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Abstract:
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[eng] Background: Vibrio species, particularly V. parahaemolyticus are considered as an imperative foodborne pathogens occurred after marine food consumption. The present study was carried out to determine the incidence and virulence characters of V. parahaemolyticus isolated from shrimp and shellfish samples. Methods: Five-hundred marine food samples including shrimp and shellfish were collected from the Boushehr port, Persian Gulf, Iran. Seafood samples were examined by culture and V. parahaemolyticus identification was done by the PCR. Virulence factors were also detected by the PCR. Results: Twenty-two out of 500 (4.40%) marine food samples were contaminated with V. parahaemolyticus. Prevalence of V. parahaemolyticus amongst the examined shrimp and shellfish samples was 5.42% and 2%, respectively. Total distribution of tdh, trh, and tlh virulence factors amongst the examined samples was 18.18%, 9.09%, and 4.54%, respectively. Trh gene was only detected in shrimp samples (10.52%), while tlh gene was only detected in shellfish samples (33.33%). Conclusions: Shrimp and shellfish samples were considered as the main sources of V. parahaemolyticus. Proper cooking of marine food samples before consumption can diminish the risk V. parahaemolyticus ; [spa] Antecedentes: Las especies de Vibrio, en particular V. parahaemolyticus, se consideran patógenos de transmisión alimentaria imperativos tras el consumo de alimentos marinos. El presente estudio se llevó a cabo para determinar la incidencia y los caracteres de virulencia de V. parahaemolyticus aislado de muestras de camarones y mariscos. Métodos: Se recogieron quinientas muestras de alimentos marinos, incluyendo camarones y mariscos, en el puerto de Boushehr, Golfo Pérsico, Irán. Las muestras de alimentos marinos se examinaron mediante cultivo y la identificación de V. parahaemolyticus se realizó mediante la PCR. También se detectaron los factores de virulencia mediante la PCR. Resultados: Veintidós de 500 (4,40%) muestras de alimentos marinos estaban contaminadas con V. parahaemolyticus. La prevalencia de V. parahaemolyticus entre las muestras de camarones y mariscos examinadas fue del 5,42% y del 2%, respectivamente. La distribución total de los factores de virulencia tdh, trh y tlh entre las muestras examinadas fue del 18,18%, 9,09% y 4,54%, respectivamente. El gen Trh sólo se detectó en las muestras de camarones (10,52%), mientras que el gen tlh sólo se detectó en las muestras de mariscos (33,33%). Conclusiones: Las muestras de camarones y mariscos fueron consideradas como las principales fuentes de V. parahaemolyticus. La cocción adecuada de las muestras de alimentos marinos antes de su consumo puede disminuir el riesgo V. parahaemolyticus |
Detection of virulence factors amongst the Vibrio parahaemolyticus strains isolated from marine food samples caught from the Persian Gulf