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Liu Z, Zhou Y, Wang H, Liu C, Wang L. Recent advances in understanding the fitness and survival mechanisms of Vibrio parahaemolyticus. Int J Food Microbiol 2024; 417:110691. [PMID: 38631283 DOI: 10.1016/j.ijfoodmicro.2024.110691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 03/14/2024] [Accepted: 04/02/2024] [Indexed: 04/19/2024]
Abstract
The presence of Vibrio parahaemolyticus (Vp) in different production stages of seafood has generated negative impacts on both public health and the sustainability of the industry. To further better investigate the fitness of Vp at the phenotypical level, a great number of studies have been conducted in recent years using plate counting methods. In the meantime, with the increasing accessibility of the next generation sequencing and the advances in analytical chemistry techniques, omics-oriented biotechnologies have further advanced our knowledge in the survival and virulence mechanisms of Vp at various molecular levels. These observations provide insights to guide the development of novel prevention and control strategies and benefit the monitoring and mitigation of food safety risks associated with Vp contamination. To timely capture these recent advances, this review firstly summarizes the most recent phenotypical level studies and provide insights about the survival of Vp under important in vitro stresses and on aquatic products. After that, molecular survival mechanisms of Vp at transcriptomic and proteomic levels are summarized and discussed. Looking forward, other newer omics-biotechnology such as metabolomics and secretomics show great potential to be used for confirming the cellular responses of Vp. Powerful data mining tools from the field of machine learning and artificial intelligence, that can better utilize the omics data and solve complex problems in the processing, analysis, and interpretation of omics data, will further improve our mechanistic understanding of Vp.
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Affiliation(s)
- Zhuosheng Liu
- Department of Food Science and Technology, University of California Davis, Davis, CA 95618, USA
| | - Yi Zhou
- Department of Food Science and Technology, University of California Davis, Davis, CA 95618, USA
| | - Hongye Wang
- Department of Food Science and Technology, University of California Davis, Davis, CA 95618, USA
| | - Chengchu Liu
- University of Maryland Sea Grant Extension Program, UMES Center for Food Science and Technology, Princess Anne, MD, United States
| | - Luxin Wang
- Department of Food Science and Technology, University of California Davis, Davis, CA 95618, USA.
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2
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Nguyen KCT, Truong PH, Thi HT, Ho XT, Nguyen PV. Prevalence, multidrug resistance, and biofilm formation of Vibrio parahaemolyticus isolated from fish mariculture environments in Cat Ba Island, Vietnam. Osong Public Health Res Perspect 2024; 15:56-67. [PMID: 38481050 PMCID: PMC10982652 DOI: 10.24171/j.phrp.2023.0181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 11/23/2023] [Accepted: 12/28/2023] [Indexed: 04/04/2024] Open
Abstract
BACKGROUND Vibrio parahaemolyticus is a major foodborne pathogen in aquatic animals and a threat to human health worldwide. This study investigated the prevalence, antimicrobial resistance, antimicrobial resistance genes (ARGs), and biofilm formation of V. parahaemolyticus strains isolated from fish mariculture environments in Cat Ba Island, Vietnam. METHODS In total, 150 rearing water samples were collected from 10 fish mariculture farms in winter and summer. A polymerase chain reaction assay was used to identify V. parahaemolyticus, its virulence factors, and ARGs. The antimicrobial resistance patterns and biofilm formation ability of V. parahaemolyticus strains were investigated using the disk diffusion test and a microtiter plate-based crystal violet method, respectively. RESULTS Thirty-seven V. parahaemolyticus isolates were recovered from 150 samples. The frequencies of the tdh and trh genes among V. parahaemolyticus isolates were 8.1% and 21.6%, respectively. More than 90% of isolates were susceptible to ceftazidime, cefotaxime, and chloramphenicol, but over 72% were resistant to ampicillin, tetracycline, and erythromycin. Furthermore, 67.57% of isolates exhibited multidrug resistance. The presence of ARGs related to gentamicin (aac(3)-IV), tetracycline (tetA) and ciprofloxacin (qnrA) in V. parahaemolyticus isolates was identified. Conversely, no ARGs related to ampicillin or erythromycin resistance were detected. Biofilm formation capacity was detected in significantly more multidrug-resistant isolates (64.9%) than non-multidrug-resistant isolates (18.9%). CONCLUSION Mariculture environments are a potential source of antibiotic-resistant V. parahaemolyticus and a hotspot for virulence genes and ARGs diffusing to aquatic environments. Thus, the prevention of antibiotic-resistant foodborne vibriosis in aquatic animals and humans requires continuous monitoring.
