Vibrio parahaemolyticus in frozen whole giant tiger shrimps (Penaeus monodon) from Bangladesh in France.
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Vibrio parahaemolyticus in frozen whole giant tiger shrimps (Penaeus monodon) from Bangladesh in France.
The Czech Agriculture and Food Inspection Authority (CAFIA) warns consumers against consumption of foodstuff Krevety vannamei celé syrové 30/40 (Shrimps – whole and raw), deeply frozen product, packaged à 300 g, lot number: X1692012BUXX, best before date by: 12/2021, country of origin: Ecuador, seller: mrazeneryby.cz s.r.o., Jabloňová 10, 10600, Praha Záběhlice, CR.
Laboratory analysis confirmed presence of bacteria Vibrio paraheamolyticus in the foodstuff in question. This bacteria may cause poisoning manifesting itself by very serious digestive complications. With regard to the mentioned facts, the foodstuff is unsuitable for human consumption and the inspectors ordered immediate withdrawal from the retail network.
The inspectors took the sample at the premises of company mrazeneryby.cz s.r.o., Breitcetlova 6, 198 00 Praha 14 – Černý Most. As regards this shop, the inspectors had already detected sale of other lot of frozen shrimps with expired use by date, which was the reason why that foodstuff had been banned on the spot.
From the reason of the detected violation of legislation, CAFIA will initiate an administrative procedure on imposition of a fine with the operator of the shop.
CAFIA strongly recommends all consumers who may have the food lot in question at home that they do not eat it.
Article by: Mgr. Pavel Kopřiva – CAFIA Spokesperson, phone:+420 542 426 633
1st June 2021
The growth and hemolysin production of two V. alginolyticus strains (HY9901 and ATCC17749T) at 30 °C in briny tilapia, shrimp, scallop, oyster, pork, chicken, freshwater fish and egg fried rice were investigated. Bacterial counts were enumerated by plate counting. Hemolysin production was evaluated by blood agar and hemolytic titer tests. The two V. alginolyticus strains displayed similar growth and hemolysin production patterns in the foods. Based on the goodness of fit primary model statistics (R 2 , MSE, BF, AF), the modified Gompertz model was a better fit to V. alginolyticus growth in foods than the logistic model. Growth kinetic parameters of V. alginolyticus displayed a higher μ max and shorter λ in briny tilapia > shrimp > freshwater fish > egg fried rice > scallop > oyster > chicken > pork. It was notable that the V. alginolyticus counts were similar at the stationary phase, with no significant growth behavior difference between raw and cooked foods. Significantly higher (p < 0.05) thermostable direct hemolysin (TDH) activity was produced by V. alginolyticus in briny tilapia > freshwater fish > shrimp > chicken > egg fried rice > scallop > oyster > pork. But the hemolytic titer was not consistent with the TDH activity, being significantly higher (p < 0.05) in briny tilapia > egg fried rice > shrimp > freshwater fish > chicken > scallop > oyster > pork. Contrary to current belief, V. alginolyticus displayed a higher hemolysin production in some non-seafoods (freshwater fish, egg fried rice and chicken) than in scallop or oyster. This is the first report of growth and toxicity of V. alginolyticus in different food matrices and confirmation that some non-seafood contaminated with V. alginolyticus can be even more pathogenic. This study will enhance the awareness of non-seafood safety and improve the V. alginolyticus risk assessment accuracy.
Presence of pathogenic Vibrio parahaemolyticus
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.
VN / 532 / V / 072
DL532 health stamp
▸ 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.
Vibrio parahaemolyticus (ToxR+ Tdh+ /25g) in frozen whole raw giant tiger shrimps (Penaeus monodon) from Vietnam in France
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.
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 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.
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.
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.
Scientists have discovered an essential protein in cholera-causing bacteria that allows them to adapt to changes in temperature, according to a study published today in eLife.
The protein, BipA, is conserved across bacterial species, which suggests it could hold the key to how other types of bacteria change their biology and growth to survive at suboptimal temperatures.
