Article
Food Science & Technology
Corinne Audemard, Tal Ben-Horin, Howard I. Kator, Kimberly S. Reece
Summary: This study found that concentrations of bacteria in seawater can predictably reflect concentrations of the same bacteria in oysters. In regions with low tidal range, seawater samples can be used as an alternative method to assess the risk associated with oysters.
Article
Environmental Sciences
Jong Soo Mok, Sung Rae Cho, Yu Jeong Park, Mi Ra Jo, Kwang Soo Ha, Poong Ho Kim, Min Ju Kim
Summary: The study revealed the widespread presence of Vibrio parahaemolyticus in aquaculture environments along the Korean coast, with higher levels observed during the summer to autumn seasons. While the majority of V. parahaemolyticus isolates were sensitive to most antimicrobials tested, they exhibited higher resistance to colistin and ampicillin.
MARINE POLLUTION BULLETIN
(2021)
Article
Environmental Sciences
Md. Ashrafudoulla, Kyung Won Na, Md. Iqbal Hossain, Md. Furkanur Rahaman Mizan, Shamsun Nahar, Sazzad Hossen Toushik, Pantu Kumar Roy, Si Hong Park, Sang -Do Ha
Summary: Infections of gastroenteritis in humans are mainly caused by consumption of shellfish contaminated with Vibrio parahaemolyticus, leading to health and economic losses. Investigation on the virulence factor production, antibiotic resistance profile, and biofilm-forming capacity of Vibrio parahaemolyticus isolates showed high resistance to antibiotics and virulence factors in isolates from shellfish in Korea. Monitoring of these factors may help in decreasing V. parahaemolyticus infections and ensuring seafood safety.
MARINE POLLUTION BULLETIN
(2021)
Article
Food Science & Technology
Jung Hyen Lee, Minjin Oh, Byoung Sik Kim
Summary: VPG01 phage is an eco-friendly alternative to antibiotics for controlling Vibrio parahaemolyticus in seafood. It inhibits the growth of V. parahaemolyticus and significantly reduces the pathogen load in aquatic crustaceans and seafood.
Article
Food Science & Technology
Arnaud Carter Keinko Takoundjou, Rhoda Nsen Bughe, Abraham Nkoue Tong, Sylvain Leroy Sado Kamdem, Jean Justin Essia-Ngang
Summary: This study conducted a risk assessment on Vibrio parahaemolyticus infections after consumption of roasted shrimp in Cameroon. The results showed a relatively low risk of infection for roasted shrimp, but good hygiene practices during handling, cooking, and storage can help reduce the actual risk.
JOURNAL OF FOOD QUALITY
(2022)
Article
Microbiology
Lili Chen, Jikai Wang, Jiang Chen, Ronghua Zhang, Hexiang Zhang, Xiaojuan Qi, Yue He
Summary: This study analyzed the epidemiological characteristics of Vibrio parahaemolyticus outbreaks in Zhejiang Province and provided insights for targeted prevention and control of foodborne diseases. The results showed that from 2010 to 2022, a total of 383 outbreaks caused by Vibrio parahaemolyticus were reported, resulting in 4,382 illnesses, 326 hospitalizations, and 1 death. The majority of outbreaks occurred between July and September, and outbreaks associated with restaurants were the most common.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Eleonora Di Salvo, Felice Panebianco, Antonio Panebianco, Graziella Ziino
Summary: This study found that viable but nonculturable forms of Vibrio parahaemolyticus may be present in frozen bivalve molluscs, suggesting that it could be a potential unrecognized source of food contamination and infection. Further data is needed to perform a robust risk assessment.
Article
Fisheries
Won Je Jang, Tae -Yong Kim, Su-Jeong Lee, Mi-Hyeon Jeon, Da -In Noh, Young-Sun Lee, Chan -Hee Kim, Eun-Seo Lim, Jong Min Lee, Eun-Woo Lee, Md. Tawheed Hasan
Summary: A novel bacteriophage BPVP-3325 with high lytic activity against Vibrio parahaemolyticus was isolated and characterized. It showed excellent efficacy in a wide range of pH and temperature conditions and effectively inhibited the growth of the pathogenic strain. The potential of BPVP-3325 therapy for oyster culture and food industry in controlling V. parahaemolyticus disease was demonstrated.
