Category Archives: vibrio cholerae

Research – Public health aspects of Vibrio spp. related to the consumption of seafood in the EU

Posted on July 28, 2024 by KSW | Leave a comment

Abstract

Vibrio parahaemolyticus, Vibrio vulnificus and non‐O1/non‐O139 Vibrio cholerae are the Vibrio spp. of highest relevance for public health in the EU through seafood consumption. Infection with V. parahaemolyticus is associated with the haemolysins thermostable direct haemolysin (TDH) and TDH‐related haemolysin (TRH) and mainly leads to acute gastroenteritis. V. vulnificus infections can lead to sepsis and death in susceptible individuals. V. cholerae non‐O1/non‐O139 can cause mild gastroenteritis or lead to severe infections, including sepsis, in susceptible individuals. The pooled prevalence estimate in seafood is 19.6% (95% CI 13.7–27.4), 6.1% (95% CI 3.0–11.8) and 4.1% (95% CI 2.4–6.9) for V. parahaemolyticus, V. vulnificus and non‐choleragenic V. cholerae, respectively. Approximately one out of five V. parahaemolyticus‐positive samples contain pathogenic strains. A large spectrum of antimicrobial resistances, some of which are intrinsic, has been found in vibrios isolated from seafood or food‐borne infections in Europe. Genes conferring resistance to medically important antimicrobials and associated with mobile genetic elements are increasingly detected in vibrios. Temperature and salinity are the most relevant drivers for Vibrio abundance in the aquatic environment. It is anticipated that the occurrence and levels of the relevant Vibrio spp. in seafood will increase in response to coastal warming and extreme weather events, especially in low‐salinity/brackish waters. While some measures, like high‐pressure processing, irradiation or depuration reduce the levels of Vibrio spp. in seafood, maintaining the cold chain is important to prevent their growth. Available risk assessments addressed V. parahaemolyticus in various types of seafood and V. vulnificus in raw oysters and octopus. A quantitative microbiological risk assessment relevant in an EU context would be V. parahaemolyticus in bivalve molluscs (oysters), evaluating the effect of mitigations, especially in a climate change scenario. Knowledge gaps related to Vibrio spp. in seafood and aquatic environments are identified and future research needs are prioritised.

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Posted in Food Microbiology Research, Research, Vibrio, vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificans

Nepal- Cholera outbreak in Kathmandu, authorities unaware

Posted on June 10, 2024 by KSW | Leave a comment

Katmandu Post

Confirmation of the Vibrio cholera 01 Ogawa serotype in an individual in Kathmandu raises the risk of an outbreak during the monsoon season.

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Posted in food bourne outbreak, foodborne outbreak, foodbourne outbreak, outbreak, vibrio cholerae, Water, water microbiology, Water Safety

Research – Non-O1/Non-O139 Vibrio cholerae—An Underestimated Foodborne Pathogen? An Overview of Its Virulence Genes and Regulatory Systems Involved in Pathogenesis

Posted on April 21, 2024 by KSW | Leave a comment

MDPI

Abstract

In recent years, the number of foodborne infections with non-O1 and non-O139 Vibrio cholerae (NOVC) has increased worldwide. These have ranged from sporadic infection cases to localized outbreaks. The majority of case reports describe self-limiting gastroenteritis. However, severe gastroenteritis and even cholera-like symptoms have also been described. All reported diarrheal cases can be traced back to the consumption of contaminated seafood. As climate change alters the habitats and distribution patterns of aquatic bacteria, there is a possibility that the number of infections and outbreaks caused by Vibrio spp. will further increase, especially in countries where raw or undercooked seafood is consumed or clean drinking water is lacking. Against this background, this review article focuses on a possible infection pathway and how NOVC can survive in the human host after oral ingestion, colonize intestinal epithelial cells, express virulence factors causing diarrhea, and is excreted by the human host to return to the environment.

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Posted in Food Microbiology Research, Research, Vibrio, Vibrio cholera, vibrio cholerae

France – Cholera: the disease

Posted on April 17, 2024 by KSW | Leave a comment

Sante Publique

Digestive toxic infection , cholera is a notifiable disease due to the ingestion of water or food contaminated by the toxigenic Vibrio cholerae bacilli of serogroups O1 and O139.

Our missions

Monitor the epidemiological evolution of cholera and detect cases as soon as they are suspected
Allow preventive measures to be adapted to prevent the spread of the disease
Inform the general public.

Cholera is an acute digestive toxic infection due to the ingestion of water or food contaminated by toxigenic Vibrio cholerae bacilli of serogroups O1 and O139 (cholera vibrions).

Today, collective and individual sanitation and hygiene measures have led to the disappearance of cholera in France (excluding Guyana and Mayotte, where sporadic and limited epidemics were described in the decades 1990-2000 in the two previous decades). In mainland France, cholera, which is subject to mandatory notification , is in fact a rare imported pathology. Symptomatic cases of cholera are mainly linked to the consumption of contaminated drinks or food abroad.

