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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AFC Distribution Corp. (“AFC”) of Rancho Dominguez, California is voluntary recalling Cooked Butterfly Tail-On Whiteleg Shrimp (Sushi Ebi), Lot #2019.10.02, utilized in various prepared menu offerings with sell-by dates ranging from 02/19/2020 to 03/13/2020, because this ingredient may have a potential to be contaminated with Vibrio parahaemolyticus. Vibrio parahaemolyticus is an organism which can cause illnesses such as nausea, vomiting, diarrhea, fever and chills.
The recalled ingredient, Cooked Butterfly Tail-On Whiteleg Shrimp (Sushi Ebi), was distributed to designated retail AFC sushi counters, where it is further processed into prepared sushi items, within grocery stores, cafeterias, and corporate dining centers in the following states: AK, AL, AR, AZ, CA, CO, CT, FL, GA, IA, AD, IL, IN, KS, KY, LA, MA, MD, MI, MN, MO, MT, NC, ND, NE, NH, NM, NY, OH, OR, PA, SC, SD, TN, TX, UT, VA, WA, WV, WY.
To date there have been no confirmed illnesses.
While AFC has ceased using the recalled ingredient, we urge anyone who has any AFC product containing Cooked Butterfly Tail-On Whiteleg Shrimp to discard or return product to their point of purchase for a full refund.
Fresh foods are vulnerable to foodborne pathogens which cause foodborne illness and endanger people’s life and safety. The rapid detection of foodborne pathogens is crucial for food safety surveillance. An in situ-synthesized gene chip for the detection of foodborne pathogens on fresh-cut fruits and vegetables was developed. The target genes were identified and screened by comparing the specific sequences of Salmonella Typhimurium, Vibrio parahemolyticus, Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli O157:H7 from the National Center for Biotechnology Information database. Tiling array probes were designed to target selected genes in an optimized hybridization system. A total of 141 specific probes were selected from 3,227 hybridization probes, comprising 26 L. monocytogenes, 24 S. aureus, 25 E. coli O157:H7, 20 Salmonella Typhimurium, and 46 V. parahemolyticus probes that are unique to this study. The optimized assay had strong amplification signals and high accuracy. The detection limit for the five target pathogens on fresh-cut cantaloupe and lettuce was approximately 3 log cfu/g without culturing and with a detection time of 24 h. The detection technology established in this study can rapidly detect and monitor the foodborne pathogens on fresh-cut fruits and vegetables throughout the logistical distribution chain, i.e., processing, cleaning, fresh-cutting, packaging, storage, transport, and sale, and represents a valuable technology that support the safety of fresh agricultural products.
Posted in E.coli, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research, Staphylococcus aureus, Technology, Uncategorized, Vibrio, Vibrio parahaemolyticus
A Centers for Disease Control and Prevention study has found that international trade of shellfish might be involved in the dispersal of Vibrio parahaemolyticus populations into the United States and Spain. The study found that severe weather, such as El Niño conditions in Peru, provide ideal conditions for the proliferation of Vibrio parahaemolyticus, Vibrio alginolyticus and Vibrio vulnificus.
The CDC reports that compared to other major foodborne illnesses, Vibrio parahaemolyticus infections have been steadily increasing. Vibrio parahaemolyticus is the leading cause of seafood-related bacterial infections globally. The CDC estimates that the average annual incidence of all Vibrio infections increased 54 percent during 2006–2017. Vibrio parahaemolyticus is believed to be responsible for about 35,000 human infections each year in the United States and has been the leading cause of foodborne infections in China since the 1990s.
The transition of V. parahaemolyticus disease from a regional to a global pathogen is connected to the emergence of isolates with epidemic potential.
