Category Archives: Vibrio

RASSF Alert – Vibrio parahaemolyticus -Frozen Whole Giant Tiger Shrimps

RASFF

Vibrio parahaemolyticus in frozen whole giant tiger shrimps (Penaeus monodon) from Bangladesh in France.

Czech Republic – CAFIA warns against shrimps which can cause poisoning – Vibrio parahaemolyiticus

SZPI

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

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Bahamas – Conch Alert After Cases Of Suspected Poisoning

Tribune 242

KSWFOODWORLD

FOOD safety officials are cautioning against the consumption of fresh conch after several suspected cases of conch poisoning.

Several reports of conch poisoning made the rounds on social media over the past few days before the Bahamas Agricultural Health and Food Safety Authority issued a statement yesterday.

The authority warned consumers to avoid fresh conch until officials are able to determine the source of the contamination.

Conch poisoning is typically caused by the bacterium, Vibrio parahaemolyticus, with contamination attributed to poor hygienic practices during its handling and preparation.

Health Minister Renward Wells said there had been about 10 reported cases of conch poisoning. He said the ministry was concerned that this has risen in recent days. He was unable yesterday to say where the cases originated.

Meanwhile, Bahamas Commercial Fishers Alliance President Adrian Laroda said he would not caution against eating conch because it could have implications on the industry. Instead, he urged handlers to wash the mollusk properly during preparation.

Research – Pathogenic Vibrio bacteria in the current and future Baltic Sea waters: mitigating the problem

Biodiversa

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

Research – Effect of food matrix type on growth characteristics and hemolysin production of Vibrio alginolyticus

Journal of Food Protection

Food Illness

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.

France – Product recall: Whole raw tropical tiger prawns ASC 12/16 pieces 400g from SURGELÉES CASINO brand – Vibrio parahaemolyticus

Oulah

Product recall: Whole raw tropical tiger prawns ASC 12/16 pieces 400g from SURGELÉES CASINO brand

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/

RASFF Alert – Vibrio parahaemolyticus – Frozen Whole Raw Giant Tiger Shrimps

European Food Alerts

RASFF

Vibrio parahaemolyticus (ToxR+ Tdh+ /25g) in frozen whole raw giant tiger shrimps (Penaeus monodon) from Vietnam in France

New Zealand – New Zealand Food Safety warns consumers not to eat raw mussels – Vibrio parahaemolyticus

MPI

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.

Research – Secret to how cholera adapts to temperature revealed

Science Daily

Food Illness

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.”

Research – Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage

MDPI

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