OCCURRENCE OF <i>VIBRIO</i> SPP. IN LOBSTER AND CRAB FROM THE PERSIAN GULF

Abstract

ABSTRACT A total of 132 samples, including 100 lobsters and the 32 crab samples, were studied. A biochemical protocol was applied for the identification of the Vibrio isolates. Polymerase chain reaction (PCR) was used to confirm the isolated strains and to detect the tdh and trh genes of Vibrio parahaemolyticus . Vibrio spp. were detected in 25% of the samples analyzed in this study. Among the Vibrio isolates, Vibrio vulnificus was the species most frequently detected (13.6%), followed by Vibrio alginolyticus (9.09%), Vibrio mimicus (4.5%), Vibrio parahaemolyticus and Vibrio harveyi (3.03%). Vibrio cholera e was not found in the samples. PCR showed that none of the V. parahaemolyticus strains isolated contained the gene for thermostable direct hemolysin ( tdh ) and TDH‐related hemolysin ( trh ). The isolates demonstrated strong resistance to commonly used antibiotics. The results indicate that lobster and crab from the Persian Gulf regularly contain pathogens relevant to public health. PRACTICAL APPLICATIONS Lobster and crab are important fishery products of Persian Gulf coastal provinces of Iran. A large portion of the products were exported to other countries, especially European Union countries. Vibrio spp. such as Vibrio parahaemolyticus , Vibrio vulnificus and Vibrio cholera are the major seafood‐borne gastroenteritis‐causing bacteria and are frequently associated with the consumption of improperly cooked seafood. The epidemiology of vibriosis in Iran is essentially unknown, and, to the authors' knowledge, the prevalence rate of Vibrio spp. in lobster and crab in Iran has never been reported. This study suggests that lobster and crab from the Persian Gulf can represent health risks for human.