Quantification of Vibrio species in oysters from the Gulf of Mexico with two procedures based on MPN and PCR

Barrera-Escorcia, Guadalupe; Wong-Chang, Irma; Fernández-Rendón, Carlos Leopoldo; Botello, Alfonso V.; Gómez‐Gil, Bruno; Lizárraga-Partida, Marcial Leonardo

doi:10.1007/s10661-016-5620-9

Cited by 9 publications

(5 citation statements)

References 11 publications

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“…All the inoculated APW samples were incubated at 41 • C for 18-20 h, and after incubation, 10 µL of each APW sample was sub-cultured on TCBS (Biorad, Hercules, CA, USA) and incubated at 35 • C for 16-20 h. The positive TCBS plates obtained from the serial dilutions in APW were used for the estimation of the concentration of Vibrio spp. in the different samples according to the MPN method and guidelines [28,29].…”

Section: Culture and Identification Methodsmentioning

confidence: 99%

Occurrence of Vibrio spp. in Selected Recreational Water Bodies in Belgium during 2021 Bathing Season

Sacheli,

Philippe,

Meex

et al. 2023

IJERPH

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In recent years, a global increase in the number of reports of human vibriosis involving V. cholerae non-O1/O139 (NOVC) and other Vibrio spp. has been observed. In this context, the Belgian National Reference Center for Vibrio conducted an assessment of the presence of Vibrio spp. in recreational waters. Water sampling was performed monthly in different lakes in Wallonia and Flanders, including the North Sea. The collected water was then filtrated and cultured, and Vibrio spp. was quantified according to the Most Probable Number (MPN). Presumptive colonies were confirmed via MALDI-TOF, and PCR for virulence genes was applied if justified. No Vibrio spp. was found in the analyzed water bodies in Wallonia. However, NOVC was isolated from three different lakes in Flanders and from coastal water. In addition, V. alginolyticus and V. parahaemolyticus were also detected in coastal water. No clear impact of the pH and temperature was observed on Vibrio spp. occurrence. Our study demonstrates the presence of Vibrio spp. in different bathing water bodies, mostly in the north of Belgium, and supports the recommendation to include Vibrio spp. as a water quality indicator for bathing water quality assessment to ensure the safety of water recreational users in Belgium.

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Section: Culture and Identification Methodsmentioning

confidence: 99%

Occurrence of Vibrio spp. in Selected Recreational Water Bodies in Belgium during 2021 Bathing Season

Sacheli,

Philippe,

Meex

et al. 2023

IJERPH

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“…Vibrio vulnificus and V. parahaemolyticus have been detected in clams and oysters (Hernánez-Díaz et al, 2015;Lopatek, Wieczorek, & Osek, 2015;Vu et al, 2018), which is expected since they are usually part of the microbiota of the estuaries from which they are collected (Koralage et al, 2012). In Mexico, the reported prevalence of V. parahaemolyticus in oysters ranges from 30 to 50% ( Barrera-Escorcia et al, 2016;Fernández-Rendon et al, 2018;Hernánez-Díaz et al, 2015;León-Robles et al, 2013;Lizárraga-Partida & Quilici, 2009;Quiñones-Ramírez et al, 2010), which is considered the most commonly isolated species in the Mexican coast regions, followed by V. cholerae and V. vulnificus.…”

Section: Prevalence Of Vibrio Sppmentioning

confidence: 99%

“…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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“…The presence of ToxR or tlh gene does not indicate the presence of a virulence factor; in fact, these genes are used to determine the presence of the total concentrations of V. parahaemolyticus in samples (Bej et al., 1999; Letchumanan et al., 2014; López‐Hernández, Pardío‐Sedas, Lizárraga‐Partida, Williams, Martínez‐Herrera, Flores‐Primo, Uscanga‐Serrano, & Rendón‐Castro, 2015). Many studies have reported that the presence of pathogenic strains was identified by targeting the thermostable direct hemolysin (TDH) ( tdh ) and/or TDH‐related hemolysin ( trh ) gene (Barrera‐Escorcia et al., 2016; Bej et al., 1999; Mok et al., 2019; Paranjpye, Hamel, Stojanovski, & Liermann, 2012; Sobrinho, Destro, Franco, & Landgraf, 2011). The presence of a specific gene in V. parahaemolyticus in samples is confirmed by visualizing the PCR product on an agarose gel.…”

Section: Distribution Of V Parahaemolyticus In Oystersmentioning

confidence: 99%

Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review

Ndraha

Wong

Hsiao

2020

Comp Rev Food Sci Food Safe

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Vibrio parahaemolyticus is a Gram-negative bacterium that is naturally present in the marine environment. Oysters, which are water filter feeders, may accumulate this pathogen in their soft tissues, thus increasing the risk of V. parahaemolyticus infection among people who consume oysters. In this review, factors affecting V. parahaemolyticus accumulation in oysters, the route of the pathogen from primary production to consumption, and the potential effects of climate change were discussed.In addition, intervention strategies for reducing accumulation of V. parahaemolyticus in oysters were presented. A literature review revealed the following information relevant to the present study: (a) managing the safety of oysters (for human consumption) from primary production to consumption remains a challenge, (b) there are multiple factors that influence the concentration of V. parahaemolyticus in oysters from primary production to consumption, (c) climate change could possibly affect the safety of oysters, both directly and indirectly, placing public health at risk, (d) many intervention strategies have been developed to control and/or reduce the concentration of V. parahaemolyticus in oysters to acceptable levels, but most of them are mainly focused on the downstream steps of the oyster supply chain, and (c) although available regulation and/or guidelines governing the safety of oyster consumption are mostly available in developed countries, limited food safety information is available in developing countries. The information provided in this review may serve as an early warning for managing the future effects of climate change on the safety of oyster consumption. K E Y W O R D Sclimate change, food poisoning, oyster, risk, Vibrio parahaemolyticus Compr Rev Food Sci Food Saf.

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Quantification of Vibrio species in oysters from the Gulf of Mexico with two procedures based on MPN and PCR

Cited by 9 publications

References 11 publications

Occurrence of Vibrio spp. in Selected Recreational Water Bodies in Belgium during 2021 Bathing Season

Occurrence of Vibrio spp. in Selected Recreational Water Bodies in Belgium during 2021 Bathing Season

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

Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review

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