Studies on Pathogenicity of Vibrio parahaemolyticus and Its Control Measures

AbstractNational-based prospective surveillance of all-age patients with acute diarrhea was conducted in China between 2009‒2018. Here we report the etiological, epidemiological, and clinical features of the 152,792 eligible patients enrolled in this analysis. Rotavirus A and norovirus are the two leading viral pathogens detected in the patients, followed by adenovirus and astrovirus. Diarrheagenic Escherichia coli and nontyphoidal Salmonella are the two leading bacterial pathogens, followed by Shigella and Vibrio parahaemolyticus. Patients aged <5 years had higher overall positive rate of viral pathogens, while bacterial pathogens were more common in patients aged 18‒45 years. A joinpoint analysis revealed the age-specific positivity rate and how this varied for individual pathogens. Our findings fill crucial gaps of how the distributions of enteropathogens change across China in patients with diarrhea. This allows enhanced identification of the predominant diarrheal pathogen candidates for diagnosis in clinical practice and more targeted application of prevention and control measures.

Download Full-text

Vibrio parahaemolyticus: The protagonist of foodborne diseases

Progress In Microbes & Molecular Biology ◽

10.36877/pmmb.a0000029 ◽

2019 ◽

Vol 2 (1) ◽

Cited By ~ 6

Author(s):

Vengadesh Letchumanan ◽

Ke-Yan Loo ◽

Jodi Woan-Fei Law ◽

Sunny Hei Wong ◽

Bey-Hing Goh ◽

...

Keyword(s):

Food Safety ◽

Foodborne Pathogens ◽

Vibrio Parahaemolyticus ◽

Food Contamination ◽

Control Measures ◽

Human Consumption ◽

Antibiotic Resistant ◽

The People ◽

Global Health Issue ◽

Antibiotic Resistant Bacterium

Food contamination is a worrying condition faced by us today. We often discuss on the food safety aspect and how to manage contamination. Food products can be tainted by bacteria at any level of food production to human consumption, subsequently developing gastroenteritis. The people from developed and developing countries are at high risk from harmful effects of unsafe food. Of all the foodborne pathogens, Vibrio parahaemolyticus has been accounted for many outbreaks globally and still at rise even with proper management methods. V. parahaemolyticus infection occurs as a result of improper food handling and preparation, ability of the bacterium to withstand human gut to launch virulence, antibiotic resistant bacterium, and failure of regulatory bodies to safe-guard food quality. This scenario poses a global health issue that warrants rapid control measures to ensure food safety from production to consumption by consumers. For that reason, this review aims to provide an overview of the epidemiology of V. parahaemolyticus as well as discuss the challenges faced to encounter this bacterium.

Download Full-text

A Sharp Decrease of Foodborne Vibrio parahaemolyticus Infections and the Investigation of Effects by Control Measures in Japan

Japanese Journal of Food Microbiology ◽

10.5803/jsfm.30.177 ◽

2013 ◽

Vol 30 (4) ◽

pp. 177-185

Author(s):

Yukiko HARA-KUDO

Keyword(s):

Vibrio Parahaemolyticus ◽

Sharp Decrease ◽

Control Measures

Download Full-text

Preliminary Stochastic Model for Managing Vibrio parahaemolyticus and Total Viable Bacterial Counts in a Pacific Oyster (Crassostrea gigas) Supply Chain

Journal of Food Protection ◽

10.4315/0362-028x.jfp-12-401 ◽

2013 ◽

Vol 76 (7) ◽

pp. 1168-1178 ◽

Cited By ~ 8

Author(s):

JUDITH FERNANDEZ-PIQUER ◽

JOHN P. BOWMAN ◽

TOM ROSS ◽

SILVIA ESTRADA-FLORES ◽

MARK L. TAMPLIN

Keyword(s):

Supply Chain ◽

Stochastic Model ◽

Vibrio Parahaemolyticus ◽

Control Measures ◽

Cold Chain ◽

Predictive Tool ◽

Potential Control ◽

Pacific Oysters ◽

Viable Bacteria ◽

The Impact

Vibrio parahaemolyticus can accumulate and grow in oysters stored without refrigeration, representing a potential food safety risk. High temperatures during oyster storage can lead to an increase in total viable bacteria counts, decreasing product shelf life. Therefore, a predictive tool that allows the estimation of both V. parahaemolyticus populations and total viable bacteria counts in parallel is needed. A stochastic model was developed to quantitatively assess the populations of V. parahaemolyticus and total viable bacteria in Pacific oysters for six different supply chain scenarios. The stochastic model encompassed operations from oyster farms through consumers and was built using risk analysis software. Probabilistic distributions and predictions for the percentage of Pacific oysters containing V. parahaemolyticus and high levels of viable bacteria at the point of consumption were generated for each simulated scenario. This tool can provide valuable information about V. parahaemolyticus exposure and potential control measures and can help oyster companies and regulatory agencies evaluate the impact of product quality and safety during cold chain management. If coupled with suitable monitoring systems, such models could enable preemptive action to be taken to counteract unfavorable supply chain conditions.

Download Full-text