{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T16:12:13Z","timestamp":1791389533993,"version":"4.3.3"},"reference-count":62,"publisher":"PeerJ","license":[{"start":{"date-parts":[[2021,12,24]],"date-time":"2021-12-24T00:00:00Z","timestamp":1640304000000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Chulalongkorn University-Veterinary Science Fund","award":["RG 06\/2562"],"award-info":[{"award-number":["RG 06\/2562"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"abstract":"<jats:p>\n                    Consumption of contaminated food causes 600 million cases, including 420,000 of fatal infections every year. Estimated cost from food-borne illnesses is USD 110 billion per year, which is an economic burden to low- and middle-income countries. Thailand is a leading producer and consumer of seafood, but little is known about bacterial contamination in seafood. In particular, public health agencies need to know the relationship between\n                    <jats:italic>Salmonella<\/jats:italic>\n                    contamination in seafood and risk factors, as assessed with readily available culture-dependent and bacterial phenotyping methods. To address this, levels of indicator bacteria,\n                    <jats:italic>Salmonella<\/jats:italic>\n                    and\n                    <jats:italic>Vibrio<\/jats:italic>\n                    in various seafood products were determined to identify risk factors associated with\n                    <jats:italic>Salmonella<\/jats:italic>\n                    contamination. A total of 335 samples were collected from October 2018 to July 2019 at seafood markets throughout Bangkok, Thailand; overall sample composition was Pacific white shrimp (\n                    <jats:italic>n<\/jats:italic>\n                    = 85), oysters (\n                    <jats:italic>n<\/jats:italic>\n                    = 82), blood cockles (\n                    <jats:italic>n<\/jats:italic>\n                    = 84), and Asian seabass (\n                    <jats:italic>n<\/jats:italic>\n                    = 84). Prevalence was 100% for fecal coliforms and 85% for\n                    <jats:italic>E. coli<\/jats:italic>\n                    . In contrast, prevalence was 59% for\n                    <jats:italic>V. parahaemolyticus<\/jats:italic>\n                    , 49% for\n                    <jats:italic>V. cholerae<\/jats:italic>\n                    , 19% for\n                    <jats:italic>V. alginolyticus<\/jats:italic>\n                    , 18% for\n                    <jats:italic>V. vulnificus<\/jats:italic>\n                    , and 36% for\n                    <jats:italic>Salmonella<\/jats:italic>\n                    . Highest concentrations of fecal coliforms and\n                    <jats:italic>E. coli<\/jats:italic>\n                    were in oysters. Highest concentrations of\n                    <jats:italic>Salmonella<\/jats:italic>\n                    with Matopeni (31%) being the predominant serotype were in shrimp.\n                    <jats:italic>Salmonella<\/jats:italic>\n                    contamination was significantly associated with type of seafood, sampling location, retail conditions, and the presence of\n                    <jats:italic>E. coli<\/jats:italic>\n                    ,\n                    <jats:italic>V. alginolyticus<\/jats:italic>\n                    and\n                    <jats:italic>V. vulnificus<\/jats:italic>\n                    . A cutoff value for\n                    <jats:italic>E. coli<\/jats:italic>\n                    concentration of 1.3 \u00d7 10\n                    <jats:sup>4<\/jats:sup>\n                    MPN\/g predicted contamination of\n                    <jats:italic>Salmonella<\/jats:italic>\n                    , with a sensitivity of 84% and specificity of 61%. Displaying seafood products on ice, presence of\n                    <jats:italic>E. coli<\/jats:italic>\n                    and\n                    <jats:italic>Vibrio<\/jats:italic>\n                    , and seafood derived from Eastern Thailand were associated with an increased risk of\n                    <jats:italic>Salmonella<\/jats:italic>\n                    contamination.\n                  <\/jats:p>","DOI":"10.7717\/peerj.12694","type":"journal-article","created":{"date-parts":[[2021,12,24]],"date-time":"2021-12-24T03:29:40Z","timestamp":1640316580000},"page":"e12694","source":"Crossref","is-referenced-by-count":34,"title":["Bacterial diversity and potential risk factors associated with\n                    <i>Salmonella<\/i>\n                    contamination of seafood products sold in retail markets in Bangkok, Thailand"],"prefix":"10.7717","volume":"9","author":[{"given":"Edward R.","family":"Atwill","sequence":"first","affiliation":[{"name":"School of Veterinary Medicine, University of California, Davis, Department of Population Health and Reproduction, Davis, CA, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7332-1647","authenticated-orcid":true,"given":"Saharuetai","family":"Jeamsripong","sequence":"additional","affiliation":[{"name":"Research Unit in Microbial Food Safety and Antimicrobial Resistance, Department of Veterinary Public Health, Faculty of Veterinary Science, Chulalongkorn University, Bangkok, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"4443","published-online":{"date-parts":[[2021,12,24]]},"reference":[{"issue":"17","key":"10.7717\/peerj.12694\/ref-1","doi-asserted-by":"publisher","first-page":"6606","DOI":"10.1016\/j.watres.2013.08.032","article-title":"VBNC Legionella pneumophila cells are still able to produce virulence proteins","volume":"47","author":"Alleron","year":"2013","journal-title":"Water Research"},{"issue":"1","key":"10.7717\/peerj.12694\/ref-2","doi-asserted-by":"publisher","first-page":"16","DOI":"10.1016\/j.ijfoodmicro.2012.11.014","article-title":"Detection of Salmonella enterica serovar Enteritidis using real time PCR, immunocapture assay, PNA FISH and standard culture methods in different types of food samples","volume":"161","author":"Almeida","year":"2013","journal-title":"International Journal of Food Microbiology"},{"issue":"2","key":"10.7717\/peerj.12694\/ref-3","doi-asserted-by":"publisher","first-page":"780","DOI":"10.1016\/j.foodres.2011.06.022","article-title":"Incidence and role of Salmonella in seafood safety","volume":"45","author":"Amagliani","year":"2012","journal-title":"Food Research International"},{"key":"10.7717\/peerj.12694\/ref-4","article-title":"Bacteriological Analytical Manual (BAM). 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