Maejo International Journal of Science and Technology (Feb 2009)
Occurrence of potentially pathogenic Vibrio species in raw, processed, and ready-to-eat seafood and seafood products
Abstract
This study investigated the occurrence (by means of the presence-absence test) and level (by means of a plate count technique) of selected potentially pathogenic Vibrio species in processed and ready-to-eat seafood, and some raw seafood normally used as raw materials or ingredients in these products, that were commercially available in Chiang Mai, Thailand. The level of Vibrio in raw seafood was found to range from 50 to 104 cfu/g. V. alginolyticus was the most frequently found species, followed by V. parahaemolyticus, V. cholerae, V. mimicus, and V. vulnificus, in that order. Processed and ready-to-eat products were contaminated with at least one of the potentially pathogenic vibrios at significant frequencies (25 and 17.5 % of samples, respectively), with the level as high as 103 to 104 per gram in some samples. Incidences of vibrios revealed by the presence-absence test were significantly higher than those revealed by the plate count assay. These data point to the hazard potential relating to Vibrio in processed and ready-to-eat seafood and the need to strictly apply preventive measures against Vibrio gastroenteritis through consumption of these food products. They also suggest that analytical methods used in food safety evaluation in relation to potentially hazardous Vibrio species should be carefully considered.
