Prevalence study of Vibrio species and frequency of the virulence genes of Vibrio parahaemolyticus isolated from fresh and salted shrimps in Genaveh seaport

Subject Areas : Food Science and Technology

سحر  Hosseini ¹ (Young Researchers and Elites Club, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran)
فرهاد  Safarpoor Dehkordi ² (Young Researchers and Elites Club, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran)
ابراهیم  Rahimi ³ (Associated Professor of Food Hygiene, College of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran)
امیر  Shakerian ⁴ (Associated Professor of Food Hygiene, College of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran)

Received: 2013-09-15 Accepted : 2014-06-28 Published : 2014-08-23

Keywords: vibrio species, Vibrio parahaemolyticus, Fresh shrimp, Salted shrimp,

Abstract :

Vibrio species are important seafood-borne pathogens that are responsible for 50-70% of gasteroenteritis. The present study was carried out in order to determine the prevalence of Vibrio species and the distribution of tdh, tlh and trh virulence genes in Vibrio parahaemolyticus isolated from fresh and salted shrimp samples. Totally, 60 fresh and salted shrimp samples were collected from the Genaveh seaport. Microbial culture was used to isolate Vibrio species. In addition, the presences of Vibrio parahaemolyticus, Vibrio cholera, Vibrio vulnificus and Vibrio harveyi and the virulence genes of V. parahaemolyticus were studied using the PCR method. Results showed that 20% of fresh and 23.33% of salted shrimp samples were positive for Vibrio species. In studied samples, V. vulnificus had the highest prevalence rate (8.33%), while V. cholera had the lowest prevalence rate (1.66%). From a total of 4 detected V. parahaemolyticus, all of them had tlh gene (100%). The distribution of tdh and trh genes in isolated V. parahaemolyticus strains were 50% and 25%, respectively. High prevalence of Vibrio species and especially virulent V. parahaemolyticus in samples confirmed the lack of hygienic condition in the production and distribution centers of shrimp. 

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