Identification of Vibrio parahemolyticus Isolated from Seafood via Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry

Q3 Agricultural and Biological Sciences

Journal of Food Quality and Hazards Control Pub Date : 2023-09-18 DOI:10.18502/jfqhc.10.3.13644

R. Fasulkova, P. Orozova, D. Stratev

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引用次数: 0

Abstract

Background: Vibrio parahaemolyticus is the most common cause of human infections of all members of the Vibrio genus, accounting for between 31 and 50% of the food poisoning cases. Consumption of food contaminated with V. parahaemolyticus can cause severe digestive infection with symptoms of watery or bloody diarrhoea, stomach pain, vomiting, fever, and dehydration. The objective of the study was to establish the reliability of Matrix- Assisted Laser Desorption/Ionization Time оf Flight Mass Spectrometry (MALDI-TOF MS) for identifying V. parahaemolyticus isolated from seafood marketed for human consumption. Methods: A hundred and eighty seafood samples including mussels (Mytilus galloprovincialis), veined rapa whelks (Rapana venosа), bluefish (Pomatomus saltatrix), horse mackerel (Trachurus mediterraneus), gilthead seabream (Sparus aurata), sea bass (Dicentrarchus labrax), Atlantic salmon (Salmo salar), whiteleg shrimp (Litopenaeus vannamei), Argentine shortfin squid (Illex argentinus), and oysters (Ostreidae) were tested by Polymerase Chain Reaction (PCR) and MALDI-TOF MS for the presence of V. parahaemolyticus. Results: Of the tested 103 isolates, 44 (43%) samples were identified as V. parahaemolyticus by PCR, while 41 (40%) samples were confirmed as V. parahaemolyticus by MALDI-TOF MS. The PCR analysis using non-parametric t-test for comparison of the proportions confirmed 93% of the results obtained by MALDI-TOF MS. Conclusion: MALDI-TOF MS showed high discriminative capacity and can be used for high reliability fast identification of V. parahaemolyticus in seafood samples.

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基质辅助激光解吸/电离飞行时间质谱法鉴定海产副溶血性弧菌

& # x0D;& # x0D;& # x0D;& # x0D;背景:副溶血性弧菌是弧菌属所有成员中人类感染的最常见原因，占食物中毒病例的31%至50%。食用受副溶血性弧菌污染的食物可引起严重的消化系统感染，症状为水样或带血腹泻、胃痛、呕吐、发烧和脱水。本研究的目的是建立基质辅助激光解吸/电离时间飞行质谱法(MALDI-TOF MS)用于鉴定从市场上供人食用的海产品中分离的副溶血性弧菌的可靠性。方法:一百八十份海产品样本，包括贻贝(Mytilus galloprovincialis)、有纹rapa venosae、蓝鱼(Pomatomus saltatrix)、马鲛鱼(Trachurus mediterraneus)、金头海鲷(Sparus aurata)、鲈鱼(Dicentrarchus labrax)、大西洋鲑鱼(Salmo salar)、南美白对虾(Litopenaeus vannamei)、阿根廷短鳍鱿鱼(Illex argentinus)、采用聚合酶链反应(PCR)和MALDI-TOF质谱法检测牡蛎(Ostreidae)中副溶血性弧菌的存在。结果:103份分离物中，44份(43%)经PCR鉴定为副溶血性弧菌，41份(40%)经MALDI-TOF MS鉴定为副溶血性弧菌。采用非参数t检验进行比例比较的PCR分析与MALDI-TOF MS鉴定结果的一致性为93%。结论:MALDI-TOF质谱鉴别能力强，可用于海产品样品中副溶血性弧菌的高可靠快速鉴定。& # x0D;& # x0D;& # x0D;

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来源期刊

Journal of Food Quality and Hazards Control Agricultural and Biological Sciences-Food Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.