Increased Sensitivity in PCR Detection of tdh-Positive Vibrio parahaemolyticus in Seafood with Purified Template DNA

2003 ◽  
Vol 66 (9) ◽  
pp. 1675-1680 ◽  
Author(s):  
Y. HARA-KUDO ◽  
Y. KASUGA ◽  
A. KIUCHI ◽  
T. HORISAKA ◽  
T. KAWASUMI ◽  
...  
Keyword(s):  
Glass Fiber ◽  
Vibrio Parahaemolyticus ◽  
Detection Sensitivity ◽  
Sea Bream ◽  
Silica Membrane ◽  
Membrane Method ◽  
Hemolysin Gene ◽  
Thermostable Direct Hemolysin ◽  
Increased Sensitivity ◽  
Template Dna

PCR is an important method for the detection of thermostable direct hemolysin gene (tdh)–positive (pathogenichemolysin-producing) strains of Vibrio parahaemolyticus in seafood because tdh-negative (nonpathogenic) V. parahaemolyticus strains often contaminate seafood and interfere with the direct isolation of tdh-positive V. parahaemolyticus. In this study, the use of PCR to detect the tdh gene of V. parahaemolyticus in various seafoods artificially contaminated with tdh-positive V. parahaemolyticus was examined. PCR was inhibited by substances in oysters, squid, mackerel, and yellowtail but not by cod, sea bream, scallop, short-necked clam, and shrimp. To improve detection, DNA was purified by either the silica membrane method, the glass fiber method, or the magnetic separation method, and the purified DNA was used as the PCR primer template. For all samples, the use of the silica membrane method and the glass fiber method increased detection sensitivity. The results of this study demonstrate that the use of properly purified template DNA for PCR markedly increases the effectiveness of the method in detecting pathogenic tdh-positive V. parahaemolyticus in contaminated seafood.

scholarly journals Hfq regulates the expression of the thermostable direct hemolysin gene in Vibrio parahaemolyticus

2008 ◽  
Vol 8 (1) ◽  
pp. 155 ◽  
Author(s):  
Masayuki Nakano ◽  
Akira Takahashi ◽  
Zehong Su ◽  
Nagakatsu Harada ◽  
Kazuaki Mawatari ◽  
...  
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Hemolysin Gene ◽  
Thermostable Direct Hemolysin

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 < 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 > 0.1) from levels in background oysters. Vv and total and pathogenic Vp levels were not significantly different (P > 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.

scholarly journals Identification of a DNA Methyltransferase Gene Carried on a Pathogenicity Island-Like Element (VPAI) in Vibrio parahaemolyticus and Its Prevalence among Clinical and Environmental Isolates

2006 ◽  
Vol 72 (6) ◽  
pp. 4455-4460 ◽  
Author(s):  
Hui-zhen Wang ◽  
Minnie M. L. Wong ◽  
Desmond O'Toole ◽  
Mandy M. H. Mak ◽  
Rudolf S. S. Wu ◽  
...  
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Dna Methyltransferase ◽  
Pathogenicity Island ◽  
Environmental Isolates ◽  
Virulence Traits ◽  
Hemolysin Gene ◽  
Methyltransferase Gene ◽  
Thermostable Direct Hemolysin ◽  
Pandemic Strains

ABSTRACT In this study we identified a putative virulence-associated DNA methyltransferase (MTase) gene carried on a novel 22.79-kb pathogenicity island-like element (VPAI) in V. parahaemolyticus. The V. parahaemolyticus MTase gene was shown by PCR to be prevalent (>98%) in pandemic thermostable direct hemolysin gene-positive isolates, which suggests that VPAI may confer unique virulence traits to pandemic strains of V. parahaemolyticus.

Vibrio vulnificus and Vibrio parahaemolyticus in U.S. Retail Shell Oysters: A National Survey from June 1998 to July 1999

2002 ◽  
Vol 65 (1) ◽  
pp. 79-87 ◽  
Author(s):  
DAVID W. COOK ◽  
PAUL O'LEARY ◽  
JEFF C. HUNSUCKER ◽  
EDNA M. SLOAN ◽  
JOHN C. BOWERS ◽  
...  
Keyword(s):  
United States ◽  
North Atlantic ◽  
Vibrio Parahaemolyticus ◽  
Vibrio Vulnificus ◽  
Gulf Coast ◽  
The United States ◽  
Most Probable Number ◽  
Probable Number ◽  
Hemolysin Gene ◽  
Thermostable Direct Hemolysin

From June 1998 to July 1999, 370 lots of oysters in the shell were sampled at 275 different establishments (71%, restaurants or oyster bars; 27%, retail seafood markets; and 2%, wholesale seafood markets) in coastal and inland markets throughout the United States. The oysters were harvested from the Gulf (49%), Pacific (14%), Mid-Atlantic (18%), and North Atlantic (11%) Coasts of the United States and from Canada (8%). Densities of Vibrio vulnificus and Vibrio parahaemolyticus were determined using a modification of the most probable number (MPN) techniques described in the Food and Drug Administration's Bacteriological Analytical Manual. DNA probes and enzyme immunoassay were used to identify suspect isolates and to determine the presence of the thermostable direct hemolysin gene associated with pathogenicity of V. parahaemolyticus. Densities of both V. vulnificus and V. parahaemolyticus in market oysters from all harvest regions followed a seasonal distribution, with highest densities in the summer. Highest densities of both organisms were observed in oysters harvested from the Gulf Coast, where densities often exceeded 10,000 MPN/g. The majority (78%) of lots harvested in the North Atlantic, Pacific, and Canadian Coasts had V. vulnificus densities below the detectable level of 0.2 MPN/g; none exceeded 100 MPN/g. V. parahaemolyticus densities were greater than those of V. vulnificus in lots from these same areas, with some lots exceeding 1,000 MPN/g for V. parahaemolyticus. Some lots from the Mid-Atlantic states exceeded 10,000 MPN/g for both V. vulnificus and V. parahaemolyticus. Overall, there was a significant correlation between V. vulnificus and V. parahaemolyticus densities (r = 0.72, n = 202, P < 0.0001), but neither density correlated with salinity. Storage time significantly affected the V. vulnificus (10% decrease per day) and V. parahaemolyticus (7% decrease per day) densities in market oysters. The thermostable direct hemolysin gene associated with V. parahaemolyticus virulence was detected in 9 of 3,429 (0.3%) V. parahaemolyticus cultures and in 8 of 198 (4.0%) lots of oysters. These data can be used to estimate the exposure of raw oyster consumers to V. vulnificus and V. parahaemolyticus.

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