The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Relationships of Pathogenic Vibrios and Environmental Factors Affecting their Occurrence in the Seawater of Incheon Coastal Area

인천 연안지역의 해양환경요인과 병원성 비브리오균의 분포와의 관련성

  • Go, Yeon-Ja (Incheon Research Institute of Public Health and Environment) ;
  • Jang, Jae-Seon (Dept. of Food & Nutrition, Gachon University)
  • 고연자 (인천광역시 보건환경연구원) ;
  • 장재선 (가천대학교 식품영양학과)
  • Received : 2013.07.19
  • Accepted : 2013.08.23
  • Published : 2013.09.30
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Abstract

The aim of this study was to investigate the effects of environmental factors such as temperature, salinity, turbidity and pH on the growth of pathogenic Vibrios. In this study, we was obtained the samples from 2 different sites of the Incheon coastal area between January 2012 and December 2012. The water temperature in August and September was the high. the Incheon port changes the width of a small, wherease in the case of Hanjin harbor of changes of larger width. Salinity and turbidity showed significant differences, whereas temperature and hydrogen ion concentration was not significant. Pathogenic vibrios was determined using the real-time PCR method. Pathogenic vibrios in the Incheon port and Hanjin harbor were detected in 11 samples (91.67%) and 9 samples (75.0%) of Vibrio cholerae, 7 samples (58.3%) and 6 samples (50.0%) of V. vulnificus, 10 samples (83.3%) and 12 samples (100.0%) of V. parahaemolyticus, respectively. Pathogenic Vibrio bacteria were the highest at $26.8^{\circ}C$ of seawater in August. Quantitative results were the following: 102 $cell/m{\ell}$ in Vibrio cholerae, 7.876 $cell/m{\ell}$ in V. vulnificus, and 503.4 $cell/m{\ell}$ in V. parahaemolyticus, respectively. The enumeration of pathogenic vibrios showed a positive correlation with temperature and pH, but was negatively correlated with salinity and turbidity.

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