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Affiliation(s)
- Kim Cuc Thi Nguyen
- Institute of Biotechnology, Hue University, Hue, Vietnam
- Faculty of Biotechnology, TNU-University of Sciences, Tan Thinh Ward, Thai Nguyen, Vietnam
- Department of Fisheries, University of Agriculture and Forestry, Hue University, Hue, Vietnam
| | - Phuc Hung Truong
- Institute of Biotechnology, Hue University, Hue, Vietnam
- Faculty of Biotechnology, TNU-University of Sciences, Tan Thinh Ward, Thai Nguyen, Vietnam
- Department of Fisheries, University of Agriculture and Forestry, Hue University, Hue, Vietnam
| | - Hoa Truong Thi
- Institute of Biotechnology, Hue University, Hue, Vietnam
- Faculty of Biotechnology, TNU-University of Sciences, Tan Thinh Ward, Thai Nguyen, Vietnam
- Department of Fisheries, University of Agriculture and Forestry, Hue University, Hue, Vietnam
| | - Xuan Tuy Ho
- Institute of Biotechnology, Hue University, Hue, Vietnam
- Faculty of Biotechnology, TNU-University of Sciences, Tan Thinh Ward, Thai Nguyen, Vietnam
- Department of Fisheries, University of Agriculture and Forestry, Hue University, Hue, Vietnam
| | - Phu Van Nguyen
- Corresponding author: Phu Van Nguyen Institute of Biotechnology, Hue University, Nguyen Dinh Tu Street, Phu Thuong, Hue 530000, Vietnam E-mail:
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3
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Fernández-Vélez I, Bidegain G, Ben-Horin T. Predicting the Growth of Vibrio parahaemolyticus in Oysters under Varying Ambient Temperature. Microorganisms 2023; 11:1169. [PMID: 37317143 DOI: 10.3390/microorganisms11051169] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 04/23/2023] [Accepted: 04/27/2023] [Indexed: 06/16/2023] Open
Abstract
Temperature is a critical factor that influences the proliferation of pathogens in hosts. One example of this is the human pathogen Vibrio parahaemolyticus (V. parahaemolyticus) in oysters. Here, a continuous time model was developed for predicting the growth of Vibrio parahaemolyticus in oysters under varying ambient temperature. The model was fit and evaluated against data from previous experiments. Once evaluated, the V. parahaemolyticus dynamics in oysters were estimated at different post-harvest varying temperature scenarios affected by water and air temperature and different ice treatment timing. The model performed adequately under varying temperature, reflecting that (i) increasing temperature, particularly in hot summers, favors a rapid V. parahaemolyticus growth in oysters, resulting in a very high risk of gastroenteritis in humans after consumption of a serving of raw oysters, (ii) pathogen inactivation due to day/night oscillations and, more evidently, due to ice treatments, and (iii) ice treatment is much more effective, limiting the risk of illness when applied immediately onboard compared to dockside. The model resulted in being a promising tool for improving the understanding of the V. parahaemolyticus-oyster system and supporting studies on the public health impact of pathogenic V. parahaemolyticus associated with raw oyster consumption. Although robust validation of the model predictions is needed, the initial results and evaluation showed the potential of the model to be easily modified to match similar systems where the temperature is a critical factor shaping the proliferation of pathogens in hosts.
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Affiliation(s)
- Iker Fernández-Vélez
- Department of Preventive Medicine and Public Health, University of the Basque Country (UPV/EHU), Barrio Sarriena s/n, 48490 Leioa, Spain
| | - Gorka Bidegain
- Department of Applied Mathematics, Engineering School of Bilbao, University of the Basque Country (UPV/EHU), Plaza Ingeniero Torres Quevedo 1, 48013 Bilbao, Spain
- Research Centre for Experimental Marine Biology & Biotechnology, Plentzia Marine Station, University of the Basque Country (PiE-UPV/EHU), Areatza Pasealekua, 48620 Plentzia, Spain
| | - Tal Ben-Horin
- College of Veterinary Medicine, North Carolina State University, 303 College Circle, Morehead City, NC 28557, USA
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Velez KEC, Leighton RE, Decho AW, Pinckney JL, Norman RS. Modeling pH and Temperature Effects as Climatic Hazards in V ibrio Vulnificus and Vibrio Parahaemolyticus Planktonic Growth and Biofilm Formation. GEOHEALTH 2023; 7:e2022GH000769. [PMID: 37091291 PMCID: PMC10114089 DOI: 10.1029/2022gh000769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 04/06/2023] [Accepted: 04/08/2023] [Indexed: 05/03/2023]
Abstract
Climate-induced stressors, such as changes in temperature, salinity, and pH, contribute to the emergence of infectious diseases. These changes alter geographical constraint, resulting in increased Vibrio spread, exposure, and infection rates, thus facilitating greater Vibrio-human interactions. Multiple efforts have been developed to predict Vibrio exposure and raise awareness of health risks, but most models only use temperature and salinity as prediction factors. This study aimed to better understand the potential effects of temperature and pH on V. vulnificus and V. parahaemolyticus planktonic and biofilm growth. Vibrio strains were grown in triplicate at 25°, 30°, and 37°C in 96 well plates containing Modified Seawater Yeast Extract modified with CaCl2 at pH's ranging from 5 to 9.6. AMiGA software was used to model growth curves using Gaussian process regression. The effects of temperature and pH were evaluated using randomized complete block analysis of variance, and the growth rates of V. parahaemolyticus and V. vulnificus were modeled using the interpolation fit on the MatLab Curve Fitting Toolbox. Different optimal conditions involving temperature and pH were observed for planktonic and biofilm Vibrio growth within- and between-species. This study showed that temperature and pH factors significantly affect Vibrio planktonic growth rates and V. parahaemolyticus biofilm formation. Therefore, pH effects must be added to the Vibrio growth modeling efforts to better predict Vibrio risk in estuarine and coastal zones that can potentially experience the cooccurrence of Vibrio and harmful algal bloom outbreak events.
