was used to observe the morphological structure of bacterial cell. Our results indicated that the biofilm-associated genes, 16S rRNA, toxR, and tdh, were present in all the tested V. parahaemolyticus isolates (n = 8). Approximately, 62.5% (5 isolates among 8 isolates) isolates showed strong multiple-antibiotic resistance index with an average value of 0.56. All isolates (n = 8) showed strong genetic relationship and significant biofilm formation ability on shrimp and mussel surfaces. This study demonstrated that the presence of virulence factors, high multiple antibiotic resistance index (MARI) values, and effective biofilm formation ability of V. parahaemolyticus isolates could be a great threat to human health and economic values in future. It was also suggested that a high resistance rate to antibiotic could be ineffective for treating V. parahaemolyticus infections. The continuous monitoring of V. parahaemolyticus antibiotic, molecular and biofilm characteristics is needed to increase seafood safety.

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Section: Introductionmentioning

confidence: 99%

Genetic Relationship, Virulence Factors, Drug Resistance Profile and Biofilm Formation Ability of Vibrio parahaemolyticus Isolated From Mussel

et al. 2019

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“…It is widely distributed in estuarine-marine environments and seafood products, often causing infections via the consumption of raw or undercooked seafood (1,2). The most common symptoms of V. parahaemolyticus infections include gastroenteritis, diarrhea, headache, nausea, and vomiting.…”

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confidence: 99%

First Detection of AmpC β-Lactamase bla _CMY-2 on a Conjugative IncA/C Plasmid in a Vibrio parahaemolyticus Isolate of Food Origin

Lin

Chen

et al. 2015

Antimicrob Agents Chemother

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bVibrio parahaemolyticus is an important causative agent of gastroenteritis, with the consumption of contaminated seafood being the major transmission route. Resistance to penicillin is common among V. parahaemolyticus strains, whereas cephalosporin resistance remains rare. In an attempt to assess the current prevalence and characteristics of antibiotic resistance of this pathogen in common food samples, a total of 54 (17% of the total samples) V. parahaemolyticus strains were isolated from 318 meat and seafood samples purchased from supermarkets and wet markets in Shenzhen, China, in 2013. These isolates exhibited high-level resistance to ampicillin, yet they were mostly susceptible to other antimicrobials, except for two that were resistant to extended-spectrum cephalosporins. The ␤-lactamase gene bla PER-1 was detectable in one strain, V. parahaemolyticus V43, which was resistant to both third-and fourth-generation cephalosporins. Compared to other bla PER-1 -positive V. parahaemolyticus strains reported in our previous studies, strain V43 was found to harbor an ϳ200-kb conjugative plasmid carrying genes that were different from the antimicrobial resistance genes reported from the previous studies. The ␤-lactamase gene bla CMY-2 was detectable for the first time in another V. parahaemolyticus isolate, V4, which was resistant to third-generation cephalosporins. This bla CMY-2 gene was shown to be located in an ϳ150-kb IncA/C-type conjugative plasmid with a genetic structure consisting of traB-traV-traA-ISEcp1-bla CMY-2 -blc-sugE-encR-orf1-orf2-orf3-orf4-dsbC-traC, which is identical to that of other IncA/C conjugative plasmids in Enterobacteriaceae, albeit with a different size. These findings indicate that the transmission of extendedspectrum-␤-lactamase (ESBL) and AmpC ␤-lactamase genes via conjugative plasmids can mediate the development of extendedspectrum cephalosporin resistance in V. parahaemolyticus, thereby posing a potential threat to public health. Vibrio parahaemolyticus is a halophilic Gram-negative bacterium and one of the most important seafood-borne pathogens worldwide. It is widely distributed in estuarine-marine environments and seafood products, often causing infections via the consumption of raw or undercooked seafood (1, 2). The most common symptoms of V. parahaemolyticus infections include gastroenteritis, diarrhea, headache, nausea, and vomiting. For children, the elderly, and people with suppressed immune systems, V. parahaemolyticus intestinal infections can be fatal (3). The pathogenicity of V. parahaemolyticus is always associated with the presence of the toxin genes tdh (encoding the thermostable direct hemolysin [TDH]) and its homolog trh (encoding the thermostable direct hemolysin [TDH]-related hemolysin) (4). The U.S. Food and Drug Administration estimates that approximately 4,500 infections occur per year in the United States, and over the past 15 years, outbreaks have been increasing in terms of scale and frequency (3). In recent years, the number of V. parahaemolyticus infecti...

