Epidemiology of Seafood-Associated Infections in the United States

Abstract

SUMMARY Seafood is part of a healthful diet, but seafood consumption is not risk-free. Seafood is responsible for an important proportion of food-borne illnesses and outbreaks in the United States. Seafood-associated infections are caused by a variety of bacteria, viruses, and parasites; this diverse group of pathogens results in a wide variety of clinical syndromes, each with its own epidemiology. Some seafood commodities are inherently more risky than others, owing to many factors, including the nature of the environment from which they come, their mode of feeding, the season during which they are harvested, and how they are prepared and served. Prevention of seafood-associated infections requires an understanding not only of the etiologic agents and seafood commodities associated with illness but also of the mechanisms of contamination that are amenable to control. Defining these problem areas, which relies on surveillance of seafood-associated infections through outbreak and case reporting, can lead to targeted research and help to guide control efforts. Coordinated efforts are necessary to further reduce the risk of seafood-associated illnesses. Continued surveillance will be important to assess the effectiveness of current and future prevention strategies.

Temperature regulation of virulence factors in the pathogen Vibrio coralliilyticus

“…High summer temperatures correlate with increased V. cholerae outbreaks (Fernandez et al, 2009;Hashizume et al, 2011), as well as infections caused by V. parahaemolyticus and V. vulnificus (Iwamoto et al, 2010). Increased SST undoubtedly causes an increase in abundance of vibrios (Vezzulli et al, 2010); however, temperature also has a more direct role in Vibrio pathogenicity (Oh et al, 2009), although little is known regarding specific mechanisms involved in temperature-related infections.…”

Nontyphoidal Salmonella Urinary Tract Infection in a Case of Hyperparathyroidism and Nephrocalcinosis

“…Outbreaks of nontyphoidal Salmonella have been associated with fish, shrimp, oysters and clams (16). Seafood can acquire Salmonella from contaminated waters and improper storage or processing.…”

“…We suggest that patients with primary hyperparathyroidism and nephrocalcinosis need to be aware of the potential risks associated with salmonellosis. The infections can be prevented by adequate cooking, careful storage and proper handling of foods to avoid cross-contamination (16).…”

Bacteriological Hazards and Risks Associated With Seafood Consumption in Brazil

“…In other words, seafood safety depends primarily on environmental conditions, and not even the best efforts at bacteriological control during handling, processing and distribution can completely eliminate, or reduce to acceptable levels, the risks to which consumers might be exposed 48,120 . This is reflected by the significant incidence of seafood-related gastroenteritis caused by Vibrio parahaemolyticus in countries as different as Brazil, Chile 36 and the USA 50 .…”