Vibrio infections in Louisiana: twenty-five years of surveillance 1980-2005 (original) (raw)
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Applied and Environmental Microbiology, 2016
Filter feeding shellfish can concentrate pathogenic bacteria, including Vibrio vulnificus and Vibrio parahaemolyticus , as much as 100-fold from the overlying water. These shellfish, especially clams and oysters, are often consumed raw, providing a route of entry for concentrated doses of pathogenic bacteria into the human body. The numbers of foodborne infections with these microbes are increasing, and a better understanding of the conditions that might trigger elevated concentrations of these bacteria in seafood is needed. In addition, if bacterial concentrations in water are correlated with those in shellfish, then sampling regimens could be simplified, as water samples can be more rapidly and easily obtained. After sampling of oysters and clams, either simultaneously or separately, for over 2 years, it was concluded that while Vibrio concentrations in oysters and water were related, this was not the case for levels in clams and water. When clams and oysters were collected simult...
Biomedical and Translational Science
Introduction: Vibrio parahaemolyticus is a human pathogen that is widely distributed in marine environments. This organism is frequently isolated from a variety of raw seafood products, particularly fish and shellfish. Consumption of raw or undercooked fish and shellfish contaminated with Vibrio parahaemolyticus can lead to the development of acute gastroenteritis characterized by diarrhea, headache, vomiting, nausea, and abdominal cramps. It has also been isolated from wound infections and septicemias. Most cases are non–fatal. This bacterium is recognized as the leading cause of human gastroenteritis associated with fish and shellfish consumption in the United States of America and an important fish and shellfish borne pathogen worldwide. Chile faced its first outbreak in 1997–1998. Subsequently, outbreaks and cases have continued to occur, all associated with the consumption of fish and shellfish. Objective: To determine if raw seafood, marinated without heat, partially cooked wi...
Filter feeding shellfish can concentrate pathogenic bacteria, including Vibrio vulnificus and V. parahaemolyticus, as much as 1000 fold from the overlying water. These shellfish, especially clams and oysters, are often consumed raw, providing a route of entry for a concentrated dose of pathogenic bacteria into the human body. Food-borne infections from these microbes are on the rise, and a better understanding of the conditions that might trigger elevated seafood concentrations of these bacteria are needed. Relatedly, if the bacterial concentrations in water are correlated to those in shellfish, this would simplify sampling regimes, as water samples are more rapidly and easily obtained. After sampling oysters and clams, either simultaneously or separately, for over two years, it was concluded that while Vibrio concentrations in oysters and water are related, this is not the case with clams and water. When clams and oysters were collected simultaneously from the same site, the clams were found to have fewer Vibrio than oysters. Further, the environmental parameters that correlated with Vibrio spp. in oysters and water were found to be quite different than those that correlated with Vibrio spp. in clams.
Nature reviews. Disease primers, 2018
Vibrio is a genus of ubiquitous bacteria found in a wide variety of aquatic and marine habitats; of the >100 described Vibrio spp., ~12 cause infections in humans. Vibrio cholerae can cause cholera, a severe diarrhoeal disease that can be quickly fatal if untreated and is typically transmitted via contaminated water and person-to-person contact. Non-cholera Vibrio spp. (for example, Vibrio parahaemolyticus, Vibrio alginolyticus and Vibrio vulnificus) cause vibriosis - infections normally acquired through exposure to sea water or through consumption of raw or undercooked contaminated seafood. Non-cholera bacteria can lead to several clinical manifestations, most commonly mild, self-limiting gastroenteritis, with the exception of V. vulnificus, an opportunistic pathogen with a high mortality that causes wound infections that can rapidly lead to septicaemia. Treatment for Vibrio spp. infection largely depends on the causative pathogen: for example, rehydration therapy for V. cholera...
Clam-associated vibriosis, USA, 1988–2010
Epidemiology and Infection, 2013
SUMMARYInfections with Vibrio spp. have frequently been associated with consumption of bivalve molluscs, especially oysters, but illness associated with clams has also been well documented. We describe the 2312 domestically acquired foodborne Vibrio infections reported to the Cholera and Other Vibrio Illness Surveillance system from 1988 to 2010. Clams were associated with at least 4% (93 persons, ‘only clams’) and possibly as many as 24% (556 persons, ‘any clams’) of foodborne cases. Of those who consumed ‘only clams’, 77% of infections were caused by V. parahaemolyticus. Clam-associated illnesses were generally similar to those associated with other seafood consumption. Clams associated with these illnesses were most frequently harvested from the Atlantic coastal states and eaten raw. Our study describes the contribution of clams to the overall burden of foodborne vibriosis and indicates that a comprehensive programme to prevent foodborne vibriosis need to address the risks associ...