Occurrence and molecular characterisation of Vibrio parahaemolyticus in crustaceans commercialised in Venice area, Italy

International Journal of Food Microbiology
Greta CaburlottoAmedeo Manfrin

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...Continue Reading

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Citations

May 18, 2017·Foodborne Pathogens and Disease·Mohammad Shamsur RahmanLuca Fasolato
Feb 23, 2020·Journal of Applied Microbiology·B Collin, B Hernroth
Sep 3, 2020·EFSA Journal·UNKNOWN EFSA Panel on Biological Hazards (BIOHAZ)Sara Bover-Cid
Feb 5, 2021·Frontiers in Microbiology·Xinning LiuXiming Xu

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