ICAR-Central Institute of Fisheries Technology, Matsyapuri Post, Willingdon Island, Cochin, Kerala, India.
Mumbai Research Centre of ICAR-Central Institute of Fisheries Technology, Navi Mumbai, Maharashtra, India.
J AOAC Int. 2021 Jun 12;104(3):790-794. doi: 10.1093/jaoacint/qsab001.
Vibrio mimicus is a seafood-borne bacterium involved in incidences of human infections following consumption of raw or undercooked seafood. Regular monitoring of seafood for V.mimicus is necessary for risk assessment and to establish mitigation measures.
During the period 2017-2020, a total of 250 samples comprising finfish, shellfish, water, ice, and sediment samples were collected from fish markets, fish landing centers, and fish farms in the Ernakulum district on the Southwest coast of Kerala, India. V. mimicus was isolated using enrichment in alkaline peptone water for 18 h followed by plating on thiosulfate citrate bile salts sucrose agar and then incubated at 37°C for 18-24 h. The presumptive V. mimicus isolates were confirmed by biochemical characterization and molecularly with vmh gene-specific for V. mimicus.
The study revealed that the prevalence of V. mimicus is 5.6% in the total of samples screened. The highest occurrence was observed in brackish water fish (19%) followed by freshwater fish (18%) and marine fish (2%) samples. The study points out the risk of brackish water fishes as potential carriers of this pathogen. This requires preventive measures to mitigate health hazards associated with V. mimicus entering into the seafood production chain.
创伤弧菌是一种食源性细菌，与食用生的或未煮熟的海鲜有关，可导致人类感染。为了进行风险评估和制定缓解措施，有必要定期监测海产品中的创伤弧菌。
在 2017 年至 2020 年期间，从印度喀拉拉邦西南海岸的埃尔纳库拉姆地区的鱼市场、鱼类上岸中心和鱼类养殖场采集了总共 250 个样本，包括鱼类、贝类、水、冰和沉积物样本。使用碱性蛋白胨水进行 18 小时的富集，然后在硫代硫酸盐柠檬酸盐胆汁盐蔗糖琼脂上进行平板培养，在 37°C 下培养 18-24 小时，分离创伤弧菌。通过生化特征和创伤弧菌特异性 vmh 基因的分子特征确认疑似创伤弧菌分离株。
研究表明，在所筛选的总样本中，创伤弧菌的流行率为 5.6%。在咸水鱼（19%）中观察到的发生率最高，其次是淡水鱼（18%）和海水鱼（2%）样本。该研究指出了咸水鱼类作为该病原体潜在携带者的风险。这需要采取预防措施来减轻与创伤弧菌进入海鲜生产链相关的健康危害。
