Detection of Vibrio parahaemolyticus and Virulence Genes Isolated from Seafood in Wharf and Market of Shanghai

doi:10.3969/j.issn.1673-1689.2019.06.021

Home > Archive>Volume 38, Issue 6, 2019 >153-159. DOI:10.3969/j.issn.1673-1689.2019.06.021

Detection of Vibrio parahaemolyticus and Virulence Genes Isolated from Seafood in Wharf and Market of Shanghai
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                        10.3969/j.issn.1673-1689.2019.06.021
                    
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Vibrio parahaemolyticus is an intracellular pathogen responsible for seafood-borne outbreaks in coastal cities. The aim of this study was to investigate the profiles of V. parahaemolyticus in seafood from Shanghai in 2015-2016. 201 suspected V. parahaemolyticus strains were isolated from 206 aquatic samples by rapid separable and detectable assays，including GB/T4789.2013，polymerase chain reaction（PCR） and loop-mediated isothermal amplification（LAMP）. Suspected colonies were streaked onto CHROMagar Vibrio agar plate to determine the most probable number（MPN）. DNA from the purple colonies was extracted for use as a template for PCR and LAMP detection. A total of 71 samples were collected from the sea wharf，59 of these samples were tested positive for V. parahaemolyticus with levels as high as 88.36 MPN/hg. In contrast，the prevalence rate was 91.11% with levels as high as 1 361.76 MPN/hg for samples collected in the marketplace. The prevalence rates of tdh+ and trh+ were 1.6%，1.0% respectively. These results showed that shrimp was a particular concern for total V. parahaemolyticus and V. parahaemolyticus（tdh+/trh+）contamination. Furthermore，the seafood marketplace has a higher contamination rate than natural environment. As shown in this study，the post-harvest practices increase the prevalence rate and level of V. parahaemolyticus in seafood. These results can be used to control outbreak of foodborne diseases in Shanghai.

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ZHANG Yujie, SUN Xiaohong, ZHOU Tongtong, ZHAO Yong, WU Vivian ChiHua, PAN Yingjie. Detection of Vibrio parahaemolyticus and Virulence Genes Isolated from Seafood in Wharf and Market of Shanghai[J]. Journal of Food Science and Biotechnology,2019,38(6):153-159.

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