Characterisation of Vibrio parahaemolyticus isolated from seafood products

Sonia Pedro; Susana Castro; Marisa Santos; Ana Teia Santos

Characterisation of Vibrio parahaemolyticus isolated from seafood products

in Seafood research from fish to dish

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Sonia Pedro

Sonia Pedro Departamento de Inovação Tecnotógica e Valorização dos Produtos da Pesca INIAP/IPIMAR, Avenida de Brasília, 1449-006 Lisboa, Portugal

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Susana Castro

Susana Castro Departamento de Inovação Tecnotógica e Valorização dos Produtos da Pesca INIAP/IPIMAR, Avenida de Brasília, 1449-006 Lisboa, Portugal

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Marisa Santos

Marisa Santos Departamento de Inovação Tecnotógica e Valorização dos Produtos da Pesca INIAP/IPIMAR, Avenida de Brasília, 1449-006 Lisboa, Portugal

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, und

Ana Teia Santos

Ana Teia Santos Departamento de Inovação Tecnotógica e Valorização dos Produtos da Pesca INIAP/IPIMAR, Avenida de Brasília, 1449-006 Lisboa, Portugal

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Art:: Kapitel

Seiten:: 371–380

DOI:: https://doi.org/10.1163/9789086865819_038

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Abstract

Vibrio parahaemolyticus is a gram-negative halophilic autochthonous bacterium in the coastal marine environments that occasionally is present in inland aquacultures and saltwater environments. It is found in the gut and on the surface of marine animals and may be accumulated by bivalves. The consumption of raw or undercooked contaminated seafood may cause human illness, this pathogen being a leading cause of food borne gastroenteritis. The pathogenicity of this bacterium is mainly associated with the possession of two haemolysins, thermostable direct haemolysin (TDH) and thermostable related haemolysin (TRH). Besides, a positive Kanagawa phenomenon (KP) and the production of urease have been described as markers to predict the potential pathogenicity of this microorganism. The aim of this work was to characterise selected strains of V. parahaemotyticus isolated from shellfish harvesting areas and imported seafood products for biochemical and physiological properties and presence of virulence factors. Isolates were assayed for biochemical properties, salt tolerance and identified according to the analytical profile index of API 20E and 20NE. Species identification was also assayed by PCR using primer sets for tlh and toxR. The detection of the haemolysin genes was performed by PCR using two sets of primers. Selected correctly sized amplicons were confirmed by sequencing. Isolates exhibited diverse analytical profiles and API 20NE yielded the higher percentage of identification. Most of the strains identification was confirmed by PCR results. Isolates trh-positive were detected. The obtained results indicate that pathogenic V. parahaemotyticus may be present in food/environmental samples and suggest that a health risk can be associated with their consumption.

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

ISBN:: 9789086865819

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 01 Jan 2006

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Characterisation of Vibrio parahaemolyticus isolated from seafood products

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

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