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Affiliation(s)
- K. E. Correa Velez
- Department of Environmental Health SciencesUniversity of South CarolinaSCColumbiaUSA
- NIEHS Center for Oceans and Human Health and Climate Change InteractionsUniversity of South CarolinaSCColumbiaUSA
| | - R. E. Leighton
- Department of Environmental Health SciencesUniversity of South CarolinaSCColumbiaUSA
- NIEHS Center for Oceans and Human Health and Climate Change InteractionsUniversity of South CarolinaSCColumbiaUSA
| | - A. W. Decho
- Department of Environmental Health SciencesUniversity of South CarolinaSCColumbiaUSA
- NIEHS Center for Oceans and Human Health and Climate Change InteractionsUniversity of South CarolinaSCColumbiaUSA
| | - J. L. Pinckney
- Department of Biological SciencesUniversity of South CarolinaSCColumbiaUSA
- School of the Earth, Ocean and EnvironmentUniversity of South CarolinaSCColumbiaUSA
| | - R. S. Norman
- Department of Environmental Health SciencesUniversity of South CarolinaSCColumbiaUSA
- NIEHS Center for Oceans and Human Health and Climate Change InteractionsUniversity of South CarolinaSCColumbiaUSA
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5
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Palillo JA, Mollenkopf D, Marsh AE, Wittum TE, James JPB, Reichley SR, Ghosh S, Palillo MB, Malbrue R. Detection of Zoonotic Bacteria and Paragonimus kellicotti in Red Swamp Crayfish (Procambarus clarkii) and the Assessment of Traditional Crayfish Boils. J Food Prot 2022; 85:1388-1396. [PMID: 35588153 DOI: 10.4315/jfp-22-035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Accepted: 05/17/2022] [Indexed: 02/03/2023]
Abstract
ABSTRACT Studies of red swamp crayfish (Procambarus clarkii) outside of the United States confirm the presence of a variety of zoonotic pathogens, but it is unknown whether these same pathogens occur in P. clarkii in the United States. The U.S. commercial crayfish industry generates $200 million yearly, underscoring the need to evaluate this consumer commodity. The study objectives were to evaluate specific zoonotic pathogens present on P. clarkii from Alabama and Louisiana, states in the southeastern United States, and to determine the effectiveness of traditional food preparation methods to reduce pathogens. Experiment A evaluated the presence of Escherichia coli, Salmonella, Staphylococcus aureus, and Vibrio spp. in crayfish and environmental samples over a 2-month collection period (May to June 2021). Crayfish sampling consisted of swabbing the cephalothorax region; 15 samples were tested for E. coli, Salmonella, and S. aureus, and an additional 15 samples for Vibrio spp. Additionally, crayfish shipping materials were sampled. In experiment B, 92 crayfish were evaluated for Paragonimus kellicotti. Experiment C compared live and boiled crayfish for the presence of Vibrio spp. In experiments A and B, all 60 (100%) crayfish samples and 13 (81.25%) of 16 environmental samples showed growth characteristic of Vibrio spp. Three (5%) of 60 samples showed E. coli growth, with no statistical difference (P = 0.5536) between farms. P. kellicotti, Salmonella, and S. aureus were not recovered from any samples. In experiment C, all 10 (100%) of the live preboiled crayfish samples showed characteristic growth, whereas 1 (10%) of 10 samples of crayfish boiled in unseasoned water showed Vibrio growth (P < 0.0001). These results confirm that Vibrio spp. and E. coli may be present on U.S. commercial crayfish and that care should be taken when handling any materials that come into contact with live crayfish because they can potentially be contaminated. HIGHLIGHTS
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Affiliation(s)
- Jack A Palillo
- College of Public Health, College of Veterinary Medicine, The Ohio State University, Columbus, Ohio 43210.,Animal Resources Core, College of Veterinary Medicine, The Ohio State University, Columbus, Ohio 43210
| | - Dixie Mollenkopf
- Agricultural Food Safety and Security Lab, College of Veterinary Medicine, The Ohio State University, Columbus, Ohio 43210
| | - Antoinette E Marsh
- Department of Veterinary Preventive Medicine, The Ohio State University, Sisson Hall, 1920 Coffey Road, Columbus, Ohio 43210
| | - Thomas E Wittum
- Department of Veterinary Preventive Medicine, The Ohio State University, Sisson Hall, 1920 Coffey Road, Columbus, Ohio 43210
| | - Jesse P B James
- School of Fisheries, Aquaculture, & Aquatic Sciences, Auburn University, Greensboro, Alabama 36849
| | - Stephen R Reichley
- Department of Pathobiology and Population Medicine, Mississippi State University College of Veterinary Medicine, Mississippi State, Mississippi 39762
| | - Sumit Ghosh
- The Abigail Wexner Research Institute, Nationwide Children's Hospital, Columbus, Ohio 43215
| | - Michael B Palillo
- Memorial Sloan Kettering Cancer Center/Weill Cornell Medical/Rockefeller University/Hospital for Special Surgery, New York, New York 10065, USA
| | - Raphael Malbrue
- Animal Resources Core, College of Veterinary Medicine, The Ohio State University, Columbus, Ohio 43210
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Purgar M, Kapetanović D, Geček S, Marn N, Haberle I, Hackenberger BK, Gavrilović A, Pečar Ilić J, Hackenberger DK, Djerdj T, Ćaleta B, Klanjscek T. Investigating the Ability of Growth Models to Predict In Situ Vibrio spp. Abundances. Microorganisms 2022; 10:microorganisms10091765. [PMID: 36144366 PMCID: PMC9505244 DOI: 10.3390/microorganisms10091765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 08/22/2022] [Accepted: 08/23/2022] [Indexed: 11/25/2022] Open
Abstract
