scholarly journals Tackling Vibrio parahaemolyticus in ready-to-eat raw fish flesh slices using lytic phage VPT02 isolated from market oyster

2021 ◽  
pp. 110779
Author(s):  
Hwa Jeong You ◽  
Jung Hyen Lee ◽  
Minjin Oh ◽  
Sin Young Hong ◽  
Doyeon Kim ◽  
...  
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Lytic Phage ◽  
Fish Flesh ◽  
Raw Fish

scholarly journals Effect of Lime Juice on Vibrio parahaemolyticus and Salmonella enterica Inactivation during the Preparation of the Raw Fish Dish Ceviche

2013 ◽  
Vol 76 (6) ◽  
pp. 1027-1030 ◽  
Author(s):  
PRATEEK MATHUR ◽  
DONALD W. SCHAFFNER
Keyword(s):  
Latin American ◽  
Salmonella Enterica ◽  
Vibrio Parahaemolyticus ◽  
Pathogenic Bacteria ◽  
Detection Limits ◽  
Lime Juice ◽  
Log Reduction ◽  
Agar Media ◽  
Raw Fish ◽  
Few Data

Ceviche is a raw fish dish common in Peru and other Latin American counties. The most characteristic feature of ceviche is the use of lime juice for marinating or “cooking” the raw fish. Confirmed cases of cholera in Peru, New Jersey, and Florida have been associated with ceviche. Although the effect of organic acids on pathogenic bacteria has been well characterized, few data exist on the effect of these acids in seafood systems. The objective of the study was to evaluate the effects of lime juice marination on pathogens likely to be present in ceviche. Tilapia (Oreochromis niloticus) fillet pieces were inoculated with Vibrio parahaemolyticus and Salmonella enterica (>7 log CFU/g) and incubated at 25 and 4°C for 30 or 120 min in the presence of fresh lime juice at concentrations typical for the preparation of ceviche. Similar levels of cells were also inoculated into fresh lime juice without tilapia. Surviving cells were enumerated on selective (xylose lysine Tergitol 4 and thiosulfate-bile-citrate-sucrose) and nonselective (tryptic soy agar) media. V. parahaemolyticus levels were reduced to below detection limits (~5-log reduction) under all conditions studied. Salmonella strains on tilapia were much more resistant to inactivation and were only slightly reduced (~1- to 2-log reduction). Salmonella and V. parahaemolyticus inoculated directly into lime juice without tilapia were all reduced to below detection limits (~5-log reduction). A typical ceviche recipe reduces V. parahaemolyticus risk significantly but is less effective for control of S. enterica.

Genome sequence analysis of Vibrio parahaemolyticus lytic phage Vp_R1 with a C3 morphotype

2019 ◽  
Vol 164 (11) ◽  
pp. 2865-2871
Author(s):  
Hongyu Ren ◽  
Zhen Li ◽  
Le Xu ◽  
Xiaoyu Li ◽  
Lili Wang ◽  
...  
Keyword(s):  
Sequence Analysis ◽  
Genome Sequence ◽  
Vibrio Parahaemolyticus ◽  
Lytic Phage ◽  
Genome Sequence Analysis

SOME TENSILE CHARACTERISTICS OF RAW FISH FLESH

1981 ◽  
Vol 12 (3) ◽  
pp. 375-387 ◽  
Author(s):  
R. A. SEGARS ◽  
E. A. JOHNSON ◽  
J.G. KAPSALIS ◽  
M. PELEG
Keyword(s):  
Fish Flesh ◽  
Raw Fish

scholarly journals Effects of sodium chloride on oviposition and development of blowfly, Lucilia cuprina, (Wiedmann) (Diptera : Calliphoridae)

2014 ◽  
Vol 23 (1) ◽  
pp. 47-51 ◽  
Author(s):  
Murshida Begum ◽  
Mahmudul Hasan ◽  
ASM Saifullah ◽  
MA Howlader
Keyword(s):  
Sodium Chloride ◽  
Salt Concentration ◽  
Lucilia Cuprina ◽  
Average Weight ◽  
Fish Flesh ◽  
Pupation Rate ◽  
Developmental Parameters ◽  
Treated Fish ◽  
Raw Fish ◽  
High Concentrations

