Occurrence and expression of virulence-related properties of Vibrio species isolated from widely consumed seafood products.
In this study, widely consumed fresh seafood products were examined for the presence of Vibrio spp. Thirteen percent of the samples examined were found to be contaminated with halophilic vibrios belonging to the species V. alginolyticus (81.48%), V. parahaemolyticus (14.8%) and V. cholerae non 0:1 (3.7%). A greater isolation frequency (18.9%) was found for mussels. Significant adhesiveness and strong cytotoxicity factors were revealed in a significant number of the Vibrio spp. isolated. These results confirm that the presence of Vibrio spp. in seafood products is common, and suggest that routine examination of such products for these pathogenic agents would be advisable.
Baffone
W
W
Istituto di Scienze Tossicologiche, Igienistiche ed Ambientali, University of Urbino, Italy. baffone@uniurb.it
Pianetti
A
A
Bruscolini
F
F
Barbieri
E
E
Citterio
B
B
D018829:Adhesins, Bacterial / Q000032:analysis; D000818:Animals; D016466:CHO Cells; D002460:Cell Line; D006224:Cricetinae; D005516:Food Microbiology; D006460:Hemolysin Proteins / Q000032:analysis; D007558:Italy; D017747:Seafood / Q000382:microbiology*; D014510:Urease / Q000378:metabolism; D014733:Vibrio / Q000472:pathogenicity*
D018829:Adhesins, Bacterial; D006460:Hemolysin Proteins; D014510:Urease