Vibrio spp. have an important role in biogeochemical cycles; some species are disease agents for aquatic animals and/or humans. Predicting population dynamics of Vibrio spp. in natural environments is crucial to predicting how the future conditions will affect the dynamics of these bacteria. The majority of existing Vibrio spp. population growth models were developed in controlled environments, and their applicability to natural environments is unknown. We collected all available functional models from the literature, and distilled them into 28 variants using unified nomenclature. Next, we assessed their ability to predict Vibrio spp. abundance using two new and five already published longitudinal datasets on Vibrio abundance in four different habitat types. Results demonstrate that, while the models were able to predict Vibrio spp. abundance to an extent, the predictions were not reliable. Models often underperformed, especially in environments under significant anthropogenic influence such as aquaculture and urban coastal habitats. We discuss implications and limitations of our analysis, and suggest research priorities; in particular, we advocate for measuring and modeling organic matter.
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Affiliation(s)
| | | | | | - Nina Marn
- Ruđer Bošković Institute, 10000 Zagreb, Croatia
- School of Biological Sciences, The University of Western Australia, Crawley, WA 6009, Australia
| | | | | | - Ana Gavrilović
- Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | | | | | - Tamara Djerdj
- Department of Biology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
| | - Bruno Ćaleta
- Department of Biology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
| | - Tin Klanjscek
- Ruđer Bošković Institute, 10000 Zagreb, Croatia
- Correspondence:
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7
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Abdalla T, Al-Rumaithi H, Osaili TM, Hasan F, Obaid RS, Abushelaibi A, Ayyash MM. Prevalence, Antibiotic-Resistance, and Growth Profile of Vibrio spp. Isolated From Fish and Shellfish in Subtropical-Arid Area. Front Microbiol 2022; 13:861547. [PMID: 35464960 PMCID: PMC9019552 DOI: 10.3389/fmicb.2022.861547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Accepted: 03/18/2022] [Indexed: 12/03/2022] Open
Abstract
The study aimed to determine the prevalence of different species of Vibrio spp. in fish and shellfish sold in subtropical-arid countries (United Arab Emirates). It also examined the antimicrobial resistance of the isolated species and their growth behavior upon in vitro environmental changes concerning temperature, pH, and salinity. The prevalence of Vibrio spp. in fish and shellfish samples, was 64.5 and 92%, respectively. However, Vibrio parahemolyticus were detected in a mere 7.5 and 13.0% of the samples, respectively. On the other hand, Vibrio mimicus was detected in 1.5 and 8.5% of the samples, respectively. None of the six antibiotics studied except for Sulfamethoxazole-trimethoprim were effective against fish Vibrio spp. isolates. On a similar note, three antibiotics, namely Penicillin, Daptomycin, and Vancomycin, were ineffective against the shellfish isolates. The growth of the microorganisms did not show any significant trend with changes in pH and salinity. The optimum temperature for Vibrio spp. growth was observed to be 37°C.
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Affiliation(s)
- Tarfa Abdalla
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Hind Al-Rumaithi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates.,Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Fayeza Hasan
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Aisha Abushelaibi
- Campus Director at Higher Colleges of Technology, Dubai, United Arab Emirates
| | - Mutamed M Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
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8
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Predictive models for the effect of environmental factors on the abundance of Vibrio parahaemolyticus in oyster farms in Taiwan using extreme gradient boosting. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108353] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Koutsoumanis K, Allende A, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, Davies R, De Cesare A, Herman L, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Jacxsens L, Skjerdal T, Da Silva Felicio MT, Hempen M, Messens W, Lindqvist R. Guidance on date marking and related food information: part 1 (date marking). EFSA J 2020; 18:e06306. [PMID: 33304412 PMCID: PMC7709047 DOI: 10.2903/j.efsa.2020.6306] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Abstract
A risk-based approach was developed to be followed by food business operators (FBO) when deciding on the type of date marking (i.e. 'best before' date or 'use by' date), setting of shelf-life (i.e. time) and the related information on the label to ensure food safety. The decision on the type of date marking needs to be taken on a product-by-product basis, considering the relevant hazards, product characteristics, processing and storage conditions. The hazard identification is food product-specific and should consider pathogenic microorganisms capable of growing in prepacked temperature-controlled foods under reasonably foreseeable conditions. The intrinsic (e.g. pH and aw), extrinsic (e.g. temperature and gas atmosphere) and implicit (e.g. interactions with competing background microbiota) factors of the food determine which pathogenic and spoilage microorganisms can grow in the food during storage until consumption. A decision tree was developed to assist FBOs in deciding the type of date marking for a certain food product. When setting the shelf-life, the FBO needs to consider reasonably foreseeable conditions of distribution, storage and use of the food. Key steps of a case-by-case procedure to determine and validate the shelf-life period are: (i) identification of the relevant pathogenic/spoilage microorganism and its initial level, (ii) characterisation of the factors of the food affecting the growth behaviour and (iii) assessment of the growth behaviour of the pathogenic/spoilage microorganism in the food product during storage until consumption. Due to the variability between food products and consumer habits, it was not appropriate to present indicative time limits for food donated or marketed past the 'best before' date. Recommendations were provided relating to training activities and support, using 'reasonably foreseeable conditions', collecting time-temperature data during distribution, retail and domestic storage of foods and developing Appropriate Levels of Protection and/or Food Safety Objectives for food-pathogen combinations.
