Occurrence of the three major Vibrio species pathogenic for human in seafood products consumed in France using real-time PCR

Robert-Pillot, Annick; Copin, S.; Himber, Charlotte; Quilici, Marie‐Laure

doi:10.1016/j.ijfoodmicro.2014.07.014

Cited by 62 publications

(35 citation statements)

References 34 publications

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“…Vibrio cholerae, V. parahaemolyticus, and V. vulnificus are the etiological agents commonly involved in many outbreaks or infections associated with seafood consumption (Bonnin-Jusserand et al, 2017; CDC, 2016). Due to this fact, the majority of the prevalence studies are focused on the identification of these three species (Barrera-Escorcia et al, 2016;Fernández-Rendon et al, 2018;Robert-Pillot, Copin, Homber, Gay, & Quilici, 2014). However, the number of illnesses caused by V. alginolyticus, V. mimicus, and V. fluvialis has increased in the United States (CDC, 2016).…”

Section: Prevalence Of Vibrio Sppmentioning

confidence: 99%

A new classification criterion for the biofilm formation index: A study of the biofilm dynamics of pathogenic Vibrio species isolated from seafood and food contact surfaces

Lucero-Mejía

Romero-Gómez

Hernández‐Iturriaga

2020

Journal of Food Science

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The bacterial biofilm formation index (BFI) is measured by a microtiter plate assay, and it is typically performed at 72 hr. However, the dynamics of biopolymer formation change during this incubation period. The aims of this study were to follow the biofilm formation dynamics of Vibrio strains isolated from samples of seafood and food contact surfaces (FCS) and to propose a new BFI classification criterion. Samples from seafood (136) and FCS (14) were collected from retail markets in Queretaro, Mexico. The presence of Vibrio spp. was determined, the strains were isolated, and the six major pathogenic species (V. cholerae, V. alginolyticus, V. fluvialis, V. parahaemolyticus, V. vulnificus, V. mimicus) were identified by PCR. The BFI of the isolates was determined by the microtiter plate method. Fifty‐one strains were isolated and identified as V. alginolytivcus (25), V. vulnificus (12), V. cholerae (7), V. parahaemolyticus (6), and V. mimicus (1). A quantitative classification criterion of biofilm formation was proposed based on the following factors: BFI dynamics (no formation, continuous increase, and increase followed by decrease), time of maximum BFI (early: 24 hr; late: 48 to 72 hr), and degree of BFI (none, weak, moderate, and strong). A numerical value was assigned to each factor to correlate the resulting BFI profile with a risk level. Thirteen BFI profiles were observed, having risk level values from 0 to 10. Vibrio alginolyticus, V. cholerae, and V. vulnificus showed the highest BFI profile diversities, which included the riskiest profiles. The proposed BFI criterion describes the dynamics of bacterial biopolymer formation and associates them with the possible risk implications. Practical Application In food processing environments, the presence of bacterial biofilms that could include foodborne pathogens might favor cross‐contamination due to direct contact or biofilm dispersal into food products. The new quantitative classification criterion for biofilm formation considers their production dynamics over time, the biofilm quantity, and the level of biofilm dispersal. These characteristics are represented by a numerical value that reflects the level of risk associated with the presence of a biofilm‐producing strain on a food contact surface.

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Section: Prevalence Of Vibrio Sppmentioning

confidence: 99%

A new classification criterion for the biofilm formation index: A study of the biofilm dynamics of pathogenic Vibrio species isolated from seafood and food contact surfaces

Lucero-Mejía

Romero-Gómez

Hernández‐Iturriaga

2020

Journal of Food Science

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“…is a Gram-negative halophilic bacteria that belongs to the Vibrionaceae family [3][4][5][6][7][8] . They naturally inhabit the aquatic surroundings and associated with aquatic animals for example crustaceans, molluscs and fish [9][10][11][12][13] .…”

Section: Introductionmentioning

confidence: 99%

Genome sequence of Vibrio sp. OULL4 isolated from shellfish

Letchumanan¹,

Tan²,

Yin³

et al. 2020

Prog Micobes Mol Biol

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The members of Vibrionaceae family are Gram-negative bacterium are ubiquitous in marine and estuarine environments. This diverse group of bacteria include many pathogenic strains that potentially cause infection to humanand aquaculture animals. Vibrio cholerae, Vibrio parahaemolyticus and Vibrio vulnificus are among the few recognized as a major, worldwide cause gastroenteritis, particularly in countries where seafood consumption is high. The control of these vibrios has been a hurdle due to the rising numbers of antibiotic resistant strains in the environments. We report the genome sequence of Vibrio sp. OULL4 isolated from shellfish. The availability of this genome sequence will facilitate the study of its antimicrobial traits, as well as add our knowledge of Vibrio sp. diversity and evolution.

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“…This Gram-negative halophilic bacteria belong to the Vibrionaceae family [3][4][5] and many of them are linked with aquatic animals such as crustaceans, molluscs and fish [6] . Of the 12 identified pathogenic Vibrio sp., the three commonly reported are Vibrio cholerae and Vibrio parahaemolyticus -associated with seafood contamination, and Vibrio vulnificus -related via wound infections [7,8] . The increase in seafood consumption worldwide lead to the global rise of seafood production from aquaculture.…”

Section: Introductionmentioning

confidence: 99%

Genome sequence of Vibrio sp. SALL 6 isolated from shellfish

Letchumanan¹,

Ser²,

Tan³

et al. 2019

Prog Micobes Mol Biol

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Members of the Vibrionaceae family are well known as foodborne pathogen that cause hazard to human in many forms of clinical infection and also affecting aquaculture via infection to livestock. This pathogen has caused seafood associated gastroenteritis cases in many countries including United States, Asian, and South East Asian countries. Antibiotics are usually used as prophylactic and therapeutic to manage the rising Vibrio infections, however, this in turn led to emergence of antibiotic resistant strains in the environments. Vibrio sp. SALL 6 isolated from shellfish was selected for genome sequencing to further explore its antimicrobial traits. Here, a high-quality genome sequence of Vibrio sp. SALL 6 is reported, while its genome reveals a potential for future antibiotic resistance managements.

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Occurrence of the three major Vibrio species pathogenic for human in seafood products consumed in France using real-time PCR

Cited by 62 publications

References 34 publications

A new classification criterion for the biofilm formation index: A study of the biofilm dynamics of pathogenic Vibrio species isolated from seafood and food contact surfaces

A new classification criterion for the biofilm formation index: A study of the biofilm dynamics of pathogenic Vibrio species isolated from seafood and food contact surfaces

Genome sequence of Vibrio sp. OULL4 isolated from shellfish

Genome sequence of Vibrio sp. SALL 6 isolated from shellfish

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