Characterization of Vibrio Parahaemolyticus isolated from oysters and mussels in São Paulo, Brazil

Rojas, Martha Virgínia Ribeiro; Matté, Maria Helena; Dropa, Milena; Silva, Miriam Lopes da; Matté, Glavur Rogério

doi:10.1590/s0036-46652011000400005

Cited by 41 publications

(34 citation statements)

References 38 publications

(47 reference statements)

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“…All recovered isolates clustered at 40% or higher similarity, which indicates the high intraspecific diversity of this species. Previous investigators (4,46) also found that the PFGE analysis demonstrated high heterogeneity among the V. parahaemolyticus isolated from seafood.…”

Section: Discussionmentioning

confidence: 83%

Vibrio parahaemolyticus and Vibrio vulnificus Recovered from Oysters during an Oyster Relay Study

Elmahdi

Parveen

Ossai

et al. 2018

Appl Environ Microbiol

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and are naturally occurring estuarine bacteria and are the leading causes of seafood-associated infections and mortality in the United States. Though multiple-antibiotic-resistant and strains have been reported, resistance patterns in vibrios are not as well documented as those of other foodborne bacterial pathogens. Salinity relaying (SR) is a postharvest processing (PHP) treatment to reduce the abundances of these pathogens in shellfish harvested during the warmer months. The purpose of this study was to evaluate the antimicrobial susceptibility (AMS), pathogenicity, and genetic profiles of and recovered from oysters during an oyster relay study. Isolates ( [ = 296] and [ = 94]) were recovered from oysters before and during the 21-day relaying study to detect virulence genes ( and ) and genes correlated with virulence () using multiplex quantitative PCR (qPCR). AMS to 20 different antibiotics was investigated using microbroth dilution, and pulsed-field gel electrophoresis (PFGE) was used to study the genetic profiles of the isolates. Twenty percent of isolates were, while 1 and 2% of were and , respectively. More than 77% of the isolates and 30% of the isolates were resistant to at least one antimicrobial. Forty-eight percent of and 8% of isolates were resistant to two or more antimicrobials. All isolates demonstrated a high genetic diversity, even among those isolated from the same site and having a similar AMS profile. No significant effects of the relaying process on AMS, virulence genes, or PFGE profiles of and were observed. Analysis of the antibiotic resistance profiles of and isolated from oysters during this study indicated that more than 48% of isolates were resistant to two or more antimicrobials, including those recommended by the CDC for treating infections. Also, the isolates showed high MICs for some of the infection treatment antibiotics. Monitoring of AMS profiles of this bacterium is important to ensure optimal treatment of infections and improve food safety. Our study showed no significant differences in the AMS profiles of ( = 0.26) and ( = 0.23) isolated from the oysters collected before versus after relaying. This suggests that the salinity of the relaying sites did not affect the AMS profiles of the isolates, although it did reduce the numbers of these bacteria in oysters (S. Parveen et al., J Food Sci 82:484-491, 2017, https://doi.org/10.1111/1750-3841.13584).

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Section: Discussionmentioning

confidence: 83%

Vibrio parahaemolyticus and Vibrio vulnificus Recovered from Oysters during an Oyster Relay Study

Elmahdi

Parveen

Ossai

et al. 2018

Appl Environ Microbiol

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“…Both V. parahaemolyticus and V. diabolicus were negative, and V. fluvialis (71%), V. alginolyticus (22%) , V. anguillarum (50%) and V. aestuarianus (100%) were positive for haemolysis. A previous study reported that 15.8% of the V. parahaemolyticus from oysters and mussels were β‐haemolytic (Rojas, Matté, Dropa, Da Silva, & Matté, ). In addition, we could detect five isolates concurrently positive for both slime production and haemolysis, and four of them produced four or more extracellular enzymes which signify their high virulence and pathogenicity.…”

Section: Resultsmentioning

confidence: 99%

Vibrio spp. from Yesso scallop (Patinopecten yessoensis) demonstrating virulence properties and antimicrobial resistance

