title: Vibrio parahaemolyticus and other halophilic vibrios associated with seafood in Hong Kong.
abstract: The summer prevalence of Vibrio parahaemolyticus and other halophilic vibrios in seafood from Hong Kong markets was investigated. Halophilic vibrios were isolated from all seven types of seafood examined, and comprised 9.1%, 8% and 6.1% of contaminating aerobic heterotrophic bacteria from mussels, clams and oysters respectively. Sucrose-positive vibrios were more common than sucrose-negative varieties. Vibrio alginolyticus was the most frequently isolated species, followed by V. parahaemolyticus, V. harveyi, V. fluvialis, V. vulnificus, V. pelagius, V. campbellii, V. spendidus and V. marinus. Mussels contained the highest concentration of V. parahaemolyticus (4.6 x 10(4)/g); oysters and clams contained 3.4 x 10(4)/g and 6.5 x 10(3)/g respectively. The ubiquity and relatively high concentrations of V. parahaemolyticus and other pathogenic vibrios in shellfish is a potential public health hazard in Hong Kong and other subtropical Asian countries.
authors.affiliation: Department of Biology, Chinese University of Hong Kong, Shatin.
authors.forename: K Y
authors.initials: KY
authors.lastname: Chan
authors.forename: M L
authors.initials: ML
authors.lastname: Woo
authors.forename: L Y
authors.initials: LY
authors.lastname: Lam
authors.forename: G L
authors.initials: GL
authors.lastname: French
mesh_terms: D000818:Animals; D049872:Bivalvia; D003386:Brachyura; D033364:Decapoda; D005399:Fishes; D005516:Food Microbiology; D006723:Hong Kong; D010125:Ostreidae; D014736:Vibrio parahaemolyticus / Q000145:classification / Q000254:growth & development / Q000302:isolation & purification*