Insights on Vibriosis in white shrimp (Metapenaeus stebbingi): prevalence, virulence genes, and potential limitations of Existence in the meat

Abstract

V ibrios are the most widespread species of all crustaceans, including shrimp, which are susceptible. Numerous Vibrio species are linked to food - borne illnesses and are harmful to humans. The present investigation was performed to identify the prevalence and virulence genes of Vibrio species isolated from white shrimp (Metapenaeus stebbingi) and test the efficacy of some organic acids on its survival with improving shrimp shelf life. Samples of white shrimp (M. stebbingi) were collected from fisher-men in Ismailia City, Egypt, between July and November 2023. Vibrio species were isolated and identified from the shrimp's hepatopancreas and musculature using its specific media (Thiosulfate - Citrate - Bile - Sucrose Agar) and biochemical tests. Then, the identification was confirmed and their virulence genes were detected by using PCR. Moreover, trials were performed by using acetic and citric acids treatments for decreasing Vibrio parahaemolyticus counts in artificially inoculated shrimp at different treatment durations, as well as for extending shelf life of chilled shrimp at refrigeration storage (4 o C). The sensory attributes, pH values, total aerobic plate counts and lipid oxidation were evaluated under refrigeration at interval 0, 3, 6, 9 and 12 days. Results revealed that Vibrio parahaemolyticus and Vibrio alginolyticus were found to be present in naturally infected white shrimp (M. stebbingi), with a total prevalence of 14%, where V. alginolyticus was the most prevalent, accounting for 9.6 ,%