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<p><i>Vibrio vulnificus</i> is an emerging pathogen and poses significant health risks through the consumption of uncooked seafood and exposure to open wounds. This study assessed the prevalence, sources, antimicrobial resistance patterns, and control strategies for <i>V. vulnificus</i> in the <i>Penaeus vannamei</i> production chain along the Southeast coast of India. A total of 65 samples were systematically collected from both production and processing phases. The production-phase sampling included sediment, water, and shrimp specimens from 11 commercial farms in the Nagapattinam and Ramanathapuram districts. Processing phase samples comprised ice, processing water, shrimp at the processing line, Individually Quick-Frozen shrimp, and swab samples from four seafood processing facilities in the Thoothukudi region. Biochemical screening revealed that 24.7% of the 170 isolates were positive for V. vulnificus, whereas only 6.5% were molecularly positive. Sediments emerged as the primary reservoir of <i>V. vulnificus</i> contamination, with 2.9% of molecular-positive isolates, highlighting the environmental persistence of this pathogen in aquaculture systems. The antimicrobial resistance of the isolates was determined using the disc diffusion method, revealing a high rate of resistance (72.7%) to penicillin-G. A disinfectant study showed that 0.5% hydrogen peroxide (5&#xa0;min) was more effective at reducing V. vulnificus populations than sodium hypochlorite. These findings emphasize the importance of monitoring <i>V. vulnificus</i> in shrimp production systems and highlight the need for effective antimicrobial resistance management strategies. Furthermore, the study underscores the importance of effective disinfection practices in mitigating the risk of <i>V. vulnificus</i> contamination in the seafood processing industry.</p>

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Prevalence of Vibrio vulnificus in Shrimp Farm and Seafood Processing Environment: Molecular Characterization, Antibiotic Resistance and Mitigation Measures

  • 期刊论文

  • 发表日期：

    2026年7月28日

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  • Arumynayagam Sneha,
  • Rajendran Shalini,
  • Ulaganathan Arisekar,
  • Balasubramanian Sivaraman,
  • B. Chrisolite

摘要

Vibrio vulnificus is an emerging pathogen and poses significant health risks through the consumption of uncooked seafood and exposure to open wounds. This study assessed the prevalence, sources, antimicrobial resistance patterns, and control strategies for V. vulnificus in the Penaeus vannamei production chain along the Southeast coast of India. A total of 65 samples were systematically collected from both production and processing phases. The production-phase sampling included sediment, water, and shrimp specimens from 11 commercial farms in the Nagapattinam and Ramanathapuram districts. Processing phase samples comprised ice, processing water, shrimp at the processing line, Individually Quick-Frozen shrimp, and swab samples from four seafood processing facilities in the Thoothukudi region. Biochemical screening revealed that 24.7% of the 170 isolates were positive for V. vulnificus, whereas only 6.5% were molecularly positive. Sediments emerged as the primary reservoir of V. vulnificus contamination, with 2.9% of molecular-positive isolates, highlighting the environmental persistence of this pathogen in aquaculture systems. The antimicrobial resistance of the isolates was determined using the disc diffusion method, revealing a high rate of resistance (72.7%) to penicillin-G. A disinfectant study showed that 0.5% hydrogen peroxide (5 min) was more effective at reducing V. vulnificus populations than sodium hypochlorite. These findings emphasize the importance of monitoring V. vulnificus in shrimp production systems and highlight the need for effective antimicrobial resistance management strategies. Furthermore, the study underscores the importance of effective disinfection practices in mitigating the risk of V. vulnificus contamination in the seafood processing industry.