Virulence factors of Vibrio metschnikovii strains isolated from fish in Brazil

Vibrio metschnikovii is a natural inhabitant of the aquatic environment and has been isolated from seafood, and associated with disease in humans. This study presents results for virulence factors produced by V. metschnikovii strains isolated from fish. Results for virulence factors demonstrated tha...

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Bibliographic Details
Published in:Food control 2007-06, Vol.18 (6), p.747-751
Main Authors: Matté, Maria H., Baldassi, Lucia, Barbosa, Maria Luisa, Malucelli, Maria I.C., Nitrini, Sandra M.O.O., Matté, Glavur R.
Format: Article
Language:English
Subjects:
bacterial contamination
Fish
food contamination
food pathogens
genes
hemolysis
isolation
Public health
seafoods
toxic substances
toxigenic strains
verotoxins
Vibrio
Vibrio metschnikovii
virulence
Virulence factors
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Summary:Vibrio metschnikovii is a natural inhabitant of the aquatic environment and has been isolated from seafood, and associated with disease in humans. This study presents results for virulence factors produced by V. metschnikovii strains isolated from fish. Results for virulence factors demonstrated that 38.5%, 92.3% and 100% of the strains were hemolytic on sheep, rabbit, and human blood agar, respectively. Verotoxin was produced by 100% of the strains tested and 76.9% were skin test positive. We concluded that potentially pathogenic Vibrio species, including V. metschnikovii, must be considered when investigating food borne diseases related to consumption of raw or undercooked seafood, mainly fish.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2006.03.012