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Category Archives: Vibrio parahaemolyticus
Research – Pathogenic Vibrio bacteria in the current and future Baltic Sea waters: mitigating the problem
ContextVibrio – microbes that are part of the natural bacterioplankton in temperate marine waters – have in recent years flourished in the Baltic Sea, probably stimulated by elevated surface water temperatures. Several Vibrio species are human pathogens. It is hence of great concern that Vibrio-related wound infections and fatalities have increased dramatically along the Baltic coasts. Future climate change is predicted to escalate this problem, posing a significant threat to human health and the Baltic tourism industry.
However, the projections do not yet take into account the influence of ‘ecosystem engineers’ such as mussels and macrophytes on Vibriodiversity and abundance. Recent data indicate that in some of the ‘ecosystem engineers’ habitats the abundance of pathogenic Vibrio spp. is reduced. However, climate change will also affect the structure and functioning of the ecosystem engineers, with as yet unknown consequences for the Vibrio populations in the Baltic Sea.Main objectivesBaltVib aims to delineate the current and future Vibrio status, determine biotic and abiotic key factors regulating Vibrio prevalence, and identify nature-based solutions (NbS) to mitigate the problem.
This opens up the option for NbS strategies to control pathogenic vibrios in the nearshore habitat where humans interact with the sea.Main activitiesThe main activities will be understanding Vibrio – ecosystem engineer relations in the past, indexing the current distribution, regulation and pathogenicity of Vibrio, making a projection of Vibrio – ecosystem engineer relations in the future.
Further we will test the potential of underwater islands as an NbS to reduce pathogenic Vibrio spp.National authorities of the partner countries with responsibility for public health, bathing water quality, Marine Strategy Framework Directive and Water Framework Directive will be actively included in the decision-making process during the project through means of an advisory board. Additionally, politicians, stakeholders and the general public will be actively engaged to foster understanding of the need to protect and restore the biodiversity of seagrass meadow habitats as potential biofilters to conserve or reach a good ecological status and protect human health.
This will be achieved through a number of workshops, trainings, the provision of data and open web-GIS “BALTIC SEA ATLAS” maps and a website.BaltVib’s goals will be achieved through interdisciplinary integration of marine, microbiological, molecular and socio-ecological expertise carried by partners from seven Baltic nations.Seagrass meadows form a characteristic biotope type of shallow coastal waters of the Baltic Sea and have great ecological importance as potent biofilters
France – Product recall: Whole raw tropical tiger prawns ASC 12/16 pieces 400g from SURGELÉES CASINO brand – Vibrio parahaemolyticus

ENCOUNTERED PROBLEM
Presence of pathogenic Vibrio parahaemolyticus
PROPOSED SOLUTION
Do not consume and return to the point of sale for reimbursement.
People who have consumed this product and who have symptoms such as gastroenteritis (diarrhea, abdominal pain, nausea and vomiting, associated with headaches) are invited to consult their doctor, stating that they have consumed food that is susceptible to to be contaminated with Vibrio parahaemolyticus.
This warning primarily concerns weakened people and immunosuppressed people, who are more at risk.
FURTHER INFORMATION
▸ Barcode
3222477634237
▸ Lot
VN / 532 / V / 072
▸ DDM
12/02/2022
▸
DL532 health stamp
▸ Marketing
since 02/08/2021
▸ Consumer service contact
For any further information, you can contact the consumer service by dialing the Freephone number: 0 800 13 30 16 (free service and call) from Monday to Friday from 9 a.m. to 7 p.m.
▸ Source
https://www.geantcasino.fr/
Posted in food contamination, Food Hazard, 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, Oulah, Vibrio, Vibrio parahaemolyticus
RASFF Alert – Vibrio parahaemolyticus – Frozen Whole Raw Giant Tiger Shrimps

Vibrio parahaemolyticus (ToxR+ Tdh+ /25g) in frozen whole raw giant tiger shrimps (Penaeus monodon) from Vietnam in France
Posted in Bacterial Toxin, food contamination, Food Hazard, Food Hygiene, Food Illness, 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 Toxin, RASFF, Toxin, Vibrio, Vibrio parahaemolyticus
New Zealand – New Zealand Food Safety warns consumers not to eat raw mussels
New Zealand Food Safety is advising people to stay safe from food poisoning by cooking mussels thoroughly before eating them.
Dr Paul Dansted, director of food regulation at New Zealand Food Safety, says Vibrio parahaemolyticus are naturally occurring bacteria that are found in seawater and occur when warmer temperatures during summer are favourable for growth.
“We expect to see an increase in incidence of Vibrio parahaemolyticus in the warmer months. However, statistics from the Institute of Environmental Science and Research (ESR) show a recent spike in cases, with 22 since the beginning of the year. This compares with 14 for the first 3 months of 2020, and 4 for the same period in 2019.
