Molecular detection of Toxoplasma gondii in wild oysters and seawater on the southeast coast of South Korea

IF 5.4 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology Pub Date : 2026-03-01 Epub Date: 2025-09-05 DOI:10.1016/j.fm.2025.104925

Hyejoo Shin , Sooji Hong , Seungwan Ryoo , Jong-Yil Chai , Bong-Kwang Jung

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引用次数: 0

Abstract

Toxoplasma gondii is the most common parasitic protozoan infecting approximately two billion people worldwide. Among various sources of infection with T. gondii, marine ecosystems, including marine bivalves, have been identified as a significant reservoir for the parasite. This study aimed to assess the potential risk of T. gondii through seafood consumption in South Korea. We surveyed the T. gondii GRA7 gene in wild oysters, farmed oysters, and seawater collected from the southeast coastal areas, monthly from April to August 2021. The gene was sequenced using the Sanger sequencing method, and 98.4 %–100 % identity to the T. gondii GRA7 gene was confirmed. Based on sequencing results, the overall prevalence of T. gondii was 1.3 % (4/300) in wild oysters and 6.6 % (3/45) in seawater, while all farmed oysters were negative throughout the survey. These findings suggest a low role of bivalves in T. gondii contamination in marine environments, highlighting the need for further investigation in South Korea. In addition, it is crucial to enhance inspection protocols for various food products contaminated with T. gondii and increase public awareness.

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韩国东南沿海野生牡蛎和海水中刚地弓形虫的分子检测

刚地弓形虫是最常见的寄生原生动物，全世界约有20亿人感染。在弓形虫感染的各种来源中，包括海洋双壳类动物在内的海洋生态系统已被确定为弓形虫的重要宿主。本研究旨在通过韩国海鲜消费评估弓形虫的潜在风险。我们于2021年4月至8月对东南沿海地区采集的野生牡蛎、养殖牡蛎和海水中弓形虫GRA7基因进行了月度调查。采用Sanger测序法对该基因进行测序，证实该基因与刚地弓形虫GRA7基因的同源性为98.4% ~ 100%。测序结果显示，野生牡蛎中弓形虫总体阳性率为1.3%(4/300)，海水中为6.6%(3/45)，养殖牡蛎在整个调查过程中均为阴性。这些发现表明双壳类在海洋环境中弓形虫污染中的作用较低，突出了在韩国进行进一步调查的必要性。此外，加强对受弓形虫污染的各种食品的检验规程和提高公众意识至关重要。

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来源期刊

Food microbiology 工程技术-生物工程与应用微生物

CiteScore

11.30

自引率

3.80%

发文量

179

审稿时长

44 days

期刊介绍： Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.