Early reporting of suspected and confirmed cases, and notification of confirmed cases, takes place from a single case. They enable the management of imported cholera cases as quickly as possible. Between 0 and 2 cases of cholera have been declared each year in France since 2000, they concern travelers returning from endemic areas . This is a low and decreasing number.

Although rare in France, cholera can cause severe digestive symptoms and dehydration. Even if the risks of contamination and epidemic are very limited on French territory, the epidemiological surveillance of Public Health France requires the early reporting of cases as soon as this infection is suspected in order to prevent its spread.

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Posted in Food Microbiology Research, Research, Vibrio cholera, vibrio cholerae

Hong Kong – Food Safety Files – High risk food – Raw Shrimp Sashimi

Posted on March 21, 2024 by KSW | Leave a comment

CFS

Hong Kong people like delicious food and sashimi is probably one of the most popular foods in recent years. Due to a high market demand, sashimi is available not only in Japanese restaurants, but also in restaurants providing South-East Asian foods. Sashimi is eaten raw and improper preparation and excessive intake can lead to food poisoning. As sashimi is a high risk food, the Food and Environmental Hygiene Department (FEHD) has stringent licensing requirements for food premises preparing and selling sashimi in Hong Kong.

Marine shrimps are commonly used in shrimp sashimi. Their shells are easily contaminated by pathogens, like Vibrio parahaemolyticus and Vibrio cholera. The link above explains why the risk of eating raw shrimp is high. In order to reduce the risk, the public should pay extra attention on the tips in the link.

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Posted in CFS, Food Microbiology Research, Research, Vibrio, Vibrio cholera, vibrio cholerae, Vibrio parahaemolyticus

RASFF Alerts – Vibrio cholerae – Frozen Shrimps

Posted on February 9, 2024 by KSW | Leave a comment

RASFF

Vibrio cholerae in frozen raw shrimps from Ecuador in Sweden

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, RASFF, Vibrio, Vibrio cholera, vibrio cholerae

Research – Genetic and Phenotypic Virulence Potential of Non-O1/Non-O139 Vibrio cholerae Isolated from German Retail Seafood

Posted on November 16, 2023 by KSW | Leave a comment

MDPI

Abstract

Non-O1 and non-O139 Vibrio cholerae (NOVC) can cause gastrointestinal infections in humans. Contaminated food, especially seafood, is an important source of human infections. In this study, the virulence potential of 63 NOVC strains isolated from retail seafood were characterized at the genotypic and phenotypic levels. Although no strain encoded the cholera toxin (CTX) and the toxin-coregulated pilus (TCP), several virulence factors, including the HlyA hemolysin, the cholix toxin ChxA, the heat-stable enterotoxin Stn, and genes coding for the type 3 and type 6 secretion systems, were detected. All strains showed hemolytic activity against human and sheep erythrocytes: 90% (n = 57) formed a strong biofilm, 52% (n = 33) were highly motile at 37 °C, and only 8% (n = 5) and 14% (n = 9) could resist ≥60% and ≥40% human serum, respectively. Biofilm formation and toxin regulation genes were also detected. cgMLST analysis demonstrated that NOVC strains from seafood cluster with clinical NOVC strains. Antimicrobial susceptibility testing (AST) results in the identification of five strains that developed non-wildtype phenotypes (medium and resistant) against the substances of the classes of beta-lactams (including penicillin, carbapenem, and cephalosporin), polymyxins, and sulphonamides. The phenotypic resistance pattern could be partially attributed to the acquired resistance determinants identified via in silico analysis. Our results showed differences in the virulence potential of the analyzed NOVC isolated from retail seafood products, which may be considered for further pathogenicity evaluation and the risk assessment of NOVC isolates in future seafood monitoring.

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Posted in Food Microbiology Research, Research, Vibrio, Vibrio cholera, vibrio cholerae, virulence

Research – New Insights into Inhibiting the Spread of Cholera-causing Bacteria

Posted on November 11, 2023 by KSW | Leave a comment

Express Health Care Management

A recent research article published in The Proceedings of the National Academy of Sciences (PNAS) has provided new insights into inhibiting the spread and infection of Vibrio cholerae, the bacteria responsible for causing cholera. The study, titled “A peptide-binding domain shared with an Antarctic bacterium facilitates Vibrio cholerae human cell binding and intestinal colonization,” was coauthored by Karl Klose, director of The South Texas Center for Emerging Infectious Diseases (STCEID), and Cameron Lloyd, a UTSA doctoral student.

Traditionally, V. cholerae is found naturally on various surfaces within marine environments. When contaminated water or food is consumed by humans, the bacteria colonize the gastrointestinal tract and cause cholera, leading to symptoms such as diarrhea, vomiting, and circulatory collapse. If left untreated, severe cases of cholera can be fatal.

The research team, in collaboration with other international laboratories, identified a peptide, a short chain of amino acids, that can inhibit the virulence of V. cholerae. They discovered that the peptide inhibitors, which bind to an Antarctic bacterium called Marinomonas primoryensis, can disrupt V. cholerae from adhering to human cells, forming biofilms, and colonizing the gastrointestinal tract.