spp. is a Gram-negative bacteria known for its ability to cause foodborne infection in association with eating raw or undercooked seafood. The majority of these foodborne illnesses are caused by mollusks, especially bivalves. Thus, the prevalence of spp. in blood clams (), baby clams (), and Asian green mussels () from South Thailand was determined. A total of 649 spp. isolates were subjected to pathogenicity analysis on blood agar plates, among which 21 isolates from blood clams (15 isolates), baby clams (2 isolates), and green mussels (4 isolates) showed positive -hemolysis. Based on the biofilm formation index (BFI) of -hemolysis-positive strains, nine isolates exhibited a strong biofilm formation capacity, with a BFI in the range of 1.37 to 10.13. Among the 21 isolates, 6 isolates (BL18, BL82, BL84, BL85, BL90, and BL92) were -positive, while and genes were not detected in all strains. Out of 21 strains, 5 strains showed multidrug resistance (MDR) against amoxicillin/clavulanic acid, ampicillin/sulbactam, cefotaxime, cefuroxime, meropenem, and trimethoprim/sulfamethoxazole. A phylogenetic analysis of MDR was performed based on 16s rDNA sequences using the neighbor-joining method. The five MDR isolates were identified to be (one isolate) (one isolate) and, (three isolates). In addition, the antimicrobial activity of chitooligosaccharide-epigallocatechin gallate (COS-EGCG) conjugate against MDR strains was determined. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of COS-EGCG conjugate were in the range of 64-128 µg/mL. The antimicrobial activity of the conjugate was advocated by the cell lysis of MDR strains, as elucidated by scanning electron microscopic images. spp. isolated from blood clams, baby clams, and Asian green mussels were highly pathogenic, exhibiting the ability to produce biofilm and being resistant to antibiotics. However, the COS-EGCG conjugate could be used as a potential antimicrobial agent for controlling in mollusks.

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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11311814PMC
http://dx.doi.org/10.3390/foods13152375DOI Listing

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