Nachweis und Differenzierung von Vibrio sp. in Krusten- und Schalentieren und Erzeugnissen daraus unter besonderer Berücksichtigung der routinemäßigen Diagnostik

Detection and Differentiation of Vibrio sp. in Crustaceans,
Molluscs, and Products thereof with Regard to Routine Diagnostic
The purpose of this study was to reveal the contamination rate by
vibrios of commercially available crustaceaens, and molluscs, and
products thereof. Beside this, a simple quick routine method for
the detection should be established. Between January 2001 and May
2002 the administrative „Wirtschaftskontrolldienst“ sampled in the
district of Karlsruhe 100 samples of shrimps and shells either raw
or heat treated, but not ready to eat, besides this heated and
ready to eat food samples. These samples were tested by means of
one enrichment system and two bacterial counting methods for Vibrio
sp. The enrichment system was modified from the enrichment system
described by ICMSF in „Microorganisms in foods – microbiological
specifications of food pathogens". The modification is explained
thoroughly. Strains of V. parahaemolyticus and V. cholerae were
tested afterwards at the “Nationales Referenzzentrum für
Enteritiserreger” in Hamburg for the existence of pathogenic
potential. A total of 22 percent of the samples were positive for
Vibrio; raw shells have the highest contamination rate with 50
percent, raw shrimps (35 % positive) distinctly higher than boiled
shrimps (6,8 % positive). Most of the positive results succeeded
using the enrichment system. The advantages of the different
investigation systems are explained in detail. A potential health
risk exist preferably, if improper handling of these seafood leads
to an increase of the microbiological load and no or insufficient
decontamination prior to eating was performed. Regarding new habits
of consumption (raw sea products) and the increase of so called
„other forms“ of infectious enteritis more attention should be paid
to the sporadic occurrence of this microorganisms.