Veterinary
Parvin Mohseni; Mahboube Bagheri; Narges Gholamian Adimi
Abstract
Vibrio parahaemolyticus is one of the significant food- and waterborne bacteria. In this study, 110 fresh shrimp samples were randomly collected from retail centers in Kerman City during the summer of 2022. In the laboratory, the samples were homogenized and cultured on TCBS agar for 18-24 hours at 37°C. ...
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Vibrio parahaemolyticus is one of the significant food- and waterborne bacteria. In this study, 110 fresh shrimp samples were randomly collected from retail centers in Kerman City during the summer of 2022. In the laboratory, the samples were homogenized and cultured on TCBS agar for 18-24 hours at 37°C. After incubation, green-blue colonies on the TCBS agar were identified as potential Vibrio colonies and were further confirmed using biochemical tests. For genomic extraction of Vibrio parahaemolyticus strains from the shrimp samples, the boiling method was employed. The presence of the virulence genes tdh and trh was examined through PCR to confirm molecular identification and determine virulence factors. According to the present findings, among the 110 shrimp samples cultured on TCBS agar, 72 samples (65.45%) exhibited green or green-blue colonies. Of these, 23.6% were positive for the tox gene, serving as a marker for Vibrio parahaemolyticus. Regarding the virulence genes, the tdh gene was detected in two Vibrio parahaemolyticus isolates (2.7%), while no samples were positive for the trh gene. This study highlights that, although Vibrio parahaemolyticus is widespread in aquatic environments and seafood, most isolates lack the virulence genes tdh and trh.
