Fundamental Food Microbiology, Third Edition - Fuad Fathir

380 FUNDAMENTAL FOOD MICROBIOLOGY
F. Food Association
Because Yer. enterocolitica strains are found in the environment, many foods
can harbor the organism. It has been isolated from raw milk, processed dairy
products, raw and improperly cooked meats, fresh vegetables, and improperly
chlorinated water. Foods implicated in yersiniosis include raw and pasteurized
milk, ice cream, and improperly cooked meats. Because the cells are heat
sensitive, a properly pasteurized or heated food can have this pathogen from
recontamination following heat treatment. A food can also be contaminated from
a human carrier or a pet. As the cells can grow at refrigerated temperature, even
a low initial load can reach a high level during extended storage of refrigerated
foods. 31,32
G. Prevention
Because the strains are psychrotrophs, refrigeration cannot be used to control their
growth. Good sanitation at all phases of handling and processing and proper heat
treatment are important to control the occurrence of yersiniosis. Consumption of
raw milk or meat cooked at low temperatures should be avoided. 31,32
VIII. GASTROENTERITIS BY VIBRIO SPP.
In the genus Vibrio, four species have been implicated in foodborne illnesses:
Vibrio cholerae (01 and non-01 serogroups), Vib. mimicus, Vib. parahaemolyticus,
and Vib. vulnificus. Vib. parahaemolyticus and Vib. vulnificus are discussed in this
section and Vib. cholera and Vib. mimicus are included in the toxicoinfection
section. Although there is no clear-cut basis for this differentiation, the absence
of fever among individuals affected by both Vib. cholerae and Vib. mimicus is
used to separate the two species from Vib. parahaemolyticus and Vib. vulnificus
infection. 33,34
A. Vibrio parahaemolyticus Gastroenteritis
1. Importance
Gastroenteritis caused by Vib. parahaemolyticus is quite common in Japan and
accounts for 40 to 70% of the total bacterial foodborne diseases. The high incidence
is directly related to the consumption of raw seafoods. In the U.S., its involvement
in foodborne infection was first recognized in 1971 from a large outbreak associated
with the consumption of steamed crabs contaminated with the pathogen following
heat treatment. Several other large-scale outbreaks were confirmed in the 1970s.
However, in the 1980s, the number of outbreaks and number of cases per outbreak
reduced greatly. Between 1980 and 1987, there were only 12 outbreaks involving a
total of 75 people and no fatalities. 33–35