Determination of the Thermal Death Time of Vibrio cholerae in Blue Crabs (Callinectes sapidus)

Shultz, Lawrence M.; Rutledge, James E.; Grodner, R.M.; Biede, S. L.

doi:10.4315/0362-028x-47.1.4

Cited by 17 publications

(2 citation statements)

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“…Thereis invariably evidence of improper cooking and handling when cooked foods, such as seafood or shellfish, are associated with food poisoning outbreaks due to pathogenic Vibrio species. Cooking foods to achieve internal temperatures above 60°C for several minutes appears satisfactory for eradication of pathogenic vibrios (Boutin, Bradshaw & Stroup, 1982;Shultz et al 1984;Saxena & Kulshrestha, 1985;Makukutu & Guthrie, 1986). Cold smoking of seafood is unlikely to be adequate to remove pathogenic vibrios (Karunasagar et al 1986).…”

Section: Consumption Of Contaminated Foodstuffsmentioning

confidence: 99%

The human pathogenic vibrios – A public health update with environmental perspectives

West

1989

Epidemiol. Infect.

110

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Pathogenic Vibrio species are naturally-occurring bacteria in freshwater and saline aquatic environments. Counts of free-living bacteria in water are generally less than required to induce disease. Increases in number of organisms towards an infective dose can occur as water temperatures rise seasonally followed by growth and concentration of bacteria on higher animals, such as chitinous plankton, or accumulation by shellfish and seafood. Pathogenic Vibrio species must elaborate a series of virulence factors to elicit disease in humans. Activities which predispose diarrhoeal and extraintestinal infections include ingestion of seafood and shellfish and occupational or recreational exposure to natural aquatic environments, especially those above 20 degrees C. Travel to areas endemic for diseases due to pathogenic Vibrio species may be associated with infections. Host risk factors strongly associated with infections are lack of gastric acid and liver disorders. Involvement of pathogenic Vibrio species in cases of diarrhoea should be suspected especially if infection is associated with ingestion of seafood or shellfish, raw or undercooked, in the previous 72 h. Vibrio species should be suspected in any acute infection associated with wounds sustained or exposed in the marine or estuarine environment. Laboratories serving coastal areas where infection due to pathogenic Vibrio species are most likely to occur should consider routine use of TCBS agar and other detection regimens for culture of Vibrio species from faeces, blood and samples from wound and ear infections.

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Section: Consumption Of Contaminated Foodstuffsmentioning

confidence: 99%

The human pathogenic vibrios – A public health update with environmental perspectives

West

1989

Epidemiol. Infect.

110

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“…Growth of V. cholerae occurs between 20 and 458C (21), and the vegetative cells can be inactivated by thermal treatment. For example, the decimal reduction time for V. cholerae in crab meat was reported as 2.65 min at 608C (29). Proper refrigeration and cooking temperatures are essential for reduction of V. cholerae.…”

Section: Pathogens Of Concern In Refugee Campsmentioning

confidence: 99%

Food Safety Challenges in Refugee Camps: What Do We Know?

Garsow¹,

Campbell

Closs³

et al. 2021

Journal of Food Protection

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Refugee camps provide basic necessities such as food, water, shelter, and medical treatment for displaced persons. Unsanitary conditions in refugee camps due to overcrowding, poor sanitation systems, lack of clean water, minimal ways to cook and store food can lead to an increased risk of foodborne illness. This article reviews the limited literature on the epidemiology of foodborne illness in refugee camps, effective risk mitigation strategies and opportunities for future research. Eleven articles were identified, suggesting that research in this area is limited. Identified research focused on three pathogens — Vibrio cholerae , Salmonella spp. and hepatitis E virus — that can lead to serious diseases including cholera, salmonellosis, typhoid fever, and hepatitis E. The research demonstrated that storage and handling of clean water for personal hygiene as well as food preparation were critical components to ensuring food safety. Additionally, knowledge pertaining to best practices for hygiene and food preparation were also identified as important. Gaps in current research include the determination of the prevalence of pathogens in food sold in refugee camps as well as development of culturally relevant food safety supply chain quality management systems. More research that focuses on burden and attribution of foodborne illness as well as food safety interventions in refugee camps is necessary.

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