“Symptoms of Vibrio parahaemolyticus may include watery or bloody diarrhoea, abdominal cramps, nausea, vomiting, fever, and/or headache. The consequences can be more serious for people with weakened immunity, the young, the elderly and frail, and pregnant women.
“As undercooked mussels can be a risk factor, it’s important to take care with their preparation. To be safe to eat, thoroughly cook mussels at above 65oC for one minute. This will ensure that any Vibrio parahaemolyticus present in the mussels will be destroyed.
“One good way to know when mussels are fully cooked is that their shells pop open when boiled or steamed, and the mussel inside is firm to the touch.
“If you get sick, phone Healthline for advice on 0800 61 11 16 or seek medical attention immediately. If possible, store and refrigerate any leftover food for testing.”
Take care when handling, preparing and consuming mussels. Follow this simple food safety guidance to avoid getting Vibrio parahaemolyticus: Clean, Cook, Chill.
“It is raw mussels that we are advising against consuming. They are not the mussels that can be bought in plastic pottles. Those mussels are cooked and marinated and are not affected,” Dr Dansted says.
Find out more
New Zealand – New Zealand Food Safety warns consumers not to eat raw mussels – Vibrio parahaemolyticus
New Zealand Food Safety is warning consumers to thoroughly cook mussels before eating following 2 people reportedly becoming sick from Vibrio parahaemolyticus in the Nelson-Tasman region.
Paul Dansted, director of food regulation at New Zealand Food Safety said, “Vibrio parahaemolyticus is bacteria in mussels that may cause food poisoning if they’re undercooked or eaten raw. People with low immunity, pregnant, or elderly should avoid eating raw or undercooked shellfish as the illness can be more severe.
“While the cause has not been established both people who became ill have reported eating mussels and as a precaution we are reminding consumers to cook mussels thoroughly before consumption.”
New Zealand Food Safety advises consumers to follow simple food safety guidance to avoid contracting Vibrio parahaemolyticus by following 3 simple rules: Clean, Cook, Chill.
Clean
Always wash your hands and kitchen utensils after handling raw seafood, and before using other utensils or handling other foods. This will prevent the bacteria from spreading in your kitchen.
Cook
Cook mussels until steaming hot. Don’t eat shellfish raw or lightly cooked as this won’t get rid of bacteria such as Vibrio parahaemolyticus. One good way to know mussels are fully cooked is that their shells pop open when boiled or steamed, and the mussel inside is firm to the touch.
Chill
Refrigerate shellfish as soon as possible after harvesting or purchasing from the supermarket. You can use a chilly bin filled with ice blocks to transport live shellfish in your car. Once you get home, you should store mussels in a bowl covered with a wet towel in the bottom shelf in your refrigerator.
“New Zealand Food Safety is currently working with the Marlborough/Nelson District Health Board, Marlborough District Council and Institute of Environmental Science and Research to ensure appropriate public health measures are taken,” said Mr Dansted.
What to do if you get sick
If you get sick after eating shellfish, phone Healthline for advice on 0800 61 11 16 or seek medical attention immediately. If possible, store and refrigerate any leftover shellfish for testing.
Vibrio parahaemolyticus symptoms may include: watery or bloody diarrhoea, abdominal cramps, nausea, vomiting, fever, and/or headache.
Note, the event organisers of the Havelock Mussel Festival on Saturday, 13 March have been contacted and are aware of the issue. Organisers will only serve fully cooked mussels at the event.
Posted in food contamination, Food Hazard, Food Hygiene, Food Illness, 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, Vibrio, Vibrio parahaemolyticus
Research – Vibrio parahaemolyticus: University of Exeter researchers discover how it can go dormant and then ‘wake up’

Scientists have discovered how bacteria commonly responsible for seafood-related stomach upsets can go dormant and then “wake up”.
Vibrio parahaemolyticus is a marine bacterium that can cause gastroenteritis in humans when eaten in raw or undercooked shellfish such as oysters and mussels.
Some of these bacteria are able to turn dormant in poor growth conditions such as cold temperatures – and can remain in that state of hibernation for long periods before resuscitating.
University of Exeter scientists have identified a population of these dormant cells that are better at waking up, and have discovered an enzyme involved in that waking up process.
“Most of these bacteria die when they encounter poor growth conditions, but we identified sub-populations of bacteria that are able to stay dormant for long periods of time,” said lead author Dr Sariqa Wagley, of the University of Exeter.
Research – Breakthrough in understanding ‘tummy bug’ bacteria
Scientists have discovered how bacteria commonly responsible for seafood-related stomach upsets can go dormant and then “wake up.”