Silva

Hossain

Dahanayake

et al. 2019

Journal of Food Safety

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We report the prevalence and characterization of Vibrio spp. isolated from marketed Yesso scallop (Patinopecten yessoensis) in Korea. A total of 30 isolates including, V. parahaemolyticus (n = 2), V. alginolyticus (n = 9), V. fluvialis (n = 7), V. diabolicus (n = 7), V. anguillarum (n = 4) and V. aestuarianus (n = 1) were isolated and identified. The phenotypic pathogenicity tests demonstrated that, 18 (60%), 21 (70%), 18 (60%), 7 (23%), 22 (73%), 21 (70%), 9 (30%), and 11 (33%) of the isolates were positive for DNase, protease, gelatinase, lipase, phospho‐lipase, amylase, slime production, and haemolysis, respectively. PCR assays revealed the prevalence of toxR, tlh, VAC, vfh, hupO, and VPI genes among the isolates with varying combinations. A close genetic affinity among V. alginolyticus and V. diabolicus strains was observed. Also the virulence genes specific to one Vibrio species were detected among other species as well. In addition, 29/30 (97%) isolates were multidrug resistant, while higher resistance rates were shown for ampicillin, colistin, vancomycin, and cephalothin. The results imply that the scallops in Korean markets harbor Vibrio spp., which are potentially virulent and multidrug resistant, thus their public health implications should not be underrated. Practical applications For many decades, vibrios are known for its importance in seafoodborne illnesses. Yesso scallop is the most popular and extensively cultured scallop variety in Korea. Therefore, we sought to assess the marketed fresh Yesso scallops for the prevalence and molecular characterization of Vibrio species. A total of 30 strains were isolated and identified by a series of biochemical tests, subsequent gyrB gene sequencing and phylogenetic analyses. Six Vibrio spp. were identified with V. alginolyticus as the most prevalent. Interestingly, V. alginolyticus was genetically similar to V. diabolicus. Besides, the virulence genes specific to V. alginolyticus and V. parahaemolyticus were observed in other species as well. It suggests that the detection of the species‐specific genes does not ensure the correct identification of pathogenic vibrios. Further, the occurrence of V. parahaemolyticus‐specific virulence genes in other Vibrio spp. potentially complicates the correct tracking of V. parahaemolyticus infections. In addition, 73% of these Vibrio spp. isolates showed multiple antibiotic resistance (MAR) indices higher than 0.2, which signifies their high risk of infection. Collectively, these results provide important evidence that not only the well‐known pathogenic vibrios like V. parahaemolyticus, but also other Vibrio spp. can act alike because of their similar characteristics.

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“…Recently, 62 people in Alaska were reported to develop foodborne gastroenteritis after eating raw oysters in 2004 (McLaughlin et al, 2005), More recently, an outbreak of F, parahaemolytìcus involving 177 cases was recorded in 2006 and was linked to the consumption of contaminated oysters (CDC 2006). Twenty three Κ parahaemolytìcus strains were isolated using molecular methods from oysters and mussels, collected from aquatic environments, fish markets and restaurants in Säo Paulo, Brazil, between February 1989 and January 1990 (Rojas et al 2011 ). In this study, the tlh gene was present in 100% of isolates, the tdh gene was identified in two (10.5%) isolates, whereas the gene trh was not detected.…”

Section: Vibrio Parahaemolytìcus and Seafood Outbreaksmentioning

confidence: 75%

Vibrio parahaemolyticus in seafood - associated outbreaks

Σολωμάκος

Pexara

Govaris

2017

J Hellenic Vet Med Soc

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Among the 30 species of the genus Vibrio, only 13 of them are pathogenic to humans. All pathogenic vibrios have been reported to cause foodborne diseases, although Κ parahaemolyticus is considered the most important pathogenic Vibrio. V parahaemolyticus is a halophilic bacterium that occurs naturally in aquatic environments worldwide. The pathogen caused sporadic diarrhoea mainly associated with the consumption of raw or undercooked seafood up to recent years. Since 1996, the incidence of V. parahaemolyticus infections has increased dramatically. V. parahaemolyticus is the leading cause of seafood associated bacterial gastroenteritis in the United States and of the half foodborne outbreaks in some Asian countries. This increase in incidence has been related to the emergence of the 03:K6 serovar. The pathogenic V. parahaemolyticus strains can produce a thermostable direct hemolysin or a thermostable direct hemolysin-related hemolysin, which arc encoded by the tdh and trh genes, respectively. Vibrio parahaemolyticus has not been included in the microbiological criteria of E.U. Food legislation, probably because the risk by this pathogen was considered rather low in liurope. However, climate changes favour the growth of the pathogen in seawater. Recent studies in Spain and France have shown that V. parahaemolyticus infections from seafood consumption have been increased. The emergence of the pathogen in liurope is of public health concern and emphasizes the importance of microbiological surveillance and control programs for V, parahaemolyticus.

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Characterization of Vibrio Parahaemolyticus isolated from oysters and mussels in São Paulo, Brazil

Cited by 41 publications

References 38 publications

Vibrio parahaemolyticus and Vibrio vulnificus Recovered from Oysters during an Oyster Relay Study

Vibrio parahaemolyticus and Vibrio vulnificus Recovered from Oysters during an Oyster Relay Study

Vibrio spp. from Yesso scallop (Patinopecten yessoensis) demonstrating virulence properties and antimicrobial resistance

Vibrio parahaemolyticus in seafood - associated outbreaks

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