scholarly journals Prevalence, characterization, and antibiotic susceptibility of Vibrio parahaemolyticus isolated from retail aquatic products in North China

2016 ◽  
Vol 16 (1) ◽  
Author(s):  
Xiaoke Xu ◽  
Jianheng Cheng ◽  
Qingping Wu ◽  
Jumei Zhang ◽  
Tengfei Xie
Keyword(s):  
Vibrio Parahaemolyticus ◽  
North China ◽  
Antimicrobial Agents ◽  
Foodborne Pathogen ◽  
Eastern Coast ◽  
Most Probable Number ◽  
Antibiotic Resistant ◽  
Probable Number ◽  
Aquatic Products ◽  
Resistance Patterns

Abstract Background Vibrio parahaemolyticus is a major foodborne pathogen, particularly in Asian countries. Increased occurrence of outbreaks of V. parahaemolyticus gastroenteritis in China indicates the need to evaluation of the prevalence of this pathogenic species. V. parahaemolyticus distribution in shellfish from the eastern coast of China has been reported previously. However, to date, the prevalence of V. parahaemolyticus in retail aquatic products in North China has not been determined. To investigate the prevalence of V. parahaemolyticus in aquatic products in North China, 260 aquatic product samples were obtained from retail markets in 6 provinces of North China from November to December in 2012 and July to August in 2013. Results V. parahaemolyticus was detected in 94 (36.2 %) of the samples by the most probable number method. The density of V. parahaemolyticus ranged from 1.50 to 1100 MPN/g. V. parahaemolyticus was detected at a rate of 50.0 % and 22.7 % in summer and in winter, respectively. The density of V. parahaemolyticus was significantly higher in summer than in winter, with mean levels of 16.5 MPN/g and 5.0 MPN/g, respectively. Among 145 V. parahaemolyticus isolates examined, none of the isolates possessed tdh and trh. In multiplex PCR-based O-antigen serotyping of these 145 isolates, all serotypes, other than O6, O7, and O9, were detected, and serotype O2 was found to be the most prevalent (detected in 54 isolates). The 145 isolates were grouped into 7 clusters by enterobacterial repetitive intergenic consensus-polymerase chain reaction (ERIC-PCR) at a similarity coefficient of 0.66. The antimicrobial resistance patterns of these 145 isolates to 12 antimicrobial agents revealed that most of the isolates were resistant to streptomycin (86.2 %), while fewer were resistant to ampicillin (49.6 %), cefazolin (43.5 %), cephalothin (35.9 %), and kanamycin (22.1 %). All of the examined isolates were susceptible to azithromycin and chloramphenicol. Conclusions The findings of this study will help in defining appropriate monitoring programs, understanding of the dissemination of antibiotic resistant strains, and providing information for the assessment of exposure to this microorganism at the consumption level.

Elimination of Vibrio parahaemolyticus Contamination in Shucked Oysters (Crassostrea plicatula) to with Natural Antimicrobial Agents TeaPolyphenols

2011 ◽  
Vol 320 ◽  
pp. 427-433 ◽  
Author(s):  
Xiao Sheng Shen ◽  
Bei Lei Qian ◽  
Wei Hua Wu ◽  
You Qiong Cai ◽  
Cheng Chu Liu
Keyword(s):  
Sensory Analysis ◽  
Vibrio Parahaemolyticus ◽  
Antimicrobial Agents ◽  
Tea Polyphenols ◽  
Most Probable Number ◽  
Negative Effects ◽  
Natural Antimicrobial ◽  
Probable Number ◽  
Bactericidal Effects

In this study, the survival of Vibrio parahaemolyticus in suspension in the presence of tea-polyphenols for 6h was first examined. The shucked oysters containing V. parahaemolyticus then were exposed to 2048μg/mL , 1024 μg/mL and 512 μg/mL tea-polyphenols for 4h and the population ofV. parahaemolyticusin shucked oysters was determined every 1h. In addition, shucked oysters containingV. parahaemolyticusexposed into the dose of 1024 μg/mL tea-polyphenols were held at various temperature (0, 5, and 20°C) to examine survival ofV. parahaemolyticusevery 6h till 24h. Populations ofV. parahaemolyticusinoysterwere determined using 3-tube most probable number (MPN) method. The study found that the MIC of tea-polyphenols to Vibrio parahaemolyticus suspension is 1024 μg/mL; when exposed to 2048 μg/mL, 1024 μg/mLand 512μg/mL tea-polyphenols for 4h, the population ofV. parahaemolyticusinshucked oysters decreased by 3.29,2.43 and 1.84 Log10MPN/g respectively; 0, 5 and 20°C,1024μg/mL tea-polyphenols can decrease the population of V. parahaemolyticusinshucked by 4.10, 3.32 and 3.00LogMPN/g at 24thh. Sensory analysis showed that treatments of tea-polyphenols at concentrations 1024μg/mL did not cause negative effects on taste of oyster meat. These results indicated that tea-polyphenols have bactericidal effects againstV. parahaemolyticusand can be applied to shucked oysters to reduce contamination of V. parahaemolyticus.

