Vu Thi Thu Tra, Alter Thomas, Huehn Stephan
1 Institute of Food Safety and Food Hygiene, Freie Universität Berlin, 14163 Berlin, Germany.
2 Life Sciences and Technology, Beuth University of Applied Sciences, 13353 Berlin, Germany.
J Food Prot. 2018 Apr;81(4):593-597. doi: 10.4315/0362-028X.JFP-17-366.
This study was conducted to determine the prevalence of Vibrio spp. in retail seafood in Berlin, Germany. A total of 160 raw seafood samples from supermarkets and seafood shops, consisting of shrimp ( n = 80) and bivalves ( n = 80), were investigated for the presence of Vibrio spp. using the International Organization for Standardization ISO/TS 21872 method and a multiplex PCR. The overall prevalence of Vibrio spp. in retail seafood was 55% (95% CI: 47.2 to 62.8%). The prevalence of Vibrio spp. in shrimp was slightly higher than in bivalves (57.5 versus 52.5%); however, the difference was not statistically significant. Vibrio alginolyticus was the most prevalent species (35.6%), followed by Vibrio parahaemolyticus (27.5%), Vibrio cholerae (6.3%), and Vibrio vulnificus (0.6%). None of the V. parahaemolyticus ( n = 110) isolates encoded tdh/ trh genes, whereas all V. cholerae isolates ( n = 27) were lacking ctxA. Among the chilled samples ( n = 105), the prevalence of Vibrio spp. in unpacked samples was significantly higher than in packed samples ( P = 0.006). Among the packed samples ( n = 55), no significant difference in the prevalence of Vibrio spp. was observed between chilled or frozen products. The results of this study indicated a high prevalence of Vibrio spp. in retail seafood in Germany; positive samples were detected in all types of seafood investigated. The detection of tdh/ trh-negative V. parahaemolyticus isolates should not be neglected because of previous findings on pathogenic strains lacking these virulence markers. Even though thorough cooking might limit the risk of foodborne illness caused by Vibrio, potential cross-contamination during preparation or consumption of raw and undercooked seafood might represent a risk of Vibrio infections.
本研究旨在确定德国柏林零售海鲜中弧菌属的流行情况。共对来自超市和海鲜店的160份生海鲜样本进行了调查，这些样本包括虾（n = 80）和双壳贝类（n = 80），采用国际标准化组织ISO/TS 21872方法和多重聚合酶链反应检测弧菌属的存在。零售海鲜中弧菌属的总体流行率为55%（95%置信区间：47.2%至62.8%）。虾中弧菌属的流行率略高于双壳贝类（57.5%对52.5%）；然而，差异无统计学意义。溶藻弧菌是最常见的菌种（35.6%），其次是副溶血性弧菌（27.5%）、霍乱弧菌（6.3%）和创伤弧菌（0.6%）。所有副溶血性弧菌分离株（n = 110）均未编码tdh/trh基因，而所有霍乱弧菌分离株（n = 27）均缺乏ctxA。在冷藏样本（n = 105）中，未包装样本中弧菌属的流行率显著高于包装样本（P = 0.006）。在包装样本（n = 55）中，冷藏或冷冻产品之间弧菌属的流行率未观察到显著差异。本研究结果表明德国零售海鲜中弧菌属的流行率很高；在所调查所有类型的海鲜中均检测到阳性样本。由于之前关于缺乏这些毒力标记的致病菌株的研究结果，tdh/trh阴性副溶血性弧菌分离株的检测不应被忽视。尽管彻底烹饪可能会降低由弧菌引起的食源性疾病的风险，但在生海鲜和未煮熟海鲜的制备或食用过程中潜在的交叉污染可能会带来弧菌感染的风险。
