Detection of zoonotic Lactococcus garvieae in rainbow trout meat and evaluation of virulence gene

Subject Areas : Aquatic Products

Mehdi  Raissy ¹ (Rahmatie)
mahsa  Ansari ² (Agricultural Association, Shahrekord, Iran.)

Received: 2015-09-24 Accepted : 2015-12-01 Published : 2015-12-01

Keywords: Rainbow trout, meat, Virulence, Lactococcus garvieae,

Abstract :

Lactococcosis which is caused by Lactococcus garvieae is now widespread. This species is categorized in zoonosis agents and is able to cause endocarditis especially in immunosuppressed persons. This study was done to detect Lactococcus garvieae in cultured rainbow trout meat collected from retail market and to evaluate the virulence of the isolates. A total of 90 fresh fish were randomly selected and were transferred to the laboratory in appropriate conditions. After collecting meat samples, the bacteria were investigated by culture on BHIA and standard biochemical tests. The results were confirmed by PCR. Presence of virulence gene in the isolates were studied and the results revealed that 4 isolates of a total of 9 collected isolates harbored cap virulence gene (44.4%). According to the results, rainbow trout meat can be contaminated with Lactococcus garvieae which is a potential danger for consumers. However, it depends on the nutritional habits and methods of reservation.