Qualitative and Quantitative Determination and Resistance Patterns of Salmonella from Poultry Carcasses

2016 ◽  
Vol 79 (6) ◽  
pp. 950-955 ◽  
Author(s):  
R. S. YAMATOGI ◽  
H. C. OLIVEIRA ◽  
F. S. POSSEBON ◽  
J. C. F. PANTOJA ◽  
J. G. F. JOAQUIM ◽  
...  
Keyword(s):  
Antimicrobial Agents ◽  
Epidemiological Data ◽  
Multidrug Resistant ◽  
Food Sources ◽  
Most Probable Number ◽  
Probable Number ◽  
Qualitative And Quantitative ◽  
Poultry Products ◽  
Resistance Patterns ◽  
Resistant Strains

ABSTRACTPoultry products are important in the transmission of zoonotic pathogens, mainly Salmonella. This genus causes millions of foodborne diseases worldwide every year. Cross-contamination by food sources in human cases of salmonellosis and the increase in resistant strains have become important issues. A qualitative and quantitative Salmonella detection method was utilized in a poultry slaughterhouse in São Paulo State, Brazil. We collected 33 samples from different batches of carcasses. Each sample was analyzed at three process points: postbleeding, postdefeathering, and postchilling. A fourth point, retail simulation, was added to simulate retail market storage at 5°C for 72 h. The qualitative methods revealed 100% (33 samples) contamination at postbleeding, 39% (13 samples) contamination at postdefeathering, 58% (19 samples) contamination at postchilling, and 30% (10 samples) contamination at the retail simulation. The quantitative results, determined by the most-probable-number (MPN) technique, ranged from <0.03 to >2,400 MPN/g. We identified 23 Salmonella serovars; the most prevalent were Mbandaka, Senftenberg, and Enteritidis. Resistance to nalidixic acid was significantly more common (P < 0.05) than resistance to other antimicrobial agents. Five multidrug-resistant strains were identified. This study contributes important epidemiological data and demonstrates the need to improve sanitary conditions in slaughterhouses.

scholarly journals Analysis of River Water Along Klang Valley to Evaluate the Prevalence of Antibiotics Resistant Strains within Urbanized Areas of Selangor, Malaysia

2020 ◽  
Vol 2 (1) ◽  
pp. 59
Keyword(s):  
River Water ◽  
Antibiotic Sensitivity ◽  
Most Probable Number ◽  
Resistant Bacteria ◽  
Minimal Bactericidal Concentration ◽  
Isolation And Identification ◽  
Antibiotic Resistant ◽  
Probable Number ◽  
Antibiotic Sensitivity Test ◽  
Klang Valley

The determination of antibiotic-resistant bacteria in Klang river water in Klang valley is performed as the river exposed to various environments. The analysis is performed through enumeration, isolation, and identification process. The water samples were obtained from the origin of the river, housing region, and hospital region. The coliforms obtained through enumeration and identification was then used to determine antibiotic sensitivity, minimum inhibitory concentration (MIC), and minimal bactericidal concentration (MBC). The level of coliforms was indicated through the most probable number (MPN), which 70 MPN per 100 ml of river water in the origin of the river while housing and hospital regions showed more than 1600 MPN per 100 ml of river water. The results obtained from the antibiotic sensitivity test showed that the degree of resistance of coliforms is varied in different regions. The zone of inhibition to ampicillin and tetracyclin for coliforms in housing regions is 20 mm, while the coliforms in the hospital region are 6 mm and 7 mm, respectively. The overall results showed that the level of coliforms and the antibiotic sensitivity of coliforms are different in various regions. The coliforms in the hospital region are more resistant to antibiotics compared to the housing region.

