Heat Processing of Oysters Naturally Contaminated with Vibrio cholerae Serotype 01

Boutin, Brenda; Bradshaw, J. G.; Stroup, W.H.

doi:10.4315/0362-028x-45.2.169

Cited by 9 publications

(5 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…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

View full text Add to dashboard Cite

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.

show abstract

Section: Consumption Of Contaminated Foodstuffsmentioning

confidence: 99%

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

West

1989

Epidemiol. Infect.

110

View full text Add to dashboard Cite

show abstract

“…The medium is similar in principle to triple sugar iron agar and tests for fermentation of glucose and inositol or arabinose, arginine dihydrolase, indole production, H2S production from sodium thiosulfate, and production of gas. (19).…”

Section: Environmental Studies Ecologymentioning

confidence: 99%

Current perspectives on the epidemiology and pathogenesis of clinically significant Vibrio spp

et al. 1988

View full text Add to dashboard Cite

Recent taxonomic advances have now implicated several different Vibrio species as human pathogens. While the most common clinical presentation of Vibrio infection continues to be gastroenteritis, an increasing number of extraintestinal infections are being reported, particularly in immunocompromised individuals. Detection of Vibrio infections requires a good clinical history and the use of appropriate isolation and identification procedures by the laboratory to confirm illnesses attributed to Vibrio species. Except for Vibrio cholerae O1 and Vibrio parahaemolyticus, there is little direct evidence linking the production of a myriad of cell-associated or extracellular factors produced by each species with human disease and pathogenesis. Many questions regarding pathogenic Vibrio species remain unanswered, including their frequency and distribution in environmental specimens (water, shellfish), infective doses, virulence potential of individual isolates, and markers associated with such strains.

show abstract

“…The method has been used as the basis for a commercial pasteurisation procedure for oysters. In contrast to the results obtained with V. parahaemolyticus and V. vulnificus, a study on heat processing of oysters to remove V. cholerae O1 has shown only approximately 1 log reduction after 15 min at 57.2 ëC (Boutin et al, 1982).…”

Section: Post-harvest Processing ± Reduction Of Microbial Pathogensmentioning

confidence: 54%

Risk management of shellfisheries

Murray

Lee

2009

Shellfish Safety and Quality

View full text Add to dashboard Cite

Heat Processing of Oysters Naturally Contaminated with Vibrio cholerae Serotype 01

Cited by 9 publications

References 0 publications

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

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

Current perspectives on the epidemiology and pathogenesis of clinically significant Vibrio spp

Risk management of shellfisheries

Contact Info

Product

Resources

About