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The bacteria contained in processed fresh edi- ble sea urchin (uni in Japanese) were identified with high accuracy using 16S ribosornal DNA (rDNA) se- quence analysis. The 586 isolates that were recov- ered from ten domestic products comprised 13 gen- era and 18 species. The food poisoning-related bac- teria Bacillus cereus (B. cereus), Bacillus weihen- stephanensis (B. weihenstephanensis), and Staphylo- coccus aureus (S. aureus )w ere detected in 4/10 sam- ples, while the causative agents of bacterial oppor- tunistic infections, Staphylococcus equorum (S. equo- rum), Stenotrophomonas maltophilia (S. maltophilia), Burkholderia cepacia (B. cepacia), and Serratia pro- teamaculans (S. proteamaculans), were detected in all 10 samples. It is not known whether these pathogens were components of the sea urchin microflora or were the result of contamination from the environ- ment or human contact during the manufacturing process. Nevertheless, strict quality control stan- dards are needed for the processing of fresh edible sea urchin. This is the first comprehensive analysis of the bacterial microflora of processed fresh edible sea urchin.

journal of health science

Comprehensive Identification of Bacteria in Processed Fresh Edible Sea Urchin Using 16S Ribosomal DNA Sequence Analysis: The Products Contain Various Food Poisoning-related Bacteria and Opportunistic Bacterial Pathogens