29 September 2023, Cairo, Egypt – Sudan has declared a cholera outbreak in Gedaref State, where 264 suspected cholera cases, 4 confirmed cases and 16 associated deaths had been reported by 25 September 2023. Investigations are ongoing to determine whether cholera has also spread to Khartoum and South Kordofan states, where increased cases of acute watery diarrhoea have been reported.
Vibrio cholerae in 25g shrimps from Ecuador in Spain
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 Testing, RASFF, Vibrio, Vibrio cholera, vibrio cholerae
Vibrio cholerae in shrimps from Ecuador in Romania
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
Vibrio cholerae in shrimps from Ecuador in Spain
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, RASFF, Vibrio, Vibrio cholera, vibrio cholerae
You can get a Vibrio infection by eating raw or undercooked seafood, particularly oysters. You also can get an infection if you have an open wound that comes in contact with raw or undercooked seafood, their juices, or their drippings.
If you enjoy eating seafood, fishing in coastal waters, or crabbing off the pier, learn more about how you can protect yourself and family from a Vibrio infection.
Vibrio bacteria naturally live in coastal waters and can concentrate inside shellfish and other seafood that live in these waters.
CDC estimates that vibriosis causes 80,000 illnesses each year in the United States. An estimated 52,000 of those illnesses are caused by eating food containing Vibrio. Most people with a foodborne Vibrio infection have watery diarrhea. Some people may also have stomach cramping, nausea, vomiting, fever, and chills. Symptoms usually start within 1 day after infection and last about 3 days.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Vibrio, Vibrio cholera, vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificans, Vibrio vulnificus
Vibrio cholerae in frozen shrimps from Ecuador in Bulgaria
Vibrio cholerae in shrimps from Ecuador in Spain
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 cholerae
Vibrio cholera in frozen shrimps from Ecuador in Spain
Vibrio cholera in frozen shrimps from Ecuador in Spain
Detection of Vibrio cholerae in shrimps from Ecuador in Spain
Vibrio cholerae in frozen shrimps from Ecuador in Spain
Vibrio cholerae in shrimps from Ecuador in Spain
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 Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Temperature Abuse, Food Testing, Food Toxin, RASFF, Vibrio, Vibrio cholera, vibrio cholerae
Vibrio cholerae in Pacific white shrimps from Ecuador in Spain
Microbiological contamination (Vibrio cholerae), frozen shrimps, Ecuador in Spain
Microbiological contamination (Vibrio cholerae), frozen shrimps, Ecuador in Spain
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 Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, RASFF, Vibrio, Vibrio cholera, vibrio cholerae
Vibrio cholerae in shrimps from Ecuador in Romania
Vibrio cholerae in shrimps from Ecuador in Romania
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 Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, RASFF, Vibrio, Vibrio cholera, vibrio cholerae
Vibrio cholerae, is the causative agent of cholera, that infects millions, annually. Chironomids are aquatic insects that host V. cholerae. Toxigenic strains produce cholera toxin (CT) which is the main virulence factor that causes cholera symptoms. In contrast to other bacterial pathogens, V. cholerae produces CT when at low cell densities while hemagglutinin/protease (HAP) is a high cell density-controlled gene. When V. cholerae behavior was examined on chironomids, we showed that high cell densities of non-toxigenic strains, increased HAP production in a toxigenic strain, conditions which could also potentially reduce CT production. Here we propose the value of studies that could support the potential of V. cholerae non-toxigenic strains to repress virulence gene expression in cholera-infected humans. High cell densities of a non-toxigenic strain present in an infected individual, may down-regulate CT expression, reducing cholera symptoms. To further test the hypothesis supported by a chironomid model, additional experiments in animal models are first needed.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Vibrio, Vibrio cholera, vibrio cholerae
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