title: Occurrence of potentially pathogenic Vibrio in oysters (Crassostrea gigas) and waters from bivalve mollusk cultivations in the South Bay of Santa Catarina.
abstract: BACKGROUND
  This research aimed to identify and quantify potentially pathogenic Vibrio from different cultivations of bivalve shellfish in the State of Santa Catarina, Brazil, and water regions in the South Bay, as well as correlate the incidence of these microorganisms with the physicochemical parameters of marine waters.
  
  
  METHODS
  Between October 2008 and March 2009, 60 oyster and seawater samples were collected from six regions of bivalve mollusk cultivation, and these samples were submitted for Vibrio counts.
  
  
  RESULTS
  Twenty-nine (48.3%) oyster samples were revealed to be contaminated with one or more Vibrio species. The Vibrio parahaemolyticus and Vibrio vulnificus counts in the samples ranged from < 0.5 log10 Most Probable Number (MPN) g(-1) to 2.3 log10 MPN g(-1) oyster and from < 0.5 log10 MPN g(-1) to 2.1 log10 MPN g(-1) oyster, respectively. Of the 60 seawater samples analyzed, 44 (73.3%) showed signs of contamination with one or more vibrio species. The counts of V. parahaemolyticus and V. vulnificus in the samples ranged from < 0.3 log10 MPN·100mL(-1) to 1.7 log10MPN·100mL(-1) seawater and from < 0.3 log10 MPN·100mL(-1) to 2.0 log10 MPN·100mL(-1) seawater, respectively. A positive correlation between V. vulnificus counts and the seawater temperature as well as a negative correlation between the V. parahaemolyticus counts and salinity were observed.
  
  
  CONCLUSIONS
  The results suggest the need to implement strategies to prevent vibrio diseases from being transmitted by the consumption of contaminated bivalve shellfish.
authors: Laboratório de Microbiologia de Alimentos, Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, SC.
authors: Roberta Juliano
authors: RJ
authors: Ramos
authors: Laboratório de Microbiologia de Alimentos, Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, SC.
authors: Letícia Adélia
authors: LA
authors: Miotto
authors: Laboratório de Microbiologia de Alimentos, Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, SC.
authors: Marília
authors: M
authors: Miotto
authors: aff2, Florianópolis, SC.
authors: Nelson
authors: N
authors: Silveira Junior
authors: Laboratório de Microbiologia de Alimentos, Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, SC.
authors: Andréia
authors: A
authors: Cirolini
authors: Laboratório de Microbiologia de Alimentos, Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, SC.
authors: Helen Silvestre da
authors: HS
authors: Silva
authors: Laboratório de Enterobactérias, Instituto Oswaldo Cruz, Rio de Janeiro, RJ, Brasil.
authors: Dália dos Prazeres
authors: Ddos P
authors: Rodrigues
authors: Laboratório de Microbiologia de Alimentos, Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, SC.
authors: Cleide Rosana Werneck
authors: CR
authors: Vieira
mesh_terms: D000818:Animals; D017756:Aquaculture; D001938:Brazil; D049896:Crassostrea / Q000382:microbiology*; D005516:Food Microbiology; D012623:Seawater / Q000382:microbiology*; D012758:Shellfish / Q000382:microbiology*; D013696:Temperature; D014733:Vibrio / Q000145:classification / Q000302:isolation & purification* / Q000472:pathogenicity