Molecular detection, isolation and identification of Arcobacter spp. from shellfish

Fish is a health-promoting food, but as an animal it is able to absorb toxins, bacteria and viruses. When eating raw, both fish and shellfish (mussels, oysters, clams, etc. ..) biological contaminants are likely to cause health problems. In recent years, the genus Arcobacter has assumed increasing importance and it has recently been considered an emerging pathogen for humans and animals. The first Arcobacter isolate (Spirillum/Vibrio-like organism) was recovered in 1977 from aborted bovine fetuses. In humans, this bacterium has been associated with gastrointestinal diseases, but it also causes septicemia, fever and bacteremia. Although most species of the genus Arcobacter are not considered as a cause of serious health problems, the significant increase of cases in recent years suggests that its importance may have been underestimated. One of the main problems is that the optimal conditions for Arcobacter isolation have not yet been determined, therefore, sometimes, it is confused with the genus Campylobacter. Moreover, comparison of epidemiological and microbiological data on Arcobacter occurrence is difficult due to the lack of a standardized method of isolation. Most studies on the prevalence of Arcobacter in foods are related to poultry, where it occurs frequently, followed by pork, beef, and raw milk. Although poorly studied, shellfish are another potential source of contamination for other foods/water and a route of direct transmission of Arcobacter spp. to humans, since its presence in such products, traditionally served raw or undercooked, may have considerable importance to public health. The purpose of this study was to test the presence of Arcobacter spp. in different samples of shellfish, purchased in food markets of the city of Valencia, by culture-dependent and culture-independent methods. DNA sequencing of 16S rDNA was also performed to confirm the identification of Arcobacter species isolated from shellfish samples