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Occurrence and expression of virulence-related properties of Vibrio species isolated from widely consumed seafood products.

Abstract：

:In this study, widely consumed fresh seafood products were examined for the presence of Vibrio spp. Thirteen percent of the samples examined were found to be contaminated with halophilic vibrios belonging to the species V. alginolyticus (81.48%), V. parahaemolyticus (14.8%) and V. cholerae non 0:1 (3.7%). A greater isolation frequency (18.9%) was found for mussels. Significant adhesiveness and strong cytotoxicity factors were revealed in a significant number of the Vibrio spp. isolated. These results confirm that the presence of Vibrio spp. in seafood products is common, and suggest that routine examination of such products for these pathogenic agents would be advisable.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Baffone W,Pianetti A,Bruscolini F,Barbieri E,Citterio B

doi

10.1016/s0168-1605(99)00189-0

subject

Has Abstract

pub_date

2000-03-10 00:00:00

pages

9-18

issue

1-2

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(99)00189-0

journal_volume

54

pub_type

杂志文章

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