Vibrio spp. and Salmonella spp., presence and susceptibility in crabs Ucides cordatus

Abstract

The presence of Vibrio spp. and Salmonella spp. in crabs marketed at the Bezerra de Menezes Ave., Fortaleza, State of Ceará, Brazil, was assessed between February and May, 2003. The number of individuals sampled in each one of the fifteen weekly samplings ranged between four and eight. Seven strains of Salmonella, from four different samplings, were identified, being five of them identified as serotype S. Senftenberg and two as S. Poona. All strains of Salmonella were sensitive to the tested anti-microbial drugs, with the exception of tetracycline and nalidixic acid, for which an intermediary sensibility was found. The MPN's for Vibrio ranged between 110/g and 110,000/g. Of the forty five Vibrio strains isolated from the crab samples, only 10 were identified up to the species level: two V. alginolyticus and eight V. parahaemolyticus. Bacteria belonging to the Enterobacteriaceae and Pseudomonaceae families were also identified, namely Escherichia coli, Klebsiella pneumoniae, Enterobacter cloacae, Pantoea agglomerans and Pseudomonas aeruginosa. The proper cooking of the animals is recommended in order to avoid problems for the consumers of this crustacean.

The abundance of some pathogenic bacteria in mangrove habitats of Paraiba do Norte estuary and crabmeat contamination of mangrove crab Ucides cordatus

“…It is interesting to compare the results of the present work with the results obtained from the samples of crabmeat commercialized in a market at João Pessoa and another at Cabedelo (both cities in the state of Paraíba), which showed that the samples were frequently contaminated by S. aureus and the numbers of heterotrophic bacteria were always higher than 8 log CFU g -1 (Lima and Gorlach-Lira, 2007). Vieira et al (2004) found Salmonella species in 15% of U. cordatus samples and detected high numbers of Vibrio spp. in the crabmeat commercialized at the Fortaleza market, state of Ceará, Brazil.…”

“…The quality of environment may affect the quantity and diversity of the microorganisms present on the surface of seafood and fishery products, as well as the mode of collection and processing of products may cause increase of microbial contamination (Jackson et al, 1997;Ristori et al, 2007). Pathogenic bacteria from genera Salmonella, Staphylococcus, Vibrio and Listeria, were frequently found in crabmeat (Degnan et al, 1994;Ellender et al, 1995;Vieira et al, 2004). The present work aimed to study the relation between the abundance of some pathogenic bacteria in water and sediment of mangrove habitats of Paraíba do Norte estuary (Northeastern Brazil) and the level of contamination of the meat obtained from U. cordatus, collected in the mangrove forest.…”

Viability of the etiologic agent of the Lethargic Crab Disease, Exophiala cancerae, during cooking of the mangrove-land crab: Does this traditional dish represent a risk to humans?

“…However, after capture, crabs are transported alive in trucks without any hygienic control, packed in fabric bags, or simply tied to each other, always along with the mud residues they are taken. Afterwards, crabs are exposed for marketing without any preventive hygienic treatment, except for the washing performed by the consumer (Vieira et al, 2004).…”

Vibrio spp. isolados a partir de mexilhões (Perna perna) in natura e pré-cozidos de Estação Experimental de Cultivo, Rio de Janeiro, RJ, Brasil

“…Em nosso meio, vários estudos têm demonstrado a incidência destes patógenos isolados do ecossistema aquático, lesões cutâneas de pescadores e principalmente a partir de alimentos marinhos, em particular: pescado, ostras, mexilhões e caranguejos, caracterizando sua capacidade em causar doenças transmitidas por alimentos 12,14,16,20,21,22,23 .…”