Category Archives: Vibrio vulnificus

Research – Advances in science and risk assessment tools for Vibrio parahaemolyticus and V. vulnificus associated with seafood: meeting report

WHO

Globally, the Vibrio parahaemolyticus and Vibrio vulnificus represent important human pathogens associated with the consumption of seafood. In response to the requests for scientific advice from Codex Committee on Food Hygiene (CCFH), risk assessments for the pathogens V. vulnificus, V. cholerae, V. parahaemolyticus and guidance on methods for the detection of Vibrio spp. with seafood have been conducted and published previously by JEMRA. In order to provide an update on the state-of-the-art advice regarding risk assessment for V. parahaemolyticus and V. vulnificus in seafood, an expert meeting was convened.

Several critical developments in the last decade were subsequently noted by the expert working group: 1) The emergence of highly pathogenic strains; 2) In response to climate change, there has been a significant geographical spread regarding when and where these seafood-associated Vibrio infections; 3) Demographic considerations are very important; 4) A range of new approaches for best practice; and 5) A range of new methods, such as those utilising genomics and satellite imagery. This report describes the output of that expert meeting.

New Zealand – Collecting shellfish this summer? Cook it to keep your whānau safe from Vibrio

MPI

New Zealand Food Safety is calling on Kiwis to thoroughly cook the shellfish they collect this summer following an increase in cases of Vibrio parahaemolyticus illness in previous summer months.

Vibrio is a type of bacteria naturally living in the sea, and some strains can make people sick with gastroenteritis when consumed in raw or undercooked shellfish.

“Our message to those who want to eat raw or lightly cooked shellfish – like mussels, kina and pipi – is to be aware there are increased risks of illness and the simple precautions you can take to protect yourselves and your families,” says New Zealand Food Safety deputy director-general Vincent Arbuckle.

“We are starting to see more cases of illness from Vibrio parahaemolyticus. While we can’t definitively identify the cause, it is possibly because of rising sea temperatures, making it easier for bacteria to spread.

“So, as we gear up for summer, and enjoy time with family and friends over the holidays, we need to make sure to take extra care when collecting and preparing shellfish.

“In the most recent outbreak, there were 60 reported cases of Vibrio parahaemolyticus, between November 2021 and May 2022. Of particularly of concern is the high hospitalisation rate of almost 42%.

“It’s a notable increase in reported cases from previous years, with 24 cases reported earlier in 2021, 16 cases in 2020 and 23 cases in 2019. The reason for the increase is unclear at this stage – it could be caused by environmental change, increased testing and reporting, or a combination of these and other factors – but it is clear, that cooking your shellfish kills the bacteria that makes you sick.

Vibrio bacteria can cause illnesses like gastroenteritis – with symptoms including diarrhoea, abdominal cramps, nausea, vomiting and fever – blood poisoning and wound infections.

“It’s especially important for those with underlying health conditions, pregnant and older people, and younger children to avoid eating raw shellfish,” Mr Arbuckle said.

“The more people know how to collect, store, prepare and cook shellfish safely, the more they can look out for both themselves and others in our communities who may be more vulnerable.

“We want people to know there are easy, tasty ways to make the kai moana you collect safe for eating, so we’ve released a series of simple recipes, created by a community chef. These are available on the website to download and enjoy.

“On our own, we can’t control the changing environmental factors, but we can all help look after our whānau and reduce the risk of them falling sick from Vibrio by taking some simple precautions – and by spreading the word on safe ways to cook shellfish.”

What you can do to help keep your whānau safe:

  • Don’t eat shellfish raw or undercooked. Cook shellfish thoroughly (until they open and are firm to the touch) or so they get to at least 65°C for 1 minute. 
  • Avoid gathering shellfish after heavy rainfall or if the water is unusually dirty.
  • Keep shellfish alive and cool.
  • Refrigerate your shellfish as soon as possible and, ideally, eat it on the day of collection or within 2 days.
  • To avoid cross-contamination, keep hands and utensils clean to prepare raw shellfish, and keep raw shellfish separated from cooked or ready-to-eat products.

What to do if someone falls sick after eating shellfish:

  • phone healthline on 0800 61 11 16, or
  • seek medical attention immediately.

If possible, store and refrigerate any leftover shellfish for testing.

More information on Vibrio and shellfish food safety tips

Research – The European Scientific Conference on Applied Infectious Disease Epidemiology (ESCAIDE)

Escaide

Abstracts

Page 71 – An Easter Surprise: Salmonella Typhimurium outbreak linked to chocolate products in the United Kingdom, 2022; a case control study

Page 72  – International outbreak of Salmonella Typhimurium linked to a chocolate factory in 2022: Belgian findings

Page 73 – Whole Genome Sequencing identified a prolonged Salmonella Poona nursery outbreak (2016-2021) in North West England, UK

Page 74 – Climate Warming and increasing Vibrio vulnificus infections in North America

Page 106 – Timely and reliable outbreak investigation using a non-probabilistic online panel as a source of controls – two parallel case-control studies investigating a Salmonella Braenderup outbreak in Germany

Page 107 – An outbreak of Escherichia coli-associated haemolytic uremic syndrome linked to consumption of an unexpected food vehicle, France 2022

Page 108 – Outbreak investigation of cholera in a peri-urban village of Panchkula district, Haryana, India, 2021

Page 109 – Cholera Outbreak Investigation, Ballo Adda Mohalla, Lucknow District, Uttar Pradesh 2021

