Of the 24 water samples collected from Abheypur and Budhanpur villages, 16 were found to have coliform bacteria, meaning “non-potable”.
The samples were analysed at a government laboratory in Ramgarh. Four other samples collected from Sector 16 (one sample), Rajiv Colony (two) and Indira Colony (one) were found to be fit for drinking. So far, 55 samples have been collected and sent to the Ramgarh laboratory for analysis.
Of the 55 water samples, the report of 28 (16 found non-potable and 12 potable) have been received, while that of 27 is still awaited. Of the 35 stool samples, 23 have been found positive for vibrio cholera. Meanwhile, the number of patients infected with cholera reached 440 today. As many as 72 (30 adults and 42 children) are still under treatment at the Civil Hospital in Sector 6.
This study aims at examining the contamination of coliform bacteria, Escherichia coli, Listeria monocytogenes, Vibrio vulnificus, and Vibrio cholerae, which carry extremely serious risks to the consumer health, in 700 seafood belonging to 4 different (raw sea fish, raw mussels, raw shrimp, and raw squid) categories. The total number of samples was determined as 700. When the obtained results were viewed in total, they were found to be 48.14%, 18.71%, 8.57%, and 3.42% for coliform bacteria, E. coli, L. monocytogenes, and V. vulnificus, respectively. V. cholerae, one of the factors studied, was not found. Conventional microbiological cultivation methods were used in the analysis stage as well as the real-time PCR method. This study aims at making a risk ranking modeling for consumer health based on product category and pathogens by interpreting the results of the analysis with statistical methods. According to the statistical analysis, significantly binary correlations were determined among some parameters that stimulate one another for reproducing. In the light of the obtained results of the study, it has been concluded that the studies of the most detailed examinations of the microbiological risks associated with seafood, forms of microbial pollution and microorganisms that cause deterioration in seafood and threaten consumer health and the path that their epidemiologies follow, are of primary importance to both protecting consumer health and obtaining safe and quality seafood.
Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Listeria, Listeria monocytogenes, Research, Vibrio cholera, vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificans, Vibrio vulnificus
Image CDC
This story is adapted from our recent feature, Of Mosquitoes and Models: Tracking Disease by Satellite.
In 2017, Yemen experienced one of its worst cholera outbreaks on record. Following heavy rains, flooding, and mass movement of the population due to civil unrest, more than one million people were suspected of contracting cholera and at least 2,000 died. A few scientists saw it coming, and they are now working to make sure people are prepared for future cholera outbreaks in Yemen and around the world.
Cholera is a waterborne bacterial infection that can spread quickly through a population. The disease is primarily contracted by consuming water or food contaminated with the cholera bacteria, Vibrio cholerae. It causes uncontrollable diarrhea that, if left untreated, can result in dehydration or death.
A team of NASA-funded researchers has been using satellite and ground-based data to forecast the risk of cholera in Yemen and other countries. The map above shows the forecasted risk of cholera in Yemen from August 10 to September 6, 2020. It was created with the Cholera Prediction Modeling System, which incorporates NASA precipitation data, air temperature data from NASA’s MERRA-2 reanalysis product, and population data. The number of cholera cases could increase in coming weeks, influenced by heavy rains that usually fall in August, though researchers predict the outbreaks should be limited to a few hotspots unless there is a large population displacement.
Posted in Contaminated water, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Uncategorized, Vibrio, Vibrio cholera, vibrio cholerae, Water, water microbiology, Water Safety
According to the Ministry of Health (MoH), the Malaysian Ministry of Health has reported 43 cholera cases in several areas in Sabah since January 2020 until now.
Continuous monitoring by the MoH showed no cases of cholera detected in Brunei Darussalam. Cholera is an intestinal infection caused by the ‘vibrio cholera’ virus that spreads through contaminated food and water. The main symptom is diarrhoea. Other symptoms include vomiting and abdominal pain. Severe cholera infection can lead to dehydration and death, if left untreated.
RASFF – Vibrio cholerae (presence /25g) in cooked whiteleg peeled shrimps (Penaeus vannamei) from Vietnam in Denmark
Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, RASFF, Uncategorized, Vibrio, Vibrio cholera, vibrio cholerae
Free-swimming cholera bacteria are much less infectious than bacteria in biofilms, aggregates of bacterial cells embedded in a sticky matrix that form on surfaces. This accounts for the surprising effectiveness of filtering water through cloth, such as a folded sari, which can reduce infections dramatically in places where the disease is endemic, despite the fact that individual cholera bacteria easily pass through such a filter.
A new study led by researchers at UC Santa Cruz goes a long way toward explaining the hyperinfectivity of cholera biofilms. The study, published the week of April 20 in the Proceedings of the National Academy of Sciences (PNAS), is one of several new papers on cholera biofilms from the laboratory of UCSC microbiologist Fitnat Yildiz.
We compared the fate of cold‐stressed (CS) or tetracycline‐resistant (TR) Vibrio parahaemolyticus, Vibrio vulnificus, and Vibrio cholerae in precooked shrimp during frozen storage. The recovery ability of viable but nonculturable (VBNC) Vibrio cells was compared at 25°C. Each suspension of nonstressed (NS), CS, or TR Vibrio cells inoculated into cooked shrimps were subjected to frozen storage at −20°C or three freeze–thaw cycles. CS and TR cells were more rapidly converted to VBNC state than NS cells. Most of VBNC Vibrio cells were observed as viable cells after frozen storage. Although there were differences in the recovery extent of cells depending on the types of stress and strain, VBNC cells were resuscitated at 25°C. The most resistant to tetracycline and the lowest injury rate were observed in V. cholerae cells during frozen storage.
The FAO/WHO assessment revealed that there have been a series of pandemic outbreaks of V. parahaemolyticus foodborne illnesses due to the consumption of seafood and outbreaks have occurred in regions of the world where it was previously unreported.
Posted in Contaminated water, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, Food Toxin, Research, Uncategorized, Vibrio, Vibrio cholera, vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificans, Vibrio vulnificus, Water, water microbiology, Water Safety
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