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10
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Yang X, Zhao P, Dong Y, Shen X, Shen H, Li J, Jiang G, Wang W, Dai H, Dong J, Gao S, Si X. An improved recombinase polymerase amplification assay for visual detection of Vibrio parahaemolyticus with lateral flow strips. J Food Sci 2020; 85:1834-1844. [PMID: 32449955 DOI: 10.1111/1750-3841.15105] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 02/10/2020] [Accepted: 02/11/2020] [Indexed: 02/06/2023]
Abstract
Vibrio parahaemolyticus is an important pathogenic bacterium in both food safety management and mariculture. Rapid and accurate detection technologies are critical for effective control of its outbreak and spreading. Conventional technologies and polymerase chain reaction (PCR)-based approaches have limited usage because of the requirement of laboratory instruments and trained personnel. Using the isothermal recombinase polymerase amplification (RPA) technology, several detection assays have been developed with added convenience. Combining the lateral flow strip (LFS) test with RPA can further simplify the detection. In this study, an improved RPA assay using LFS for visual detection of V. parahaemolyticus was developed. Primers were designed targeting the virulence genes and screened for amplification efficiency, nonspecific amplification, and primer-dimer formation. Probes were designed for the best primer pairs, and the weakness of LFS tests, being easily affected by primer-dependent artifacts, was overcome by sequence modifications on primers and probe. The RPA-LFS assay took 25 min at 35 to 45 °C, and showed excellent specificity. It detected as low as one colony forming unit (CFU) of V. parahaemolyticus per reaction without DNA purification, or 10 CFU/10 g spiked food samples with 2 hr of enrichment. The detection limit was better than the currently available RPA-based detection methods. Application of the RPA-LFS assay for simulated samples or real clinical samples showed accurate and consistent detection results compared to bioassay and quantitative PCR. The RPA-LFS assay provided a rapid, accurate, and convenient V. parahaemolyticus detection method suitable for on-site detection in resource-limited conditions. PRACTICAL APPLICATION: This research developed a rapid and visual detection technology for Vibrio parahaemolyticus that is not dependent on complicated equipment. The detection process takes 25 min and the result is read with the naked eye. A detection kit can be developed based on this technology for on-site detection of V. parahaemolyticus in resource-limited regions for food safety management and mariculture.
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Affiliation(s)
- Xiaohan Yang
- Jiangsu Key Laboratory of Marine Biological Resources and Environment, Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening, Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Panpan Zhao
- Key Laboratory of Zoonosis Research by Ministry of Education, College of Veterinary Medicine, Jilin University, Changchun, China
| | - Yu Dong
- Jiangsu Key Laboratory of Marine Biological Resources and Environment, Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening, Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Xin Shen
- Jiangsu Key Laboratory of Marine Biological Resources and Environment, Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening, Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Hui Shen
- Jiangsu Institute of Oceanology and Marine Fisheries, Nantong, China
| | - Juan Li
- Wuhan Institute for Food and Cosmetic Control, Wuhan, China
| | - Ge Jiang
- Jiangsu Institute of Oceanology and Marine Fisheries, Nantong, China
| | - Weiling Wang
- Jiangsu Key Laboratory of Marine Biological Resources and Environment, Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening, Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Hong Dai
- Jiangsu Key Laboratory of Marine Biological Resources and Environment, Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening, Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Jingquan Dong
- Jiangsu Key Laboratory of Marine Biological Resources and Environment, Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening, Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Song Gao
- Jiangsu Key Laboratory of Marine Biological Resources and Environment, Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening, Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Xinxin Si
- School of Pharmacy, Jiangsu Ocean University, Lianyungang, China
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11
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Ndraha N, Wong HC, Hsiao HI. Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review. Compr Rev Food Sci Food Saf 2020; 19:1187-1217. [PMID: 33331689 DOI: 10.1111/1541-4337.12557] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 02/15/2020] [Accepted: 03/02/2020] [Indexed: 12/15/2022]
Abstract
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.
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Affiliation(s)
- Nodali Ndraha
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (R.O.C.)
| | - Hin-Chung Wong
- Department of Microbiology, Soochow University, Taipei, Taiwan (R.O.C.)
| | - Hsin-I Hsiao
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (R.O.C.).,Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung, Taiwan (R.O.C.)