Page 110 – Norovirus GII.3[P12] outbreak associated with the drinking-water supply in a rural area in Galicia, Spain, 2021

Page 111 – Impact of COVID-19 restrictions on the epidemiology of Cryptosporidium spp. in England and Wales

Page 149 – Monophasic Salmonella Typhimurium outbreak linked to chocolate products, Ireland, 2022

Page 151 – Successful containment of a Listeria monocytogenes outbreak caused by shredded vegetables, Hesse/Germany, 2021-2022

Page 152 – Outbreak of monophasic Salmonella Typhimurium linked to fresh small tomatoes, Sweden, 2021

Page 194 – Cholera Outbreak Investigation, Kamarhati-Municipality, North-24-Parganas District, West Bengal, India 2021

Page 195 – Botulism outbreak and response in Dangara District Tajikistan, October 2020

Page 196 – Outbreak of suspected Clostridium perfringens associated with consumption of roast beef in a restaurant, January 2022 South West England

Page 198 – Doughnuts for weight loss? A norovirus outbreak in the Australian Capital Territory, November 2021

Page 212 – Outbreak of Legionnaires’ disease linked to unregistered cooling towers, West Midlands, England, July-September 2020

 

 

RASFF Alerts – Vibrio vulnificus – Shrimp

RASFF

Frozen Raw Shrimp – Vibrio vulnificus from Venezuela in France

RASFF Alert – Vibrio vulnificans – Frozen shrimp

RASFF

Vibrio vulnificus (detected /25g) in frozen shrimp from India, via Belgium in France

RASFF Alerts – Vibrio vulnificus – Frozen Shrimps

RASFF

Vibrio vulnificus in frozen shrimps from Venezuela in France

RASFF

Vibrio vulnificus in frozen raw shrimp from Ecuador in Lithuania

France – Shelled NATURAL shrimp tails without added sulphites- Vibrio vulnificus

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Fishery and aquaculture products
  • Product brand name Carrefour Market
  • Model names or references Peeled NATURAL shrimp tails without added sulphites Carrefour Le Marché – 250g tray
  • Identification of products
    GTIN Batch Date
    352368043666 2222570002 Use-by date 09/26/2022
    352368043666 2222580002 Use-by date 09/27/2022
    352368043666 2222620116 Use-by date 01/10/2022
    352368043666 2222650003 Use-by date 04/10/2022
  • Packaging Tray under protective atmosphere 250g.
  • Marketing start/end date From 09/15/2022 to 09/23/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 62.160.112 EC
  • Geographic area of ​​sale Whole France
  • Distributors Crossroads

Practical information regarding the recall

  • Reason for recall Vibrio vulnificus
  • Risks incurred by the consumer Vibrio vulnificus

Luxembourg – AUCHAN LE POISSONNIER PEELED SHRIMP TAILS- Vibrio vulnificus

SAP

AUCHAN recalls the following product :

Last name Chilled cooked peeled shrimp tails
Mark Auchan Le Poissonnier
Unity 250g
bar code 3760082430382
Bundle & DLC 2222620115 – 01/10/2022;

2222640001 – 03/10/2022;

2222650001 – 04/10/2022

Marketing period from 09/14/2022 to 09/23/2022

Danger  : Presence of Vibrio vulnificus

Food-borne illnesses caused by Vibrio vulnificus can occasionally result in mild gastrointestinal disturbances in healthy individuals, but also in severe non-intestinal disturbances (generalized infection / sepsis) in susceptible or affected persons. pre-existing chronic conditions. In addition, skin infections are likely to occur from pre-existing wounds when handling the products.

Click to access 20220923-rappel-affichette-crev-decor-cuites.pdf

France – Chilled cooked shrimp tails – Vibrio vulnificus

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Fishery and aquaculture products
  • Product brand name Auchan Le Poissonnier
  • Model names or references250g trays
  • Identification of products
    GTIN Batch Date
    3760082430382 Batch: 2222640001 Use-by date 03/10/2022
    3760082430382 Batch: 2222650001 Use-by date 04/10/2022
    3760082430382 Batch: 2222620115 Use-by date 01/10/2022
  • Products List Poster_crev_decor_cuites.pdf Attachment
  • Packaging250g tray
  • Marketing start/end date From 09/23/2022 to 10/22/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 62.160.112 EC
  • Geographic area of ​​sale Whole France
  • Distributors Auchan

Practical information regarding the recall

  • Reason for recall Vibrio vulnificus
  • Risks incurred by the consumer Vibrio vulnificus

France – Chilled cooked peeled shrimp tails – Vibrio vulnificus

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Fishery and aquaculture products
  • Product brand name Unbranded
  • Model names or references Chilled cooked peeled shrimp tails
  • Identification of products
    GTIN Batch Date
    3760082438906 2222570003 2222580130 Use-by date between 26/09/2022 and 27/09/2022
  • Products List List_of_products_CRUSTA_C.pdf Attachment
  • Packaging Trays under modified atmosphere 300 g
  • Marketing start/end date From 09/14/2022 to 09/23/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 62.160.112 EC
  • Geographic area of ​​sale Whole France
  • Distributors H CENTRAL IN THE FOUR SEASONS
  • List of points of saleClient_list_CRUSTA_C.pdf

Practical information regarding the recall

  • Reason for recall Vibrio vulnificus
  • Risks incurred by the consumer Vibrio vulnificus