Category Archives: Vibrio parahaemolyticus

RASFF Alert – Vibrio parahaemolyticus – Frozen Raw Whole Shrimps


RASFF -Vibrio parahaemolyticus (present /25g) in frozen raw whole shrimps ( Penaeus monodon) from Bangladesh In France

The Baltic – One more Person dies in the Baltic sea, Killer-bacteria – Vibrio


Computer Translation

died again a Person after a bath in the Baltic sea. Cause of death is supposed to be like before infection with Vibrios bacteria such as the “image” reported. It is Vibrio-bacteria – so-called rod bacteria, one of which is Cholera.

the course of The disease after an infection with the bacteria is on the route of infection. The bacteria are taken in through the food, it comes to symptoms, as in the case of a gastro-intestinal disease. If the bacteria are transmitted through a wound, this can lead to a serious infection and later to Sepsis.

Killer bacteria still in the water

according to Reports, the Killer bacteria are recorded for several weeks in the waters of the Baltic sea. Currently, these thrive particularly well because the water is over 20 degrees warm. At cooler temperatures the dangerous viruses live mainly on the ground of the sea. And virtually never in contact with people.

Research – Changes detected in the genome sequences of Escherichia coli, Listeria monocytogenes, Vibrio parahaemolyticus, and Salmonella enterica after serial subculturing

Canadian Science Publishing

Whole genome sequencing (WGS) is rapidly replacing other molecular techniques for identifying and subtyping bacterial isolates. The resolution or discrimination offered by WGS is significantly higher than that offered by other molecular techniques, and WGS readily allows infrequent differences that occur between 2 closely related strains to be found. In this investigation, WGS was used to identify the changes that occurred in the genomes of 13 strains of bacterial foodborne pathogens after 100 serial subcultures. Pure cultures of Shiga-toxin-producing Escherichia coliSalmonella entericaListeria monocytogenes, and Vibrio parahaemolyticus were subcultured daily for 100 successive days. The 1st and 100th subcultures were whole-genome sequenced using short-read sequencing. Single nucleotide polymorphisms (SNPs) were identified between the 1st and final culture using 2 different approaches, and multilocus sequence typing of the whole genome was also performed to detect any changes at the allelic level. The number of observed genomic changes varied by strain, species, and the SNP caller used. This study provides insight into the genomic variation that can be detected using next-generation sequencing and analysis methods after repeated subculturing of 4 important bacterial pathogens.

RASFF Alert – Vibrio parahaemolyticus -Live Lobsters


RASFF – Vibrio parahaemolyticus (TRH+ /25g) in live lobsters from the United States in France

Korea – Ministry warns against food poisoning, flesh-eating bacterial infection -Vibrio species

The Korea Herald

CDC Vibrio

Image CDC

The Food Safety Ministry issued a warning Friday against food poisoning and flesh-eating infection associated with Vibrio bacteria, urging caution in beach-going and seafood consumption.

The ministry said infections of Vibrio bacteria, which thrive in warming waters, are most commonly reported from July to September.

Vibrio parahaemolyticus causes food poisoning and gastrointestinal illnesses, while vulnificus causes flesh-eating disease.

Two main routes of infection identified by the ministry are eating raw or undercooked seafood and exposing open wounds to contaminated waters.

Those with chronic liver diseases or a compromised immune system in particular are advised against eating or handling uncooked seafood and coming in contact with higher salinity waters.

Major symptoms of the bacterial infection include vomiting, diarrhea, cramps, chills and fever.


RASFF Alert – Vibrio parahaemolyticus – Frozen Cooked Whole Crayfish (Procambarus clarckii) in Dill Brine


RASFF – Vibrio parahaemolyticus (presence /20g) in frozen cooked whole crayfish (Procambarus clarckii) in dill brine from China in Sweden

USA – Multistate Outbreak of Gastrointestinal Illnesses Linked to Oysters Imported from Mexico is Over


Photo of oysters.

Image CDC

This outbreak appears to be over. Consumers, restaurants, and retailers should always handle and cook oysters properly. Get CDC’s tips for preventing foodborne illness from oysters and other shellfish.

Final Outbreak Information
Illustration of a megaphone.
  • As of June 21, 2019, this outbreak appears to be over.
  • Sixteen ill people were reported from five states.
    • Illnesses started on dates ranging from December 16, 2018, through April 17, 2019.
    • Two people were hospitalized. No deaths were reported.
  • Laboratory testing on samples from patients identified multiple pathogens causing infections. Some people were infected with more than one pathogen.
  • Case counts by pathogen or illness:
    • Four cases of Shigella flexneri infection
    • Two cases of Vibrio parahaemolyticus infection
    • One case of Vibrio parahaemolyticus and Shiga toxin-producing Escherichia coli (STEC) non-O157 coinfection
    • One case of Vibrio parahaemolyticus and Shigella flexneri coinfection
    • One case of Shigella flexneri and Campylobacter lari coinfection
    • One case of Vibrio albensis infection
    • One case of norovirus genogroup 1 infection
    • One case of infection with Vibrio of unknown species
    • Four cases of illness without a pathogen identified
  • Epidemiologic and traceback evidence indicated that raw oysters harvested from Estero El Cardon in Baja California Sur, Mexico, were the likely source of this outbreak.
  • On May 6, 2019, one U.S. distributor of oysters harvested from Estero El Cardon issued a voluntary recallexternal icon.
  • At the request of Mexico’s public health authorities, all raw oysters distributed from Estero El Cardon from the last week of April 2019 through the first week of May 2019 were recalled pdf icon[PDF – 474 KB]external icon.