Article
Food Science & Technology
Dan Wang, Jon S. Palmer, Graham C. Fletcher, Stephen L. W. On, Dragana Gagic, Steve H. Flint
Summary: The potential of using commercial peroxyacetic acid (PAA) for sanitizing Vibrio parahaemolyticus was evaluated. The results showed that PAA treatment can effectively reduce the number of planktonic cells, but a higher concentration is needed for biofilm cells.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Guadalupe Meza, Hussain Majrshi, Hung King Tiong
Summary: Persistent Vibrio-parahaemolyticus-associated vibriosis cases, attributed, in part, to the inefficient techniques for detecting viable-but-non-culturable (VBNC) Vibrio pathogens and the ingestion of undercooked seafood, is the leading cause of bacterial seafood-borne outbreaks, hospitalizations, and deaths in the United States. The effect of extreme heat processing on Vibrio biology and its potential food safety implication has been underexplored. In the present work, environmental samples from the wet market, lagoon, and estuarine environments were analyzed for V. parahaemolyticus recovery using a modified, temperature-dependent, two-step enrichment method followed by culture-based isolation, phenotype, and genotype characterizations. The work recovered novel strains (30% of 12 isolates) of V. parahaemolyticus from prolonged-heat-processing conditions (80 degrees C, 20 min), as confirmed by 16S rDNA bacterial identification. Select strains, VHT1 and VHT2, were determined to be hemolysis- and urease-positive pathogens. PCR analyses of chromosomal DNA implicated the tdh-independent, tlh-associated hemolysis in these strains. Both strains exhibited significant, diverse antibiotic profiles (p < 0.05). Turbidimetric and viable count assays revealed the pasteurization-resistant V. parahaemolyticus VHT1/VHT2 (62 degrees C, 8 h). These findings disclose the efficiency of Vibrio extremist recovery by the modified, two-step enrichment technique and improve knowledge of Vibrio biology essential to food safety reformation.
Article
Microbiology
Hong Ming Glendon Ong, Yang Zhong, Chengcheng Hu, Kar Hui Ong, Wei Ching Khor, Joergen Schlundt, Kyaw Thu Aung
Summary: In this study, the presence of hemolytic antimicrobial-resistant Vibrio parahaemolyticus in locally farmed shellfish in Singapore was investigated. The occurrence data showed that hemolytic V. parahaemolyticus was detected in a high percentage of green mussel samples from different premises in the food chain. The hemolytic ARRA scenario estimated a significant probability of illness per serving, indicating the need for risk management measures to improve food safety.
Article
Gastroenterology & Hepatology
Daniel Tchelet, Kinga Keppel, Eran Bosis, Dor Salomon
Summary: In this study, proteomics was used to identify antibacterial effectors in the secretome of Vibrio parahaemolyticus strains. The results revealed two conserved effectors and other effectors that are only present in subsets of strains, suggesting a core and accessory effector repertoire of the T6SS2 system. A conserved Rhs effector was also discovered to be required for T6SS2 activity.
Review
Microbiology
Lisa A. Waidner, Trupti V. Potdukhe
Summary: This paper provides a synthesis of the ecological drivers of Vv and Vp, as well as a summary of various tools used for enumeration. The limitations and benefits of each measurement tool are highlighted, and example alternative tools for specific enumeration are proposed. Improved molecular methods can have a greater impact on predictive models in controlled environments such as aquaculture.
Article
Biotechnology & Applied Microbiology
Thi Thu Tra Vu, Thi Thu Ha Hoang, Susanne Fleischmann, Hong Ngan Pham, Thi Lan Huong Lai, Thi Thu Ha Cam, Lan Oanh Truong, Van Phan Le, Dac Cam Phung, Thomas Alter
Summary: This study reveals a high prevalence of V. parahaemolyticus in retail seafood in Hanoi, with a significant quantitative load and antimicrobial resistance.
JOURNAL OF FOOD PROTECTION
(2022)
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
