Occurrence of potentially pathogenic
                        <i>Vibrio</i> in oysters (<i>Crassostrea
                    gigas</i>) and waters from bivalve mollusk cultivations in the South
                    Bay of Santa Catarina

Ramos, Roberta Juliano; Miotto, Letícia Adélia; Miotto, Marília; Silveira Junior, Nelson; Cirolini, Andréia; Silva, Helen Silvestre da; Rodrigues, Dália dos Prazeres; Vieira, Cleide Rosana Werneck

doi:10.1590/0037-8682-0069-2014

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Major Articles • Rev. Soc. Bras. Med. Trop. 47 (3) • May-Jun 2014 • https://doi.org/10.1590/0037-8682-0069-2014 copy

Occurrence of potentially pathogenic Vibrio in oysters (Crassostrea gigas) and waters from bivalve mollusk cultivations in the South Bay of Santa Catarina

Authorship SCIMAGO INSTITUTIONS RANKINGS

Introduction

This research aimed to identify and quantify potentially pathogenic Vibrio from different cultivations of bivalve shellfish in the State of Santa Catarina, Brazil, and water regions in the South Bay, as well as correlate the incidence of these microorganisms with the physicochemical parameters of marine waters.

Methods

Between October 2008 and March 2009, 60 oyster and seawater samples were collected from six regions of bivalve mollusk cultivation, and these samples were submitted for Vibrio counts.

Results

Twenty-nine (48.3%) oyster samples were revealed to be contaminated with one or more Vibrio species. The Vibrio parahaemolyticus and Vibrio vulnificus counts in the samples ranged from < 0.5 log₁₀ Most Probable Number (MPN) g^–1 to 2.3 log₁₀ MPN g^–1 oyster and from < 0.5 log₁₀ MPN g^–1 to 2.1 log₁₀ MPN g^–1 oyster, respectively. Of the 60 seawater samples analyzed, 44 (73.3%) showed signs of contamination with one or more vibrio species. The counts of V. parahaemolyticus and V. vulnificus in the samples ranged from < 0.3 log₁₀ MPN·100mL^–1 to 1.7 log₁₀MPN·100mL^–1 seawater and from < 0.3 log₁₀ MPN·100mL^–1 to 2.0 log₁₀ MPN·100mL^–1 seawater, respectively. A positive correlation between V. vulnificus counts and the seawater temperature as well as a negative correlation between the V. parahaemolyticus counts and salinity were observed.

Conclusions

The results suggest the need to implement strategies to prevent vibrio diseases from being transmitted by the consumption of contaminated bivalve shellfish.

Oyster; Crassostrea gigas ; Vibrio parahaemolyticus ; Vibrio vulnificus ; Shellfish; Polymerase chain reaction

Samples (n)	Microorganisms	Positive samples
Samples (n)	Microorganisms	n	%
Oysters (60)	Vibrio spp.	29	48.3
	Vibrio parahaemolyticus	18	30.0
	Vibrio vulnificus	6	10.0
	Vibrio parahaemolyticus and Vibrio alginolyticus	3	5.0
Seawaters (60)	Vibrio alginolyticus	1	1.7
	Vibrio fluvialis	1	1.7
	Vibrio spp.	44	73.3
	Vibrio parahaemolyticus	20	33.3
	Vibrio alginolyticus	10	16.7
	Vibrio parahaemolyticus and Vibrio alginolyticus	5	8.3
	Vibrio vulnificus	4	6.7
	Vibrio vulnificus and Vibrio alginolyticus	2	3.3
	Vibrio vulnificus and Vibrio parahaemolyticus	2	3.3
	Vibrio fluvialis	1	1.7

Site	Seawater parameters		VP in oysters log MPN·g^–1 mean ± SD^* * means (n = 3) in the column with different superscripts (a, b) are significantly different (p < 0.05).	VP in seawater log MPN·100mL^–1 mean ± SD^* * means (n = 3) in the column with different superscripts (a, b) are significantly different (p < 0.05).	VV in oyster log MPN·g^–1 mean ± SD^* * means (n = 3) in the column with different superscripts (a, b) are significantly different (p < 0.05).	VP in seawater log MPN·100mL^–1 mean ± SD^* * means (n = 3) in the column with different superscripts (a, b) are significantly different (p < 0.05).
Site	T (°C)	S (ppm)
A	22.9 ± 2.0^a	33.9 ± 3.6^a	0.4 ± 0.2^a	0.5 ± 0.4^a	0.6 ± 0.6^a	0.3 ± 0.2^a
B	23.3 ± 1.9^ab	33.3 ± 3.3^a	0.8 ± 0.7^a	0.4 ± 0.3^a	0.4 ± 0.2^a	0.3 ± 0.2^a
C	24.6 ± 2.0^ab	32.8 ± 3.5^a	0.9 ± 0.6^a	0.6 ± 0.5^a	0.3 ± 0.0^a	0.3 ± 0.2^a
D	24.9 ± 1.9^ab	32.5 ± 3.5^a	0.4 ± 0.3^a	0.5 ± 0.4^a	0.4 ± 0.4^a	0.40 ± 0.6^a
E	24.9 ± 2.0^ab	30.7 ± 6.5^a	0.7 ± 0.7^a	0.8 ± 0.4^a	0.3 ± 0.0^a	0.2 ± 0.0^a
F	25.2 ± 2.3^b	31.2 ± 4.0^a	0.8 ± 0.0^a	0.5 ± 0.5^a	0.7 ± 0.6^a	0.4 ± 0.4^a

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[1] Address to: Dr^a Roberta Juliano Ramos. Lab. de Microbiologia de Alimentos/Dept^o de Ciência e Tecnologia de Alimentos/UFSC. Rod. Admar Gonzaga 1346, 88034-001 Florianópolis, SC, Brasil. Phone: 55 48 3721-5379; Fax: 55 48 3721-9943. e-mail: robertajulianoramos@yahoo.com.br