Selectivity and Specificity of a Chromogenic Medium for Detecting Vibrio parahaemolyticus†

2005 ◽  
Vol 68 (7) ◽  
pp. 1454-1456 ◽  
Author(s):  
YI-CHENG SU ◽  
JINGYUN DUAN ◽  
WEN-HSIN WU
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Bile Salts ◽  
Vibrio Vulnificus ◽  
Enterobacter Cloacae ◽  
Most Probable Number ◽  
Chromogenic Medium ◽  
Probable Number ◽  
Vibrio Fluvialis ◽  
Vibrio Mimicus ◽  
Vibrio Spp

The thiosulfate–citrate–bile salts–sucrose agar (TCBS) used in the most-probable-number method for detecting Vibrio parahaemolyticus cannot differentiate growth of V. parahaemolyticus from Vibrio vulnificus or Vibrio mimicus. This study examined the selectivity and specificity of Bio-Chrome Vibrio medium (BCVM), a chromogenic medium that detects V. parahaemolyticus on the basis of the formation of distinct purple colonies on the medium. A panel consisting of 221 strains of bacteria, including 179 Vibrio spp. and 42 non-Vibrio spp., were examined for their ability to grow and produce colored colonies on BCVM. Growth of Salmonella, Shigella, Escherichia coli, Enterobacter cloacae, Yersinia enterocolitica, and Aeromonas was inhibited by both BCVM and TCBS. All 148 strains of V. parahaemolyticus grew on BCVM, and 145 of them produced purple colonies. The remaining 31 Vibrio spp., except one strain of Vibrio fluvialis, were either unable to grow or produced blue-green or white colonies on BCVM. Bio-Chrome Vibrio medium was capable of differentiating V. parahaemolyticus from other species, including V. vulnificus and V. mimicus. Further studies are needed to evaluate the sensitivity and specificity of BCVM for detecting V. parahaemolyticus in foods.

scholarly journals Long-Term Study of Vibrio parahaemolyticus Prevalence and Distribution in New Zealand Shellfish

2015 ◽  
Vol 81 (7) ◽  
pp. 2320-2327 ◽  
Author(s):  
C. D. Cruz ◽  
D. Hedderley ◽  
G. C. Fletcher
Keyword(s):  
New Zealand ◽  
Vibrio Parahaemolyticus ◽  
Most Probable Number ◽  
Pcr Analysis ◽  
Potential Hazard ◽  
Probable Number ◽  
Content Type ◽  
The North ◽  
Long Term Study ◽  
Food Borne

ABSTRACTThe food-borne pathogenVibrio parahaemolyticushas been reported as being present in New Zealand (NZ) seawaters, but there have been no reported outbreaks of food-borne infection from commercially grown NZ seafood. Our study determined the current incidence ofV. parahaemolyticusin NZ oysters and Greenshell mussels and the prevalence ofV. parahaemolyticustdhandtrhstrains. Pacific (235) and dredge (21) oyster samples and mussel samples (55) were obtained from commercial shellfish-growing areas between December 2009 and June 2012. TotalV. parahaemolyticusnumbers and the presence of pathogenic genestdhandtrhwere determined using the FDA most-probable-number (MPN) method and confirmed using PCR analysis. In samples from the North Island of NZ,V. parahaemolyticuswas detected in 81% of Pacific oysters and 34% of mussel samples, while the numbers ofV. parahaemolyticustdhandtrhstrains were low, with just 3/215 Pacific oyster samples carrying thetdhgene.V. parahaemolyticusorganisms carryingtdhandtrhwere not detected in South Island samples, andV. parahaemolyticuswas detected in just 1/21 dredge oyster and 2/16 mussel samples. Numbers ofV. parahaemolyticusorganisms increased when seawater temperatures were high, the season when most commercial shellfish-growing areas are not harvested. The numbers ofV. parahaemolyticusorganisms in samples exceeded 1,000 MPN/g only when the seawater temperatures exceeded 19°C, so this environmental parameter could be used as a trigger warning of potential hazard. There is some evidence that the totalV. parahaemolyticusnumbers increased compared with those reported from a previous 1981 to 1984 study, but the analytical methods differed significantly.

