Italian Journal of Food Safety · 2016 · 14 citations · 22 references
Life SciencesMicrobiologyDiagnostic MicrobiologyMarine MicrobiologyMicrobial EcologyBacterial ZoonosesFoodborne Pathogen DetectionPathogen Detection In SeafoodRetrospective Case StudyVibrio ContaminationVibrio DetectionVibrio Parahaemolyticus
The present work describes a retrospective study aiming to verify a possible correlation between the environmental conditions (temperature, salinity and dissolved oxygen), the abundance of <em>Vibrio</em> spp., and the prevalence of <em>V. parahaemolyticus</em> and <em>V. vulnificus</em> in the Manila clam <em>R. philippinarum</em> harvested in Sacca di Goro, Emilia-Romagna Region, Northern Italy. On the whole, 104 samples, collected in the period 2007-2015 and submitted to microbiological analyses (isolation and genotyping), have been reconsidered for <em>Vibrio</em> spp. load, <em>V. parahaemolyticus</em> prevalence (total, gene marker toxRP; potentially pathogenic, gene markers tdh and/or trh) and <em>V. vulnificus</em> prevalence (total, gene markers <em>vvh</em>A and <em>hsp</em>) together with environmental data obtained from the monitoring activity of the Emilia-Romagna Regional Agency for the prevention, the environment and the energy (ARPAE). Environmental data have been processed to calculate the median of each, assessing the seasonal range of seawater temperature (warmer months: April-October, T°C &gt;16.45°C; cooler months November-March, T°C 27 psu), and dissolved oxygen (&lt; or &gt;8.2 mg/L). Total <em>V. vulnificus</em>, total and potentially pathogenic <em>V. parahaemolyticus</em> were present respectively in the 11.5%, 29.8% and 6.7% of the samples. The <em>Vibrio</em> spp. load (mean value of 4.69±0.65 log10 CFU g-1) and the prevalence of potentially pathogenic <em>V. parahaemolyticus,</em> were not significantly correlated to the environmental conditions (P&gt;0.05), whereas the prevalence of both total <em>V. vulnificus</em> and total <em>V. parahaemolyticus</em> was significantly higher in the warmer period (P&lt;0.05), without correlation with salinity and dissolved oxygen values (P&gt;0.05).
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