Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species

Jay, James M.

doi:10.1007/978-94-011-6480-1_23

Cited by 2 publications

(11 citation statements)

References 139 publications

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“…Cholera is transmitted by V. cholerae serotypes O1 or O139, which produce the cholera toxin (Jay 2005;Brooks and Carroll 2013). The last autochthonous cases of cholera in Brazil occurred in 2005 (Brazil. Minist erio da Sa ude 2010).…”

Section: Occurrence Of Vibrio Sp In Seabirdsmentioning

confidence: 99%

A comprehensive survey of Aeromonas sp. and Vibrio sp. in seabirds from southeastern Brazil: outcomes for public health

et al. 2018

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Section: Occurrence Of Vibrio Sp In Seabirdsmentioning

confidence: 99%

A comprehensive survey of Aeromonas sp. and Vibrio sp. in seabirds from southeastern Brazil: outcomes for public health

et al. 2018

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“…Among the Gram-negative rods, Vibrio parahaemolyticus ( Vp ) is economically important because of its virulence. This halophilic bacterium (Family: Vibrionaceae ) is commonly abundant in the estuarine waters worldwide and causes gastroenteritis in humans ( 7 , 8 ). Human transmission of this pathogen is mainly through the consumption of raw, poorly cooked, or mishandled seafood including oysters.…”

Section: Introductionmentioning

confidence: 99%

“…Human transmission of this pathogen is mainly through the consumption of raw, poorly cooked, or mishandled seafood including oysters. In addition to gastroenteritis with occasional bloody diarrhea, primary septicemia can occur in individuals with underlying chronic illness ( 8 , 9 ). A number of Vp outbreaks associated with oyster consumption have been reported in the US and other countries in the past several years.…”

Section: Introductionmentioning

confidence: 99%

“…Optimum growth of this pathogen occurs between 30 and 35°C with an upper limit of 45.3°C and in a range of 2–4% sodium chloride. Although Vp can grow over a broad pH range (4.8–11.0), the optimal range is pH 7.6–8.6 ( 8 , 11 ).…”

Section: Introductionmentioning

confidence: 99%

“…The assessment pointed out that temperature abuse of oysters by improper refrigeration induces higher growth rates of Vp . This bacterium is also reported to multiply rapidly with a short generation time in both broth and seafood between 18 and 40°C ( 8 , 11 ). Other research findings suggest that refrigerated storage should be considered a critical control point (CCP) in hazard analysis and critical control points (HACCP) plans for raw shellstock ( 4 ).…”

Section: Introductionmentioning

confidence: 99%

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The Effects of Storage Temperature on the Growth of Vibrio parahaemolyticus and Organoleptic Properties in Oysters

Mudoh

Parveen

Schwarz

et al. 2014

Front. Public Health

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During harvesting and storage, microbial pathogens and natural spoilage flora may grow, negatively affecting the composition and texture of oysters and posing a potential health threat to susceptible consumers. A solution to these problems would mitigate associated damaging effects on the seafood industry. The purpose of this study was to investigate the effects of storage temperature on growth of vibrios as well as other microbial, sensory, and textural characteristics of post-harvest shellstock Eastern oysters (Crassostrea virginica). Oysters harvested from the Chesapeake Bay, Maryland, during summer months (June, July, and August, 2010) were subjected to three storage temperatures (5, 10, and 20°C) over a 10-day period. At selected time intervals (0, 1, 3, 7, and 10 days), two separate samples of six oysters each were homogenated and analyzed for pH, halophilic plate counts (HPC), total vibrios, and Vibrio parahaemolyticus (Vp). Oyster meats shucked after storage were also organoleptically evaluated (acceptability, appearance, and odor). Texture analysis was performed using a texture analyzer on meats shucked from oysters held under the same conditions. The pH of the oyster homogenates showed no consistent pattern with storage time and temperature. The HPC (4.5–9.4 log CFU/g) were highest on day 7 at 20°C while olfactory acceptance reduced with time and increasing storage temperatures. The Vp counts increased over time from 3.5 to 7.5 log MPN/g by day 10. Loss of freshness as judged by appearance and odor was significant over time (p < 0.05). Toughness of oysters increased with storage time at 5 and 10°C from days 1 to 3 but was inconsistent after day 7. The results indicate that the length of storage and temperature had a significant effect on bacterial counts and olfactory acceptance of oysters but had an inconsistent effect on texture.

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Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species

Cited by 2 publications

References 139 publications

A comprehensive survey of Aeromonas sp. and Vibrio sp. in seabirds from southeastern Brazil: outcomes for public health

A comprehensive survey of Aeromonas sp. and Vibrio sp. in seabirds from southeastern Brazil: outcomes for public health

The Effects of Storage Temperature on the Growth of Vibrio parahaemolyticus and Organoleptic Properties in Oysters

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