title: Pathogenicity of Vibrio parahaemolyticus in Different Food Matrices.
abstract: The pathogenicity and virulence factors of Vibrio parahaemolyticus in four food matrices--shrimp, freshwater fish, pork, and egg-fried rice--were compared by measuring the thermostable direct hemolysin activity and total hemolytic titer. Significantly high thermostable direct hemolysin and also hemolytic titers (P < 0.05) were produced by V. parahaemolyticus in egg-fried rice > shrimp > freshwater fish > pork. Filtrates of V. parahaemolyticus in shrimp given intraperitoneally induced marked liver and kidney damage and were highly lethal to adult mice compared with filtrates of V. parahaemolyticus in freshwater fish > egg-fried rice > pork. From in vitro and in vivo pathogenicity tests, it seems the type of food matrix has a significant impact on the virulence of V. parahaemolyticus. These results suggest that hemolysin may not necessarily be the only virulence factor for pathogenicity of V. parahaemolyticus. This is the first report that shows that virulence factors produced by V. parahaemolyticus in seafood such as shrimp are more toxic in vivo than in nonseafood.
authors.affiliation: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, People's Republic of China.
authors.forename: Rundong
authors.initials: R
authors.lastname: Wang
authors.affiliation: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, People's Republic of China. suncamt@126.com.
authors.forename: Lijun
authors.initials: L
authors.lastname: Sun
authors.affiliation: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, People's Republic of China. wangylchina@163.com.
authors.forename: Yaling
authors.initials: Y
authors.lastname: Wang
authors.affiliation: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, People's Republic of China.
authors.forename: Yijia
authors.initials: Y
authors.lastname: Deng
authors.affiliation: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, People's Republic of China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Liu
authors.affiliation: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, People's Republic of China.
authors.forename: Defeng
authors.initials: D
authors.lastname: Xu
authors.affiliation: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, People's Republic of China.
authors.forename: Huanming
authors.initials: H
authors.lastname: Liu
authors.affiliation: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, People's Republic of China.
authors.forename: Riying
authors.initials: R
authors.lastname: Ye
authors.affiliation: Department of Wine, Food and Molecular Biosciences, Centre for Food Research and Innovation, Lincoln University, Lincoln 7647, Canterbury, New Zealand.
authors.forename: Ravi
authors.initials: R
authors.lastname: Gooneratne
mesh_terms: D000818:Animals; D001426:Bacterial Proteins / Q000235:genetics / Q000378:metabolism; D001427:Bacterial Toxins / Q000235:genetics / Q000378:metabolism; D002645:Chickens; D005260:Female; D005506:Food Contamination / Q000032:analysis; D006460:Hemolysin Proteins / Q000235:genetics / Q000378:metabolism; D006801:Humans; D008099:Liver / Q000382:microbiology / Q000473:pathology; D008460:Meat / Q000382:microbiology*; D051379:Mice; D012275:Oryza / Q000382:microbiology; D000069466:Red Meat; D017747:Seafood / Q000382:microbiology*; D014735:Vibrio Infections / Q000382:microbiology / Q000473:pathology; D014736:Vibrio parahaemolyticus / Q000235:genetics / Q000378:metabolism / Q000472:pathogenicity*; D014774:Virulence; D037521:Virulence Factors / Q000235:genetics / Q000378:metabolism
chemical_list: D001426:Bacterial Proteins; D001427:Bacterial Toxins; D006460:Hemolysin Proteins; D037521:Virulence Factors; C068489:thermostable direct hemolysin