Environmental investigation of potentially pathogenic Vibrio parahaemolyticus in the Seto-Inland Sea, Japan

Alam, Md Jahangir

doi:10.1016/s0378-1097(02)00449-4

Cited by 3 publications

(1 citation statement)

References 24 publications

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“…However, contact with water containing V. parahaemolyticus can lead to wound infection and septicemia, with a life‐threatening potential for individuals with pre‐existing medical conditions (Su and Liu, 2007). Early studies estimated V. parahaemolyticus was responsible for up to 30% of all food‐poisoning cases in Japan (Jahangir Alam et al ., 2002), and similar claims have been made in other parts of Asia (Koralage et al ., 2012; Yu et al ., 2013). Furthermore, V. parahaemolyticus has been identified as the leading cause of seafood‐associated gastroenteritis in the United States (Mead et al ., 1999) and China (Li et al ., 2014) since the 1990s.…”

Section: Vibrio Ecology and Epidemiologysupporting

confidence: 77%

Environmental parameters associated with incidence and transmission of pathogenic Vibrio spp.

Brumfield

Usmani

Chen

et al. 2021

Environmental Microbiology

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Section: Vibrio Ecology and Epidemiologysupporting

confidence: 77%

Environmental parameters associated with incidence and transmission of pathogenic Vibrio spp.

Brumfield

Usmani

Chen

et al. 2021

Environmental Microbiology

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Evaluation of MPN Method Combined with PCR Procedure for Detection and Enumeration of Vibrio parahaemolyticus in Seafood

Miwa

Nishio²,

Arita³

et al. 2003

J. Food Hyg. Soc. Jpn

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Vibrio parahaemolyticus densities in spiked and naturally contaminated seafood samples were enumerated by the MPN method combined with a PCR procedure (MPN-PCR method) targeting the species-specific thermolabile hemolysin gene (tlh), and by the MPN method using subcultivation of alkalineῌpeptoneῌwater (APW) enrichment culture on thiosulfateῌcitrateῌbileῌsucrose (TCBS) agar (MPN-TCBS method). In the samples spiked with both V. parahaemolyticus and V. alginolyticus, the numbers of V. parahaemolyticus enumerated by the MPN-PCR method were similar to, or higher than the numbers of spiked cells, whereas those enumerated by the MPN-TCBS method were below the numbers of spiked cells. In naturally contaminated seafood samples, the numbers of V. parahaemolyticus enumerated by the MPN-PCR method were higher than those by the MPN-TCBS method. In the case of the MPN-TCBS method, isolation of V. parahaemolyticus from some APW cultures was di$cult because of the overgrowth of many colonies other than V. parahaemolyticus (e.g., V. alginolyticus) on TCBS agar. In contrast, the PCR technique could detect tlh from APW culture without isolation of V. parahaemolyticus, so the possibility of failing to obtain a positive result in APW culture by the MPN-PCR method was considered to be lower than that by the MPN-TCBS method. Furthermore, utilization of the PCR technique reduces the time and labor required for the biochemical identification tests used in the MPN-TCBS method. For the detection and enumeration of V. parahaemolyticus in seafood, especially for samples that show many colonies other than V. parahaemolyticus on TCBS agar, the MPN-PCR method may be more convenient and reliable than the MPN-TCBS method.

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Levels of Vibrio parahaemolyticus and Thermostable Direct Hemolysin Gene-positive Organisms in Retail Seafood Determined by the Most Probable Number-polymerase Chain Reaction (MPN-PCR) Method

Miwa¹,

Kashiwagi²,

Kawamori³

et al. 2006

J. Food Hyg. Soc. Jpn

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The incidence and levels of Vibrio parahaemolyticus and thermostable direct hemolysin gene (tdh)-positive organisms in retail seafood were determined. The most probable number-polymerase chain reaction (MPN-PCR) method using a PCR procedure targeting the species-specific thermolabile hemolysin gene (tlh) and tdh was used to determine the levels of V. parahaemolyticus and tdh-positive organisms, respectively.In seafood for raw consumption, V. parahaemolyticus was found in four (13.3ῐ) of 30 fish samples, 11 (55.0ῐ) of 20 crustacean samples, and 29 (96.7ῐ) of 30 mollusc samples. Levels of V. parahaemolyticus were below 10 4 MPN/100 g in all fish and crustacean samples tested. However, they were above 10 4 MPN/100 g in 11 (36.7ῐ) of the 30 mollusc samples. In all seafood for raw consumption, the level of tdh-positive organisms was below the limit of detection (῎30 MPN/100 g).In seafood for cooking, V. parahaemolyticus was found in 15 (75.0ῐ) of 20 fish samples, nine (45.0ῐ) of 20 crustacean sample, and 20 (100ῐ) of 20 mollusc samples. Levels of V. parahaemolyticus were above 10 4 MPN/100 g in only three (15.0ῐ) and one (5.0ῐ) of the 20 fish and 20 crustacean samples, respectively. However, they were above 10 4 MPN/100 g in 18 (90.0ῐ) of the 20 mollusc samples. In seven (35.0ῐ) of the 20 mollusc samples, tdh-positive organisms were found and their levels ranged from 3.6῍10 to 1.1῍10 3 MPN/100 g. From four of seven tdhpositive samples, tdh-positive V. parahaemolyticus was isolated.

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Environmental investigation of potentially pathogenic Vibrio parahaemolyticus in the Seto-Inland Sea, Japan

Cited by 3 publications

References 24 publications

Environmental parameters associated with incidence and transmission of pathogenic Vibrio spp.

Environmental parameters associated with incidence and transmission of pathogenic Vibrio spp.

Evaluation of MPN Method Combined with PCR Procedure for Detection and Enumeration of Vibrio parahaemolyticus in Seafood

Levels of Vibrio parahaemolyticus and Thermostable Direct Hemolysin Gene-positive Organisms in Retail Seafood Determined by the Most Probable Number-polymerase Chain Reaction (MPN-PCR) Method

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