Effects of five different concentrations of sodium chloride (5 to 25%) treated fish flesh was tested on oviposition, growth and developmental parameters of blowfly, Lucilia cuprina (Wiedemann). The salt worked as an oviposition deterrent in the female flies. The highest amount of eggs (0.247 ± 0.0464 g) was oviposited on lowest salt concentration (5%) and the minimum amount (0.0003 ± 0.0004 g) of eggs was laid on the highest salt concentration (25%). The eggs laid on 20 and 25% salt treated fishes were not hatched. The larval periods were significantly affected by 10 and 15% salt treated fish while the pupal periods were prolonged at 15% of salt treated fish (p < 0.05). Average larval and pupal durations in control were 4.543 ± 0.18 and 4.833 ± 0.753 days, respectively, whereas at 15% salt average larval and pupal durations were 5.937 ± 0.133 and 5.5 ± 0.548 days, respectively. The average weight of the larvae and pupae were also reduced with the high concentrations of salt. Pupation rate also significantly reduced at higher concentrations of salt. These results suggest that application of 15% salt in raw fish can effectively protect sun?drying fish from blowfly infestation. DOI: http://dx.doi.org/10.3329/dujbs.v23i1.19825 Dhaka Univ. J. Biol. Sci. 23(1): 47-51, 2014

scholarly journals An Outbreak of Allergy-like Food Poisoning Caused by “Sashimi” (Sliced Raw Fish Flesh) and the Isolation of Responsible Bacterium, Proteus morganii

1956 ◽  
Vol 21 (10) ◽  
pp. 1100-1100 ◽  
Author(s):  
Toshiharu KAWABATA ◽  
Kimishige ISHIZAKA ◽  
Toshiyuki MIURA ◽  
Tadanao SASAKI
Keyword(s):  
Food Poisoning ◽  
Fish Flesh ◽  
Raw Fish

Loss of Polymyxin B From Enrichment Broth for Vibrio parahaemolyticus

1982 ◽  
Vol 45 (8) ◽  
pp. 744-746 ◽  
Author(s):  
B. BLANCHFIELD ◽  
S. STAVRIC ◽  
A. JEAN ◽  
H. PIVNICK
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Polymyxin B ◽  
Red Snapper ◽  
Enrichment Broth ◽  
Selective Enrichment ◽  
Raw Fish

Polymyxin B sulfate (PB) added to salt broth (SB) for selective enrichment of Vibrio parahaemolyticus was destroyed by autoclaving. Losses were about 49% at pH 7.4 and 97% at pH 8.8. Additionally, certain raw fish when added to salt polymyxin broth (SPB) caused a loss of PB, probably due to adsorption; vertebrate fish (red snapper and herring) caused a loss of about 72% of PB, but shellfish (oyster and clam) did not cause any loss.

Genome sequence analysis of Vibrio parahaemolyticus lytic phage vP_VpaS_VP-RY-9

2021 ◽  
Author(s):  
Yuan Ren ◽  
Renjie Chen ◽  
Yongping Xu ◽  
Xiaoyu Li ◽  
Cong Cong ◽  
...  
Keyword(s):  
Phylogenetic Analysis ◽  
Sequence Analysis ◽  
Genome Sequence ◽  
Vibrio Parahaemolyticus ◽  
Therapeutic Agent ◽  
Lytic Phage ◽  
Lytic Bacteriophage ◽  
Genome Sequence Analysis ◽  
Genomic Features ◽  
Double Stranded Dna

Abstract A lytic bacteriophage Vp-9, designated vP_VpaS_VP-RY-9, was isolated from sewage collected in Dalian, China. The double-stranded DNA genome of phage vP_VpaS_VP-RY-9 is 81.604 kb long, which has a mol% G + C content of 45.75, containing 117 ORFs, but any tRNA was found. Comparison of its genomic features and phylogenetic analysis revealed that phage vP_VpaS_VP-RY-9 is a novel member of the order Caudovirales, family Siphoviridae, genus Vibrio. The present results suggest that phage vP_VpaS_VP-RY-9 may represent a potential therapeutic agent against Vibrio parahaemolyticus.

scholarly journals Genomic Analysis of Lytic Phage V09 that Targets Pathogenic Vibrio Parahaemolyticus

2021 ◽  
Author(s):  
Peien Ni ◽  
Xiaoling Lei ◽  
Yujie Yin ◽  
Adelaide Almeida ◽  
Dapeng Wang
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Pathogenic Bacteria ◽  
Genomic Analysis ◽  
Open Reading Frames ◽  
Lytic Phage ◽  
Base Pairs ◽  
Double Stranded Dna ◽  
Pathogenic Vibrio ◽  
Foodborne Pathogenic Bacteria ◽  
Reading Frames

Abstract Phage therapy is a promising approach to control foodborne pathogenic bacteria. In this study, a lytic phage against Vibrio parahaemolyticus, designated Vibrio phage V09, was isolated from surface water in Shanghai, China and its genomic DNA was sequenced. The data demonstrated that phage V09 is a double-stranded DNA phage. Its genome consists of 243,881 base pairs (42.6% guanine-cytosine content) encoding 377 open reading frames and with 27 tRNAs detected. According to phylogenetic analysis, phage V09 can be considered a member of the subfamily Tevenvirinae and family Myoviridae.

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