Vibrio parahaemolyticus is a marine bacterium that can cause gastroenteritis in humans when eaten in raw or undercooked shellfish such as oysters and mussels.
Some of these bacteria are able to turn dormant in poor growth conditions such as cold temperatures — and can remain in that state of hibernation for long periods before resuscitating.
University of Exeter scientists have identified a population of these dormant cells that are better at waking up, and have discovered an enzyme involved in that waking up process.
“Most of these bacteria die when they encounter poor growth conditions, but we identified sub-populations of bacteria that are able to stay dormant for long periods of time,” said lead author Dr Sariqa Wagley, of the University of Exeter.
“We found that this population has a better ability to revive when conditions improve.
“Our tests show that when these dormant bacteria are revived they are just as virulent and able to cause disease.”
The findings could have implications for seafood safety, as dormant cells are not detectable using routine microbiological screening tests and the true bacterial load (amount of bacteria) could be underestimated.
“When they go dormant, these bacteria change shape, reduce respiration activities and they don’t grow like healthy bacteria on agar plates used in standard laboratory tests, so they are much harder to detect,” Dr Wagley explained.
“Using a range of tools, we were able to find dormant bacteria in seafood samples and laboratory cultures and look at their genetic content to look for clues in how they might survive for long periods.
“It is important to note that thorough cooking kills bacteria in seafood.
“Our results may also help us predict the conditions that dormant bacteria need in order to revive.”
Working with the seafood industry, the Exeter team identified a lactate dehydrogenase enzyme that breaks down lactic acid into pyruvate, a key component of several metabolic pathways (chemical reactions in a cell).
The findings suggest that lactate dehydrogenase is essential both for maintaining bacterial dormancy and resuscitation back to an active form.
Vibrio parahaemolyticus usually grows in warm and tropical marine environments, although Dr Wagley said that due to rising sea temperatures in recent years it is now prevalent in UK waters during the summer months.
During the winter, it is not detected in the marine environment around the UK and it is thought to die due to the cold winter temperatures.
This study could explain how Vibrio parahaemolyticus is able remerge in the environment during the summer.
The study was partly funded by the Biotechnology and Biological Sciences Research Council (BBSRC), with additional funding and support from Lyons Seafoods.
USA – Estimate of Burden and Direct Healthcare Cost of Infectious Waterborne Disease in the United States
Provision of safe drinking water in the United States is a great public health achievement. However, new waterborne disease challenges have emerged (e.g., aging infrastructure, chlorine-tolerant and biofilm-related pathogens, increased recreational water use). Comprehensive estimates of the health burden for all water exposure routes (ingestion, contact, inhalation) and sources (drinking, recreational, environmental) are needed. We estimated total illnesses, emergency department (ED) visits, hospitalizations, deaths, and direct healthcare costs for 17 waterborne infectious diseases. About 7.15 million waterborne illnesses occur annually (95% credible interval [CrI] 3.88 million–12.0 million), results in 601,000 ED visits (95% CrI 364,000–866,000), 118,000 hospitalizations (95% CrI 86,800–150,000), and 6,630 deaths (95% CrI 4,520–8,870) and incurring US $3.33 billion (95% CrI 1.37 billion–8.77 billion) in direct healthcare costs. Otitis externa and norovirus infection were the most common illnesses. Most hospitalizations and deaths were caused by biofilm-associated pathogens (nontuberculous mycobacteria, Pseudomonas, Legionella), costing US $2.39 billion annually.
At the beginning of the 20th century, diseases commonly transmitted by water, such as cholera and typhoid, were major causes of death in the United States (1). Reliable provision of treated, safe drinking water dramatically reduced the burden of these diseases and has been recognized as one of the greatest public health achievements of the 20th century (2). Despite this achievement, waterborne disease in the United States persists (3–5).
In the United States, outbreaks associated with large public drinking water systems have sharply declined in the past 40 years (3,6), likely the result of improvements in regulation and operation. However, transmission of disease via drinking water systems still occurs, often attributable to aging infrastructure, operational challenges, and the private or unregulated water systems (e.g., private wells) that serve an estimated 43 million persons (7). At the same time, the complexity and scope of water use has increased; drinking, sanitation, hygiene, cooling, and heating needs are supported by 6 million miles of plumbing inside US buildings (i.e., premise plumbing) (8,9). Premise plumbing water quality can be compromised by long water residency times, reduced disinfectant levels, and inadequate hot water temperatures, creating environments where pathogens (e.g., nontuberculous mycobacteria [NTM], Pseudomonas, and Legionella) can amplify in biofilms (10). People can be exposed to these pathogens through contact, ingestion, or inhalation of aerosols (e.g., from showerheads, building cooling towers, or decorative fountains).