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12
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Hernández-Cabanyero C, Sanjuán E, Fouz B, Pajuelo D, Vallejos-Vidal E, Reyes-López FE, Amaro C. The Effect of the Environmental Temperature on the Adaptation to Host in the Zoonotic Pathogen Vibrio vulnificus. Front Microbiol 2020; 11:489. [PMID: 32296402 PMCID: PMC7137831 DOI: 10.3389/fmicb.2020.00489] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Accepted: 03/06/2020] [Indexed: 12/21/2022] Open
Abstract
Vibrio vulnificus is a zoonotic pathogen that lives in temperate, tropical and subtropical aquatic ecosystems whose geographical distribution is expanding due to global warming. The species is genetically variable and only the strains that belong to the zoonotic clonal-complex can cause vibriosis in both humans and fish (being its main host the eel). Interestingly, the severity of the vibriosis in the eel and the human depends largely on the water temperature (highly virulent at 28°C, avirulent at 20°C or below) and on the iron content in the blood, respectively. The objective of this work was to unravel the role of temperature in the adaptation to the host through a transcriptomic and phenotypic approach. To this end, we obtained the transcriptome of a zoonotic strain grown in a minimum medium (CM9) at 20, 25, 28, and 37°C, and confirmed the transcriptomic results by RT-qPCR and phenotypic tests. In addition, we compared the temperature stimulon with those previously obtained for iron and serum (from eel and human, respectively). Our results suggest that warm temperatures activate adaptive traits that would prepare the bacteria for host colonization (metabolism, motility, chemotaxis, and the protease activity) and fish septicemia (iron-uptake from transferrin and production of O-antigen of high molecular weight) in a generalized manner, while environmental iron controls the expression of a host-adapted virulent phenotype (toxins and the production of a protective envelope). Finally, our results confirm that beyond the effect of temperature on the V. vulnificus distribution in the environment, it also has an effect on the infectious capability of this pathogen that must be taken into account to predict the real risk of V. vulnificus infection caused by global warming.
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Affiliation(s)
- Carla Hernández-Cabanyero
- Departamento de Microbiología y Ecología and Estructura de Recerca Interdisciplinar en Biotecnologia i Biomedicina, Universitat de València, Valencia, Spain
| | - Eva Sanjuán
- Departamento de Microbiología y Ecología and Estructura de Recerca Interdisciplinar en Biotecnologia i Biomedicina, Universitat de València, Valencia, Spain
| | - Belén Fouz
- Departamento de Microbiología y Ecología and Estructura de Recerca Interdisciplinar en Biotecnologia i Biomedicina, Universitat de València, Valencia, Spain
| | - David Pajuelo
- Departamento de Microbiología y Ecología and Estructura de Recerca Interdisciplinar en Biotecnologia i Biomedicina, Universitat de València, Valencia, Spain
| | - Eva Vallejos-Vidal
- Department of Cell Biology, Physiology and Immunology, Universitat Autònoma de Barcelona, Barcelona, Spain
- Centro de Biotecnología Acuícola, Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile
| | - Felipe E. Reyes-López
- Department of Cell Biology, Physiology and Immunology, Universitat Autònoma de Barcelona, Barcelona, Spain
| | - Carmen Amaro
- Departamento de Microbiología y Ecología and Estructura de Recerca Interdisciplinar en Biotecnologia i Biomedicina, Universitat de València, Valencia, Spain
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13
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Review of Electrochemical DNA Biosensors for Detecting Food Borne Pathogens. SENSORS 2019; 19:s19224916. [PMID: 31718098 PMCID: PMC6891683 DOI: 10.3390/s19224916] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 11/07/2019] [Accepted: 11/08/2019] [Indexed: 12/13/2022]
Abstract
The vital importance of rapid and accurate detection of food borne pathogens has driven the development of biosensor to prevent food borne illness outbreaks. Electrochemical DNA biosensors offer such merits as rapid response, high sensitivity, low cost, and ease of use. This review covers the following three aspects: food borne pathogens and conventional detection methods, the design and fabrication of electrochemical DNA biosensors and several techniques for improving sensitivity of biosensors. We highlight the main bioreceptors and immobilizing methods on sensing interface, electrochemical techniques, electrochemical indicators, nanotechnology, and nucleic acid-based amplification. Finally, in view of the existing shortcomings of electrochemical DNA biosensors in the field of food borne pathogen detection, we also predict and prospect future research focuses from the following five aspects: specific bioreceptors (improving specificity), nanomaterials (enhancing sensitivity), microfluidic chip technology (realizing automate operation), paper-based biosensors (reducing detection cost), and smartphones or other mobile devices (simplifying signal reading devices).
