Publication Database

Characterization of Arcobacter spp. isolated from retail seafood in Germany (2019)

Art

Zeitschriftenartikel / wissenschaftlicher Beitrag

Autoren

Zhang, Xiaochen (WE 8)

Alter, Thomas (WE 8)

Gölz, Greta (WE 8)

Quelle

Food microbiology

Bandzählung: 82

Seiten: 254 – 258

ISSN: 0740-0020

Sprache

Englisch

Verweise

URL (Volltext): https://www.sciencedirect.com/science/article/abs/pii/S0740002018302259

DOI: 10.1016/j.fm.2019.02.010

Pubmed: 31027781

Kontakt

Institut für Lebensmittelsicherheit und -hygiene

Königsweg 69
14163 Berlin
+49 30 838 62551 / 52790
lebensmittelhygiene@vetmed.fu-berlin.de / fleischhygiene@vetmed.fu-berlin.de

Abstract / Zusammenfassung

Arcobacter species are considered emerging zoonotic pathogens associated with human gastroenteritis. They were already isolated from a wide range of habitats and hosts worldwide. However, information about the prevalence of Arcobacter in retail seafood products is still scarce. This study aimed to evaluate the presence of Arcobacter in retail seafood and characterize Arcobacter isolates derived from these matrices. In total, seven species of Arcobacter were isolated from 56 of 318 (17.6%) seafood samples, including bivalves (mussels, clams and razor clams), shrimps and cephalopods (squids and octopuses). The highest prevalence was detected in cephalopods (27.4%), followed by bivalves (18%) and lowest in shrimps (8.5%). PCRs of 10 putative virulence genes demonstrated higher prevalences of these genes among A. butzleri, compared to other species, such as A. cryaerophilus, A. aquimarinus and A. venerupis. Further, high genetic diversity could be determined by ERIC-PCR. Our study indicates the potential transmission of Arcobacter to humans by consuming uncooked or undercooked seafood.