Epidemiology of foodborne disease outbreaks caused by Vibrio parahaemolyticus, China, 2003–2008

Wu, Yongning; Wen, Jian Guo; Ma, Yi; Ma, Xiaochen; Chen, Yan

doi:10.1016/j.foodcont.2014.05.023

Cited by 111 publications

(90 citation statements)

References 29 publications

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“…is one of the major factors limiting the development of the marine economy. Among them, Vibrio parahaemolyticus has become a primary causative factor of food-borne disease outbreaks in coastal countries worldwide (Zarei et al 2012), including China, Japan, India, Thailand, Australia, and the United States (Wu et al 2014;Raghunath et al 2008;Iwamoto et al 2010;WHO/FAO 2011;Yu et al 2013): this affects the safety of seafood and the health of consumers. Vibrio parahaemolyticus is a natural bacterium in marine and estuarine environments, the animals carrying V. parahaemolyticus could be the principal vehicle transmitting the pathogenic bacterium to humans, including aquatic farmed animals (Griffitt et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Isolation and characterisation of Bacillus spp. antagonistic to Vibrio parahaemolyticus for use as probiotics in aquaculture

Liu

Wang

Lǐ

et al. 2015

World J Microbiol Biotechnol

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Acute gastroenteritis caused by pathogenic Vibrio parahaemolyticus is one of the major factors affecting the development of aquaculture and the safety of seafood. Using the antagonism of probiotics against pathogens is an alternative strategy to antibiotics and a common trend to control food-borne pathogenic bacteria. In this study, a total of 249 isolates were isolated from four types of seafood (Litopenaeus vannamei, Oratosquilla oratoria, Mactra veneriformis and Portunus trituberculatus) and coastal sediment from Liaodong Bay in the Bohai Sea, China with five different separation agars. The most isolates came from the sample of coastal sediment and on agar of 2216E, which accounted for 36.14 and 54.62 % respectively. Twenty-four among 249 isolates displayed direct antimicrobial activity to V. parahaemolyticus with spot inoculation. Sixteen active isolates were selected for extracellular antimicrobial activity using the Oxford cup method. Only strains of B16 and J7 showed extracellular antimicrobial activity and were identified as Bacillus pumilus and Bacillus mojavensis respectively based on the physiological identification and 16S rRNA sequence analysis. Both of the strains B16 and J7 exhibited extracellular hydrolytic enzyme activity and antagonism against more than one indicator bacteria in vitro, which indicates that the two strains have broad potential application as suitable probiotic candidates in aquaculture while B. mojavensis was first reported to inhibit pathogenic Vibrio spp. in vitro. There is no particular trait as to antagonism of B. pumilus B16 or B. mojavensis J7 to Gram-positive or Gram-negative indicator bacteria.

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Section: Introductionmentioning

confidence: 99%

Isolation and characterisation of Bacillus spp. antagonistic to Vibrio parahaemolyticus for use as probiotics in aquaculture

Liu

Wang

Lǐ

et al. 2015

World J Microbiol Biotechnol

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“…Outbreaks of VP are also frequently traced to food served in restaurants or other commercial food settings (Wang et al ., 2007; Wu et al ., 2014). Our study has also suggested that eating out, particularly eating from a street food vendor, is a risk factor of VP infection in this study.…”

Section: Discussionmentioning

confidence: 99%

“…It is recognized as the leading cause of human gastroenteritis associated with seafood consumption in the United States and many Asian countries, including Thailand, Japan, and China. As reported in these countries, raw or improperly prepared oysters are a common vehicle; other implicated sources include clams, crayfish, crabs, lobster, mussels, and shrimp (Daniels et al ., 2000; Vuddhakul et al ., 2000; Hara-Kudo and Kumagai, 2014; Wu et al ., 2014). During the last two decades in China, VP has become the most common cause of bacterial foodborne infection, especially in coastal regions (Wang et al ., 2007; Ma et al ., 2013; Yan et al ., 2015).…”