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“…Widely available and affordable throughout the year, green mussels are among some of the popular seafood species reared locally [ 22 ]. Studies involving the detection and quantitative enumeration of V. parahaemolyticus in shellfish are largely focused on oysters, shrimp, and bloody clams [ 23 , 24 , 25 , 26 , 27 , 28 , 29 ]. These studies described hemolytic Vibrio parahaemolyticus contamination of variable concentrations within the edible portions of the shellfish, as well as the subsequent QMRA conducted to estimate the risks associated with their consumption.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Resistance Risk Assessment of Vibrio parahaemolyticus Isolated from Farmed Green Mussels in Singapore

Ong

Yang

et al. 2023

Microorganisms

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Vibrio parahaemolyticus, commonly found in seafood products, is responsible for gastroenteritis resulting from the consumption of undercooked seafood. Hence, there is a need to characterize and quantify the risk involved from this pathogen. However, there has been no study reporting the quantification of hemolytic antimicrobial-resistant (AMR) Vibrio parahaemolyticus in locally farmed shellfish in Singapore. In this study, ampicillin, penicillin G, tetracycline resistant, and non-AMR hemolytic V. parahaemolyticus were surveyed and quantified in green mussel samples from different premises in the food chain (farm and retail). The occurrence data showed that 31/45 (68.9%) of farmed green mussel samples, 6/6 (100%) farm water samples, and 41/45 (91.1%) retail shellfish samples detected the presence of hemolytic V. parahaemolyticus. V. parahaemolyticus counts ranged from 1.6–5.9 Log CFU/g in the retail shellfish samples and 1.0–2.9 Log CFU/g in the farm water samples. AMR risk assessments (ARRA), specifically for ampicillin, penicillin G, tetracycline, and hemolytic (non-AMR) scenarios were conducted for the full farm-to-home and partial retail-to-home chains. The hemolytic ARRA scenario estimated an average probability of illness of 5.7 × 10−3 and 1.2 × 10−2 per serving for the full and partial chains, respectively, translating to 165 and 355 annual cases per total population or 2.9 and 6.2 cases per 100,000 population, respectively. The average probability of illness per year ratios for the three ARRAs to the hemolytic ARRA were 0.82, 0.81, and 0.47 (ampicillin, penicillin G, and tetracycline, respectively) for the full chain and 0.54, 0.39, and 0.09 (ampicillin, penicillin G, and tetracycline, respectively) for the partial chain. The sensitivity analysis showed that the overall cooking effect, initial concentrations of pathogenic V. parahaemolyticus, and harvest duration and harvest temperature were key variables influencing the risk estimates in all of the modelled ARRAs. The study findings can be used by relevant stakeholders to make informed decisions for risk management that improve food safety.

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The risk assessment of Vibrio parahaemolyticus in cooked black tiger shrimps (Penaeus monodon) in Malaysia

Cited by 39 publications

References 5 publications

Genetic Relationship, Virulence Factors, Drug Resistance Profile and Biofilm Formation Ability of Vibrio parahaemolyticus Isolated From Mussel

Genetic Relationship, Virulence Factors, Drug Resistance Profile and Biofilm Formation Ability of Vibrio parahaemolyticus Isolated From Mussel

First Detection of AmpC β-Lactamase bla _CMY-2 on a Conjugative IncA/C Plasmid in a Vibrio parahaemolyticus Isolate of Food Origin

Antimicrobial Resistance Risk Assessment of Vibrio parahaemolyticus Isolated from Farmed Green Mussels in Singapore

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The risk assessment of Vibrio parahaemolyticus in cooked black tiger shrimps (Penaeus monodon) in Malaysia

Cited by 39 publications

References 5 publications

Genetic Relationship, Virulence Factors, Drug Resistance Profile and Biofilm Formation Ability of Vibrio parahaemolyticus Isolated From Mussel

Genetic Relationship, Virulence Factors, Drug Resistance Profile and Biofilm Formation Ability of Vibrio parahaemolyticus Isolated From Mussel

First Detection of AmpC β-Lactamase bla CMY-2 on a Conjugative IncA/C Plasmid in a Vibrio parahaemolyticus Isolate of Food Origin

Antimicrobial Resistance Risk Assessment of Vibrio parahaemolyticus Isolated from Farmed Green Mussels in Singapore

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First Detection of AmpC β-Lactamase bla _CMY-2 on a Conjugative IncA/C Plasmid in a Vibrio parahaemolyticus Isolate of Food Origin