Vibrio parahaemolyticus risk assessment in the Pacific Northwest: it's not what's in the water.

Abstract:

:The Gram-negative bacterium Vibrio parahaemolyticus (Vp) is a major cause of illness associated with the consumption of raw or undercooked seafood, primarily oysters. This species is a natural member of the bacterial community in brackish waters and is bioaccumulated by oysters through filter feeding. Only a subset of strains is thought to be pathogenic. Currently known virulence markers include the gene for the thermostable direct hemolysin (tdh). In this work we analyzed water and oysters for total Vp and strains encoding tdh from 26 oyster-growing areas of the Puget Sound and Pacific coast of Washington state in 2007 and 2008. In addition, possible plankton-associated Vp were assessed from net tow samples. The density of both total and tdh+ Vp in the water column were considerably higher in 2008 than 2007. However, the concentrations of both total and tdh+ Vp in the oyster tissue was similar for both years. A high proportion of Vp strains in the water column was found to be tdh+ in both 2007 and 2008; however, tdh+ strains were detected at much lower levels in oysters. The data show that analysis of Vp density in the oysters is a better risk assessment tool than density in the overlying water column.

journal_name

FEMS Microbiol Ecol

authors

Nilsson WB,Paranjpye RN,Hamel OS,Hard C,Strom MS

doi

10.1093/femsec/fiz027

subject

Has Abstract

pub_date

2019-04-01 00:00:00

issue

4

eissn

0168-6496

issn

1574-6941

pii

5369421

journal_volume

95

pub_type

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