文献类型：期刊文献

英文题名：Pathogenicity of vibrio parahaemolyticus in different food matrices

作者：Wang R.; Sun L.; Wang Y.; Deng Y.; Liu Y.; Xu D.; Liu H.; Ye R.; Gooneratne R.

机构：[1]Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang, 524088, China;[2]Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln Canterbury, 7647, New Zealand

年份：2016

卷号：79

期号：2

起止页码：288

外文期刊名：Journal of Food Protection

收录：Scopus(收录号：2-s2.0-84959348074)

语种：英文

外文关键词：Food matrices; Pathogenicity; Vibrio parahaemolyticus; Virulence

外文摘要：The pathogenicity and virulence factors of Vibrio parahaemolyticus in four food matrices-shrimp, freshwater fish, pork, and egg-fried rice-were compared by measuring the thermostable direct hemolysin activity and total hemolytic titer. Significantly high thermostable direct hemolysin and also hemolytic titers (P , 0.05) were produced by V. parahaemolyticus in egg-fried rice . shrimp . freshwater fish . pork. Filtrates of V. parahaemolyticus in shrimp given intraperitoneally induced marked liver and kidney damage and were highly lethal to adult mice compared with filtrates of V. parahaemolyticus in freshwater fish . egg-fried rice . pork. From in vitro and in vivo pathogenicity tests, it seems the type of food matrix has a significant impact on the virulence of V. parahaemolyticus. These results suggest that hemolysin may not necessarily be the only virulence factor for pathogenicity of V. parahaemolyticus. This is the first report that shows that virulence factors produced by V. parahaemolyticus in seafood such as shrimp are more toxic in vivo than in nonseafood. Copyright ?, International Association for Food Protection.