Vibrio in seafood - FAO.org

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United States prior to 1997 illness was most commonly associated with crabs, oysters, shrimp and lobster(Twedt, 1989; Oliver and Kaper, 1997). Four V. parahaemolyticus outbreaks associated with theconsumption of raw oysters were reported in the United States in 1997 and 1998 (DePaola et al., 2000). Anew V. parahaemolyticus clone of O3:K6 serotype emerged in Calcutta in 1996. It has spread throughoutAsia and to the United States elevating the status of V. parahaemolyticus to pandemic (Matsumoto et al.,2000). In Australia, in 1990 and 1992, there were two outbreaks of gastroenteritis caused byV. parahaemolyticus in chilled, cooked shrimps imported from Indonesia (Kraa, 1995) and there was also adeath in 1992 associated with the consumption of oysters.V. vulnificus has been associated with primary septicaemia in individuals with chronic pre-existingconditions, following consumption of raw bivalves. This is a serious, often fatal, disease. To date,V. vulnificus disease has almost exclusively been associated with oysters (Oliver, 1989; Oliver and Kaper,1997). Recently, V. vulnificus infections have been associated with a variety of raw seafood products inKorea and Japan (Personal Communication, Dr. Yamamoto, Japan). Toxigenic V. cholerae O1 and O139are the causative agents of cholera, a water- and food-borne disease with epidemic and pandemic potential.Non-O1/non-O139 strains may also be pathogenic but are not associated with epidemic disease. Non-O1strains are generally nontoxigenic, usually cause a milder form of gastroenteritis than O1 and O139 strains,and are usually associated with sporadic cases and small outbreaks rather than epidemics (Desmarchelier,1997).Outbreaks of cholera have been associated with consumption of seafood including oysters, crabsand shrimp (Oliver and Kaper, 1997). The largest outbreak was a pandemic in South America in the early1990s when V. cholerae O1 caused more than 400,000 cases and 4,000 deaths, in Peru (Wolfe, 1992).Contaminated water used to prepare food, including the popular, lightly marinated fish ceviche, was thecause of the outbreak.Given the foregoing, it was concluded that four pathogen-product risk assessments should bedeveloped:• Vibrio parahaemolyticus in raw oysters• Vibrio parahaemolyticus in finfish consumed raw• Vibrio vulnificus in raw oysters• Vibrio cholerae in shrimp from developing countries for domestic and export consumption.Accordingly, the expert drafting group prepared an exposure assessment and hazardcharacterization for each these pathogen-commodity combinations.1.1 ReferencesDalsgaard, A. 1998. The occurrence of human pathogenic Vibrio spp. and Salmonella in aquaculture.International Journal of Food Science and Technology, 33: 127-138.DePaola, A., C.A. Kaysner, J.C. Bowers, and D.W. Cook. 2000. Environmental investigations of Vibrioparahaemolyticus in oysters following outbreaks in Washington, Texas, and New York (1997, 1998).Applied and Environmental Microbiology, 66: 4649-4654.Desmarchelier, P.M. 1997. Pathogenic Vibrios. In A.D. Hocking, G. Arnold, I. Jenson, K. Newton and P.Sutherland, eds. Foodborne Microorganisms of Public Health Significance 5 th Edition, p 285 -312.North Sydney, Australian Institute of Food Science and Technology Inc..Kraa, E. 1995. Surveillance and epidemiology of foodborne illness in NSW, Australia. Food Australia, 47(9):418-423.Matsumoto, C., J. Okuda, M. Ishibashi, M. Iwanaga, P. Garg, T. Rammamurthy, H. Wong, A. DePaola, Y.B.Kim, M.J. Albert, and M. Nishibuchi. 2000. Pandemic spread of an O3:K6 clone of Vibrio2
parahaemolyticus and emergence of related strains evidenced by arbitrarily primed PCR and toxRSsequence analysis. Journal of Clinical Microbiology, 38: 578-585.Ministry of Health, Labour and Welfare, Japan. 2000. Statistics of Food Poisoning Japan in 2000.Oliver, J. D. 1989. Vibrio vulnificus. In M. P. Doyle, ed.. Foodborne Bacterial Pathogens, p569-600. NewYork, Marcel Decker, Inc..Oliver, J. D., and Kaper, J.B. 1997. Vibrio Species. In M. P. Doyle, L. R. Beuchat, and T. J. Montville, eds.Food Microbiology: Fundamentals and Frontiers, p228-264. Washington, D.C., ASM Press.Twedt, R. M. 1989. Vibrio parahaemolyticus. In M. P. Doyle, ed. Foodborne Bacterial Pathogens, p543-568.New York, Marcel Decker, Inc.Wolfe, M. 1992. The effects of cholera on the importation of foods: Peru- a case study. PHLS MicrobiologyDigest, 9: 42-44.Yamamoto, S. 2001. Personal communication Vibrio vulnificus in Japan.3
Page 1 and 2: Food and Agriculture Organization o
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Page 8 and 9: 2 RISK ASSESSMENT OF VIBRIO PARAHAE
Page 10 and 11: The approach being taken is to use
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Page 14 and 15: given average temperature and predi
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Page 40 and 41: and four of those patients died. Pa
Page 42 and 43: Vomiting 52 17-79Headache 42 13-56F
Page 44 and 45: 2.3.3.2 Dose-response model2.3.3.2.
Page 46 and 47: While these assumptions are not rep
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3.1.2 Prevalence in foodAlthough li
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The concentration of V. parahaemoly
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Figure 3.3. Schematic representatio
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3.2.4 Preparation and consumption m
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• Frequency of consumption of raw
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Sarkar, B. L., G. B. Nair, et al..
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foodborne case has been associated
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(Cook and Ruple, 1992). However, th
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4.2.4.1 HarvestLike V. parahaemolyt
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Although not incorporated in the pr
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increase in log of Vv density32.521
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Figure 4.6 shows typical distributi
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1.5Probability Density0.7501 2 3 4
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Table 4.6. Prevalence rates of V. v
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4.3.3 Dose-response relationship4.3
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Dec 15 0.76 0.61 1,841,000 1,025,00
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• Does virulence vary by season,
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ICMSF. 1996. Microorganisms in Food
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Appendix.Analytica 2.0.5 Model Simu
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The chance nodes representing varia
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5.2.2.2 Death or inactivationV. cho
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Table 5.3. Instances of fish implic
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Shrimp harvested fromcoastal areas
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O1 through poor quality water, and
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5.3.1.2 Characteristics of the host
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5.3.3.1.4 Probability of death give
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Resampled Beta-Poisson dose-respons
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De Paola, A. 1981. Vibrio cholerae
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Reilly, L.A. and Hackney, C.R. 1985
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