Publication: Characterization of Vibrio parahaemolyticus strains isolated from clinically asymptomatic seafood workers
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Issued Date
2021-01-01
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15746968
03781097
03781097
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2-s2.0-85101040404
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Mahidol University
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SCOPUS
Bibliographic Citation
FEMS Microbiology Letters. Vol.368, No.1 (2021)
Suggested Citation
Kaknokrat Chonsin, Neunghatai Supha, Chie Nakajima, Yasuhiko Suzuki, Orasa Suthienkul Characterization of Vibrio parahaemolyticus strains isolated from clinically asymptomatic seafood workers. FEMS Microbiology Letters. Vol.368, No.1 (2021). doi:10.1093/femsle/fnaa209 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/76406
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Title
Characterization of Vibrio parahaemolyticus strains isolated from clinically asymptomatic seafood workers
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Abstract
Vibrio parahaemolyticus (VP) is a major cause of gastroenteritis outbreaks in Thailand and other countries due to the consumption of contaminated and undercooked seafood. However, there have been few reports of the molecular epidemiology of VP isolates from asymptomatic seafood handlers. Here, we report the phenotypic and genetic characterization of 61 VP isolates obtained from asymptomatic workers in two seafood-processing plants. We found 24 O:K serotypes, of which O11:KUT, O1:KUT and O3:KUT were the dominant serotypes. Analysis by PCR showed that 12 isolates harbored either tdh or trh genes with the potential to be pathogenic VP strains. The presence of T3SS2α and T3SS2β genes was correlated with the presence of tdh and trh, respectively. Four tdh+ isolates were positive for pandemic marker. In this study, VP isolates were commonly resistant to ampicillin, cephazolin, fosfomycin and novobiocin. Phylogenetic analysis of VP1680 loci in 35 isolates from 17 asymptomatic workers, 6 gastroenteritis patients, 7 environmental samples and 5 genomes from a database showed 22 different alleles. Gene VP1680 was conserved in tdh+ isolates and pandemic strains, while that of trh + isolates was diverse. Asymptomatic workers carrying VP were the most likely source of contamination, which raises concerns over food safety in seafood-processing plants.