Vibrio cholerae (V. cholerae) is the bacteria responsible for the severe diarrheal disease cholera. As with other species, V. cholerae forms biofilms — communities of bacteria enclosed in a structure made up of sugars and proteins — to protect against predators and stress conditions. V. cholerae forms these biofilms both in their aquatic environment and in the human intestine. There is evidence to suggest that biofilm formation is crucial to V. cholerae’s ability to colonise in the intestine and might enhance its infectivity.
“V. cholerae experiences a wide range of temperatures, and adapting to them is not only important for survival in the environment but also for the infection process,” explains lead author Teresa del Peso Santos, a postdoctoral researcher at the Laboratory for Molecular Infection Medicine Sweden (MIMS), Umeå University, Sweden. “We know that at 37 degrees Celsius, V. cholerae grows as rough colonies that form a biofilm. However, at lower temperatures these colonies are completely smooth. We wanted to understand how it does this.”
The researchers screened the microbes for genes known to be linked with biofilm formation. They found a marked increase in the expression of biofilm-related genes in colonies grown at 37C compared with 22C.
To find out how these biofilm genes are controlled at lower temperatures, they generated random mutations in V. cholerae and then identified which mutants developed rough instead of smooth colonies at 22C. They then isolated the colonies to determine which genes are essential for switching off biofilm genes at low temperatures.
The most common gene they found is associated with a protein called BipA. As anticipated, when they intentionally deleted BipA from V. cholerae, the resulting microbes formed rough colonies typical of biofilms rather than smooth colonies. This confirmed BipA’s role in controlling biofilm formation at lower temperatures.
To explore how BipA achieves this, the researchers compared the proteins produced by normal V. cholerae with those produced by microbes lacking BipA, at 22 and 37 degrees Celsius. They found that BipA alters the levels of more than 300 proteins in V. cholerae grown at suboptimal temperatures, increasing the levels of 250 proteins including virtually all known biofilm-related proteins. They also showed that at 37 degrees Celsius, BipA adopts a conformation that may make it more likely to be degraded. In BipA’s absence, the production of key biofilm regulatory proteins increases, leading to the expression of genes responsible for biofilm formation.
These results provide new insights into how V. cholerae adapts to temperature and will help understand — and ideally prevent — its survival in different environments and transmission into humans.
“We have shown that BipA is critical for temperature-dependent changes in the production of biofilm components and alters colony shape in some V. cholerae strains,” concludes senior author Felipe Cava, Associate Professor at the Department of Molecular Biology, and MIMS Group Leader and Wallenberg Academy Fellow, Umeå University. “Future research will address the effect of temperature- and BipA-dependent regulation on V. cholerae during host infection and the consequences for cholera transmission and outbreaks.”
Cold-smoked salmon is a widely consumed ready-to-eat seafood product that is a fragile commodity with a long shelf-life. The microbial ecology of cold-smoked salmon during its shelf-life is well known. However, to our knowledge, no study on the microbial ecology of cold-smoked salmon using next-generation sequencing has yet been undertaken. In this study, cold-smoked salmon microbiotas were investigated using a polyphasic approach composed of cultivable methods, V3—V4 16S rRNA gene metabarcoding and chemical analyses. Forty-five cold-smoked salmon products processed in three different factories were analyzed. The metabarcoding approach highlighted 12 dominant genera previously reported as fish spoilers: Firmicutes Staphylococcus, Carnobacterium, Lactobacillus, β-Proteobacteria Photobacterium, Vibrio, Aliivibrio, Salinivibrio, Enterobacteriaceae Serratia,Pantoea, γ-Proteobacteria Psychrobacter, Shewanella and Pseudomonas. Specific operational taxonomic units were identified during the 28-day storage study period. Operational taxonomic units specific to the processing environment were also identified. Although the 45 cold-smoked salmon products shared a core microbiota, a processing plant signature was found. This suggest that the bacterial communities of cold-smoked salmon products are impacted by the processing environment, and this environment could have a negative effect on product quality. The use of a polyphasic approach for seafood products and food processing environments could provide better insights into residential bacteria dynamics and their impact on food safety and quality. View Full-Text