Section: Introductionmentioning

confidence: 99%

“…A previous epidemiological study suggested that frequent eating out and shellfish consumption were two risk factors associated with VP infection (Yan et al ., 2015). Another national analysis has indicated that meat and meat products are the most common vehicle of VP infection (responsible for 18% of outbreaks) in 322 reported VP outbreaks in China during 2003–2008, followed by aquatic products (responsible for 16% of outbreaks) (Wu et al ., 2014). This is in contrast with data from other developed countries, where seafood products, mostly shellfish, are considered the food most associated with VP infection (McLaughlin et al , 2005; Su and Liu, 2007; Hara-Kudo and Kumagai, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Risk Factors for Vibrio parahaemolyticus Infection in a Southern Coastal Region of China

Liao

et al. 2015

Foodborne Pathogens and Disease

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Objectives The objectives of the study were to identify dietary and medical risk factors for Vibrio parahaemolyticus (VP) infection in the coastal city Shenzhen in China. Methods In April–October 2012, we conducted a case–control study in two hospitals in Shenzhen, China. Laboratory-confirmed VP cases (N = 83) were matched on age, sex, and other social factors to healthy controls (N = 249). Subjects were interviewed using a questionnaire on medical history; contact with seawater; clinical symptoms and outcome; travel history over the past week; and dietary history 3 days prior to onset. Laboratory tests were used to culture, serotype, and genotype VP strains. We used logistic regression to calculate the odds ratios for the association of VP infection with potential risk factors. Results In multivariate analysis, VP infection was associated with having pre-existing chronic disease (adjusted odds ratio [aOR], 6.0; 95% confidence interval [CI], 1.5–23.7), eating undercooked seafood (aOR, 8.0; 95% CI, 1.3–50.4), eating undercooked meat (aOR, 29.1; 95% CI, 3.0–278.2), eating food from a street food vendor (aOR, 7.6; 95% CI, 3.3–17.6), and eating vegetable salad (aOR, 12.1; 95% CI, 5.2–28.2). Conclusions Eating raw (undercooked) seafood and meat is an important source of VP infection among the study population. Cross-contamination of VP in other food (e.g., vegetables and undercooked meat) likely plays a more important role. Intervention should be taken to lower the risks of cross-contamination with undercooked seafood/meat, especially targeted at people with low income, transient workers, and people with medical risk factors.

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“…As a Gram-negative and facultative halophilic bacterium, it is common in aquatic environments worldwide [2], including estuaries and seawater, and could be frequently isolated from zooplankton, coastal fish, and shellfish [3]. Due to its broad distribution, V. parahemolyticus (Vp) infections in China commonly occur in individuals living in coastal areas [4]. …”

Section: Introductionmentioning

confidence: 99%

Colorimetric Integrated PCR Protocol for Rapid Detection of Vibrio parahaemolyticus

Cheng

Pan

Teng

et al. 2016

Sensors

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Rapid detection of pathogens is of great significance for food safety and disease diagnosis. A new colorimetric method for rapid and easy detection of Vibrio parahaemolyticus (V. parahaemolyticus or Vp) has been developed in this research. A specific sequence was designed and integrated with the forward primer for molecular detection of Vp. This specific sequence was tested and treated as the horseradish peroxidase (HRP)-mimicking DNAzyme and could be amplified during the polymerase chain reaction (PCR) process. The products of PCR including the sequence of HRP-mimicking DNAzyme could produce the distinguished color in the presence of catalysis substrates. The optical signal of the catalysis reaction, which is in a linear relationship with the initial template of Vp, could be determined with the naked eye or measured with Ultraviolet-visible (UV-vis) for qualitative and quantitative detections, respectively. Based on the optical signal intensity, rapid and easy detection of Vp was successfully achieved with satisfied sensitivity and specificity. Furthermore, the detection of tdh, trh, tlh and toxR virulence genes of two Vp species (Vp 33847 and Vp 17802) were all performed successfully with this developed colorimetric integrated PCR protocol, which demonstrated potential applicability for the rapid detection of other bacteria.

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Epidemiology of foodborne disease outbreaks caused by Vibrio parahaemolyticus, China, 2003–2008

Cited by 111 publications

References 29 publications

Isolation and characterisation of Bacillus spp. antagonistic to Vibrio parahaemolyticus for use as probiotics in aquaculture

Isolation and characterisation of Bacillus spp. antagonistic to Vibrio parahaemolyticus for use as probiotics in aquaculture

Risk Factors for Vibrio parahaemolyticus Infection in a Southern Coastal Region of China

Colorimetric Integrated PCR Protocol for Rapid Detection of Vibrio parahaemolyticus

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