Vibrio parahaemolyticus in Long Island Oysters

1982 ◽  
Vol 45 (2) ◽  
pp. 150-151 ◽  
Author(s):  
ANTHONY A. TEPEDINO
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Long Island ◽  
Most Probable Number ◽  
Ileal Loop ◽  
Probable Number ◽  
Number Range

Twelve of 36 samples of Long Island oysters were found to contain Vibrio parahaemolyticus with a most probable number range of 3.6 to 23 organisms/g. Six of 10 isolates tested were weakly Kanagawa positive. None was pathogenic by the rabbit ileal loop test.

scholarly journals Prevalence, antibiotic susceptibility and characterization of Vibrio parahaemolyticus isolates in China

2020 ◽  
Vol 367 (16) ◽  
Author(s):  
Tengfei Xie ◽  
Quan Yu ◽  
Xiong Tang ◽  
Jing Zhao ◽  
Xujun He
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Antimicrobial Agents ◽  
Consensus Sequence ◽  
Multidrug Resistant ◽  
Food Samples ◽  
Retail Markets ◽  
Aquatic Product ◽  
Resistance Patterns ◽  
Maximum Proportion

Abstract Vibrio parahaemolyticus is a marine and estuarine bacterium that poses a major threat to human health worldwide. In this study, from 2017 to 2019, we evaluated 900 food samples collected from China in 2017, with the aim of determining the incidence and features of V. parahaemolyticus in ready-to-eat (RTE) foods, shrimp and fish in China. The contamination rates in these were 3.67, 19.33 and 10.67%, respectively, and the prevalence of V. parahaemolyticus was higher in summer than in winter. In addition, 101 V. parahaemolyticus strains were isolated. Our results suggested that most of the isolates were resistant to aminoglycosides based on the antimicrobial resistance patterns of these aquatic product isolates against 14 antimicrobial agents. Furthermore, most of the isolates were multidrug-resistant. Serotyping showed that the isolates of the O2 serotype comprised the maximum proportion. Enterobacterial repetitive intergenic consensus sequence (ERIC)-PCR results indicated that the isolates (n = 101) could be classified into 12 clusters. There were 82 STs suggesting genetic variation and relatedness among these isolates. Our findings demonstrated the presence of V. parahaemolyticus in foods from Chinese retail markets and show that this methodology can be used for microbiological risk assessment in China.

Effects of Flash Freezing, Followed by Frozen Storage, on Reducing Vibrio parahaemolyticus in Pacific Raw Oysters (Crassostrea gigas)

2009 ◽  
Vol 72 (1) ◽  
pp. 174-177 ◽  
Author(s):  
CHENGCHU LIU ◽  
JIANZHANG LU ◽  
YI-CHENG SU
Keyword(s):  
Crassostrea Gigas ◽  
Vibrio Parahaemolyticus ◽  
Vibrio Vulnificus ◽  
Frozen Storage ◽  
Most Probable Number ◽  
Freezing Process ◽  
Probable Number ◽  
Pacific Oysters ◽  
Subsequent Storage ◽  
Shellfish Sanitation

This study investigated the effects of flash freezing, followed by frozen storage, on reducing Vibrio parahaemolyticus in Pacific raw oysters. Raw Pacific oysters were inoculated with a five-strain cocktail of V. parahaemolyticus at a total level of approximately 3.5 × 105 most probable number (MPN) per gram. Inoculated oysters were subjected to an ultralow flash-freezing process (−95.5°C for 12 min) and stored at −10, −20, and −30°C for 6 months. Populations of V. parahaemolyticus in the oysters declined slightly by 0.22 log MPN/g after the freezing process. Subsequent storage of frozen oysters at −10, −20, and −30°C resulted in considerable reductions of V. parahaemolyticus in the oysters. Storing oysters at −10°C was more effective in inactivating V. parahaemolyticus than was storage at −20 or −30°C. Populations of V. parahaemolyticus in the oysters declined by 2.45, 1.71, and 1.45 log MPN/g after 1 month of storage at −10, −20, and −30°C, respectively, and continued to decline during the storage. The levels of V. parahaemolyticus in oysters were reduced by 4.55, 4.13, and 2.53 log MPN/g after 6 months of storage at −10, −20, and −30°C, respectively. Three process validations, each separated by 1 week and conducted according to the National Shellfish Sanitation Program's postharvest processing validation–verification interim guidance for Vibrio vulnificus and Vibrio parahaemolyticus, confirmed that a process of flash freezing, followed by storage at −21 ± 2°C for 5 months, was capable of achieving greater than 3.52-log (MPN/g) reductions of V. parahaemolyticus in half-shell Pacific oysters.

