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Article: Seasonal and tissue distribution of Laribacter hongkongensis, a novel bacterium associated with gastroenteritis, in retail freshwater fish in Hong Kong

TitleSeasonal and tissue distribution of Laribacter hongkongensis, a novel bacterium associated with gastroenteritis, in retail freshwater fish in Hong Kong
Authors
Issue Date2007
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/ijfoodmicro
Citation
International Journal Of Food Microbiology, 2007, v. 113 n. 1, p. 62-66 How to Cite?
AbstractLaribacter hongkongensis, a recently discovered bacterium associated with community-acquired gastroenteritis, has been found in the intestines of freshwater fish. To better understand the epidemiology and ecology of the bacterium, we carried out a surveillance study to investigate possible seasonal variation in the recovery of L. hongkongensis and its distribution in various organs in retail freshwater fish in Hong Kong. Forty whole freshwater fish of two species (20 grass carps and 20 bighead carps), and intestines from 120 grass carps were sampled during a one-year period. L. hongkongensis was isolated from 11 (55%) of the 20 grass carps and 6 (30%) of the 20 bighead carps; and the intestines of 49 (41%) of 120 grass carps. Seasonal variation in the recovery of L. hongkongensis from both whole fish and intestines was observed, with higher isolation rates in spring and summer than in fall and winter. There was also positive correlation between temperature and the isolation rates. When L. hongkongensis was cultured in vitro at different temperatures, shorter lag time and higher growth rate were observed at higher temperatures, with 37 °C being optimal among the tested temperatures. L. hongkongensis was commonly found in the gills, stomachs and intestines in both grass carps and bighead carps, and on the skin surface of one fish, but not in other organs. Proper handling of freshwater fish for cooking, especially the gills and gut, is recommended to prevent acquisition of L. hongkongensis, and other freshwater fish related infections. © 2006 Elsevier B.V. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/78976
ISSN
2015 Impact Factor: 3.445
2015 SCImago Journal Rankings: 1.640
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorLau, SKPen_HK
dc.contributor.authorWoo, PCYen_HK
dc.contributor.authorFan, RYYen_HK
dc.contributor.authorLee, RCMen_HK
dc.contributor.authorTeng, JLLen_HK
dc.contributor.authorYuen, Kyen_HK
dc.date.accessioned2010-09-06T07:49:05Z-
dc.date.available2010-09-06T07:49:05Z-
dc.date.issued2007en_HK
dc.identifier.citationInternational Journal Of Food Microbiology, 2007, v. 113 n. 1, p. 62-66en_HK
dc.identifier.issn0168-1605en_HK
dc.identifier.urihttp://hdl.handle.net/10722/78976-
dc.description.abstractLaribacter hongkongensis, a recently discovered bacterium associated with community-acquired gastroenteritis, has been found in the intestines of freshwater fish. To better understand the epidemiology and ecology of the bacterium, we carried out a surveillance study to investigate possible seasonal variation in the recovery of L. hongkongensis and its distribution in various organs in retail freshwater fish in Hong Kong. Forty whole freshwater fish of two species (20 grass carps and 20 bighead carps), and intestines from 120 grass carps were sampled during a one-year period. L. hongkongensis was isolated from 11 (55%) of the 20 grass carps and 6 (30%) of the 20 bighead carps; and the intestines of 49 (41%) of 120 grass carps. Seasonal variation in the recovery of L. hongkongensis from both whole fish and intestines was observed, with higher isolation rates in spring and summer than in fall and winter. There was also positive correlation between temperature and the isolation rates. When L. hongkongensis was cultured in vitro at different temperatures, shorter lag time and higher growth rate were observed at higher temperatures, with 37 °C being optimal among the tested temperatures. L. hongkongensis was commonly found in the gills, stomachs and intestines in both grass carps and bighead carps, and on the skin surface of one fish, but not in other organs. Proper handling of freshwater fish for cooking, especially the gills and gut, is recommended to prevent acquisition of L. hongkongensis, and other freshwater fish related infections. © 2006 Elsevier B.V. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/ijfoodmicroen_HK
dc.relation.ispartofInternational Journal of Food Microbiologyen_HK
dc.rightsInternational Journal of Food Microbiology. Copyright © Elsevier BV.en_HK
dc.subject.meshAnimalsen_HK
dc.subject.meshCarps - microbiologyen_HK
dc.subject.meshCommunity-Acquired Infections - microbiologyen_HK
dc.subject.meshConsumer Product Safetyen_HK
dc.subject.meshFishes - microbiologyen_HK
dc.subject.meshFood Contamination - analysisen_HK
dc.subject.meshFood Microbiologyen_HK
dc.subject.meshGastroenteritis - microbiologyen_HK
dc.subject.meshGills - microbiologyen_HK
dc.subject.meshHong Kongen_HK
dc.subject.meshHumansen_HK
dc.subject.meshIntestines - microbiologyen_HK
dc.subject.meshNeisseriaceae - growth & development - isolation & purificationen_HK
dc.subject.meshNeisseriaceae Infections - microbiologyen_HK
dc.subject.meshOrgan Specificityen_HK
dc.subject.meshSeafood - microbiologyen_HK
dc.subject.meshSeasonsen_HK
dc.subject.meshSpecies Specificityen_HK
dc.subject.meshTemperatureen_HK
dc.titleSeasonal and tissue distribution of Laribacter hongkongensis, a novel bacterium associated with gastroenteritis, in retail freshwater fish in Hong Kongen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0168-1605&volume=113&spage=62&epage=66&date=2007&atitle=Seasonal+and+tissue+distribution+of+Laribacter+hongkongensis,+a+novel+bacterium+associated+with+gastroenteritis,+in+retail+freshwater+fish+in+Hong+Kongen_HK
dc.identifier.emailLau, SKP:skplau@hkucc.hku.hken_HK
dc.identifier.emailWoo, PCY:pcywoo@hkucc.hku.hken_HK
dc.identifier.emailTeng, JLL:llteng@hku.hken_HK
dc.identifier.emailYuen, Ky:kyyuen@hkucc.hku.hken_HK
dc.identifier.authorityLau, SKP=rp00486en_HK
dc.identifier.authorityWoo, PCY=rp00430en_HK
dc.identifier.authorityTeng, JLL=rp00277en_HK
dc.identifier.authorityYuen, Ky=rp00366en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.ijfoodmicro.2006.07.017en_HK
dc.identifier.pmid16996630-
dc.identifier.scopuseid_2-s2.0-33845511358en_HK
dc.identifier.hkuros127776en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33845511358&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume113en_HK
dc.identifier.issue1en_HK
dc.identifier.spage62en_HK
dc.identifier.epage66en_HK
dc.identifier.isiWOS:000243454600009-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridLau, SKP=7401596211en_HK
dc.identifier.scopusauthoridWoo, PCY=7201801340en_HK
dc.identifier.scopusauthoridFan, RYY=15519269300en_HK
dc.identifier.scopusauthoridLee, RCM=15520224700en_HK
dc.identifier.scopusauthoridTeng, JLL=7202560229en_HK
dc.identifier.scopusauthoridYuen, Ky=36078079100en_HK

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