Vibrio in seafood - FAO.org

Table of Contents1 INTRODUCTION: VIBRIO SPP. IN SEAFOOD.....................................................................................11.1 REFERENCES ...........................................................................................................................................22 RISK ASSESSMENT OF VIBRIO PARAHAEMOLYTICUS IN RAW OYSTERS ...............................42.1 HAZARD IDENTIFICATION........................................................................................................................42.1.1 Human incidence................................................................................................................................42.1.2 Foods implicated................................................................................................................................52.2 EXPOSURE ASSESSMENT..........................................................................................................................52.2.1 Microbial ecology ..............................................................................................................................62.2.2 Growth and survival characteristics ..................................................................................................82.2.3 Prevalence in water, sediment and shellfish ....................................................................................112.2.4 Consumption of oysters....................................................................................................................122.2.5 Modelling exposure to V. parahaemolyticus....................................................................................122.2.6 Mitigation Strategies........................................................................................................................332.3 HAZARD CHARACTERIZATION...............................................................................................................332.3.1 Description of the pathogen, host, and food matrix factors and how these impact the diseaseoutcome.........................................................................................................................................................332.3.2 Public Health Outcomes ..................................................................................................................372.3.3 Dose-response relationship..............................................................................................................392.4 RISK CHARACTERIZATION .....................................................................................................................422.5 GAPS IN THE DATA ................................................................................................................................422.6 REFERENCES .........................................................................................................................................433 RISK ASSESSMENT OF VIBRIO PARAHAEMOLYTICUS IN RAW AND UNDERCOOKEDFINFISH ..............................................................................................................................................................513.1 HAZARD IDENTIFICATION......................................................................................................................513.1.1 Human Incidence .............................................................................................................................513.1.2 Prevalence in food ...........................................................................................................................523.1.3 Virulence factors ..............................................................................................................................523.2 EXPOSURE ASSESSMENT........................................................................................................................523.2.1 Pre Harvest module..........................................................................................................................533.2.2 Harvest module ................................................................................................................................543.2.3 Post harvest module .........................................................................................................................563.2.4 Preparation and consumption module (home, restaurants and hotels)............................................583.3 HAZARD CHARACTERIZATION ..............................................................................................................593.4 RISK CHARACTERIZATION.....................................................................................................................593.5 GAPS IN THE DATA ................................................................................................................................593.6 REFERENCES .........................................................................................................................................604 RISK ASSESSMENT OF VIBRIO VULNIFICUS IN RAW OYSTERS...............................................634.1 HAZARD IDENTIFICATION......................................................................................................................634.2 EXPOSURE ASSESSMENT........................................................................................................................644.2.1 Microbial ecology ............................................................................................................................644.2.2 Growth and survival characteristics ................................................................................................644.2.3 Consumption of oysters....................................................................................................................664.2.4 Modelling exposure to V. vulnificus.................................................................................................66ii