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14
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Chen YR, Hwang CA, Huang L, Wu VC, Hsiao HI. Kinetic analysis and dynamic prediction of growth of vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperatures. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.01.013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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15
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Ndraha N, Hsiao HI. Exposure Assessment and Sensitivity Analysis for Chilled Shrimp During Distribution: A Case Study of Home Delivery Services in Taiwan. J Food Sci 2019; 84:859-870. [PMID: 30912864 DOI: 10.1111/1750-3841.14498] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2018] [Revised: 02/11/2019] [Accepted: 02/12/2019] [Indexed: 12/14/2022]
Abstract
In this study, we evaluated the temperature requirements for home delivery in Taiwan by considering food safety risks of chilled shrimp that may be contaminated with Vibrio parahaemolyticus. Pathogenic V. parahaemolyticus was chosen because it was the main cause of foodborne outbreaks originating from contaminated seafood in Taiwan. The risk of becoming ill due to consumption of raw shrimp was estimated to be 7.3 × 10-3 per serving, estimated based on the real-time temperature profile. Lowering the maximum temperature to 7 °C during transit and cooking shrimps at 100 °C for 5 min could reduce the risk by more than 94%. These interventions, therefore, were suggested to be used as an integral part of temperature management control in the home delivery cold chain. These findings can help food authorities to institute temperature management policies and regulations to prevent broken cold chains and reduce food safety risks. PRACTICAL APPLICATION: This research may be applicable to home delivery services that deliver low-temperature food products, such as seafood products.
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Affiliation(s)
- Nodali Ndraha
- Dept. of Food Science, National Taiwan Ocean Univ., No.2, Pei-Ning Rd., Keelung City, 20224, Taiwan
| | - Hsin-I Hsiao
- Dept. of Food Science, National Taiwan Ocean Univ., No.2, Pei-Ning Rd., Keelung City, 20224, Taiwan
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16
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Fu S, Tu J, Rahman MM, Tian H, Xiao P, Liu Y. Precise feeding of probiotics in the treatment of edwardsiellosis by accurate estimation of Edwardsiella tarda. ANN MICROBIOL 2018. [DOI: 10.1007/s13213-018-1371-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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17
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Huang YS, Hwang CA, Huang L, Wu VCH, Hsiao HI. The risk of Vibrio parahaemolyticus infections associated with consumption of raw oysters as affected by processing and distribution conditions in Taiwan. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.10.022] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Evaluation of spoilage potential and volatile metabolites production by Shewanella baltica isolated from modified atmosphere packaged live mussels. Food Res Int 2018; 103:415-425. [DOI: 10.1016/j.foodres.2017.10.068] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Revised: 10/23/2017] [Accepted: 10/28/2017] [Indexed: 11/19/2022]
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19
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Zhong Q, Carratalà A, Nazarov S, Guerrero-Ferreira RC, Piccinini L, Bachmann V, Leiman PG, Kohn T. Genetic, Structural, and Phenotypic Properties of MS2 Coliphage with Resistance to ClO 2 Disinfection. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2016; 50:13520-13528. [PMID: 27709908 DOI: 10.1021/acs.est.6b04170] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Common water disinfectants like chlorine have been reported to select for resistant viruses, yet little attention has been devoted to characterizing disinfection resistance. Here, we investigated the resistance of MS2 coliphage to inactivation by chlorine dioxide (ClO2). ClO2 inactivates MS2 by degrading its structural proteins, thereby disrupting the ability of MS2 to attach to and infect its host. ClO2-resistant virus populations emerged not only after repeated cycles of ClO2 disinfection followed by regrowth but also after dilution-regrowth cycles in the absence of ClO2. The resistant populations exhibited several fixed mutations which caused the substitution of ClO2-labile by ClO2-stable amino acids. On a phenotypic level, these mutations resulted in a more stable host binding during inactivation compared to the wild-type, thus resulting in a greater ability to maintain infectivity. This conclusion was supported by cryo-electron microscopy reconstruction of the virus particle, which demonstrated that most structural modification occurred in the putative A protein, an important binding factor. Resistance was specific to the inactivation mechanism of ClO2 and did not result in significant cross-resistance to genome-damaging disinfectants. Overall, our data indicate that resistant viruses may emerge even in the absence of ClO2 pressure but that they can be inactivated by other common disinfectants.
