Detection and characterization of virulence factors in lactose positive and lactose negative Salmonella serovars isolated from seafood
Detection and characterization of virulence factors in lactose positive and lactose negative Salmonella serovars isolated from seafood
Date
2009
Authors
Kumar, R.
Surendran, P.K.
Thampuran, N.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
This study is aimed to understand the prevalence of lactose positive (lac+) and lactose negative (lac ) Salmonella serovars in seafood and to determine the presence of virulence traits by PCR assay. Salmonella serovars were isolated from fish, shrimp, crab, clam, mussel, oyster, squid and cuttlefish of fish market and fish landing centers of Cochin, India. Lac Salmonella were identified in 18.9% of seafood samples, whereas, 2% of seafood samples harboured lac+ Salmonella. The virulence factors in lac+ and lac Salmonella were characterized by amplification of three virulence genes i.e. invA, stn and fimA genes. Results exhibited that except fim A gene in Salmonella IIIa isolates, all other lac+ and lac Salmonella serovars showed the presence of invA, stn and fimA genes. Thus, study highlighted the prevalence of virulent lac+ and lac Salmonella serovars in seafood.
Description
Keywords
Salmonella, seafood, lactose positive, virulence genes
Citation
Journal of Food Control 2009: 20(2), 376-380