TABLE 8.
Detection frequencies of bacterial and viral pathogens in market oysters
| Pathogen(s) | No. of pathogens detected/total (%) |
|
|---|---|---|
| PCR positive | Culture confirmed or secondary detectiona | |
| Salmonella spp. | 34/395 (8.6)b | 6/395 (1.5)c |
| Toxigenic V. cholerae | 4/397 (1.0)d | 0/397 |
| Norovirus | 15/388 (3.9) | 5/15 (33) |
| Genogroup I | 4/388 (1.0) | 0/4 |
| Genogroup II | 11/388 (2.8) | 5/11 (45) |
| Hepatitis A virus | 17/388 (4.4)e | 0/17 |
a
Culture confirmation for Salmonella spp. and toxigenic V. cholerae was as described in Materials and Methods. Secondary detection of norovirus and HAV was done by amplification using an additional primer set as described in Materials and Methods.
b
Only 395 samples were analyzed for the presence of Salmonella due to insufficient weight of oysters.
c
50% detected in oysters from Apalachicola Bay, FL.
d
75% detected in oysters harvested from the Gulf of Mexico.
e
Sequencing of 89-bp products identified HAV.