year 8, Issue 2 (8-2014)
Iran J Med Microbiol 2014, 8(2): 1-7 |
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Safarpourdehkordi F, Hosseini S, Rahimi E, Momeni M, Yahaghi E, Khodaverdi Darian E. Investigate the frequency of virulence genes Vibrio parahaemolyticus isolated from fish, lobsters and crabs caught from Persian Gulf. Iran J Med Microbiol 2014; 8 (2) :1-7
URL: http://ijmm.ir/article-1-234-en.html
URL: http://ijmm.ir/article-1-234-en.html
Farhad Safarpourdehkordi 
1, Sahar Hosseini2 , Ebrahim Rahimi3 , Manouchehr Momeni3 , Emad Yahaghi4 , Ebrahim Khodaverdi Darian5
1, Sahar Hosseini2 , Ebrahim Rahimi3 , Manouchehr Momeni3 , Emad Yahaghi4 , Ebrahim Khodaverdi Darian5
1- Department of Food Hygiene, College of Veterinary Medicine, University of Tehran, Tehran, Iran , Dr.Farhads@yahoo.com
2- Young Researchers and Elites Club, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
3- 3. Food Hygiene, Colege of Veterinary Medicine, Islamic Azad University, Shahrekord Branch, Shahrekord, Iran.
4- 4. Baqiat-allah University of Medical Sciences, Tehran, Iran.
5- 5. Young Researchers and Elites Club, Karaj Branch, Islamic Azad University, Karaj, Iran.
2- Young Researchers and Elites Club, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
3- 3. Food Hygiene, Colege of Veterinary Medicine, Islamic Azad University, Shahrekord Branch, Shahrekord, Iran.
4- 4. Baqiat-allah University of Medical Sciences, Tehran, Iran.
5- 5. Young Researchers and Elites Club, Karaj Branch, Islamic Azad University, Karaj, Iran.
Abstract: (14663 Views)
Background and Aim: Annually, many reports of occurrence of food poisoning due to the consumption of sea-foods contaminated with Vibrio species have been published. The present study was carried out to study the prevalence rate of Vibrio parahaemolyticus and V. cholera and evaluation of presence of virulence genes of V. parahaemolyticus in sea-food products caught from Persian Gulf.
Materials and Methods: In total, 200 samples of fish, lobster and crab caught from Persian Gulf collected in the summer of 2013 and were transferred to the food quality control laboratory of the Islamic Azad University of Shahrekord. Samples were cultured and the positive specimens were evaluated for presence of bacterial species and virulence genes using Polymerase Chain Reaction.
Results: In total, 34.5% of samples were contaminated with Vibrio species. Frequency of V. cholera and V. parahaemolyticus were 5% and 21%, respectively. 8.5 percent of samples were contaminated with other species of Vibrio. From a total of 42 positive samples of V. parahaemolyticus, frequency of tdh, tlh and trh virulence genes were 45.93%, 40.47% and 16.46%, respectively.
Conclusions: The sea-food products of Persian Gulf were infected with V. parahaemolyticus and V. cholera. Fish samples had the highest prevalence of V. parahaemolyticus and V. cholera. It seems that, places of fishing and processing and the moods of transportation and distribution of fish, lobster and crab don’t have suitable hygiene in Iran.
Materials and Methods: In total, 200 samples of fish, lobster and crab caught from Persian Gulf collected in the summer of 2013 and were transferred to the food quality control laboratory of the Islamic Azad University of Shahrekord. Samples were cultured and the positive specimens were evaluated for presence of bacterial species and virulence genes using Polymerase Chain Reaction.
Results: In total, 34.5% of samples were contaminated with Vibrio species. Frequency of V. cholera and V. parahaemolyticus were 5% and 21%, respectively. 8.5 percent of samples were contaminated with other species of Vibrio. From a total of 42 positive samples of V. parahaemolyticus, frequency of tdh, tlh and trh virulence genes were 45.93%, 40.47% and 16.46%, respectively.
Conclusions: The sea-food products of Persian Gulf were infected with V. parahaemolyticus and V. cholera. Fish samples had the highest prevalence of V. parahaemolyticus and V. cholera. It seems that, places of fishing and processing and the moods of transportation and distribution of fish, lobster and crab don’t have suitable hygiene in Iran.
Keywords: Vibrio parahaemolyticus, Vibrio cholerae, Virulence genes, Sea-food products, Persian gulf
Type of Study: Original Research Article |
Subject:
Medical Bacteriology
Received: 2014/01/24 | Accepted: 2014/07/14 | ePublished: 2014/07/28
Received: 2014/01/24 | Accepted: 2014/07/14 | ePublished: 2014/07/28
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