Molecular characterization, antibiotic resistance pattern and biofilm formation of Vibrio parahaemolyticus and V. cholerae isolated from crustaceans and humans.

Autor: Ahmed HA; Department of Zoonoses, Faculty of Veterinary Medicine, Zagazig University, 44511, Sharkia Governorate, Egypt. Electronic address: heba_ahmed@zu.edu.eg., El Bayomi RM; Department of Food Control, Faculty of Veterinary Medicine, Zagazig University, 44511 Sharkia Governorate, Egypt., Hussein MA; Department of Food Control, Faculty of Veterinary Medicine, Zagazig University, 44511 Sharkia Governorate, Egypt., Khedr MHE; Department of Veterinary Public Health, Faculty of Veterinary Medicine, Zagazig University, 44511 Sharkia Governorate, Egypt., Abo Remela EM; Department of Bacteriology, Mycology and Immunology, Faculty of Veterinary Medicine, Kafrelsheikh University, Egypt; Department of Biology, Faculty of Science, Taibah University, Al Madina Al Munawarah, Saudi Arabia., El-Ashram AMM; Department of Fish Diseases and Health, Faculty of Fish Resources, Suez University, Egypt.
Jazyk: angličtina
Zdroj: International journal of food microbiology [Int J Food Microbiol] 2018 Jun 02; Vol. 274, pp. 31-37. Date of Electronic Publication: 2018 Mar 21.
DOI: 10.1016/j.ijfoodmicro.2018.03.013
Abstrakt: Human infection with pathogenic vibrios is associated with contaminated seafood consumption. In the present study, we examined 225 crustaceans collected from retail markets in Egypt. Stool samples from gastroenteritis patients were also examined. Bacteriological and molecular examinations revealed 34 (15.1%) V. parahaemolyticus and 2 (0.9%) V. cholerae from crustaceans, while V. parahaemolyticus isolates were identified in 3 (3%) of the human samples. The virulence-associated genes tdh and/or trh were detected in 5.9% and 100% of the crustacean and human samples, respectively, whereas the two V. cholerae isolates were positive for the ctx and hlyA genes. Antibiotic sensitivity revealed high resistance of the isolates to the used antibiotics and an average MAR index of 0.77. Biofilm formation at different temperatures indicated significantly higher biofilm formation at 37 °C and 25 °C compared with 4 °C. Frequent monitoring of seafood for Vibrio species and their antibiotic, molecular and biofilm characteristics is essential to improve seafood safety.
(Copyright © 2018 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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