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Depuration processes affect the Vibrio community in the microbiota of the Manila clam, Ruditapes philippinarum
Author(s) -
Zampieri Angela,
Carraro Lisa,
Cardazzo Barbara,
Milan Massimo,
Babbucci Massimiliano,
Smits Morgan,
Boffo Luciano,
Fasolato Luca
Publication year - 2020
Publication title -
environmental microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.954
H-Index - 188
eISSN - 1462-2920
pISSN - 1462-2912
DOI - 10.1111/1462-2920.15196
Subject(s) - ruditapes , biology , vibrio , shellfish , microbiology and biotechnology , pathogenic bacteria , microbial population biology , aquaculture , ecology , fishery , bacteria , aquatic animal , fish <actinopterygii> , genetics
Summary As filter‐feeders, bivalve molluscs accumulate Vibrio into edible tissues. Consequently, an accurate assessment of depuration procedures and the characterization of the persistent Vibrio community in depurated shellfish represent a key issue to guarantee food safety in shellfish products. The present study investigated changes in the natural Vibrio community composition of the Ruditapes philippinarum microbiota with specific focus on human pathogenic species. For this purpose, the study proposed a MLSA‐NGS approach (rRNA 16S, rec A and pyr H) for the detection and identification of Vibrio species. Clam microbiota were analysed before and after depuration procedures performed in four depuration plants, using culture‐dependent and independent approaches. Microbiological counts and NGS data revealed differences in terms of both contamination load and Vibrio community between depuration plants. The novel MLSA‐NGS approach allowed for a clear definition of the Vibrio species specific to each depuration plant. Specifically, depurated clam microbiota showed presence of human pathogenic species. Ozone treatments and the density of clams in the depuration tank probably influenced the level of contamination and the Vibrio community composition. The composition of Vibrio community specific to each plant should be carefully evaluated during the risk assessment to guarantee a food‐safe shellfish‐product for the consumer.