Fatal<i>Vibrio vulnificus</i>Infection Associated with Eating Raw Oysters, New Caledonia

Cazorla, C.; Guigon, Aurélie; Noël, Martine; Quilici, Marie‐Laure; Lacassin, F.

doi:10.3201/eid1701.100603

Cited by 21 publications

(12 citation statements)

References 8 publications

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“…Increases in Vibrio infections have already been noted in northwest Spain and the Baltic Sea (114), as well as in Israel (115) and New Caledonia (116), with correlations made to global warming. In the United States, while food-borne Vibrio infections are increasing, this does not appear to be due to global climate change.…”

Section: Increasing Incidence Due To Global Warmingmentioning

confidence: 80%

The Biology of Vibrio vulnificus

2015

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Vibrio vulnificus, carrying a 50% fatality rate, is the most deadly of the foodborne pathogens. It occurs in estuarine and coastal waters and it is found in especially high numbers in oysters and other molluscan shellfish. The biology of V. vulnificus, including its ecology, pathogenesis, and molecular genetics, has been described in numerous reviews. This article provides a brief summary of some of the key aspects of this important human pathogen, including information on biotypes and genotypes, virulence factors, risk factor requirements and the role of iron in disease, association with oysters, geographic distribution, importance of salinity and water temperature, increasing incidence associated with global warming. This article includes some of our findings as presented at the

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Section: Increasing Incidence Due To Global Warmingmentioning

confidence: 80%

The Biology of Vibrio vulnificus

2015

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“…The Vibrio genus comprises about 100 species which are mostly found in marine and surface water, and this is subject to continuous updates as a result of the discovery of new species [ 20 ]. V. vulnifcus , V. parahaemolyticus , and Vibrio mimicus are considered to be the toxigenic food-borne pathogens [ 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Vibrio Pathogens: A Public Health Concern in Rural Water Resources in Sub-Saharan Africa

Osunla

Okoh

2017

IJERPH

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Members of the Vibrio genus are autochthonous inhabitants of aquatic environments and play vital roles in sustaining the aquatic milieu. The genus comprises about 100 species, which are mostly of marine or freshwater origin, and their classification is frequently updated due to the continuous discovery of novel species. The main route of transmission of Vibrio pathogens to man is through drinking of contaminated water and consumption inadequately cooked aquatic food products. In sub-Saharan Africa and much of the developing world, some rural dwellers use freshwater resources such as rivers for domestic activities, bathing, and cultural and religious purposes. This review describes the impact of inadequately treated sewage effluents on the receiving freshwater resources and the associated risk to the rural dwellers that depends on the water. Vibrio infections remain a threat to public health. In the last decade, Vibrio disease outbreaks have created alertness on the personal, economic, and public health uncertainties associated with the impact of contaminated water in the aquatic environment of sub-Saharan Africa. In this review, we carried out an overview of Vibrio pathogens in rural water resources in Sub-Saharan Africa and the implication of Vibrio pathogens on public health. Continuous monitoring of Vibrio pathogens among environmental freshwater and treated effluents is expected to help reduce the risk associated with the early detection of sources of infection, and also aid our understanding of the natural ecology and evolution of Vibrio pathogens.

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“…It is an opportunistic pathogen in the elderly, immunocompromised or in individuals with impaired liver function, or underlying disease such as cirrhosis, diabetes mellitus or those on steroid therapy (Drake et al, 2007;Harwood et al, 2004). Infections are usually acquired through consumption of raw or improperly cooked shellfish or through contact with seawater (Cazorla et al, 2011;Hsueh et al, 2004). V. vulnificus causes three important disease syndromes; septicaemia, necrotising wound infections and gastroenteritis with a mortality rate of 40 to 50% occurring one to two days after onset of the symptoms (Cazorla et al, 2011;Harwood et al, 2004;Hsueh et al, 2004).…”

Section: Vibrio Vulnificusmentioning

confidence: 99%

“…Infections are usually acquired through consumption of raw or improperly cooked shellfish or through contact with seawater (Cazorla et al, 2011;Hsueh et al, 2004). V. vulnificus causes three important disease syndromes; septicaemia, necrotising wound infections and gastroenteritis with a mortality rate of 40 to 50% occurring one to two days after onset of the symptoms (Cazorla et al, 2011;Harwood et al, 2004;Hsueh et al, 2004). V. vulnificus is a common inhabitant of seawater, but the levels are not correlated with those of indicator organisms (Harwood et al, 2004).…”

Section: Vibrio Vulnificusmentioning

confidence: 99%

“…These methods include amplified fragment length polymorphism (AFLP), rapidly amplified polymorphic DNA (RAPD), restriction fragment length polymorphism (RFLP), ribotyping, repetitive extragenic palindromic (Rep) sequences, pulsed field gel electrophoresis, Rep (Enterobacterial repetetive intergenic consensus and extragenic palindromic) -PCR, multilocus sequence typing (MLST) and whole genome sequence typing (WGST). Most of these techniques could also be used for the identification of specific Vibrio species; they are important tools in epidemiological investigations and have been recommended for determining the source of virulent strains and their temporal and spatial distributions (Caburlotto et al, 2011;Cazorla et al, 2011;Hendriksen et al, 2011;Ju et al, 2009;Thompson and Swings, 2006).…”

Section: Molecular Typing Techniquesmentioning

confidence: 99%

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The role, isolation and identification of Vibrio species on the quality and safety of seafood

N¹

2012

Biotechnol. Mol. Biol. Rev.

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Seafoods in their natural environments are associated with a variety of microorganisms. Fish shelf life reduction results from microbial metabolism, mainly by Gram negative bacteria that produce chemical compounds responsible for bad odour, texture and taste. Shelflife is estimated by performing total viable bacterial counts at ambient and refrigeration temperatures. The type and number of bacteria present on seafood depends on the microbial composition of the surrounding waters, on the intrinsic factors, extrinsic factors, processing, and implicit factors and on the microbial interactions within the fish itself. Although, sea food safety assessment is preferably determined by detecting indicator organisms; such as Enterobacteriaceae and coliforms, none of these groups fulfil all requirements that guarantee food safety necessitating direct detecting of relevant pathogens. Vibrio species are part of the bacteria genera associated with seafoods borne diseases. Prompt and accurate detection and identification methods of pathogens are imperative to determine the product compliance with seafood microbiological criteria. Although cultural methods have long been used in detecting human pathogens including Vibrio species in fish, these methods are time consuming and sometimes inaccurate. Also some pathogens have the propensity to change into the Viable but non culturable (VBNC) state in unfavourable environments. The use of molecular methods is hampered by drawbacks, such as inter species 16S rRNA sequence similarity and that some strains carry multiple copies of the 16S rRNA gene. A combination of classical, numerical taxonomy and Multi locus sequence analysis (MLSA) methods are promising to give absolute resolution between closely related Vibrio species.

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FatalVibrio vulnificusInfection Associated with Eating Raw Oysters, New Caledonia

Cited by 21 publications

References 8 publications

The Biology of Vibrio vulnificus

The Biology of Vibrio vulnificus

Vibrio Pathogens: A Public Health Concern in Rural Water Resources in Sub-Saharan Africa

The role, isolation and identification of Vibrio species on the quality and safety of seafood

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