Occurrence and Characterization of Aeromonas Species in Pasteurized Milk and White Cheese in Rio De Janeiro, Brazil

1993 ◽  
Vol 56 (1) ◽  
pp. 62-65 ◽  
Author(s):  
ANGELA CÔRREA FREITAS ◽  
MARLY PAIVA NUNES ◽  
ARLETE MOREIRA MILHOMEM ◽  
ILVAN DELGADO RICCIARDI
Keyword(s):  
Rio De Janeiro ◽  
Foodborne Pathogen ◽  
Food Samples ◽  
High Rate ◽  
Most Probable Number ◽  
Aeromonas Species ◽  
Probable Number ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
White Cheese

A total of 35 samples (1000 ml each) of pasteurized milk and 25 samples (100 g each) of white cheese purchased at supermarkets in Rio de Janeiro were analyzed for the presence of Aeromonas. Strains of Aeromonas were isolated from 28.5% of pasteurized milk and 32% of white cheese samples. Standard Plate counts in the pasteurized milk samples ranged from 7.2 × 10* to 2.5 × 105 CFU/ml. Total and fecal coliform counts in white cheese samples ranged from 1.9 × 10* to 2.4 × 105 most probable number per g and 3.2 × 102 to 1.2 × 105 most probable number per g, respectively. It was possible to identify Aeromonas caviae (58.9%), Aeromonas hydrophila (12.8%), and Aeromonas schubertii (2.5%) among the cultures isolated from pasteurized milk samples. Twenty-five percent of the strains could only be classified as Aeromonas spp. In white cheese samples, unclassified strains were the most frequent isolates (61.5%) followed by A. hydrophila (26.9%), A. caviae (7.6%) and Aeromonas sobria (3.8%). Only strains of A. hydrophila and A. sobria showed high rate of positive results when tested for the production of hemolysin, cytotoxin, and staphylolytic activity. Heat-stable enterotoxin and autoagglutination test did not correlate as virulence factors. The presence of Aeromonas species in refrigerated food samples suggests that this microorganism could be a potential foodborne pathogen, and dairy products may represent an important vehicle of its transmission.

Depuration of Oysters (Crassostrea gigas) Contaminated with Vibrio parahaemolyticus and Vibrio vulnificus with UV Light and Chlorinated Seawater

2012 ◽  
Vol 75 (8) ◽  
pp. 1501-1506 ◽  
Author(s):  
ROBERTA JULIANO RAMOS ◽  
MARÍLIA MIOTTO ◽  
FRANCISCO JOSÉ LAGREZE SQUELLA ◽  
ANDRÉIA CIROLINI ◽  
JAIME FERNANDO FERREIRA ◽  
...  
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Vibrio Vulnificus ◽  
Uv Light ◽  
Control Treatment ◽  
Most Probable Number ◽  
Brazilian Coast ◽  
Uv Treatment ◽  
Probable Number ◽  
Postharvest Treatment ◽  
Small Producers

The efficacy of depuration using UV light and chlorinated seawater for decontaminating Vibrio parahaemolyticus and Vibrio vulnificus from oysters was investigated. Oysters were contaminated with a five-strain cocktail of V. parahaemolyticus or V. vulnificus to levels of 104 to 105 CFU ml−1 for bioaccumulation. The depuration was conducted in a closed system in which 350 liters of seawater was recirculated at a rate of 7 liters/min for 48 h at room temperature. Counts of V. parahaemolyticus or V. vulnificus were determined at 0, 6, 18, 24, and 48 h. Three treatments were conducted: T1, control treatment; T2, UV treatment; and T3, UV plus chlorine treatment. After 48 h of depuration of V. parahaemolyticus, T3 reduced the count by 3.1 log most probable number (MPN) g−1 and T2 reduced the count by 2.4 log MPN g−1, while T1 reduced the count by only 2.0 log MPN g−1. After 48 h of depuration of V. vulnificus, T2 and T3 were efficient, reducing the counts by 2.5 and 2.4 log MPN g−1, respectively, while T1 reduced the count by only 1.4 log MPN g−1. The UV light plus chlorine treatment was more efficient for controlling V. parahaemolyticus in oysters. Both UV light and UV light plus chlorine were efficient for V. vulnificus. The present study is the first report showing the efficacy of depuration systems for decontaminating V. parahaemolyticus and V. vulnificus in oysters cultivated on the Brazilian coast. This study provides information on processes that can contribute to controlling and preventing such microorganisms in oysters and could be used for effective postharvest treatment by restaurants and small producers of oysters on the coast of Brazil.

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