Occurrence and expression of virulence-related properties of Vibrio species isolated from widely consumed seafood products

Baffone, Wally; Pianetti, A.; Bruscolini, F.; Barbieri, Elena; Citterio, Barbara

doi:10.1016/s0168-1605(99)00189-0

Cited by 64 publications

(44 citation statements)

References 27 publications

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“…Vibrio cholerae, the causative agent of cholera in humans, was detected in only one shrimp sample (1%). Higher incidence rate (3.7%) of V. cholerae in seafood products was suggested in a study conducted by Baffone et al (2000). On the other hand, V. cholerae was not isolated from any of the shrimp samples investigated by Hosseini et al (2004).…”

Section: Discussionmentioning

confidence: 78%

“…In this study, V. alginolyticus was detected in 27 fish, 6 mussel and 4 shrimp samples, with a total incidence rate of 37%. In a study on fish, mussels and clams in Italy (Baffone et al 2000), 81.5% of the samples were positive for V. alginolyticus. In India, an investigation showed that V. alginolyticus was present in 19% of 30 west coast shrimp samples analysed (Gopal et al 2005).…”

Section: Discussionmentioning

confidence: 97%

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Occurrence of Vibrio, Salmonella and Staphylococcus aureus in retail fresh fish, mussel and shrimp

2014

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This study aimed to determine the presence of pathogenic Vibrio spp., S. aureus and Salmonella in 100 seafood samples purchased from retail outlets in Bursa city (Turkey). Of the samples examined including fish, mussel and shrimp, 67% were found to be contaminated with Vibrio. Presumed Vibrio spp. were identified by standard biochemical tests, and further confirmed by API 20E system. Identified Vibrio spp. were V. parahaemolyticus (28%), V. vulnificus (1%) and V. cholerae (1%), with the most prevalent being V. alginolyticus (37%). Six (6%) of the samples analysed were positive for S. aureus. However, no contamination of the samples with Salmonella was observed. Our results showed that seafood from retail outlets can be a likely vehicle for infections with Vibrio spp. and S. aureus. Seafood, pathogen bacteria, incidence, microbiological quality

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Section: Discussionmentioning

confidence: 78%

Section: Discussionmentioning

confidence: 97%

Occurrence of Vibrio, Salmonella and Staphylococcus aureus in retail fresh fish, mussel and shrimp

2014

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“…Seafood products harvested from contaminated waters or which have been improperly preserved after harvesting are known to play an important role in infections by Vibrio spp. (Baffone et al, 2000). The percentage of incidence is slightly lower when compared to the observations of TulayElalMuset al (2014) who isolated Vibrio species in 67 % of total count of the seafood samples with overall incidence in the samples as Vibrio alginolyticus (37 isolates) followed by Vibrio parahaemolyticus (28 isolates), Vibrio cholerae (1 isolate) and Vibrio vulnificus (1 isolate).…”

Section: Resultsmentioning

confidence: 64%

Occurrence of Potentially Pathogenic Vibrio and related species in Seafoods obtained from the Eastern Province of Saudi Arabia

Ibrahim¹,

Shabeeb²,

Noureldin³

et al. 2016

Int. J. Adv. Res. Biol. Sci

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Seafoods are liable to bacterial contamination and could cause health risk to consumers. The present work is aimed to study the occurrence of potentially pathogenic and related species in seafoods obtained from the Eastern Province of Saudi Arabia. Studies were carried out to isolate, identify and characterized different bacterial species in 448 seafood samples comprising Fishes (353), Prawns (49) and Cuttlefishes (46), collected during the period from January 2015 until May 2016. TCBS agar was used for isolation and presumptive colonies both suspicious and non-suspicious for Vibrios were subcultured, characterized by biochemical tests and then identified at the genus and species level using API 20NE test kits. Species belongs to 8 bacterial families were isolated and the most predominant was Vibrionaceae 262 (58.4 %), followed by Aeromonadaceae 45 (10.4 %), Shewanellaceae 16 (3.57 %), Pasteurellaceae 13 (2.90 %), Caulobacteriaceae 9 (2.00 %), Pseudomonadaceae 7 (1.56 %), Enterobacteriaceae 7 (1.56 %) and Burkholderiaceae 6 (1.33 %). The presence of these organisms in the fresh seafood samples showed that the source of contamination may be from environment, catching, unhygienic handling and transportation. Thus it is strongly recommended that fresh seafoods must be properly stored at low temperature, good hygienic practices must be strictly followed and the seafoods must be adequately subjected to proper cooking before consumption.

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“…V. parahaemolyticus is frequently isolated from fish, molluscs, and crustaceans throughout the year in tropical climates and during the summer months in cold or temperate climates [15]. Fish food associated with illnesses due to consumption of V. parahaemolyticus includes fish-balls, fried mackerel (Scomber scombrus), tuna (Thunnus thynnus), and sardines (Sardina pilchardus).…”

Section: Listeria Monocytogenes Staphylococcus Aureus Clostridium Pmentioning

confidence: 99%

“…Fish food associated with illnesses due to consumption of V. parahaemolyticus includes fish-balls, fried mackerel (Scomber scombrus), tuna (Thunnus thynnus), and sardines (Sardina pilchardus). These products include both raw and undercooked fish products and cooked products that have been substantially recontaminated [9,15]. The most affected by the pathogens are Japan, Taiwan, and other Asian coastal regions, though cases of disease have been described in many countries and on many continents [9,16].…”

Section: Listeria Monocytogenes Staphylococcus Aureus Clostridium Pmentioning

confidence: 99%

Lactic Acid Bacteria and Their Bacteriocins: A Promising Approach to Seafood Biopreservation

Ghanbari¹,

Jami²

2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

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Occurrence and expression of virulence-related properties of Vibrio species isolated from widely consumed seafood products

Cited by 64 publications

References 27 publications

Occurrence of Vibrio, Salmonella and Staphylococcus aureus in retail fresh fish, mussel and shrimp

Occurrence of Vibrio, Salmonella and Staphylococcus aureus in retail fresh fish, mussel and shrimp

Occurrence of Potentially Pathogenic Vibrio and related species in Seafoods obtained from the Eastern Province of Saudi Arabia

Lactic Acid Bacteria and Their Bacteriocins: A Promising Approach to Seafood Biopreservation

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