Evaluation of the pathogenesis of non-typical strain with α-hemolysin, Vibrio parahaemolyticus 353, isolated from Chinese seafood through comparative genome and transcriptome analysis

Zha, Fei; Pang, Rui; Huang, Shixuan; Zhang, Jumei; Wang, Juan; Chen, Moutong; Xue, L.; Ye, Qinghua; Wu, Shi; Yang, Meiyan; Gu, Qihui; Ding, Yu; Zhang, Hao; Wu, Qingping

doi:10.1016/j.marpolbul.2022.114276

Cited by 4 publications

(1 citation statement)

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“…Indeed, several authors have found that V. parahaemolyticus lacking tdh and trh genes remained pathogenic, suggesting the existence of different virulence factors at play (Ottaviani et al., 2012; Xu et al., 1994). Recently, a novel hemolysin (α‐hemolysin) was discovered in a pathogenic strain of V. parahaemolyticus lacking both tdh and trh genes (Zha et al., 2023). Given this discovery, it would be appropriate to include tdh ‐, trh ‐, and α‐hemolysin+ V. parahaemolyticus strains in the category of potentially pathogenic strains, even if their pathogenicity might be lower than that of strains carrying these genes.…”

Section: Introductionmentioning

confidence: 99%

Sources and contamination routes of seafood with human pathogenic Vibrio spp.: A Farm‐to‐Fork approach

Brauge,

Mougin,

Ells

et al. 2023

Comp Rev Food Sci Food Safe

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Vibrio spp., known human foodborne pathogens, thrive in freshwater, estuaries, and marine settings, causing vibriosis upon ingestion. The rising global vibriosis cases due to climate change necessitate a deeper understanding of Vibrio epidemiology and human transmission. This review delves into Vibrio contamination in seafood, scrutinizing its sources and pathways. We comprehensively assess the contamination of human‐pathogenic Vibrio in the seafood chain, covering raw materials to processed products. A “Farm‐to‐Fork” approach, aligned with the One Health concept, is essential for grasping the complex nature of Vibrio contamination. Vibrio’s widespread presence in natural and farmed aquatic environments establishes them as potential entry points into the seafood chain. Environmental factors, including climate, human activities, and wildlife, influence contamination sources and routes, underscoring the need to understand the origin and transmission of pathogens in raw seafood. Once within the seafood chain, the formation of protective biofilms on various surfaces in production and processing poses significant food safety risks, necessitating proper cleaning and disinfection to prevent microbial residue. In addition, inadequate seafood handling, from inappropriate processing procedures to cross‐contamination via pests or seafood handlers, significantly contributes to Vibrio food contamination, thus warranting attention to reduce risks. Information presented here support the imperative for proactive measures, robust research, and interdisciplinary collaboration in order to effectively mitigate the risks posed by human pathogenic Vibrio contamination, safeguarding public health and global food security. This review serves as a crucial resource for researchers, industrials, and policymakers, equipping them with the knowledge to develop biosecurity measures associated with Vibrio‐contaminated seafood.

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Section: Introductionmentioning

confidence: 99%