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Seafood has frequently been associated with foodborne illness because pathogens are easily introduced during seafood cultivation, handling, and processing. Vibrio parahaemolyticus and Vibrio cholerae are human pathogens that cause gastroenteritis and cholera, respectively, and Vibrio vulnificus can cause fatal wound infections and septicemia. However, information about the occurrence of these pathogens in oysters from the Pacific coast of Mexico is limited to V. parahaemolyticus. In the present study, we evaluated the presence and abundance of these three Vibrio species in 68 raw oysters (Crassostrea corteziensis) obtained from retail seafood markets in Sinaloa, Mexico. The most probable number (MPN)–PCR assay was used for amplification of the tlh (thermolabile hemolysin), ompW (outer membrane protein), and vvhA (hemolytic cytolysin) genes that are specific to V. parahaemolyticus, V. cholerae, and V. vulnificus, respectively. All oyster samples were positive for at least one Vibrio species. V. parahaemolyticus, V. cholerae, and V. vulnificus prevalences were 77.9, 8.8, and 32.3% overall, respectively, and most species were present in all sample periods with increased prevalence in period 3. The tdh (thermostable direct hemolysin) gene was detected in 30.1%, trh (TDH-related hemolysin) was detected in 3.7%, and tdh/trh was detected in 7.5% of the total tlh-positive samples (53 of 68), whereas the pandemic serotype O3:K6 (orf8 positive) was detected in only 1 sample (1.8%). The total prevalence of tdh and/or trh was 41.5%. In none of the samples positive for V. cholerae were the cholera toxin (ctxA) and cholix (chxA) toxigenic genes or the rfb gene encoding the O1 and O139 antigens amplified, suggesting the presence of non-O1 non-O139 V. cholerae strains. Our results clearly indicated a high prevalence of pathogenic Vibrio species in raw oysters from retail seafood markets in Mexico. Consumption of these raw oysters carries the potential risk of foodborne illness, which can be limited by cooking.
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V. parahaemolyticus, V. cholerae, and V. vulnificus were prevalent in raw oysters from Mexico.
The tdh and trh genes and the pandemic O3:K6 serotype were detected in raw oysters.
The ctxA and chxA genes, and O1/O139 serotypes were absent from V. cholerae–positive samples.
The consumption of raw oysters represents a health risk for Vibrio infections.
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Vibrio parahaemolyticus is a prevalent seafoodborne enteropathogen that has become a global concern since the spread of its pandemic strain in 1996. This study investigates the responses of this pathogen to the oxidative disinfectants hydrogen peroxide, chlorine dioxide, and peracetic acid. Expression of the regulator genes oxyR and rpoS, determined by reverse transcription PCR, in V. parahaemolyticus wild-type, oxyR mutant, and rpoS mutant strains exhibited similar patterns in response to the tested oxidative disinfectants. The transcription of the rpoS gene was markedly enhanced in the oxyR mutant strain in the exponential phase. The expression of catalase KatE1 was tracked by using a LacZ fusion reporter in these strains. The experimental results revealed that KatE1 was a significant scavenger of hydrogen peroxide and peracetic acid in V. parahaemolyticus, and RpoS may partially compensate for the regulatory role of OxyR in the oxyR mutant strain. In contrast to its responses to hydrogen peroxide and paracetic acid, KatE1 was not the primary scavenger of chlorine dioxide in these V. parahaemolyticus strains. This study shows that these disinfectants activated a basic oxidative response in this pathogen with different features.
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In this study, we investigated the occurrence, seasonal distribution, and molecular characterization of pathogenic vibrios in Mediterranean mussels (Mytilus galloprovincialis) and grooved carpet shells (Ruditapes decussatus) from two harvesting areas of Sardinia (Italy). Samples collected before and after depuration were submitted for qualitative and quantitative determination of Vibrio spp. Vibrio spp. isolates were presumptively identified by means of biochemical methods. Identification and virulence profile of Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio vulnificus were performed by molecular methods. The prevalence of Vibrio spp. in M. galloprovincialis and R. decussatus was, respectively, 96 and 77%. The averaged enumeration (mean ± standard deviation) of Vibrio spp. in samples of M. galloprovincialis and R. decussatus collected at the harvesting time was 2.04 ± 0.45 and 2.51 ± 0.65 log CFU/g, respectively. The average contamination levels in samples collected after purification were 2.28 ± 0.58 log CFU/g (M. galloprovincialis) and 2.12 ± 0.67 log CFU/g (R. decussatus). Four potentially pathogenic V. parahaemolyticus isolates (tdh+ or trh+) were recovered from grooved carpet shells samples. No isolate was tdh+/trh+. The presence of potentially pathogenic vibrios in Sardinian waters strengthens the need for rational purification practices under controlled conditions to guarantee the protection of consumers.
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Occurrence and pathogenicity characteristics of Vibrio pathogens were investigated.
Prevalence of Vibrio spp. in M. galloprovincialis was 96% and in R. decussatus was 77%.
Environmental conditions influence the occurrence of Vibrio spp.
Four V. parahaemolyticus isolates carried tdh or trh genes.
Rational purification practices are needed to guarantee the protection of consumers.
RASFF -Vibrio parahaemolyticus (present /25g) in frozen raw whole shrimps ( Penaeus monodon) from Bangladesh In France
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.
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 coli, Salmonella enterica, Listeria 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.
FoodWorld 