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Affiliation(s)
- Qingxia Zhong
- Laboratory of Environmental Chemistry, School of Architecture, Civil and Environmental Engineering, and ‡Laboratory of Structural Biology and Biophysics, Institute of Physics, School of Basic Sciences, École Polytechnique Fédérale de Lausanne (EPFL) , CH-1015 Lausanne, Switzerland
| | - Anna Carratalà
- Laboratory of Environmental Chemistry, School of Architecture, Civil and Environmental Engineering, and ‡Laboratory of Structural Biology and Biophysics, Institute of Physics, School of Basic Sciences, École Polytechnique Fédérale de Lausanne (EPFL) , CH-1015 Lausanne, Switzerland
| | - Sergey Nazarov
- Laboratory of Environmental Chemistry, School of Architecture, Civil and Environmental Engineering, and ‡Laboratory of Structural Biology and Biophysics, Institute of Physics, School of Basic Sciences, École Polytechnique Fédérale de Lausanne (EPFL) , CH-1015 Lausanne, Switzerland
| | - Ricardo Cesar Guerrero-Ferreira
- Laboratory of Environmental Chemistry, School of Architecture, Civil and Environmental Engineering, and ‡Laboratory of Structural Biology and Biophysics, Institute of Physics, School of Basic Sciences, École Polytechnique Fédérale de Lausanne (EPFL) , CH-1015 Lausanne, Switzerland
| | - Laura Piccinini
- Laboratory of Environmental Chemistry, School of Architecture, Civil and Environmental Engineering, and ‡Laboratory of Structural Biology and Biophysics, Institute of Physics, School of Basic Sciences, École Polytechnique Fédérale de Lausanne (EPFL) , CH-1015 Lausanne, Switzerland
| | - Virginie Bachmann
- Laboratory of Environmental Chemistry, School of Architecture, Civil and Environmental Engineering, and ‡Laboratory of Structural Biology and Biophysics, Institute of Physics, School of Basic Sciences, École Polytechnique Fédérale de Lausanne (EPFL) , CH-1015 Lausanne, Switzerland
| | - Petr G Leiman
- Laboratory of Environmental Chemistry, School of Architecture, Civil and Environmental Engineering, and ‡Laboratory of Structural Biology and Biophysics, Institute of Physics, School of Basic Sciences, École Polytechnique Fédérale de Lausanne (EPFL) , CH-1015 Lausanne, Switzerland
| | - Tamar Kohn
- Laboratory of Environmental Chemistry, School of Architecture, Civil and Environmental Engineering, and ‡Laboratory of Structural Biology and Biophysics, Institute of Physics, School of Basic Sciences, École Polytechnique Fédérale de Lausanne (EPFL) , CH-1015 Lausanne, Switzerland
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20
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Caburlotto G, Suffredini E, Toson M, Fasolato L, Antonetti P, Zambon M, Manfrin A. Occurrence and molecular characterisation of Vibrio parahaemolyticus in crustaceans commercialised in Venice area, Italy. Int J Food Microbiol 2015; 220:39-49. [PMID: 26773255 DOI: 10.1016/j.ijfoodmicro.2015.12.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Revised: 09/08/2015] [Accepted: 12/20/2015] [Indexed: 02/09/2023]
Abstract
Infections due to the pathogenic human vibrios, Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus, are mainly associated with consumption of raw or partially cooked bivalve molluscs. At present, little is known about the presence of Vibrio species in crustaceans and the risk of vibriosis associated with the consumption of these products. The aim of the present study was to evaluate the prevalence and concentration of the main pathogenic Vibrio spp. in samples of crustaceans (n=143) commonly eaten in Italy, taking into account the effects of different variables such as crustacean species, storage conditions and geographic origin. Subsequently, the potential pathogenicity of V. parahaemolyticus strains isolated from crustaceans (n=88) was investigated, considering the classic virulence factors (tdh and trh genes) and four genes coding for relevant proteins of the type III secretion systems 2 (T3SS2α and T3SS2β). In this study, the presence of V. cholerae and V. vulnificus was never detected, whereas 40 samples (28%) were positive for V. parahaemolyticus with an overall prevalence of 41% in refrigerated products and 8% in frozen products. The highest prevalence and average contamination levels were detected in Crangon crangon (prevalence 58% and median value 3400 MPN/g) and in products from the northern Adriatic Sea (35%), with the samples from the northern Venetian Lagoon reaching a median value of 1375 MPN/g. While genetic analysis confirmed absence of the tdh gene, three of the isolates contained the trh gene and, simultaneously, the T3SS2β genes. Moreover three possibly clonal tdh-negative/trh-negative isolates carried the T3SS2α apparatus. The detection of both T3SS2α and T3SS2β apparatuses in V. parahaemolyticus strains isolated from crustaceans emphasised the importance of considering new genetic markers associated with virulence besides the classical factors. Moreover this study represents the first report dealing with Vibrio spp. in crustaceans in Italy, and it may provide useful information for the development of sanitary surveillance plans to prevent the risk of vibriosis in seafood consumers.
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Affiliation(s)
- Greta Caburlotto
- Istituto Zooprofilattico Sperimentale delle Venezie, Viale Dell'Università 10, 35020 Legnaro, Padua, Italy.
| | - Elisabetta Suffredini
- Istituto Superiore di Sanità, Department of Veterinary Public Health and Food Safety, Viale Regina Elena 299, 00161 Rome, Italy
| | - Marica Toson
- Istituto Zooprofilattico Sperimentale delle Venezie, Viale Dell'Università 10, 35020 Legnaro, Padua, Italy
| | - Luca Fasolato
- University of Padova, Department of Comparative Biomedicine and Food Science, Viale dell'Università 16, 35020 Legnaro, Padua, Italy
| | - Paolo Antonetti
- Azienda Ulss 12 Veneziana, Department of Prevention - Veterinary Service, P.le San Lorenzo Giustiniani 11/d, 30174 Venezia Mestre, VE, Italy
| | - Michela Zambon
- Istituto Zooprofilattico Sperimentale delle Venezie, Viale Dell'Università 10, 35020 Legnaro, Padua, Italy
| | - Amedeo Manfrin
- Istituto Zooprofilattico Sperimentale delle Venezie, Viale Dell'Università 10, 35020 Legnaro, Padua, Italy
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Fang T, Huang L, Liu L, Mei F, Chen J. Mathematical modeling of growth of Salmonella spp. and spoilage microorganisms in raw oysters. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.12.036] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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