A review of the current status of cultural and rapid detection of Vibrio parahaemolyticus

Abstract

Summary Vibrio parahaemolyticus is ubiquitous in estuarine environments and can be commonly found in seafood products. This bacterial pathogen continues to emerge as an important cause of foodborne illness, and several foodborne disease outbreaks caused by V. parahaemolyticus have been linked to the consumption of contaminated seafood, in particular those consumed raw such as oysters. In response to these outbreaks, especially during the 1990s, several cultural, immunological‐based and molecular detection methods have been developed, which allow for rapid detection and quantification of total and pathogenic V. parahaemolyticus. The development of molecular methodology has allowed for clinical and environmental isolates of V. parahaemolyticus to be subtyped, thus providing the framework for risk‐based strategies aimed at controlling foodborne outbreaks cause by this pathogen. It is important that the detection and typing methods strive to accomplish detection and differentiation of the pathogenic strains from environmental (non‐pathogenic) ones, as well as to detect the presence of the organism and not just the presence of V. parahaemolyticus produced toxins, which can also be produced by closely related species. This review covers the current status of detection and typing methodology for identification and characterisation of V. parahaemolyticus from seafood.

Prevalence of Vibrio spp. in raw shrimps (Parapenaeus longirostris ) and performance of a chromogenic medium for the isolation of Vibrio strains

“…CHROMagar contains colorimetric substrates for β‐galactosidase and was developed specifically to differentiate ortho‐nitrophenyl‐β‐galactoside‐positive V. parahaemolyticus from other closely related Vibrio species (Bisha et al . ). On this chromogenic medium, the mauve colour V. parahaemolyticus colonies are easily distinguished and differentiated from other Vibrio species.…”

Comparison of the Intestinal Bacterial Flora in Healthy and Intestinal‐diseased Seahorses Hippocampus trimaculatus, Hippocampus erectus, and Hippocampus spinosissimus

“…V. parahaemolyticus is known as an important cause of foodborne disease, linked to the consumption of contaminated seafood (Bisha et al ). It was identified from the intestinal tract of farmed H. kuda (Tanu et al ).…”

A label-free multi-functionalized graphene oxide based electrochemiluminscence immunosensor for ultrasensitive and rapid detection of Vibrio parahaemolyticus in seawater and seafood

“…Vibrio parahaemolyticus (VP) is a Gram-negative halophilic asporogenous bacterium that naturally inhabits coastal and marine waters, and was frequently isolated from zooplankton, coastal fish, and shellfish [1,2]. Since the first report in Japan [3], VP has been recognized as the leading cause of human gastroenteritis characterized by diarrhea, headache, vomiting, nausea, abdominal cramps and low grade fever as a result of the consumption of raw or undercooked contaminated seafood [4,5].…”