Category Archives: Vibrio

RASFF Alerts – Vibrio vulnificus – Shrimp

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Frozen Raw Shrimp – Vibrio vulnificus from Venezuela in France

RASFF Alert – Vibrio vulnificans – Frozen shrimp

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

Research – Bacteriophage cocktail shows promise against Vibrio outbreaks in shrimp farms

The Fish Site

Food Illness

Researchers from the Biological Research Center of the Northwest, the Autonomous University of Nuevo León, the Food and Development Research Center AC and the University of Girona evaluated the protective effects of a cocktail of bacteriophages in L. vannamei post larvae against Vibrio bacteria. The scientists found that treating the PLs with bacteriophages kept Vibrio infections at bay and reduced their concentrations in culture water – without harming the surrounding bacterial communities.

Vibrio populations and bacteriophages

Vibrio bacteria are widely disseminated in ocean environments and several Vibrio species are responsible for disease outbreaks in marine animals – especially penaeid shrimp, different fish species and molluscs. Some strains of V. harveyi and V. campbellii have been implicated in disease outbreaks in shrimp hatcheries and grow-out facilities around the world. They’ve also been associated with coral infections.

“We used culture-dependent and culture-independent approaches to explore their effects on bacterial communities associated with shrimp post larvae,” the researchers said. According to the results of the study, administering the phage cocktail drastically reduced Vibrio counts in both in vitro and in vivo environments.

RASFF Alerts – Vibrio vulnificus – Frozen Shrimps

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Vibrio vulnificus in frozen shrimps from Venezuela in France

RASFF

Vibrio vulnificus in frozen raw shrimp from Ecuador in Lithuania

RASFF Alert – Vibrio – Shrimp

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Detection of vibrio in a batch of shrimp from India in France

Research – Antibiofilm Efficacy of Quercetin against Vibrio parahaemolyticus Biofilm on Food-Contact Surfaces in the Food Industry

MDPI

Vibrio parahaemolyticus, one of the most common foodborne pathogenic bacteria that forms biofilms, is a persistent source of concern for the food industry. The food production chain employs a variety of methods to control biofilms, although none are completely successful. This study aims to evaluate the effectiveness of quercetin as a food additive in reducing V. parahaemolyticus biofilm formation on stainless-steel coupons (SS) and hand gloves (HG) as well as testing its antimicrobial activities. With a minimum inhibitory concentration (MIC) of 220 µg/mL, the tested quercetin exhibited the lowest bactericidal action without visible growth. In contrast, during various experiments in this work, the inhibitory efficacy of quercetin at sub-MICs levels (1/2, 1/4, and 1/8 MIC) against V. parahaemolyticus was examined. Control group was not added with quercetin. With increasing quercetin concentration, swarming and swimming motility, biofilm formation, and expression levels of target genes linked to flagellar motility (flaAflgL), biofilm formation (vp0952vp0962), virulence (VopQvp0450), and quorum-sensing (aphAluxS) were all dramatically suppressed. Quercetin (0–110 μg/mL) was investigated on SS and HG surfaces, the inhibitory effect were 0.10–2.17 and 0.26–2.31 log CFU/cm2, respectively (p < 0.05). Field emission scanning electron microscopy (FE-SEM) corroborated the findings because quercetin prevented the development of biofilms by severing cell-to-cell contacts and inducing cell lysis, which resulted in the loss of normal cell shape. Additionally, there was a significant difference between the treated and control groups in terms of motility (swimming and swarming). According to our research, quercetin produced from plants should be employed as an antibiofilm agent in the food sector to prevent the growth of V. parahaemolyticus biofilms. These results indicate that throughout the entire food production chain, bacterial targets are of interest for biofilm reduction with alternative natural food agents in the seafood industry. View Full-Text

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

RASFF Alert – Vibrio vulnificus- Shrimps

RASFF

Detection of vibrio vulnificus in a batch of shrimp from Ecuador in France