As leisure time has increased, swimming pools, waterparks, water playgrounds, and hot tubs have proliferated (5). These venues rely largely on chlorination as the major barrier against disease transmission. Cryptosporidium has emerged as the major cause of outbreaks associated with treated aquatic venues because it is extremely chlorine resistant and has a low infectious dose (5,11,12). Warmer oceans have led to Vibrio-associated wound infections farther north than previously documented (13).
Estimates of the overall burden of foodborne disease in the United States, including both known and unknown agents, have been useful in directing prevention activities and setting public health goals (14,15). Quantifying the burden of infectious waterborne disease in the United States would also be beneficial.
Previous studies have attempted to estimate the burden of gastrointestinal illness (16,17) or all illness associated with drinking water (18) and untreated recreational water (19) in the United States, but the burden of disease from all water sources (drinking, recreational, environmental) and exposure routes (ingestion, contact, inhalation) has not been estimated. We present an estimate of the burden of waterborne disease in the United States that includes gastrointestinal, respiratory, and systemic disease; accounts for underdiagnosis; and includes all water sources and exposure routes.
Posted in Boil Water Notice, Bore Hole Water, Contaminated water, Cryptosporidiosis, Cryptosporidium, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Legionella, Legionnaires’ disease, microbial contamination, Microbiological Risk Assessment, Microbiology, Mycobacterium, Pseudomonas, Pseudomonas aeruginosa, Pseudomonas fluorescens, Research, Vibrio, Vibrio parahaemolyticus, Water, water microbiology, Water Safety
Canada – Public Health Notice: Outbreak of Vibrio parahaemolyticus infections linked to shellfish is over.

In total, 23 confirmed cases of Vibrio parahaemolyticus illness were reported in the following provinces: Saskatchewan (1), Quebec (7), New Brunswick (10), and Prince Edward Island (5). Individuals became sick between early July and late October 2020. One individual was hospitalized. No deaths were reported. Individuals who became ill were between 11 and 92 years of age. The majority of illnesses (61%) were male.
| Week of symptom onset or specimen collection | Number of cases |
|---|---|
| 2020-06-28 | 1 |
| 2020-07-05 | 0 |
| 2020-07-12 | 0 |
| 2020-07-19 | 0 |
| 2020-07-26 | 1 |
| 2020-08-02 | 2 |
| 2020-08-09 | 2 |
| 2020-08-16 | 4 |
| 2020-08-23 | 3 |
| 2020-08-30 | 2 |
| 2020-09-06 | 5 |
| 2020-09-13 | 2 |
| 2020-09-20 | 0 |
| 2020-10-04 | 0 |
| 2020-10-11 | 0 |
| 2020-10-18 | 0 |
| 2020-10-25 | 0 |
| 2020-11-01 | 1 |
Posted in food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, foodborne outbreak, foodbourne outbreak, outbreak, Vibrio, Vibrio parahaemolyticus
Research – Inhibitory Activity of Essential Oils against Vibrio campbellii and Vibrio parahaemolyticus
Vibriosis, caused by Vibrio strains, is an important bacterial disease and capable of causing significant high mortality in aquatic animals. Essential oils (EOs) have been considered as an alternative approach for the treatment of aquatic bacterial diseases. In this study, we evaluated the antibacterial activity of essential oils (n = 22) or essential oil components (EOCs, n = 12) against Vibrio strains belonging to the harveyi clade. It was verified by three different approaches, e.g., (i) a bacterial growth assay, comparing Vibrio growth with or without EO(C)s at various concentrations; (ii) a vapor-phase-mediated susceptibility assay, comparing the effect of EO(C)s on bacterial growth through the vapor phase; and (iii) a quorum sensing-inhibitory assay, based on specific inhibition of quorum sensing-regulated bioluminescence. The results showed that, in the bacterial growth assay, EOs of Melaleuca alternifolia and Litsea citrata at 0.0001%, Eucalyptus citriodora at 0.01% can inhibit the growth of Vibrio campbellii BB120. These EOs can also prevent the growth of V. parahaemolyticus strains but need to be present at a higher concentration (0.1%). Moreover, in the vapor-phase-mediated susceptibility assay, EOs of M. alternifolia, L. citrata and E. citriodora can inhibit the growth of V. campbellii BB120 through their vapor phase. However, V. parahaemolyticus strains (CAIM170, LMG2850 and MO904) cannot be inhibited by these EOs. Additionally, in the quorum sensing-inhibitory assay, EOs of Mentha pulegium, Cuminum cyminum, Zingiber officinalis, and E. citriodora, all at 0.001%, have quorum sensing-inhibitory activity in V. campbellii BB120. Taken together, our study provides substantial evidence that usage of the major components, individually or in combination, of the tested commercial EOs (extracted from M. alternifolia, L. citrata, and E. citriodora) could be a promising approach to control V. campbellii BB120.
