scholarly journals Levels of Vibrio parahaemolyticus and Thermostable Direct Hemolysin Gene-positive Organisms in Retail Seafood Determined by the Most Probable Number-polymerase Chain Reaction (MPN-PCR) Method

2006 ◽  
Vol 47 (2) ◽  
pp. 41-45 ◽  
Author(s):  
Norinaga MIWA ◽  
Michiko KASHIWAGI ◽  
Fumihiko KAWAMORI ◽  
Takashi MASUDA ◽  
Yono SANO ◽  
...  
Keyword(s):  
Polymerase Chain Reaction ◽  
Vibrio Parahaemolyticus ◽  
Most Probable Number ◽  
Chain Reaction ◽  
Probable Number ◽  
Hemolysin Gene ◽  
Thermostable Direct Hemolysin ◽  
Pcr Method ◽  
Polymerase Chain

scholarly journals Investigating Brunei’s Seafood Markets for Vibrio parahaemolyticus using the Most Probable Number-Polymerase Chain Reaction

2013 ◽  
Vol 5 (2) ◽  
pp. 33-39 ◽  
Author(s):  
Zaidah Rizidah Murang ◽  
Siti Hanna Muharram ◽  
Oduola Olakunte Abiola
Keyword(s):  
Polymerase Chain Reaction ◽  
Vibrio Parahaemolyticus ◽  
Medical Science ◽  
Most Probable Number ◽  
Chain Reaction ◽  
Probable Number ◽  
Brunei Darussalam ◽  
High Incidence ◽  
Polymerase Chain ◽  
Very High

Background: Vibrio parahaemolyticus (V. parahaemolyticus) is the commonest source of seafood poisoning and has a very high incidence in the countries of Asian. Aims and Objectives: This study aims to investigate the presence of V. parahaemolyticus in seafood from Brunei seafood market using the Most Probable Number- Polymerase Chain Reaction (MPN-PCR). Results: None of the twnety-three seafood samples that were purchased at random from unselectively chosen wet markets and hypermarkets in Brunei Darussalam yielded V. parahaemolyticus. Conclusion: This could be due to any or a combination of: the absence or low level of V. parahaemolytius from where the samples were harvested, inactivation of V. parahaemolyticus during the processing and preservation of the samples, possible sampling factors as well as good hygienic practices in Brunei’s seafood market DOI: http://dx.doi.org/10.3126/ajms.v5i2.8948 Asian Journal of Medical Science, Volume-5(2) 2014: 33-39

scholarly journals Prevalence of Pandemic Thermostable Direct Hemolysin-Producing Vibrio parahaemolyticus O3:K6 in Seafood and the Coastal Environment in Japan

2003 ◽  
Vol 69 (7) ◽  
pp. 3883-3891 ◽  
Author(s):  
Yukiko Hara-Kudo ◽  
Kanji Sugiyama ◽  
Mitsuaki Nishibuchi ◽  
Ashrafuzzaman Chowdhury ◽  
Jun Yatsuyanagi ◽  
...  
Keyword(s):  
Vibrio Parahaemolyticus ◽  
The United States ◽  
Most Probable Number ◽  
Asian Countries ◽  
Probable Number ◽  
Specific Pcr ◽  
Thermostable Direct Hemolysin ◽  
Chromogenic Agar ◽  
Pcr Method ◽  
Arbitrarily Primed Pcr

ABSTRACT Although thermostable direct hemolysin (TDH)-producing Vibrio parahaemolyticus has caused many infections in Asian countries, the United States, and other countries, it has been difficult to detect the same pathogen in seafoods and other environmental samples. In this study, we detected and enumerated tdh gene-positive V. parahaemolyticus in Japanese seafoods with a tdh-specific PCR method, a chromogenic agar medium, and a most-probable-number method. The tdh gene was detected in 33 of 329 seafood samples (10.0%). The number of tdh-positive V. parahaemolyticus ranged from <3 to 93/10 g. The incidence of tdh-positive V. parahaemolyticus tended to be high in samples contaminated with relatively high levels of total V. parahaemolyticus. TDH-producing strains of V. parahaemolyticus were isolated from 11 of 33 tdh-positive samples (short-necked clam, hen clam, and rock oyster). TDH-producing strains of V. parahaemolyticus were also isolated from the sediments of rivers near the coast in Japan. Representative strains of the seafood and sediment isolates were examined for the O:K serovar and by the PCR method specific to the pandemic clone and arbitrarily primed PCR and pulsed-field gel electrophoresis techniques. The results indicated that most O3:K6 tdh-positive strains belonged to the pandemic O3:K6 clone and suggested that serovariation took place in the Japanese environment.

Effects of Dry Storage and Resubmersion of Oysters on Total Vibrio vulnificus and Total and Pathogenic (tdh+/trh+) Vibrio parahaemolyticus Levels

2015 ◽  
Vol 78 (8) ◽  
pp. 1574-1580 ◽  
Author(s):  
THOMAS P. KINSEY ◽  
KERI A. LYDON ◽  
JOHN C. BOWERS ◽  
JESSICA L. JONES
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Storage Time ◽  
Vibrio Vulnificus ◽  
Ambient Air ◽  
Most Probable Number ◽  
Probable Number ◽  
Ambient Temperatures ◽  
Dry Storage ◽  
Hemolysin Gene ◽  
Thermostable Direct Hemolysin

Vibrio vulnificus (Vv) and Vibrio parahaemolyticus (Vp) are the two leading causes of bacterial illnesses associated with raw shellfish consumption. Levels of these pathogens in oysters can increase during routine antifouling aquaculture practices involving dry storage in ambient air conditions. After storage, common practice is to resubmerge these stored oysters to reduce elevated Vv and Vp levels, but evidence proving the effectiveness of this practice is lacking. This study examined the changes in Vv and in total and pathogenic (thermostable direct hemolysin gene and the tdh-related hemolysin gene, tdh+ and trh+) Vp levels in oysters after 5 or 24 h of dry storage (28 to 32°C), followed by resubmersion (27 to 32°C) for 14 days. For each trial, replicate oyster samples were collected at initial harvest, after dry storage, after 7 days, and after 14 days of resubmersion. Oysters not subjected to dry storage were collected and analyzed to determine natural undisturbed vibrio levels (background control). Vibrio levels were measured using a most-probable-number enrichment followed by real-time PCR. After storage, vibrio levels (excluding tdh+ and trh+ Vp during 5-h storage) increased significantly (P &lt; 0.001) from initial levels. After 7 days of resubmersion, Vv and total Vp levels (excluding total Vp in oysters stored for 5 h) were not significantly different (P &gt; 0.1) from levels in background oysters. Vv and total and pathogenic Vp levels were not significantly different (P &gt; 0.1) from levels in background oysters after 14 days of resubmersion, regardless of dry storage time. These data demonstrate that oyster resubmersion after dry storage at elevated ambient temperatures allows vibrio levels to return to those of background control samples. These results can be used to help minimize the risk of Vv and Vp illnesses and to inform the oyster industry on the effectiveness of routine storing and resubmerging of aquaculture oysters.

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