ABSTRACT
AIMS: The effect of refrigeration on the seafood-borne pathogen Vibrio vulnificus was investigated in terms of genotype selection and persistence in refrigerated oysters. METHODS AND RESULTS: Naturally occurring numbers of V. vulnificus in oysters from two different locations were compared during a 2-week period under refrigeration conditions. At different time points, V. vulnificus isolates were recovered from oysters and ascribed to 16S rRNA gene type A, B or AB using restriction fragment length polymorphism. Initial V. vulnificus numbers were higher than 10(4) most probable number (MPN) g(-1) and remained unchanged throughout the duration of the study. 16S rRNA gene type B isolates accounted for 53% of the isolates recovered. Amplified fragment length polymorphism analysis confirmed the high genetic variability previously observed within this species but revealed the presence of two main genetic groups within the species that matched 16S rRNA gene ascription. CONCLUSIONS: Vibrio vulnificus numbers in oysters did not significantly declined over the shelf life of the product and refrigeration did not select for specific V. vulnificus types. SIGNIFICANCE AND IMPACT OF THE STUDY: The prevalence of V. vulnificus 16S rRNA gene type B in oysters was higher than previously reported from the same geographic area and was not significantly reduced during the storage period. Vibrio vulnificus is divided into two clear genotypes, regardless of the genetic marker used.
